Which of the following is recommended for the improvement in flavor du – McqOptions

MCQOPTIONS

1.	Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions?
A.	<i>Thamnidium </i>
B.	<i>Rhizopus</i>
C.	<i>T. elegans</i>
D.	<i>M. mucedo</i>
Answer» B. <i>Rhizopus</i>

Discussion

No Comment Found

Related MCQs

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