Poultry, Egg and Meat The growth of Streptomyces on straw or elsewhere near the egg may produce fishy flavor cabbage-water flavor musty or earthy flavors hay odour fishy flavor cabbage-water flavor musty or earthy flavors hay odour ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Unopened, sliced bacon, packaged in material somewhat highly resistant to oxygen permeability, is spoiled mostly by fecal Streptococci Lactobacilli Micrococci molds fecal Streptococci Lactobacilli Micrococci molds ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The technique first described to determine the incipient spoilage in meat was None of these extract Release Volume (ERV) homogenate extract volume (HEV) agar Plate Count (APC) None of these extract Release Volume (ERV) homogenate extract volume (HEV) agar Plate Count (APC) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black spot in meat are produced mainly by Cladosporium Rhizopus Thamnidium Mucor Cladosporium Rhizopus Thamnidium Mucor ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the cause(s) has/have been suggested for the chill rings in sausage? All of these Oxidation Excessive water Production of organic acids or reducing substances by bacteria All of these Oxidation Excessive water Production of organic acids or reducing substances by bacteria 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
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