Poultry, Egg and Meat Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions? Thamnidium M. mucedo T. elegans Rhizopus Thamnidium M. mucedo T. elegans Rhizopus ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The technique first described to determine the incipient spoilage in meat was agar Plate Count (APC) None of these homogenate extract volume (HEV) extract Release Volume (ERV) agar Plate Count (APC) None of these homogenate extract volume (HEV) extract Release Volume (ERV) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat White spot in meat is formed due to presence of both (a) and (b) P. oxalicum Sporotrichum carnis P. expansum both (a) and (b) P. oxalicum Sporotrichum carnis P. expansum ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Vacuum packaged meats are spoiled by Lactobacilli none of these Both (a) and (b) B. thermosphacta Lactobacilli none of these Both (a) and (b) B. thermosphacta ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Colorless rots in eggs is caused by both (a) and (b) Pseudomonas fluorescens none of these Pseudomonas alcaligenes both (a) and (b) Pseudomonas fluorescens none of these Pseudomonas alcaligenes ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The greening of sausage may appear as a green ring not far from the casing, a green core, or a green surface. The cause of greening is the production of hydrogen peroxide by none of these both (a) and (b) catalase negative bacteria hetero-fermentative species none of these both (a) and (b) catalase negative bacteria hetero-fermentative species ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS