Poultry, Egg and Meat Which of the following microorganisms grow in beef at a temperature of 15°C and above? Lactobacillus Micrococci Pseudomonas Both (a) and (b) Lactobacillus Micrococci Pseudomonas Both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black spot in meat are produced mainly by Thamnidium Rhizopus Cladosporium Mucor Thamnidium Rhizopus Cladosporium Mucor ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The growth of Streptomyces on straw or elsewhere near the egg may produce hay odour musty or earthy flavors cabbage-water flavor fishy flavor hay odour musty or earthy flavors cabbage-water flavor fishy flavor ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Lactic acid bacteria in meats may be responsible for production of green discoloration slime formation at the surface or within especially in presence of sucrose All of these souring production of green discoloration slime formation at the surface or within especially in presence of sucrose All of these souring ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Molds causing spoilage of eggs include species of all of these Cladosporium Thamnidium Mucor all of these Cladosporium Thamnidium Mucor ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The red color of meat, called its bloom, may be changed to shades of green, brown or grey as a result of production of oxidizing compounds by bacteria. Which of the following species are reported to cause the greening of sausage? Lactobacillus Leuconostoc Both (a) and (b) Pseudomonas Lactobacillus Leuconostoc Both (a) and (b) Pseudomonas ANSWER DOWNLOAD EXAMIANS APP
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