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POULTRY, EGG AND MEAT

Poultry, Egg and Meat
Colorless rots in eggs is caused by

none of these
both (a) and (b)
Pseudomonas fluorescens
Pseudomonas alcaligenes

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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

both (a) and (b)
catalase negative bacteria
hetero-fermentative species
none of these

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Poultry, Egg and Meat
Iced, cut up poultry often develops a slime i.e. accompanied by an odor describe as tainted, acid, sour or dishraggy. This defect is chiefly by the species of

Pseudomonas
catalase negative bacteria
hetero-fermentative species
Alcaligenes

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Poultry, Egg and Meat
Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions?

Thamnidium
Rhizopus
M. mucedo
T. elegans

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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

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