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POULTRY, EGG AND MEAT

Poultry, Egg and Meat
The technique first described to determine the incipient spoilage in meat was

None of these
homogenate extract volume (HEV)
agar Plate Count (APC)
extract Release Volume (ERV)

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Poultry, Egg and Meat
Which of the following is responsible for a musty or earthy flavor?

Pseudomonas syncyanea
Flavobacterium
both (a) and (b)
Actinomycetes

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Poultry, Egg and Meat
Molds causing spoilage of eggs include species of

Mucor
all of these
Thamnidium
Cladosporium

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Poultry, Egg and Meat
Vacuum packaged meats are spoiled by

Lactobacilli
Both (a) and (b)
B. thermosphacta
none of these

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Poultry, Egg and Meat
More spoilage of eggs is caused by

bacteria than molds
none of these
synergistically
molds than bacteria

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