DIPLOMA IN MEAT TECHNOLOGY (DMT) Term-End Examination December, 2015
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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.
1x10=10 Fill in the blanks (any ten) : is the major component of meat. (a) distinct types of There are (b) muscles. Muscle fibre is surrounded by (c) (d) A - bands are Full form of PUFA is (e)
(j)
is the pigment present in meat. Calcium activated enzyme is with the Tenderness of meat advancement of the age. Breakdown of glucose into pyruvic acid is called The full form of PSE is
(k)
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(1)
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2.
Write a note on meat protein and minerals in meat. What are essential amino acids ? 5+3+2
3.
Define pH. What is WHC ? Write on ageing of meat. Write about the different stages of rigor mortis. 2+2+3+3
4.
Write the basic requisites of meat cutting. Write on wholesale cuts of Pork Carcass with a suitable outline diagram.
4+6
5.
Write the typical colour of meat from various species. Write the factors responsible for different colours of meats. What do you mean by bloom of meat ? 4+4+2
6.
Write a note on transportation of carcasses and meats. What are the advantages and disadvantages of hot processing ?
6+4
7.
Define grading. Write on quality grading of meat. Comment on Indian meat grading system. 2+4+4
8.
Write short notes on any four of the followings : (a) Freezing 4x2.5=10 (b) Meat tenderization by enzymes (c) Thaw rigor (d) Chilling (e) Cold shorting (f) Myofibril
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(b) Differentiate between vacuum and modified. 2 atmosphere packaging. (c). What type of packaging material do you use for packing of cured, cooked and dehydrated meats ? 5. (a) What is spoilage ? Write the factors 1+3 responsible for spoilage of mea
Fill in the blanks (any ten) : 10x1=10. (a) Full form of PET is. (b) is a quality parameter of meat. (c) Polyamide film is called as in packaging trade. (d) is a very ...
the meat products formulation to reduce the harsh effect of salt are called. (v) Sausages, meat patties, nuggets, hamburger, ground beef, etc. are examples of.
(a) Usual temperature for frozen storage of meat is. (b) Thawing time of poultry carcass ranges from. (c) Gradient of the poultry processing plant floor should at least. (d) In meat inspection area light intensity should be. (e) Freezing point of egg
(iii) Cured and smoked product prepared from leg portion of big carcass is known as. (iv) Meat of young sheep is called. (v) Meat of pig is called. (v.) Monosodium glutamate (MSG) is a commonly used enhancer in meat and meat products. 2. (a) Explain
4. (a) Write the steps of preparation of casing. 5. (b) What are the applications of poultry industry by-products ? 2. (c) Give a flow-chart for preparing feather meal.
(a) Write the functions of chilled water or ice during emulsion preparation. (b) What are the functions of bacterial culture in meat processing ? (c) Describe the ... (c) Differentiate between dry and semi dry sausage. 8. (a) Briefly explain the meth
8. Write short notes on the following (any four) : (a) Livestock markets. 4x21/2=10. (b) Quarantine. (c) Stunning in pigs. (d) Halal method of ritual slaughter.
ii) muscle contains approximately % water iii) Drip is exudation of fluid from meat. iv) Ripening or ageing of meat is also known as ... iv) Weep is the exudation of fluid from cooked meat. v) Liquid nitrogen is used for cryogenic freezing. vi) Myogl
(j). (k) is the controlled application of energy from ionizing radiation. Packaging where all the air from the package is removed known as. (1) Precursor of vit. A is. 2. ... (a) List 10 Golden Rules for Safe Food 5. Preparation as per World Health.
(DDT). Term-End Examination. June, 2013. BPVI-016 : DAIRY PRODUCTS-III. Time : 2 hours. Maximum Marks : 50. Note : Attempt any five questions. All questions carry equal marks. 1. Define the following : (a) Pasta-Filta. (b) Shrinkage in ice cream. (c)
Term-End Examination. June, 2013. BPVI-016 : DAIRY PRODUCTS-III. Time : 2 hours. Maximum Marks : 50. Note : Attempt any five questions. All questions ...
DIPLOMA IN DAIRY TECHNOLOGY (DDT) in. Term-End Examination cc; ... (a) Care and management of down calver. (b) Artificial insemination. (c) Signs of ill ...
6. (a) Describe the working principle of gear shaping machine. (b) Mention various methods of gear manufacturing. Explain any one method. 7. (a) Describe the process of compression - moulding with the help of neat diagram. (b) Explain the important m
o. (DME) lc). DIPLOMA - VIEP - MECHANICAL. ENGINEERING. Term-End Examination. June, 2013. BME-059 : MANUFACTURING PROCESS - III. Time : 2 hours. Maximum Marks : 70. Note : Attempt any five questions. All questions carry equal marks. 1. (a) Explain th
(ii) Precursor of vitamin A is. (iii) Fats are emulsified by during digestion. (iv) Food allergens are mostly in nature. (v) is a cured meat product prepared from leg part of pig. (vi) The complete destruction of all organisms is called as. (b) Match
