Poultry, Egg and Meat Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions? T. elegans Rhizopus M. mucedo Thamnidium T. elegans Rhizopus M. mucedo Thamnidium ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Beef hams are made spongy by species of Pseudomonas Bacillus Rhodotorula red Bacillus Pseudomonas Bacillus Rhodotorula red Bacillus 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 both (a) and (b) none of these catalase negative bacteria hetero-fermentative species both (a) and (b) none of these catalase negative bacteria hetero-fermentative species ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Lactic acid bacteria in meats may be responsible for production of green discoloration souring All of these slime formation at the surface or within especially in presence of sucrose production of green discoloration souring All of these slime formation at the surface or within especially in presence of sucrose ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Vacuum packaged meats are spoiled by Lactobacilli B. thermosphacta none of these Both (a) and (b) Lactobacilli B. thermosphacta none of these Both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black spot in meat are produced mainly by Rhizopus Thamnidium Cladosporium Mucor Rhizopus Thamnidium Cladosporium Mucor ANSWER DOWNLOAD EXAMIANS APP
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