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Poultry, Egg and Meat

Poultry, Egg and Meat
Which of the following microorganisms grow in beef at a temperature of 15°C and above?

Both (a) and (b)
Micrococci
Lactobacillus
Pseudomonas

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Poultry, Egg and Meat
Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions?

Rhizopus
T. elegans
Thamnidium
M. mucedo

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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?

Lactobacillus
Pseudomonas
Both (a) and (b)
Leuconostoc

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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

hetero-fermentative species
none of these
both (a) and (b)
catalase negative bacteria

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Poultry, Egg and Meat
Which of the following (s) is/are responsible for the green patches on the surface of meats under aerobic conditions?

P. expansum
P. oxalicum
All of these
P. asperulum

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Poultry, Egg and Meat
In storage atmospheres of high humidity variety of molds may cause

bacterial spoilage
none of these
both (a) and (b)
superficial fungal spoilage

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