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

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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

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3. Molds causing spoilage of eggs include species of
A.Cladosporium
B.Mucor
C.Thamnidium
D.all of these

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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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5. 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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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

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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

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