No. of Printed Pages : 8

BPVI-023

DIPLOMA IN MEAT TECHNOLOGY (DMT)

nnc , Term-End Examination

u u .4

December, 2014

BPVI-023 : FRESH MEAT TECHNOLOGY Time : 2 hours

Maximum Marks : 50

Note : Answer any five questions. Question no. 1 is compulsory. All questions carry equal marks. 1. Define any ten of the following : (i)

Conditioning

(ii)

Resolution of rigor

10 x1=10

(iii) PUFA (iv) Meat quality (v)

Bloom

(vi) Weep (vii) Thaw rigor (viii) Freezer burn (ix) Spoilage (x)

Marbling

(xi) Electrical stimulation (xii) Cryogenic freezing BPVI-023

1

P.T.O.

2. (a)

What are regulatory proteins of muscle ? 1 +3 Describe their roles.

(b) "Sarcomere length is not constant." Why ?

2

Differentiate 'red' and 'white' fibres.

4

What do you understand by 'homeostasis' ?

2

Describe the factors affecting tenderness of meat.

3

"Water holding capacity of meat is minimum at isoelectric point." Explain.

3

Why is the formation of actomyosin complex in living muscle reversible ?

2

(c) 3. (a) (b)

(c)

(d)

4. (a)

Why are meat proteins superior to plant proteins ?

1

(b)

Classify muscle proteins with examples.

3

(c)

Define essential amino acid.

(d)

How does 'level of nutrition' composition of meat of an animal ?

(e)

B PV1-023

affect

What is the reason behind the 'greasy' mouth feel while eating mutton ?

2

3

2

5.

(a)

Write the advantages and disadvantages of hot processing.

(b)

How does preslaughter handling affect meat 3

quality ? (c)

6.

What are the eating quality parameters of meat ?

2

(d)

What is 'boar taints' ?

2

(a)

What do you mean by 'natural process of 2

tenderization' ? (b)

Why is meat from old animals generally 3

tougher than that from young animals ?

7.

(c)

Write about electrical stimulation methods.

(d)

How

does

pelvic

hanging

differ

from

traditional hanging ?

1

(e)

What is marination ?

1

(a)

Why are carcass and meat chilled ?

2

(b)

How does slow freezing differ from fast 4

freezing ? (c)

What are the changes that occur during 3

frozen storage ? (d) BPVI-023

What do you mean by plate freezing ? 3

P.T.O.

8.

Write short notes on any

four of the 4 x2 - =10

following :

2

(a) Rigor mortis (b) PSE and DFD meat (c) Wholesale cuts of goat meat (d) Quality grading of meat (e) Meat tenderization by enzymes (f)

BPVI-023

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