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 catalase negative bacteria Pseudomonas Alcaligenes hetero-fermentative species catalase negative bacteria Pseudomonas Alcaligenes ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black spot in meat are produced mainly by Mucor Thamnidium Rhizopus Cladosporium Mucor Thamnidium Rhizopus Cladosporium ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The technique first described to determine the incipient spoilage in meat was agar Plate Count (APC) extract Release Volume (ERV) None of these homogenate extract volume (HEV) agar Plate Count (APC) extract Release Volume (ERV) None of these homogenate extract volume (HEV) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of Flavobacterium both (a) and (b) Micrococcus Pseudomonas syncyanea Flavobacterium both (a) and (b) Micrococcus Pseudomonas syncyanea ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following microorganism spoil poultry in polyethylene bags? catalase negative bacteria Alcaligenes hetero-fermentative species Pseudomonas-achromobacter catalase negative bacteria Alcaligenes hetero-fermentative species Pseudomonas-achromobacter 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? M. mucedo Thamnidium T. elegans Rhizopus M. mucedo Thamnidium T. elegans Rhizopus ANSWER DOWNLOAD EXAMIANS APP
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