Poultry, Egg and Meat Black spot in meat are produced mainly by Cladosporium Mucor Thamnidium Rhizopus Cladosporium Mucor Thamnidium Rhizopus 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 Which of the following is responsible for a musty or earthy flavor? Pseudomonas syncyanea Actinomycetes Flavobacterium both (a) and (b) Pseudomonas syncyanea Actinomycetes Flavobacterium both (a) and (b) 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. expansum All of these P. oxalicum P. asperulum P. expansum All of these P. oxalicum P. asperulum ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the cause(s) has/have been suggested for the chill rings in sausage? Production of organic acids or reducing substances by bacteria Oxidation Excessive water All of these Production of organic acids or reducing substances by bacteria Oxidation Excessive water All of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat In storage atmospheres of high humidity variety of molds may cause bacterial spoilage none of these superficial fungal spoilage both (a) and (b) bacterial spoilage none of these superficial fungal spoilage both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
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