Poultry, Egg and Meat Which of the following (s) is/are responsible for the green patches on the surface of meats under aerobic conditions? All of these P. expansum P. oxalicum P. asperulum All of these P. expansum P. oxalicum P. asperulum ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The technique first described to determine the incipient spoilage in meat was None of these extract Release Volume (ERV) homogenate extract volume (HEV) agar Plate Count (APC) None of these extract Release Volume (ERV) homogenate extract volume (HEV) agar Plate Count (APC) 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 catalase negative bacteria Pseudomonas Alcaligenes hetero-fermentative species catalase negative bacteria Pseudomonas Alcaligenes hetero-fermentative species ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Vacuum packaged meats are spoiled by none of these Both (a) and (b) Lactobacilli B. thermosphacta none of these Both (a) and (b) Lactobacilli B. thermosphacta ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Colorless rots in eggs is caused by Pseudomonas alcaligenes none of these both (a) and (b) Pseudomonas fluorescens Pseudomonas alcaligenes none of these both (a) and (b) Pseudomonas fluorescens 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 Pseudomonas Both (a) and (b) Lactobacillus Leuconostoc Pseudomonas Both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
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