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 P. expansum All of these P. asperulum P. oxalicum P. expansum All of these 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? Rhizopus T. elegans M. mucedo Thamnidium Rhizopus T. elegans M. mucedo Thamnidium ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the cause(s) has/have been suggested for the chill rings in sausage? All of these Production of organic acids or reducing substances by bacteria Excessive water Oxidation All of these Production of organic acids or reducing substances by bacteria Excessive water Oxidation ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black rots in eggs is most commonly caused by species of Proteus species of Micrococcus or Bacillus molds or yeasts all of these species of Proteus species of Micrococcus or Bacillus molds or yeasts all of these 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 any of these pin-spot molding fungal rotting superficial fungal spoilage any of these pin-spot molding fungal rotting ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Beef hams are made spongy by species of Bacillus Pseudomonas red Bacillus Rhodotorula Bacillus Pseudomonas red Bacillus Rhodotorula ANSWER DOWNLOAD EXAMIANS APP
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