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 Green rots in eggs is chiefly caused by Molds or yeasts Micrococcus or Bacillus species Pseudomonas fluorescens All of these Molds or yeasts Micrococcus or Bacillus species Pseudomonas fluorescens All of these 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 hetero-fermentative species none of these both (a) and (b) catalase negative bacteria hetero-fermentative species none of these both (a) and (b) catalase negative bacteria ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black spot in meat are produced mainly by Rhizopus Cladosporium Thamnidium Mucor Rhizopus Cladosporium Thamnidium Mucor ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the cause(s) has/have been suggested for the chill rings in sausage? Oxidation Production of organic acids or reducing substances by bacteria Excessive water All of these Oxidation Production of organic acids or reducing substances by bacteria Excessive water All of these 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 any of these pin-spot molding superficial fungal spoilage fungal rotting any of these pin-spot molding superficial fungal spoilage fungal rotting ANSWER DOWNLOAD EXAMIANS APP
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