No. of Printed Pages : 6

BPVI-023

DIPLOMA IN MEAT TECHNOLOGY (DMT) Term-End Examination December, 2013

00

764

BPVI-023 : FRESH MEAT TECHNOLOGY Maximum Marks : 50

Time : 2 hours

Note : Answer any five questions. Question No. 1 is compulsory. All questions carry equal marks. 1.

(a) Fill in the blanks (any five) : 5x1=5 (i) Sarcomere is the structural unit of is the main component of this filament of myofibril. (iii) PSE condition is generally found in

(ii)

(iv) Weep is exudation of fluid from __ meat. is deposition of (v) intramuscular fat in meat. is a proteolytic enzyme (vi) helps in conditioning of meat. (b) Write whether following sentences are 'True' or 'False'.(any five) 5x1=5 (i) Development of attractive red colour in fresh meat is referred as bloom. (ii) Meat is rich source of vitamin C. (iii) Meat from calf is more tender than meat from adult cattle. BPVI-023

1

P.T.O.

(iv) (v) (vi)

2.

(a) (b)

3.

(a) (b) (c)

4.

(a) (b) (c)

5.

(a) (b) (c)

6.

(a) (b) (c)

BPVI-023

Myosin is a myofibrillar protein. Liquid nitrogen is used in cryogenic freezing. 'Boar taint' is generally found in meat of female pig.

What is meat quality ? What are different 1+2 types of meat qualities. Briefly describe the pre-slaughter factors 7 affecting meat qualities. Describe the structure of skeletal muscle. What are the different types of connective tissues ? Write the differences between red and white muscle fiber.

6 2 2

Define 'rigor mortis'. Name the stages of 1+2 rigor mortis. How does pH of muscle decline post 3 mortem ? Write notes on water holding capacity and 2+2 conditioning of meat. Write the composition of typical mammalian muscle. Describe the factors affecting the composition of meat. Name the vitamins present in meat. What is the importance and grading of meat ? Name the parameters used for quality grading and yield grading of meat. What are the wholesale cuts of goat carcass ? 2

5 4 1 3 5 2

7.

8.

(a) Briefly describe different methods of tenderization. (b) What is cold shortening ? (c) Why quick freezing is better than slow freezing ?

6 2 2

Write short notes on the following (any four) (a) Chilling of meat 4x21/2=10 (b) Texture of meat (c) PSE and DFD meat (d) Meat colour (e) Electrical stimulation

BPVI-023

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BPVI-023

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BPVI-023

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BPVI-023

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