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Microbiology - Poultry, Egg and Meat

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
homogenate extract volume (HEV)
agar Plate Count (APC)
extract Release Volume (ERV)
none of the above
Answer: Option
Explanation:
No answer description is available. Let's discuss.
2.
Which of the following is responsible for a musty or earthy flavor?
Actinomycetes
Flavobacterium
both (a) and (b)
Pseudomonas syncyanea
Answer: Option
Explanation:
No answer description is available. Let's discuss.
3.
Molds causing spoilage of eggs include species of
Cladosporium
Mucor
Thamnidium
all of these
Answer: Option
Explanation:
No answer description is available. Let's discuss.
4.
Vacuum packaged meats are spoiled by
B. thermosphacta
Lactobacilli
Both (a) and (b)
none of these
Answer: Option
Explanation:
No answer description is available. Let's discuss.
5.
More spoilage of eggs is caused by
bacteria than molds
molds than bacteria
synergistically
none of these
Answer: Option
Explanation:
No answer description is available. Let's discuss.
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