Discussion
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- Question
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
Options- A. hetero-fermentative species
- B. catalase negative bacteria
- C. both (a) and (b)
- D. none of these
- Correct Answer
- both (a) and (b)
- 1. The spoilage of eggs by fungi goes through stages of mold growth that give the defects their names. Very early mold growth is termed
Options- A. pin-spot molding
- B. fungal rotting
- C. superficial fungal spoilage
- D. any of these Discuss
- 2. Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions?
Options- A. Thamnidium
- B. Rhizopus
- C. T. elegans
- D. M. mucedo Discuss
- 3. Black rots in eggs is most commonly caused by
Options- A. species of Proteus
- B. species of Micrococcus or Bacillus
- C. molds or yeasts
- D. all of these Discuss
- 4. Bacterial ropiness in milk is caused by
Options- A. slimy capsular material from the cells usually gums or mucins
- B. slimy capsular material from the cells usually proteins
- C. slimy capsular material from the cells usually lipids
- D. all of the above Discuss
- 5. The acidity may be described as "aromatic" when
Options- A. Lactic streptococci and aroma forming Leuconostoc species are growing together
- B. Streptococcus lactis and other lactis are growing together
- C. appreciable amounts of volatile fatty acids are produced by Coliform bacteria
- D. all of the above Discuss
- 6. Green rots in eggs is chiefly caused by
Options- A. Pseudomonas fluorescens
- B. Micrococcus or Bacillus species
- C. Molds or yeasts
- D. all of the above Discuss
- 7. White spot in meat is formed due to presence of
Options- A. P. expansum
- B. Sporotrichum carnis
- C. both (a) and (b)
- D. P. oxalicum Discuss
- 8. Which of the following is responsible for a musty or earthy flavor?
Options- A. Actinomycetes
- B. Flavobacterium
- C. both (a) and (b)
- D. Pseudomonas syncyanea Discuss
- 9. In storage atmospheres of high humidity variety of molds may cause
Options- A. superficial fungal spoilage
- B. bacterial spoilage
- C. both (a) and (b)
- D. none of these Discuss
- 10. Unopened, sliced bacon, packaged in material somewhat highly resistant to oxygen permeability, is spoiled mostly by
Options- A. Lactobacilli
- B. Micrococci
- C. fecal Streptococci
- D. molds Discuss
Poultry, Egg and Meat problems
Search Results
Correct Answer: pin-spot molding
Correct Answer: Thamnidium
Correct Answer: species of Proteus
Correct Answer: slimy capsular material from the cells usually gums or mucins
Correct Answer: Lactic streptococci and aroma forming Leuconostoc species are growing together
Correct Answer: Pseudomonas fluorescens
Correct Answer: Sporotrichum carnis
Correct Answer: Actinomycetes
Correct Answer: superficial fungal spoilage
Correct Answer: Lactobacilli
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