Poultry, Egg and Meat Lactic acid bacteria in meats may be responsible for All of these souring slime formation at the surface or within especially in presence of sucrose production of green discoloration All of these souring slime formation at the surface or within especially in presence of sucrose production of green discoloration ANSWER DOWNLOAD EXAMIANS APP
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 Pseudomonas hetero-fermentative species catalase negative bacteria Alcaligenes Pseudomonas hetero-fermentative species catalase negative bacteria Alcaligenes ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The growth of Streptomyces on straw or elsewhere near the egg may produce cabbage-water flavor hay odour fishy flavor musty or earthy flavors cabbage-water flavor hay odour fishy flavor musty or earthy flavors ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Green rots in eggs is chiefly caused by Micrococcus or Bacillus species Pseudomonas fluorescens Molds or yeasts All of these Micrococcus or Bacillus species Pseudomonas fluorescens Molds or yeasts All of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Vacuum packaged meats are spoiled by none of these B. thermosphacta Both (a) and (b) Lactobacilli none of these B. thermosphacta Both (a) and (b) Lactobacilli ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black spot in meat are produced mainly by Rhizopus Mucor Thamnidium Cladosporium Rhizopus Mucor Thamnidium Cladosporium ANSWER DOWNLOAD EXAMIANS APP
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