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 superficial fungal spoilage fungal rotting any of these pin-spot molding superficial fungal spoilage fungal rotting any of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Pink rots in eggs is caused by the strains of species of Micrococcus or Bacillus Pseudomonas None of these Pseudomonas fluorescens species of Micrococcus or Bacillus Pseudomonas None of these Pseudomonas fluorescens ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat 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 Lactobacillus Pseudomonas Both (a) and (b) Leuconostoc ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The growth of Streptomyces on straw or elsewhere near the egg may produce fishy flavor hay odour musty or earthy flavors cabbage-water flavor fishy flavor hay odour musty or earthy flavors cabbage-water flavor ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Lactic acid bacteria in meats may be responsible for souring slime formation at the surface or within especially in presence of sucrose production of green discoloration All of these souring slime formation at the surface or within especially in presence of sucrose production of green discoloration All of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the cause(s) has/have been suggested for the chill rings in sausage? Oxidation Production of organic acids or reducing substances by bacteria All of these Excessive water Oxidation Production of organic acids or reducing substances by bacteria All of these Excessive water ANSWER DOWNLOAD EXAMIANS APP
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