Poultry, Egg and Meat The technique first described to determine the incipient spoilage in meat was None of these extract Release Volume (ERV) agar Plate Count (APC) homogenate extract volume (HEV) None of these extract Release Volume (ERV) agar Plate Count (APC) homogenate extract volume (HEV) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The growth of Streptomyces on straw or elsewhere near the egg may produce hay odour musty or earthy flavors cabbage-water flavor fishy flavor hay odour musty or earthy flavors cabbage-water flavor fishy flavor ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat White spot in meat is formed due to presence of Sporotrichum carnis P. oxalicum both (a) and (b) P. expansum Sporotrichum carnis P. oxalicum both (a) and (b) P. expansum ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Unopened, sliced bacon, packaged in material somewhat highly resistant to oxygen permeability, is spoiled mostly by molds Lactobacilli fecal Streptococci Micrococci molds Lactobacilli fecal Streptococci Micrococci 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 Alcaligenes Pseudomonas hetero-fermentative species catalase negative bacteria Alcaligenes Pseudomonas hetero-fermentative species catalase negative bacteria ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Lactic acid bacteria in meats may be responsible for souring production of green discoloration All of these slime formation at the surface or within especially in presence of sucrose souring production of green discoloration All of these slime formation at the surface or within especially in presence of sucrose ANSWER DOWNLOAD EXAMIANS APP
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