Poultry, Egg and Meat Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of Micrococcus both (a) and (b) Flavobacterium Pseudomonas syncyanea Micrococcus both (a) and (b) Flavobacterium Pseudomonas syncyanea ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat The spoilage of eggs by fungi goes through stages of mold growth that give the defects their names. Very early mold growth is termed fungal rotting pin-spot molding any of these superficial fungal spoilage fungal rotting pin-spot molding any of these superficial fungal spoilage ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions? M. mucedo Thamnidium T. elegans Rhizopus M. mucedo Thamnidium T. elegans Rhizopus ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Molds causing spoilage of eggs include species of Thamnidium all of these Cladosporium Mucor Thamnidium all of these Cladosporium Mucor ANSWER DOWNLOAD EXAMIANS APP
Poultry, Egg and Meat Which of the following is responsible for a musty or earthy flavor? Actinomycetes Flavobacterium both (a) and (b) Pseudomonas syncyanea Actinomycetes Flavobacterium both (a) and (b) Pseudomonas syncyanea ANSWER DOWNLOAD EXAMIANS APP
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
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