Q. Which of the cause(s) has/have been suggested for the chill rings in sausage?

View solution

Q. Black spot in meat are produced mainly by

View solution

Q. Which of the following microorganism spoil poultry in polyethylene bags?

View solution

Q. In storage atmospheres of high humidity variety of molds may cause

View solution

Q. Black rots in eggs is most commonly caused by

View solution

Q. Green rots in eggs is chiefly caused by

View solution

Q. Which of the following microorganisms grow in beef at a temperature of 15°C and above?

View solution

Q. Which of the following (s) is/are responsible for the green patches on the surface of meats under aerobic conditions?

View solution

Q. Yellow discolorations in meat are caused by bacteria with yellow pigments, usually species of

View solution

Q. 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?

View solution

Q. Beef hams are made spongy by species of

View solution

Q. Pink rots in eggs is caused by the strains of

View solution

Q. Unopened, sliced bacon, packaged in material somewhat highly resistant to oxygen permeability, is spoiled mostly by

View solution

Q. The growth of Streptomyces on straw or elsewhere near the egg may produce

View solution

Q. More spoilage of eggs is caused by

View solution

Q. Vacuum packaged meats are spoiled by

View solution

Q. Molds causing spoilage of eggs include species of

View solution

Q. Which of the following is responsible for a musty or earthy flavor?

View solution

Q. The technique first described to determine the incipient spoilage in meat was

View solution

Q. The chief type of spoilage in sweetened condensed milk may be

View solution