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POULTRY, EGG AND MEAT

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

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

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

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

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

all of these
Cladosporium
Mucor
Thamnidium

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Poultry, Egg and Meat
Vacuum packaged meats are spoiled by

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

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

bacteria than molds
synergistically
none of these
molds than bacteria

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