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Microbiology - Poultry, Egg and Meat

Exercise : Poultry, Egg and Meat - Section 1
  • Poultry, Egg and Meat - Section 1
21.
Colorless rots in eggs is caused by
Pseudomonas alcaligenes
Pseudomonas fluorescens
both (a) and (b)
none of these
Answer: Option
Explanation:
No answer description is available. Let's discuss.
22.
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
hetero-fermentative species
catalase negative bacteria
both (a) and (b)
none of these
Answer: Option
Explanation:
No answer description is available. Let's discuss.
23.
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
Pseudomonas
Alcaligenes
hetero-fermentative species
catalase negative bacteria
Answer: Option
Explanation:
No answer description is available. Let's discuss.
24.
Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions?
Thamnidium
Rhizopus
T. elegans
M. mucedo
Answer: Option
Explanation:
No answer description is available. Let's discuss.
25.
The spoilage of eggs by fungi goes through stages of mold growth that give the defects their names. Very early mold growth is termed
pin-spot molding
fungal rotting
superficial fungal spoilage
any of these
Answer: Option
Explanation:
No answer description is available. Let's discuss.
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