Q. Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions?

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Q. 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

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Q. 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

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Q. Colorless rots in eggs is caused by

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Q. Lactic acid bacteria in meats may be responsible for

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

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Q. Black spot in meat are produced mainly by

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

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

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Q. Black rots in eggs is most commonly caused by

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Q. Green rots in eggs is chiefly caused by

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

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

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

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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?

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Q. Beef hams are made spongy by species of

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

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

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

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Q. More spoilage of eggs is caused by

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