Poultry, Egg and Meat Iced, cut up poultry often develops a slime i.e. accompanied by an odor describe as tainted, acid, sour or dishraggy. This defect is chiefly by the species of catalase negative bacteria Pseudomonas hetero-fermentative species Alcaligenes catalase negative bacteria Pseudomonas hetero-fermentative species Alcaligenes ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of both (a) and (b) Pseudomonas syncyanea Flavobacterium Micrococcus both (a) and (b) Pseudomonas syncyanea Flavobacterium Micrococcus ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions? Rhizopus T. elegans Thamnidium M. mucedo Rhizopus T. elegans Thamnidium M. mucedo ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Unopened, sliced bacon, packaged in material somewhat highly resistant to oxygen permeability, is spoiled mostly by molds Micrococci fecal Streptococci Lactobacilli molds Micrococci fecal Streptococci Lactobacilli ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following microorganism spoil poultry in polyethylene bags? Pseudomonas-achromobacter hetero-fermentative species catalase negative bacteria Alcaligenes Pseudomonas-achromobacter hetero-fermentative species catalase negative bacteria Alcaligenes ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black rots in eggs is most commonly caused by species of Proteus species of Micrococcus or Bacillus all of these molds or yeasts species of Proteus species of Micrococcus or Bacillus all of these molds or yeasts ANSWER DOWNLOAD EXAMIANS APP
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