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 fungal rotting any of these superficial fungal spoilage pin-spot molding fungal rotting any of these superficial fungal spoilage pin-spot molding ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The greening of sausage may appear as a green ring not far from the casing, a green core, or a green surface. The cause of greening is the production of hydrogen peroxide by hetero-fermentative species none of these catalase negative bacteria both (a) and (b) hetero-fermentative species none of these catalase negative bacteria both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat In storage atmospheres of high humidity variety of molds may cause both (a) and (b) superficial fungal spoilage bacterial spoilage none of these both (a) and (b) superficial fungal spoilage bacterial spoilage none of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of Pseudomonas syncyanea Flavobacterium Micrococcus both (a) and (b) Pseudomonas syncyanea Flavobacterium Micrococcus both (a) and (b) 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? All of these P. asperulum P. expansum P. oxalicum All of these P. asperulum P. expansum P. oxalicum 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? Thamnidium M. mucedo T. elegans Rhizopus Thamnidium M. mucedo T. elegans Rhizopus ANSWER DOWNLOAD EXAMIANS APP
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