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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?

Thamnidium
M. mucedo
T. elegans
Rhizopus

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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)

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Poultry, Egg and Meat
White spot in meat is formed due to presence of

both (a) and (b)
P. oxalicum
Sporotrichum carnis
P. expansum

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Poultry, Egg and Meat
Vacuum packaged meats are spoiled by

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

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Poultry, Egg and Meat
Colorless rots in eggs is caused by

both (a) and (b)
Pseudomonas fluorescens
none of these
Pseudomonas alcaligenes

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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

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