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 Pseudomonas catalase negative bacteria hetero-fermentative species Alcaligenes Pseudomonas catalase negative bacteria hetero-fermentative species Alcaligenes ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat More spoilage of eggs is caused by none of these bacteria than molds molds than bacteria synergistically none of these bacteria than molds molds than bacteria synergistically ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The technique first described to determine the incipient spoilage in meat was 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) agar Plate Count (APC) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat White spot in meat is formed due to presence of Sporotrichum carnis P. oxalicum P. expansum both (a) and (b) Sporotrichum carnis P. oxalicum P. expansum both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Green rots in eggs is chiefly caused by Micrococcus or Bacillus species Molds or yeasts All of these Pseudomonas fluorescens Micrococcus or Bacillus species Molds or yeasts All of these Pseudomonas fluorescens ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Lactic acid bacteria in meats may be responsible for production of green discoloration All of these souring slime formation at the surface or within especially in presence of sucrose production of green discoloration All of these souring slime formation at the surface or within especially in presence of sucrose ANSWER DOWNLOAD EXAMIANS APP
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