Poultry, Egg and Meat Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions? Thamnidium T. elegans M. mucedo Rhizopus Thamnidium T. elegans M. mucedo Rhizopus ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following (s) is/are responsible for the green patches on the surface of meats under aerobic conditions? P. asperulum All of these P. expansum P. oxalicum P. asperulum All of these P. expansum P. oxalicum 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 none of these both (a) and (b) hetero-fermentative species catalase negative bacteria none of these both (a) and (b) hetero-fermentative species catalase negative bacteria ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Vacuum packaged meats are spoiled by none of these Lactobacilli B. thermosphacta Both (a) and (b) none of these Lactobacilli B. thermosphacta Both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Green rots in eggs is chiefly caused by Micrococcus or Bacillus species Pseudomonas fluorescens Molds or yeasts All of these Micrococcus or Bacillus species Pseudomonas fluorescens Molds or yeasts All of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat White spot in meat is formed due to presence of both (a) and (b) Sporotrichum carnis P. oxalicum P. expansum both (a) and (b) Sporotrichum carnis P. oxalicum P. expansum ANSWER DOWNLOAD EXAMIANS APP
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