Poultry, Egg and Meat The growth of Streptomyces on straw or elsewhere near the egg may produce fishy flavor cabbage-water flavor musty or earthy flavors hay odour fishy flavor cabbage-water flavor musty or earthy flavors hay odour ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following microorganisms grow in beef at a temperature of 15°C and above? Lactobacillus Micrococci Both (a) and (b) Pseudomonas Lactobacillus Micrococci Both (a) and (b) Pseudomonas ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Lactic acid bacteria in meats may be responsible for All of these souring production of green discoloration slime formation at the surface or within especially in presence of sucrose All of these souring production of green discoloration slime formation at the surface or within especially in presence of sucrose ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions? Rhizopus T. elegans Thamnidium M. mucedo Rhizopus T. elegans Thamnidium M. mucedo ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following (s) is/are responsible for the green patches on the surface of meats under aerobic conditions? P. asperulum All of these P. expansum P. oxalicum P. asperulum All of these P. expansum P. oxalicum 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 pin-spot molding any of these superficial fungal spoilage fungal rotting pin-spot molding any of these superficial fungal spoilage fungal rotting ANSWER DOWNLOAD EXAMIANS APP
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