Poultry, Egg and Meat The growth of Streptomyces on straw or elsewhere near the egg may produce hay odour musty or earthy flavors fishy flavor cabbage-water flavor hay odour musty or earthy flavors fishy flavor cabbage-water flavor ANSWER DOWNLOAD EXAMIANS APP
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 catalase negative bacteria Alcaligenes hetero-fermentative species Pseudomonas catalase negative bacteria Alcaligenes hetero-fermentative species Pseudomonas ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Pink rots in eggs is caused by the strains of Pseudomonas None of these species of Micrococcus or Bacillus Pseudomonas fluorescens Pseudomonas None of these species of Micrococcus or Bacillus Pseudomonas fluorescens ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following microorganism spoil poultry in polyethylene bags? Alcaligenes catalase negative bacteria hetero-fermentative species Pseudomonas-achromobacter Alcaligenes catalase negative bacteria hetero-fermentative species Pseudomonas-achromobacter ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of both (a) and (b) Micrococcus Flavobacterium Pseudomonas syncyanea both (a) and (b) Micrococcus Flavobacterium Pseudomonas syncyanea ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Vacuum packaged meats are spoiled by B. thermosphacta Lactobacilli none of these Both (a) and (b) B. thermosphacta Lactobacilli none of these Both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
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