The main constituent of egg shell is?

During storage of egg the pH increases due to?

The pH of egg yolk is about?

Which of the following is used for preservation of eggs?

In water glass method of shell egg preservation what is used?

Which of the following is used in MAP of whole shell egg?

Stabilisation of egg albumen quality by application of heat is called as?

The dark layered that sometimes forms around the yolk of a hard-boiled egg is caused by?

Which of the following nutrients is not present in eggs?

In many dishes that involve eggs,the property of coagulation is important.In which of the following dishes is one of the other properties of egg is essential?

Rendered fat obtained from pig is called as?

Rendered fat obtained from cattle is called as?

Eating of horse flesh is called as?

What is caul fat?

Average protein content of carcass meal is?

Cytoplasm of muscle fiber is called as?

Each muscle fibre is covered by a connective tissue layer called as?

Measly beef is another name for?

National research centre of meat is situated at?

Meat is______

Marbling refers to

Which animal's milk has highest amount of fat?

Offals in poultry is______

Watery meat/pork refers to

Venison is meat of _____

Post mortem inspection of food animals falls to detect

Genus of goat is__

The technique first described to determine the incipient spoilage in meat was

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

Molds causing spoilage of eggs include species of

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

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

Pink rots in egg is caused by the strains of

Beef hams are made spongy by species of

Out of these,which bacteria is found in fresh/refrigerated meat

Out of these,which bacteria is found in processed/cured meat.

Which of these bacteria is found both in refrigerated and processed meat.

Antibiotics are applied to meat by

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

White spot in meat is formed due to the presence of

In storage atmospheres of high humidity variety of molds may cause

Which of the following microorganism spoil poultry in polyethylene bags?

Which of the causes has /have been suggested for the chill rings in sausage?

Which of the following is known as pigment of muscle

Purplish red color of meat is due to

Cold sterilization is another name for

Radiation pasteurization is also known as___________

Protein efficiency ration of meat .....

Colorless rot in egg is caused by

The main gases used in MAP are