Poultry, Egg and Meat Which of the cause(s) has/have been suggested for the chill rings in sausage? Excessive water All of these Oxidation Production of organic acids or reducing substances by bacteria Excessive water All of these Oxidation Production of organic acids or reducing substances by bacteria ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat White spot in meat is formed due to presence of both (a) and (b) P. oxalicum P. expansum Sporotrichum carnis both (a) and (b) P. oxalicum P. expansum Sporotrichum carnis ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following microorganisms grow in beef at a temperature of 15°C and above? Lactobacillus Pseudomonas Micrococci Both (a) and (b) Lactobacillus Pseudomonas Micrococci Both (a) and (b) 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
Poultry, Egg and Meat Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of Micrococcus Pseudomonas syncyanea both (a) and (b) Flavobacterium Micrococcus Pseudomonas syncyanea both (a) and (b) Flavobacterium ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black spot in meat are produced mainly by Rhizopus Mucor Thamnidium Cladosporium Rhizopus Mucor Thamnidium Cladosporium ANSWER DOWNLOAD EXAMIANS APP
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