Poultry, Egg and Meat Which of the following is responsible for a musty or earthy flavor? Pseudomonas syncyanea Flavobacterium Actinomycetes both (a) and (b) Pseudomonas syncyanea Flavobacterium Actinomycetes both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions? M. mucedo T. elegans Rhizopus Thamnidium M. mucedo T. elegans Rhizopus 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 pin-spot molding any of these superficial fungal spoilage fungal rotting pin-spot molding any of these superficial fungal spoilage fungal rotting ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of Micrococcus both (a) and (b) Flavobacterium Pseudomonas syncyanea Micrococcus both (a) and (b) Flavobacterium Pseudomonas syncyanea ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The technique first described to determine the incipient spoilage in meat was extract Release Volume (ERV) homogenate extract volume (HEV) None of these agar Plate Count (APC) extract Release Volume (ERV) homogenate extract volume (HEV) None of these agar Plate Count (APC) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following microorganisms grow in beef at a temperature of 15°C and above? Lactobacillus Micrococci Both (a) and (b) Pseudomonas Lactobacillus Micrococci Both (a) and (b) Pseudomonas ANSWER DOWNLOAD EXAMIANS APP
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