Poultry, Egg and Meat Questions

• Black rots in eggs is most commonly caused by
• Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions?
• The spoilage of eggs by fungi goes through stages of mold growth that give the defects their names. Very early mold growth is termed
• 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
• Green rots in eggs is chiefly caused by
• White spot in meat is formed due to presence of
• Which of the following is responsible for a musty or earthy flavor?
• In storage atmospheres of high humidity variety of molds may cause
• Unopened, sliced bacon, packaged in material somewhat highly resistant to oxygen permeability, is spoiled mostly by
• Molds causing spoilage of eggs include species of
• More spoilage of eggs is caused by
• Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of
• Which of the following microorganisms grow in beef at a temperature of 15°C and above?
• Which of the cause(s) has/have been suggested for the chill rings in sausage?
• Black spot in meat are produced mainly by
• Vacuum packaged meats are spoiled by
• Pink rots in eggs is caused by the strains of
• The growth of Streptomyces on straw or elsewhere near the egg may produce
• Lactic acid bacteria in meats may be responsible for
• Which of the following (s) is/are responsible for the green patches on the surface of meats under aerobic conditions?