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 Colorless rots in eggs is caused by none of these Pseudomonas fluorescens Pseudomonas alcaligenes both (a) and (b) none of these Pseudomonas fluorescens Pseudomonas alcaligenes both (a) and (b) 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? T. elegans Thamnidium Rhizopus M. mucedo T. elegans Thamnidium Rhizopus M. mucedo ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Beef hams are made spongy by species of Pseudomonas Bacillus red Bacillus Rhodotorula Pseudomonas Bacillus red Bacillus Rhodotorula ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Pink rots in eggs is caused by the strains of species of Micrococcus or Bacillus None of these Pseudomonas fluorescens Pseudomonas species of Micrococcus or Bacillus None of these Pseudomonas fluorescens Pseudomonas 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? Pseudomonas Both (a) and (b) Lactobacillus Leuconostoc Pseudomonas Both (a) and (b) Lactobacillus Leuconostoc ANSWER DOWNLOAD EXAMIANS APP
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