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
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
Question 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
Question 3
Molds causing spoilage of eggs include species of
A. Cladosporium
B. Mucor
C. Thamnidium
D. All of the above
Question 4
Vacuum packaged meats are spoiled by
A. B. thermosphacta
B. Lactobacilli
C. Both A and B
D. None of these
Question 5
More spoilage of eggs is caused by
A. bacteria than molds
B. molds than bacteria
C. synergistically
D. None of these
Question 6
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
Question 7
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
Question 8
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
Question 9
Beef hams are made spongy by species of
A. Rhodotorula
B. Bacillus
C. Pseudomonas
D. red Bacillus
Question 10
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
Question 11
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
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
Question 13
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
Question 14
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
Question 15
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
Question 16
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
Question 17
Which of the following microorganism spoil poultry in polyethylene bags?
A. Pseudomonas-achromobacter
B. Alcaligenes
C. hetero-fermentative species
D. catalase negative bacteria
Question 18
Black spot in meat are produced mainly by
A. Cladosporium
B. Thamnidium
C. Mucor
D. Rhizopus
Question 19
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
Question 20
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
Question 21
Colorless rots in eggs is caused by
A. Pseudomonas alcaligenes
B. Pseudomonas fluorescens
C. Both A and B
D. None of these
Question 22
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
Question 23
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
Question 24
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
Question 25
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
Question 26
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
Question 27
Colorless rots in eggs is caused by
A. Pseudomonas alcaligenes
B. Pseudomonas fluorescens
C. both (a) and (b)
D. none of these
Question 28
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
Question 29
Molds causing spoilage of eggs include species of
A. Cladosporium
B. Mucor
C. Thamnidium
D. all of these
Question 30
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
Question 31
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
Question 32
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
Question 33
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
Question 34
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
Question 35
Vacuum packaged meats are spoiled by
A. B. thermosphacta
B. Lactobacilli
C. Both (a) and (b)
D. none of these
Question 36
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
Question 37
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
Question 38
Which of the following is responsible for a musty or earthy flavor?
A. Actinomycetes
B. Flavobacterium
C. both (a) and (b)
D. Pseudomonas syncyanea
Question 39
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
Question 40
White spot in meat is formed due to presence of
A. P. expansum
B. Sporotrichum carnis
C. both (a) and (b)
D. P. oxalicum
Question 41
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