Poultry, Egg and Meat Which of the following is responsible for a musty or earthy flavor? Actinomycetes both (a) and (b) Flavobacterium Pseudomonas syncyanea Actinomycetes both (a) and (b) Flavobacterium Pseudomonas syncyanea ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Pink rots in eggs is caused by the strains of None of these species of Micrococcus or Bacillus Pseudomonas fluorescens Pseudomonas None of these species of Micrococcus or Bacillus Pseudomonas fluorescens Pseudomonas 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? Thamnidium M. mucedo T. elegans Rhizopus Thamnidium M. mucedo T. elegans Rhizopus 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 superficial fungal spoilage fungal rotting any of these pin-spot molding superficial fungal spoilage fungal rotting any of these pin-spot molding 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 P. oxalicum All of these P. expansum P. asperulum P. oxalicum All of these P. expansum ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following microorganisms grow in beef at a temperature of 15°C and above? Pseudomonas Both (a) and (b) Micrococci Lactobacillus Pseudomonas Both (a) and (b) Micrococci Lactobacillus ANSWER DOWNLOAD EXAMIANS APP
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