Poultry, Egg and Meat The technique first described to determine the incipient spoilage in meat was homogenate extract volume (HEV) extract Release Volume (ERV) agar Plate Count (APC) None of these homogenate extract volume (HEV) extract Release Volume (ERV) agar Plate Count (APC) None of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following microorganisms grow in beef at a temperature of 15°C and above? Micrococci Both (a) and (b) Lactobacillus Pseudomonas Micrococci Both (a) and (b) Lactobacillus Pseudomonas ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following microorganism spoil poultry in polyethylene bags? hetero-fermentative species catalase negative bacteria Pseudomonas-achromobacter Alcaligenes hetero-fermentative species catalase negative bacteria Pseudomonas-achromobacter Alcaligenes ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of both (a) and (b) Pseudomonas syncyanea Flavobacterium Micrococcus both (a) and (b) Pseudomonas syncyanea Flavobacterium Micrococcus ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Molds causing spoilage of eggs include species of Mucor Cladosporium all of these Thamnidium Mucor Cladosporium all of these Thamnidium ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following is responsible for a musty or earthy flavor? Actinomycetes Flavobacterium Pseudomonas syncyanea both (a) and (b) Actinomycetes Flavobacterium Pseudomonas syncyanea both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS