Poultry, Egg and Meat The technique first described to determine the incipient spoilage in meat was extract Release Volume (ERV) None of these agar Plate Count (APC) homogenate extract volume (HEV) extract Release Volume (ERV) None of these agar Plate Count (APC) homogenate extract volume (HEV) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black rots in eggs is most commonly caused by species of Proteus species of Micrococcus or Bacillus all of these molds or yeasts species of Proteus species of Micrococcus or Bacillus all of these molds or yeasts ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Colorless rots in eggs is caused by both (a) and (b) none of these Pseudomonas alcaligenes Pseudomonas fluorescens both (a) and (b) none of these Pseudomonas alcaligenes Pseudomonas fluorescens ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat White spot in meat is formed due to presence of P. oxalicum Sporotrichum carnis both (a) and (b) P. expansum P. oxalicum Sporotrichum carnis both (a) and (b) P. expansum 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 Leuconostoc Both (a) and (b) Pseudomonas Lactobacillus Leuconostoc Both (a) and (b) Pseudomonas 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 Both (a) and (b) Pseudomonas Micrococci Lactobacillus Both (a) and (b) Pseudomonas Micrococci ANSWER DOWNLOAD EXAMIANS APP
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