Poultry, Egg and Meat The growth of Streptomyces on straw or elsewhere near the egg may produce hay odour fishy flavor musty or earthy flavors cabbage-water flavor hay odour fishy flavor musty or earthy flavors cabbage-water flavor ANSWER DOWNLOAD EXAMIANS APP
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 catalase negative bacteria Pseudomonas Alcaligenes hetero-fermentative species catalase negative bacteria Pseudomonas Alcaligenes hetero-fermentative species ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following microorganism spoil poultry in polyethylene bags? catalase negative bacteria Pseudomonas-achromobacter Alcaligenes hetero-fermentative species catalase negative bacteria Pseudomonas-achromobacter Alcaligenes hetero-fermentative species ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Unopened, sliced bacon, packaged in material somewhat highly resistant to oxygen permeability, is spoiled mostly by Micrococci fecal Streptococci molds Lactobacilli Micrococci fecal Streptococci molds Lactobacilli ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black rots in eggs is most commonly caused by molds or yeasts all of these species of Micrococcus or Bacillus species of Proteus molds or yeasts all of these species of Micrococcus or Bacillus species of Proteus ANSWER DOWNLOAD EXAMIANS APP
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 superficial fungal spoilage fungal rotting pin-spot molding any of these superficial fungal spoilage fungal rotting pin-spot molding any of these ANSWER DOWNLOAD EXAMIANS APP
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