Poultry, Egg and Meat Lactic acid bacteria in meats may be responsible for 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 souring ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat In storage atmospheres of high humidity variety of molds may cause superficial fungal spoilage both (a) and (b) none of these bacterial spoilage superficial fungal spoilage both (a) and (b) none of these bacterial spoilage ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following microorganism spoil poultry in polyethylene bags? hetero-fermentative species Alcaligenes catalase negative bacteria Pseudomonas-achromobacter hetero-fermentative species Alcaligenes catalase negative bacteria Pseudomonas-achromobacter 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? Leuconostoc Both (a) and (b) Pseudomonas Lactobacillus Leuconostoc Both (a) and (b) Pseudomonas Lactobacillus ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Molds causing spoilage of eggs include species of Mucor all of these Cladosporium Thamnidium Mucor all of these Cladosporium Thamnidium ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Beef hams are made spongy by species of Pseudomonas Bacillus red Bacillus Rhodotorula Pseudomonas Bacillus red Bacillus Rhodotorula ANSWER DOWNLOAD EXAMIANS APP
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