Poultry, Egg and Meat The technique first described to determine the incipient spoilage in meat was agar Plate Count (APC) homogenate extract volume (HEV) None of these extract Release Volume (ERV) agar Plate Count (APC) homogenate extract volume (HEV) None of these extract Release Volume (ERV) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Colorless rots in eggs is caused by Pseudomonas alcaligenes both (a) and (b) none of these Pseudomonas fluorescens Pseudomonas alcaligenes both (a) and (b) none of these Pseudomonas fluorescens ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following microorganism spoil poultry in polyethylene bags? Alcaligenes hetero-fermentative species Pseudomonas-achromobacter catalase negative bacteria Alcaligenes hetero-fermentative species Pseudomonas-achromobacter catalase negative bacteria ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following is responsible for a musty or earthy flavor? both (a) and (b) Pseudomonas syncyanea Flavobacterium Actinomycetes both (a) and (b) Pseudomonas syncyanea Flavobacterium Actinomycetes ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Molds causing spoilage of eggs include species of Cladosporium all of these Mucor Thamnidium Cladosporium all of these Mucor Thamnidium ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Pink rots in eggs is caused by the strains of Pseudomonas Pseudomonas fluorescens species of Micrococcus or Bacillus None of these Pseudomonas Pseudomonas fluorescens species of Micrococcus or Bacillus None of these ANSWER DOWNLOAD EXAMIANS APP
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