POULTRY, EGG AND MEAT QUIZ

Which of the following (s) is/are responsible for the green patches on the surface of meats under aerobic conditions?

P. oxalicum

All of these

P. expansum

P. asperulum

TRUE ANSWER : ?
YOUR ANSWER : ?

Beef hams are made spongy by species of

Bacillus

red Bacillus

Rhodotorula

Pseudomonas

TRUE ANSWER : ?
YOUR ANSWER : ?

The technique first described to determine the incipient spoilage in meat was

agar Plate Count (APC)

None of these

homogenate extract volume (HEV)

extract Release Volume (ERV)

TRUE ANSWER : ?
YOUR ANSWER : ?

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

Alcaligenes

hetero-fermentative species

catalase negative bacteria

Pseudomonas

TRUE ANSWER : ?
YOUR ANSWER : ?

Which of the following is responsible for a musty or earthy flavor?

both (a) and (b)

Flavobacterium

Pseudomonas syncyanea

Actinomycetes

TRUE ANSWER : ?
YOUR ANSWER : ?

Vacuum packaged meats are spoiled by

Both (a) and (b)

Lactobacilli

B. thermosphacta

none of these

TRUE ANSWER : ?
YOUR ANSWER : ?

Which of the following microorganism spoil poultry in polyethylene bags?

Pseudomonas-achromobacter

Alcaligenes

hetero-fermentative species

catalase negative bacteria

TRUE ANSWER : ?
YOUR ANSWER : ?

In storage atmospheres of high humidity variety of molds may cause

none of these

both (a) and (b)

bacterial spoilage

superficial fungal spoilage

TRUE ANSWER : ?
YOUR ANSWER : ?

White spot in meat is formed due to presence of

both (a) and (b)

P. expansum

P. oxalicum

Sporotrichum carnis

TRUE ANSWER : ?
YOUR ANSWER : ?

The growth of Streptomyces on straw or elsewhere near the egg may produce

fishy flavor

musty or earthy flavors

hay odour

cabbage-water flavor

TRUE ANSWER : ?
YOUR ANSWER : ?

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