Iced, cut up poultry often develops a slime i.e. accompanied by an odo – McqOptions

MCQOPTIONS

1.	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
A.	<i>Pseudomonas</i>
B.	<i>Alcaligenes</i>
C.	hetero-fermentative species
D.	catalase negative bacteria
Answer» B. <i>Alcaligenes</i>

Discussion

No Comment Found

Related MCQs

<p>White spot in meat is formed due to presence of</p>
<p>Colorless rots in eggs is caused by</p>
<p>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</p>
<p>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</p>
<p>Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions?</p>
<p>In storage atmospheres of high humidity variety of molds may cause</p>
<p>Which of the following microorganism spoil poultry in polyethylene bags?</p>
<p>Black spot in meat are produced mainly by</p>
<p>The spoilage of eggs by fungi goes through stages of mold growth that give the defects their names. Very early mold growth is termed</p>
<p>Lactic acid bacteria in meats may be responsible for</p>