Poultry, Egg and Meat In storage atmospheres of high humidity variety of molds may cause superficial fungal spoilage bacterial spoilage none of these both (a) and (b) superficial fungal spoilage bacterial spoilage none of these both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat White spot in meat is formed due to presence of P. oxalicum P. expansum Sporotrichum carnis both (a) and (b) P. oxalicum P. expansum Sporotrichum carnis both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The technique first described to determine the incipient spoilage in meat was agar Plate Count (APC) homogenate extract volume (HEV) None of these extract Release Volume (ERV) agar Plate Count (APC) homogenate extract volume (HEV) None of these extract Release Volume (ERV) 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? All of these P. asperulum P. oxalicum P. expansum All of these P. asperulum P. oxalicum P. expansum ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the cause(s) has/have been suggested for the chill rings in sausage? Oxidation All of these Excessive water Production of organic acids or reducing substances by bacteria Oxidation All of these Excessive water Production of organic acids or reducing substances by bacteria ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The red color of meat, called its bloom, may be changed to shades of green, brown or grey as a result of production of oxidizing compounds by bacteria. Which of the following species are reported to cause the greening of sausage? Lactobacillus Leuconostoc Pseudomonas Both (a) and (b) Lactobacillus Leuconostoc Pseudomonas Both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
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