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 cause(s) has/have been suggested for the chill rings in sausage? Oxidation Excessive water Production of organic acids or reducing substances by bacteria All of these Oxidation Excessive water Production of organic acids or reducing substances by bacteria All of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of Flavobacterium Pseudomonas syncyanea both (a) and (b) Micrococcus Flavobacterium Pseudomonas syncyanea both (a) and (b) Micrococcus ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat White spot in meat is formed due to presence of Sporotrichum carnis P. expansum P. oxalicum both (a) and (b) Sporotrichum carnis P. expansum P. oxalicum both (a) and (b) 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 fungal rotting any of these superficial fungal spoilage pin-spot molding fungal rotting any of these superficial fungal spoilage pin-spot molding 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 Alcaligenes catalase negative bacteria Pseudomonas hetero-fermentative species Alcaligenes catalase negative bacteria Pseudomonas hetero-fermentative species ANSWER DOWNLOAD EXAMIANS APP
EXAMIANS