POULTRY, EGG AND MEAT QUIZ

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

None of these

extract Release Volume (ERV)

agar Plate Count (APC)

homogenate extract volume (HEV)

TRUE ANSWER : ?
YOUR ANSWER : ?

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

Rhizopus

M. mucedo

T. elegans

Thamnidium

TRUE ANSWER : ?
YOUR ANSWER : ?

Pink rots in eggs is caused by the strains of

Pseudomonas fluorescens

species of Micrococcus or Bacillus

None of these

Pseudomonas

TRUE ANSWER : ?
YOUR ANSWER : ?

Black rots in eggs is most commonly caused by

all of these

species of Micrococcus or Bacillus

molds or yeasts

species of Proteus

TRUE ANSWER : ?
YOUR ANSWER : ?

Unopened, sliced bacon, packaged in material somewhat highly resistant to oxygen permeability, is spoiled mostly by

Micrococci

Lactobacilli

fecal Streptococci

molds

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 : ?

Beef hams are made spongy by species of

Rhodotorula

Pseudomonas

red Bacillus

Bacillus

TRUE ANSWER : ?
YOUR ANSWER : ?

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

P. asperulum

P. oxalicum

P. expansum

All of these

TRUE ANSWER : ?
YOUR ANSWER : ?

Lactic acid bacteria in meats may be responsible for

slime formation at the surface or within especially in presence of sucrose

All of these

souring

production of green discoloration

TRUE ANSWER : ?
YOUR ANSWER : ?

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

Pseudomonas syncyanea

both (a) and (b)

Micrococcus

Flavobacterium

TRUE ANSWER : ?
YOUR ANSWER : ?

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