Discussion
Home ‣ Microbiology ‣ Poultry, Egg and Meat Comments
- Question
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
- Correct Answer
- Actinomycetes
- 1. 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
- 2. 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
- 3. 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 Discuss
- 4. 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
- 5. 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
- 6. 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
- 7. 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
- 8. Molds causing spoilage of eggs include species of
Options- A. Cladosporium
- B. Mucor
- C. Thamnidium
- D. all of these Discuss
- 9. More spoilage of eggs is caused by
Options- A. bacteria than molds
- B. molds than bacteria
- C. synergistically
- D. none of these Discuss
- 10. Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of
Options- A. Micrococcus
- B. Flavobacterium
- C. both (a) and (b)
- D. Pseudomonas syncyanea Discuss
Poultry, Egg and Meat problems
Search Results
Correct Answer: Sporotrichum carnis
Correct Answer: Pseudomonas fluorescens
Correct Answer: both (a) and (b)
Correct Answer: pin-spot molding
Correct Answer: Thamnidium
Correct Answer: superficial fungal spoilage
Correct Answer: Lactobacilli
Correct Answer: all of these
Correct Answer: bacteria than molds
Correct Answer: both (a) and (b)
Comments
There are no comments.More in Microbiology:
Programming
Copyright ©CuriousTab. All rights reserved.