Poultry, Egg and Meat Lactic acid bacteria in meats may be responsible for souring production of green discoloration All of these slime formation at the surface or within especially in presence of sucrose souring production of green discoloration All of these slime formation at the surface or within especially in presence of sucrose 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? Both (a) and (b) Pseudomonas Leuconostoc Lactobacillus Both (a) and (b) Pseudomonas Leuconostoc Lactobacillus ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The greening of sausage may appear as a green ring not far from the casing, a green core, or a green surface. The cause of greening is the production of hydrogen peroxide by catalase negative bacteria hetero-fermentative species none of these both (a) and (b) catalase negative bacteria hetero-fermentative species none of these both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Colorless rots in eggs is caused by Pseudomonas fluorescens none of these both (a) and (b) Pseudomonas alcaligenes Pseudomonas fluorescens none of these both (a) and (b) Pseudomonas 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 pin-spot molding superficial fungal spoilage any of these fungal rotting pin-spot molding superficial fungal spoilage any of these fungal rotting ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Pink rots in eggs is caused by the strains of None of these Pseudomonas Pseudomonas fluorescens species of Micrococcus or Bacillus None of these Pseudomonas Pseudomonas fluorescens species of Micrococcus or Bacillus ANSWER DOWNLOAD EXAMIANS APP
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