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Poultry, Egg and Meat

Poultry, Egg and Meat
Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions?

Rhizopus
M. mucedo
T. elegans
Thamnidium

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Poultry, Egg and Meat
Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of

both (a) and (b)
Pseudomonas syncyanea
Flavobacterium
Micrococcus

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Poultry, Egg and Meat
Vacuum packaged meats are spoiled by

none of these
Lactobacilli
B. thermosphacta
Both (a) and (b)

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Poultry, Egg and Meat
Green rots in eggs is chiefly caused by

All of these
Molds or yeasts
Micrococcus or Bacillus species
Pseudomonas fluorescens

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Poultry, Egg and Meat
Which of the following is responsible for a musty or earthy flavor?

Pseudomonas syncyanea
both (a) and (b)
Flavobacterium
Actinomycetes

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Poultry, Egg and Meat
Which of the cause(s) has/have been suggested for the chill rings in sausage?

All of these
Production of organic acids or reducing substances by bacteria
Oxidation
Excessive water

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