Poultry, Egg and Meat Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions? Rhizopus Thamnidium M. mucedo T. elegans Rhizopus Thamnidium M. mucedo T. elegans ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Beef hams are made spongy by species of red Bacillus Pseudomonas Rhodotorula Bacillus red Bacillus Pseudomonas Rhodotorula Bacillus ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Iced, cut up poultry often develops a slime i.e. accompanied by an odor describe as tainted, acid, sour or dishraggy. This defect is chiefly by the species of catalase negative bacteria hetero-fermentative species Pseudomonas Alcaligenes catalase negative bacteria hetero-fermentative species Pseudomonas Alcaligenes 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 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 catalase negative bacteria hetero-fermentative species both (a) and (b) none of these catalase negative bacteria hetero-fermentative species both (a) and (b) none 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? Both (a) and (b) Lactobacillus Leuconostoc Pseudomonas Both (a) and (b) Lactobacillus Leuconostoc Pseudomonas ANSWER DOWNLOAD EXAMIANS APP
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