POULTRY, EGG AND MEAT QUIZ

Which of the cause(s) has/have been suggested for the chill rings in sausage?

Oxidation

All of these

Production of organic acids or reducing substances by bacteria

Excessive water

TRUE ANSWER : ?
YOUR ANSWER : ?

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

hay odour

cabbage-water flavor

musty or earthy flavors

fishy flavor

TRUE ANSWER : ?
YOUR ANSWER : ?

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

Thamnidium

T. elegans

M. mucedo

Rhizopus

TRUE ANSWER : ?
YOUR ANSWER : ?

In storage atmospheres of high humidity variety of molds may cause

bacterial spoilage

both (a) and (b)

none of these

superficial fungal spoilage

TRUE ANSWER : ?
YOUR ANSWER : ?

Black spot in meat are produced mainly by

Mucor

Cladosporium

Thamnidium

Rhizopus

TRUE ANSWER : ?
YOUR ANSWER : ?

Green rots in eggs is chiefly caused by

Molds or yeasts

Pseudomonas fluorescens

All of these

Micrococcus or Bacillus species

TRUE ANSWER : ?
YOUR ANSWER : ?

Which of the following microorganism spoil poultry in polyethylene bags?

Pseudomonas-achromobacter

hetero-fermentative species

catalase negative bacteria

Alcaligenes

TRUE ANSWER : ?
YOUR ANSWER : ?

Which of the following microorganisms grow in beef at a temperature of 15°C and above?

Pseudomonas

Micrococci

Lactobacillus

Both (a) and (b)

TRUE ANSWER : ?
YOUR ANSWER : ?

Molds causing spoilage of eggs include species of

Mucor

Cladosporium

all of these

Thamnidium

TRUE ANSWER : ?
YOUR ANSWER : ?

The spoilage of eggs by fungi goes through stages of mold growth that give the defects their names. Very early mold growth is termed

pin-spot molding

fungal rotting

any of these

superficial fungal spoilage

TRUE ANSWER : ?
YOUR ANSWER : ?

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