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 hetero-fermentative species Pseudomonas Alcaligenes catalase negative bacteria hetero-fermentative species Pseudomonas Alcaligenes ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the cause(s) has/have been suggested for the chill rings in sausage? Excessive water All of these Production of organic acids or reducing substances by bacteria Oxidation Excessive water All of these Production of organic acids or reducing substances by bacteria Oxidation ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat More spoilage of eggs is caused by molds than bacteria none of these synergistically bacteria than molds molds than bacteria none of these synergistically bacteria than molds ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The red color of meat, called its bloom, may be changed to shades of green, brown or grey as a result of production of oxidizing compounds by bacteria. Which of the following species are reported to cause the greening of sausage? Both (a) and (b) Lactobacillus Pseudomonas Leuconostoc Both (a) and (b) Lactobacillus Pseudomonas Leuconostoc ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The growth of Streptomyces on straw or elsewhere near the egg may produce hay odour cabbage-water flavor musty or earthy flavors fishy flavor hay odour cabbage-water flavor musty or earthy flavors fishy flavor ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Colorless rots in eggs is caused by Pseudomonas alcaligenes both (a) and (b) Pseudomonas fluorescens none of these Pseudomonas alcaligenes both (a) and (b) Pseudomonas fluorescens none of these ANSWER DOWNLOAD EXAMIANS APP
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