Poultry, Egg and Meat Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of Pseudomonas syncyanea both (a) and (b) Micrococcus Flavobacterium Pseudomonas syncyanea both (a) and (b) Micrococcus Flavobacterium ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Beef hams are made spongy by species of red Bacillus Pseudomonas Rhodotorula Bacillus red Bacillus Pseudomonas Rhodotorula Bacillus ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat In storage atmospheres of high humidity variety of molds may cause both (a) and (b) superficial fungal spoilage bacterial spoilage none of these both (a) and (b) superficial fungal spoilage bacterial spoilage none 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 M. mucedo T. elegans Thamnidium Rhizopus M. mucedo T. elegans Thamnidium 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 hetero-fermentative species Pseudomonas catalase negative bacteria Alcaligenes hetero-fermentative species Pseudomonas catalase negative bacteria Alcaligenes 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 any of these superficial fungal spoilage fungal rotting pin-spot molding any of these superficial fungal spoilage fungal rotting pin-spot molding ANSWER DOWNLOAD EXAMIANS APP
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