Poultry, Egg and Meat In storage atmospheres of high humidity variety of molds may cause superficial fungal spoilage bacterial spoilage none of these both (a) and (b) superficial fungal spoilage bacterial spoilage none of these both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The spoilage of eggs by fungi goes through stages of mold growth that give the defects their names. Very early mold growth is termed superficial fungal spoilage fungal rotting any of these pin-spot molding superficial fungal spoilage fungal rotting any of these pin-spot molding 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? Lactobacillus Pseudomonas Both (a) and (b) Leuconostoc Lactobacillus Pseudomonas Both (a) and (b) Leuconostoc ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following is responsible for a musty or earthy flavor? Flavobacterium Actinomycetes Pseudomonas syncyanea both (a) and (b) Flavobacterium Actinomycetes Pseudomonas syncyanea both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Lactic acid bacteria in meats may be responsible for All of these slime formation at the surface or within especially in presence of sucrose souring production of green discoloration All of these slime formation at the surface or within especially in presence of sucrose souring production of green discoloration ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The greening of sausage may appear as a green ring not far from the casing, a green core, or a green surface. The cause of greening is the production of hydrogen peroxide by none of these hetero-fermentative species both (a) and (b) catalase negative bacteria none of these hetero-fermentative species both (a) and (b) catalase negative bacteria ANSWER DOWNLOAD EXAMIANS APP
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