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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
homogenate extract volume (HEV)
agar Plate Count (APC)

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

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

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

all of these
Thamnidium
Cladosporium
Mucor

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Poultry, Egg and Meat
Vacuum packaged meats are spoiled by

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

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

molds than bacteria
synergistically
bacteria than molds
none of these

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