Poultry, Egg and Meat Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions? T. elegans Thamnidium M. mucedo Rhizopus T. elegans Thamnidium M. mucedo Rhizopus ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Vacuum packaged meats are spoiled by Both (a) and (b) none of these B. thermosphacta Lactobacilli Both (a) and (b) none of these B. thermosphacta Lactobacilli 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 Pseudomonas Both (a) and (b) Leuconostoc Lactobacillus Pseudomonas Both (a) and (b) Leuconostoc ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The growth of Streptomyces on straw or elsewhere near the egg may produce cabbage-water flavor hay odour fishy flavor musty or earthy flavors cabbage-water flavor hay odour fishy flavor musty or earthy flavors ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following microorganism spoil poultry in polyethylene bags? Pseudomonas-achromobacter hetero-fermentative species Alcaligenes catalase negative bacteria Pseudomonas-achromobacter hetero-fermentative species Alcaligenes catalase negative bacteria ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Colorless rots in eggs is caused by Pseudomonas alcaligenes none of these both (a) and (b) Pseudomonas fluorescens Pseudomonas alcaligenes none of these both (a) and (b) Pseudomonas fluorescens ANSWER DOWNLOAD EXAMIANS APP
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