Poultry, Egg and Meat Lactic acid bacteria in meats may be responsible for All of these production of green discoloration souring slime formation at the surface or within especially in presence of sucrose All of these production of green discoloration souring slime formation at the surface or within especially in presence of sucrose ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The growth of Streptomyces on straw or elsewhere near the egg may produce musty or earthy flavors fishy flavor hay odour cabbage-water flavor musty or earthy flavors fishy flavor hay odour cabbage-water flavor ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Molds causing spoilage of eggs include species of Mucor all of these Thamnidium Cladosporium Mucor all of these Thamnidium Cladosporium 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 catalase negative bacteria none of these hetero-fermentative species both (a) and (b) catalase negative bacteria none of these hetero-fermentative species both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of Flavobacterium both (a) and (b) Pseudomonas syncyanea Micrococcus Flavobacterium both (a) and (b) Pseudomonas syncyanea Micrococcus 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 Production of organic acids or reducing substances by bacteria All of these Oxidation Excessive water Production of organic acids or reducing substances by bacteria All of these Oxidation ANSWER DOWNLOAD EXAMIANS APP
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