POULTRY, EGG AND MEAT QUIZ

Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of

Flavobacterium

both (a) and (b)

Pseudomonas syncyanea

Micrococcus

TRUE ANSWER : ?
YOUR ANSWER : ?

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

Pseudomonas syncyanea

both (a) and (b)

Actinomycetes

Flavobacterium

TRUE ANSWER : ?
YOUR ANSWER : ?

Molds causing spoilage of eggs include species of

Thamnidium

Mucor

all of these

Cladosporium

TRUE ANSWER : ?
YOUR ANSWER : ?

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

cabbage-water flavor

fishy flavor

musty or earthy flavors

hay odour

TRUE ANSWER : ?
YOUR ANSWER : ?

Pink rots in eggs is caused by the strains of

Pseudomonas

Pseudomonas fluorescens

species of Micrococcus or Bacillus

None of these

TRUE ANSWER : ?
YOUR ANSWER : ?

Black rots in eggs is most commonly caused by

species of Micrococcus or Bacillus

molds or yeasts

all of these

species of Proteus

TRUE ANSWER : ?
YOUR ANSWER : ?

Vacuum packaged meats are spoiled by

B. thermosphacta

none of these

Both (a) and (b)

Lactobacilli

TRUE ANSWER : ?
YOUR ANSWER : ?

Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions?

T. elegans

M. mucedo

Thamnidium

Rhizopus

TRUE ANSWER : ?
YOUR ANSWER : ?

Green rots in eggs is chiefly caused by

Micrococcus or Bacillus species

All of these

Pseudomonas fluorescens

Molds or yeasts

TRUE ANSWER : ?
YOUR ANSWER : ?

The red color of meat, called its bloom, may be changed to shades of green, brown or grey as a result of production of oxidizing compounds by bacteria. Which of the following species are reported to cause the greening of sausage?

Lactobacillus

Pseudomonas

Both (a) and (b)

Leuconostoc

TRUE ANSWER : ?
YOUR ANSWER : ?

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