Poultry, Egg and Meat Which of the cause(s) has/have been suggested for the chill rings in sausage? Oxidation All of these Production of organic acids or reducing substances by bacteria Excessive water Oxidation All of these Production of organic acids or reducing substances by bacteria Excessive water ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Molds causing spoilage of eggs include species of Thamnidium Cladosporium Mucor all of these Thamnidium Cladosporium Mucor all of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Green rots in eggs is chiefly caused by Micrococcus or Bacillus species Molds or yeasts All of these Pseudomonas fluorescens Micrococcus or Bacillus species Molds or yeasts All of these Pseudomonas fluorescens ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat More spoilage of eggs is caused by molds than bacteria bacteria than molds none of these synergistically molds than bacteria bacteria than molds none of these synergistically ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Lactic acid bacteria in meats may be responsible for slime formation at the surface or within especially in presence of sucrose production of green discoloration souring All of these slime formation at the surface or within especially in presence of sucrose production of green discoloration souring All of these 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 Leuconostoc Both (a) and (b) Pseudomonas Lactobacillus Leuconostoc Both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
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