Poultry, Egg and Meat – Section 1

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

A. homogenate extract volume (HEV)
B. agar Plate Count (APC)
C. extract Release Volume (ERV)
D. none of the above

Correct Answer: C. extract Release Volume (ERV)

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

A. Actinomycetes
B. Flavobacterium
C. both (a) and (b)
D. Pseudomonas syncyanea

Correct Answer: A. Actinomycetes

3. Molds causing spoilage of eggs include species of

A. Cladosporium
B. Mucor
C. Thamnidium
D. all of these

Correct Answer: D. all of these

4. Vacuum packaged meats are spoiled by

A. B. thermosphacta
B. Lactobacilli
C. Both (a) and (b)
D. none of these

Correct Answer: C. Both (a) and (b)

5. More spoilage of eggs is caused by

A. bacteria than molds
B. molds than bacteria
C. synergistically
D. none of these

Correct Answer: A. bacteria than molds

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