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Poultry, Egg and Meat MCQ Questions & Answers

Poultry, Egg and Meat MCQs : This section focuses on the "Poultry, Egg and Meat". These Multiple Choice Questions (MCQs) should be practiced to improve the Poultry, Egg and Meat skills required for various interviews (campus interview, walk-in interview, company interview), placement, entrance exam and other competitive examinations.




Question 1

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

A. Micrococci
B. Pseudomonas
C. Both A and B
D. Lactobacillus

View Answer

Question 2

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?

A. Lactobacillus
B. Leuconostoc
C. Both A and B
D. Pseudomonas

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Question 3

Molds causing spoilage of eggs include species of

A. Cladosporium
B. Mucor
C. Thamnidium
D. All of the above

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Question 4

Vacuum packaged meats are spoiled by

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

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Question 5

The spoilage of eggs by fungi goes through stages of mold growth that give the defects their names. Very early mold growth is termed

A. pin-spot molding
B. fungal rotting
C. superficial fungal spoilage
D. any of these

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Question 6

Vacuum packaged meats are spoiled by

A. B. thermosphacta
B. Lactobacilli
C. Both A and B
D. None of these

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Question 7

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

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

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Question 8

Green rots in eggs is chiefly caused by

A. Pseudomonas fluorescens
B. Micrococcus or Bacillus species
C. Molds or yeasts
D. All of the above

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Question 9

Black spot in meat are produced mainly by

A. Cladosporium
B. Thamnidium
C. Mucor
D. Rhizopus

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Question 10

Lactic acid bacteria in meats may be responsible for

A. slime formation at the surface or within especially in presence of sucrose
B. production of green discoloration
C. souring
D. All of the above

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Question 11

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

A. hetero-fermentative species
B. catalase negative bacteria
C. both (a) and (b)
D. none of these

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Question 12

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

A. P. expansum
B. P. asperulum
C. P. oxalicum
D. All of the above

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Question 13

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 these

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Question 14

The spoilage of eggs by fungi goes through stages of mold growth that give the defects their names. Very early mold growth is termed

A. pin-spot molding
B. fungal rotting
C. superficial fungal spoilage
D. Any of the above

View Answer

Question 15

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

A. hetero-fermentative species
B. catalase negative bacteria
C. Both A and B
D. None of these

View Answer

Question 16

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. Pseudomonas
B. Alcaligenes
C. hetero-fermentative species
D. catalase negative bacteria

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Question 17

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

A. P. expansum
B. P. asperulum
C. P. oxalicum
D. All of these

View Answer

Question 18

More spoilage of eggs is caused by

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

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Question 19

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

A. Actinomycetes
B. Flavobacterium
C. Both A and B
D. Pseudomonas syncyanea

View Answer

Question 20

In storage atmospheres of high humidity variety of molds may cause

A. superficial fungal spoilage
B. bacterial spoilage
C. both (a) and (b)
D. none of these

View Answer

Question 21

Colorless rots in eggs is caused by

A. Pseudomonas alcaligenes
B. Pseudomonas fluorescens
C. Both A and B
D. None of these

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Question 22

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

A. Micrococcus
B. Flavobacterium
C. Both A and B
D. Pseudomonas syncyanea

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Question 23

Black rots in eggs is most commonly caused by

A. species of Proteus
B. species of Micrococcus or Bacillus
C. molds or yeasts
D. all of these

View Answer

Question 24

Molds causing spoilage of eggs include species of

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

View Answer

Question 25

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

A. musty or earthy flavors
B. hay odour
C. fishy flavor
D. cabbage-water flavor

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Question 26

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?

A. Lactobacillus
B. Leuconostoc
C. Both (a) and (b)
D. Pseudomonas

View Answer

Question 27

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

A. Oxidation
B. Production of organic acids or reducing substances by bacteria
C. Excessive water
D. All of the above

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Question 28

Pink rots in eggs is caused by the strains of

A. Pseudomonas
B. Pseudomonas fluorescens
C. species of Micrococcus or Bacillus
D. none of the above

View Answer

Question 29

White spot in meat is formed due to presence of

A. P. expansum
B. Sporotrichum carnis
C. both (a) and (b)
D. P. oxalicum

View Answer

Question 30

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

A. PseudomonasThamnidium
B. Rhizopus
C. T. elegans
D. M. mucedo

View Answer

Question 31

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

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

View Answer

Question 32

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

A. Thamnidium
B. Rhizopus
C. T. elegans
D. M. mucedo

View Answer

Question 33

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

View Answer

Question 34

In storage atmospheres of high humidity variety of molds may cause

A. superficial fungal spoilage
B. bacterial spoilage
C. Both A and B
D. None of these

View Answer

Question 35

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

A. Lactobacilli
B. Micrococci
C. fecal Streptococci
D. molds

View Answer

Question 36

Pink rots in eggs is caused by the strains of

A. Pseudomonas
B. Pseudomonas fluorescens
C. species of Micrococcus or Bacillus
D. None of these

View Answer

Question 37

Colorless rots in eggs is caused by

A. Pseudomonas alcaligenes
B. Pseudomonas fluorescens
C. both (a) and (b)
D. none of these

View Answer

Question 38

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

A. Micrococci
B. Pseudomonas
C. Both (a) and (b)
D. Lactobacillus

View Answer

Question 39

Black rots in eggs is most commonly caused by

A. species of Proteus
B. species of Micrococcus or Bacillus
C. molds or yeasts
D. All of the above

View Answer

Question 40

Which of the following microorganism spoil poultry in polyethylene bags?

A. Pseudomonas-achromobacter
B. Alcaligenes
C. hetero-fermentative species
D. catalase negative bacteria

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Question 41

Beef hams are made spongy by species of

A. Rhodotorula
B. Bacillus
C. Pseudomonas
D. red Bacillus

View Answer