Poultry, Egg and Meat Which of the cause(s) has/have been suggested for the chill rings in sausage? Oxidation Excessive water Production of organic acids or reducing substances by bacteria All of these Oxidation Excessive water Production of organic acids or reducing substances by bacteria All of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The growth of Streptomyces on straw or elsewhere near the egg may produce musty or earthy flavors hay odour fishy flavor cabbage-water flavor musty or earthy flavors hay odour fishy flavor cabbage-water flavor ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black spot in meat are produced mainly by Cladosporium Thamnidium Mucor Rhizopus Cladosporium Thamnidium Mucor Rhizopus ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat In storage atmospheres of high humidity variety of molds may cause bacterial spoilage none of these superficial fungal spoilage both (a) and (b) bacterial spoilage none of these superficial fungal spoilage both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat More spoilage of eggs is caused by synergistically bacteria than molds none of these molds than bacteria synergistically bacteria than molds none of these molds than bacteria 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? Lactobacillus Both (a) and (b) Leuconostoc Pseudomonas Lactobacillus Both (a) and (b) Leuconostoc Pseudomonas ANSWER DOWNLOAD EXAMIANS APP
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