Poultry, Egg and Meat Unopened, sliced bacon, packaged in material somewhat highly resistant to oxygen permeability, is spoiled mostly by Lactobacilli molds Micrococci fecal Streptococci Lactobacilli molds Micrococci fecal Streptococci ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black rots in eggs is most commonly caused by all of these molds or yeasts species of Micrococcus or Bacillus species of Proteus all of these molds or yeasts species of Micrococcus or Bacillus species of Proteus 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 Lactobacillus Both (a) and (b) Leuconostoc Pseudomonas Lactobacillus Both (a) and (b) Leuconostoc ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Molds causing spoilage of eggs include species of Cladosporium Thamnidium all of these Mucor Cladosporium Thamnidium all of these Mucor ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Iced, cut up poultry often develops a slime i.e. accompanied by an odor describe as tainted, acid, sour or dishraggy. This defect is chiefly by the species of catalase negative bacteria Pseudomonas hetero-fermentative species Alcaligenes catalase negative bacteria Pseudomonas hetero-fermentative species Alcaligenes ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the cause(s) has/have been suggested for the chill rings in sausage? Excessive water All of these Production of organic acids or reducing substances by bacteria Oxidation Excessive water All of these Production of organic acids or reducing substances by bacteria Oxidation ANSWER DOWNLOAD EXAMIANS APP
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