Objective type questions on Meat Science (General-2)

Q.No.1. Anaerobic souring in meat is a result of
(A) Acton of its own enzyme
(B) Anaerobic production of lactic acid or fatty acid by the action of bacteria
(C) Proteolysis without putrefaction
(D) All of these

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(D) All of these
Proteolysis without putrefaction is also known as “stinking sour fermentation” in meat

Q.No.2. Greening of sausage is caused by
(A) Lactobacillus and Leuconostoc
(B) Pseudomonas and Achromobactor
(C) Micrococcus
(D) Streptococcus

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(A) Lactobacillus and Leuconostoc

Objective type questions on Meat Science (General-1)

Q.No.1. Out of these, which bacteria is found in fresh/refrigerated meat
(A) Lactobacillus
(B) Serratia
(C) Staphylococcus
(D) Moraxella

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(D) Moraxella

Q.No.2. Out of these, which bacteria is found in processed/cured meat
(A) Moraxella
(B) Pseudomonas
(C) Alcaligenes
(D) Lactobacillus

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(D) Lactobacillus