Poultry, Egg and Meat White spot in meat is formed due to presence of P. expansum P. oxalicum both (a) and (b) Sporotrichum carnis P. expansum P. oxalicum both (a) and (b) Sporotrichum carnis ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following is responsible for a musty or earthy flavor? Flavobacterium Actinomycetes both (a) and (b) Pseudomonas syncyanea Flavobacterium Actinomycetes both (a) and (b) Pseudomonas syncyanea ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Beef hams are made spongy by species of Bacillus Rhodotorula red Bacillus Pseudomonas Bacillus Rhodotorula red Bacillus Pseudomonas ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Vacuum packaged meats are spoiled by none of these B. thermosphacta Both (a) and (b) Lactobacilli none of these B. thermosphacta Both (a) and (b) Lactobacilli ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Unopened, sliced bacon, packaged in material somewhat highly resistant to oxygen permeability, is spoiled mostly by Lactobacilli fecal Streptococci Micrococci molds Lactobacilli fecal Streptococci Micrococci molds ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following microorganisms grow in beef at a temperature of 15°C and above? Lactobacillus Both (a) and (b) Pseudomonas Micrococci Lactobacillus Both (a) and (b) Pseudomonas Micrococci ANSWER DOWNLOAD EXAMIANS APP
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