Microbiology - Poultry, Egg and Meat

Why Microbiology Poultry, Egg and Meat?

In this section you can learn and practice Microbiology Questions based on "Poultry, Egg and Meat" and improve your skills in order to face the interview, competitive examination and various entrance test (CAT, GATE, GRE, MAT, Bank Exam, Railway Exam etc.) with full confidence.

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How to solve Microbiology Poultry, Egg and Meat problems?

You can easily solve all kind of Microbiology questions based on Poultry, Egg and Meat by practicing the objective type exercises given below, also get shortcut methods to solve Microbiology Poultry, Egg and Meat problems.

Exercise :: Poultry, Egg and Meat - Section 1

  • Poultry, Egg and Meat - Section 1
1. 

The technique first described to determine the incipient spoilage in meat was

A. homogenate extract volume (HEV)
B. agar Plate Count (APC)
C. extract Release Volume (ERV)
D. none of the above

Answer: Option C

Explanation:

No answer description available for this question. Let us discuss.

2. 

Which of the following is responsible for a musty or earthy flavor?

A. Actinomycetes
B. Flavobacterium
C. both (a) and (b)
D. Pseudomonas syncyanea

Answer: Option A

Explanation:

No answer description available for this question. Let us discuss.

3. 

Molds causing spoilage of eggs include species of

A. Cladosporium
B. Mucor
C. Thamnidium
D. all of these

Answer: Option D

Explanation:

No answer description available for this question. Let us discuss.

4. 

Vacuum packaged meats are spoiled by

A. B. thermosphacta
B. Lactobacilli
C. Both (a) and (b)
D. none of these

Answer: Option C

Explanation:

No answer description available for this question. Let us discuss.

5. 

More spoilage of eggs is caused by

A. bacteria than molds
B. molds than bacteria
C. synergistically
D. none of these

Answer: Option A

Explanation:

No answer description available for this question. Let us discuss.