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POULTRY, EGG AND MEAT

Poultry, Egg and Meat
The technique first described to determine the incipient spoilage in meat was

extract Release Volume (ERV)
None of these
agar Plate Count (APC)
homogenate extract volume (HEV)

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Poultry, Egg and Meat
Which of the following is responsible for a musty or earthy flavor?

Flavobacterium
both (a) and (b)
Pseudomonas syncyanea
Actinomycetes

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Poultry, Egg and Meat
Molds causing spoilage of eggs include species of

Cladosporium
Mucor
Thamnidium
all of these

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Poultry, Egg and Meat
Vacuum packaged meats are spoiled by

Lactobacilli
B. thermosphacta
none of these
Both (a) and (b)

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Poultry, Egg and Meat
More spoilage of eggs is caused by

none of these
molds than bacteria
synergistically
bacteria than molds

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