Poultry, Egg and Meat The technique first described to determine the incipient spoilage in meat was agar Plate Count (APC) None of these homogenate extract volume (HEV) extract Release Volume (ERV) agar Plate Count (APC) None of these homogenate extract volume (HEV) extract Release Volume (ERV) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The growth of Streptomyces on straw or elsewhere near the egg may produce musty or earthy flavors hay odour cabbage-water flavor fishy flavor musty or earthy flavors hay odour cabbage-water flavor fishy flavor ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat In storage atmospheres of high humidity variety of molds may cause superficial fungal spoilage none of these bacterial spoilage both (a) and (b) superficial fungal spoilage none of these bacterial spoilage both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Lactic acid bacteria in meats may be responsible for 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 All of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following microorganism spoil poultry in polyethylene bags? catalase negative bacteria Alcaligenes hetero-fermentative species Pseudomonas-achromobacter catalase negative bacteria Alcaligenes hetero-fermentative species Pseudomonas-achromobacter ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following is responsible for a musty or earthy flavor? Pseudomonas syncyanea Actinomycetes both (a) and (b) Flavobacterium Pseudomonas syncyanea Actinomycetes both (a) and (b) Flavobacterium ANSWER DOWNLOAD EXAMIANS APP
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