Poultry, Egg and Meat Questions

• 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
• The red color of meat, called its bloom, may be changed to shades of green, brown or grey as a result of production of oxidizing compounds by bacteria. Which of the following species are reported to cause the greening of sausage?
• Which of the following microorganism spoil poultry in polyethylene bags?
• Colorless rots in eggs is caused by
• Beef hams are made spongy by species of
• The technique first described to determine the incipient spoilage in meat was