• HOME
  • QUIZ
  • CONTACT US
EXAMIANS
  • COMPUTER
  • CURRENT AFFAIRS
  • ENGINEERING
    • Chemical Engineering
    • Civil Engineering
    • Computer Engineering
    • Electrical Engineering
    • Mechanical Engineering
  • ENGLISH GRAMMAR
  • GK
  • GUJARATI MCQ

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

ANSWER DOWNLOAD EXAMIANS APP

Poultry, Egg and Meat
The spoilage of eggs by fungi goes through stages of mold growth that give the defects their names. Very early mold growth is termed

any of these
fungal rotting
pin-spot molding
superficial fungal spoilage

ANSWER DOWNLOAD EXAMIANS APP

Poultry, Egg and Meat
More spoilage of eggs is caused by

bacteria than molds
molds than bacteria
none of these
synergistically

ANSWER DOWNLOAD EXAMIANS APP

Poultry, Egg and Meat
Vacuum packaged meats are spoiled by

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

ANSWER DOWNLOAD EXAMIANS APP

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

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

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

hetero-fermentative species
both (a) and (b)
none of these
catalase negative bacteria

ANSWER DOWNLOAD EXAMIANS APP
MORE MCQ ON Poultry, Egg and Meat

DOWNLOAD APP

  • APPLE
    from app store
  • ANDROID
    from play store

SEARCH

LOGIN HERE


  • GOOGLE

FIND US

  • 1.70K
    FOLLOW US
  • EXAMIANSSTUDY FOR YOUR DREAMS.
  • SUPPORT :SUPPORT EMAIL ACCOUNT : examians@yahoo.com

OTHER WEBSITES

  • GUJARATI MCQ
  • ACCOUNTIANS

QUICK LINKS

  • HOME
  • QUIZ
  • PRIVACY POLICY
  • DISCLAIMER
  • TERMS & CONDITIONS
  • CONTACT US
↑