Poultry, Egg and Meat White spot in meat is formed due to presence of P. oxalicum Sporotrichum carnis P. expansum both (a) and (b) P. oxalicum Sporotrichum carnis P. expansum both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat In storage atmospheres of high humidity variety of molds may cause bacterial spoilage superficial fungal spoilage both (a) and (b) none of these bacterial spoilage superficial fungal spoilage both (a) and (b) none of these ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Vacuum packaged meats are spoiled by Both (a) and (b) Lactobacilli none of these B. thermosphacta Both (a) and (b) Lactobacilli none of these B. thermosphacta 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 none of these catalase negative bacteria both (a) and (b) hetero-fermentative species none of these catalase negative bacteria both (a) and (b) hetero-fermentative species 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 Alcaligenes hetero-fermentative species Pseudomonas catalase negative bacteria Alcaligenes hetero-fermentative species Pseudomonas catalase negative bacteria ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Black spot in meat are produced mainly by Cladosporium Thamnidium Rhizopus Mucor Cladosporium Thamnidium Rhizopus Mucor ANSWER DOWNLOAD EXAMIANS APP
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