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MCQs

Total Questions : 57 | Page 6 of 6 pages
Question 51. . The spoilage of eggs by fungi goes through stages of mold growth that give the defects their names. Very early mold growth is termed
  1.    pin-spot molding
  2.    fungal rotting
  3.    superficial fungal spoilage
  4.    any of these
 Discuss Question
Answer: Option A. -> pin-spot molding
Question 52. . White spot in meat is formed due to presence of
  1.    P. expansum
  2.    Sporotrichum carnis
  3.    both (a) and (b)
  4.    P. oxalicum
 Discuss Question
Answer: Option B. -> Sporotrichum carnis
Question 53. . 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
  1.    hetero-fermentative species
  2.    catalase negative bacteria
  3.    both (a) and (b)
  4.    none of these
 Discuss Question
Answer: Option C. -> both (a) and (b)
Question 54. . Which of the following is recommended for the improvement in flavor during ageing of beef under controlled conditions?
  1.    Thamnidium
  2.    Rhizopus
  3.    T. elegans
  4.    M. mucedo
 Discuss Question
Answer: Option A. -> Thamnidium
Question 55. . The spoilage of eggs by fungi goes through stages of mold growth that give the defects their names. Very early mold growth is termed
  1.    pin-spot molding
  2.    fungal rotting
  3.    superficial fungal spoilage
  4.    any of these
 Discuss Question
Answer: Option A. -> pin-spot molding
Question 56. . 
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
  1.    Pseudomonas
  2.    Alcaligenes
  3.    hetero-fermentative species
  4.    catalase negative bacteria
 Discuss Question
Answer: Option A. -> Pseudomonas
Question 57. . White spot in meat is formed due to presence of
  1.    P. expansum
  2.    Sporotrichum carnis
  3.    both (a) and (b)
  4.    P. oxalicum
 Discuss Question
Answer: Option B. -> Sporotrichum carnis

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