I BPVI-025

No. of Printed Pages : 5

DIPLOMA IN MEAT TECHNOLOGY (DMT) Term-End Examination December, 2015

00977

BPVI-025 : MEAT PACKAGING AND QUALITY ASSURANCE Maximum Marks : 50

Time : 2 hours Note :

Attempt any five questions. Question No. 1 is compulsory. Each question carries equal marks.

1.

Fill in the blanks (any ten) : 10x1=10 (a) Full form of PET is is a quality parameter of meat. (b) in (c) Polyamide film is called as packaging trade. is a very popular sanitizer. (d) (e) Full form of SSOP is Hedonic scale is used for (f) evaluation of meat products. (g) PFA stands for (h) BIS stands for Full form of MAP is (i) ISO stands for (j) packaging is ideal for uneven (k) meat cuts. (1) Whiskers in meat is caused by

2.

2 (a) What are the functions of a food package ? (b) What do you mean by retail packaging and 21/2+21/2=5 bulk packaging ? 3 (c) Write short note on aseptic packaging.

BPVI-025

1

P.T.O.

3.

(a) Define food hygiene. (b) Write a short note on standard operating procedure of slaughter house cleaning. (c) What do you mean by probiotic ?

2 6

4.

(a) Classify packaging materials with examples. (b) Differentiate between vacuum and modified atmosphere packaging. (c) What type of packaging material do you use for packing of cured, cooked and dehydrated meats ?

2 2

5.

(a) What is spoilage ? Write the factors responsible for spoilage of meat. (b) Describe briefly the methods of carcass decontamination.

1+3

6.

Write short notes (any four) : (a) Sanitizer (b) Vacuum packaging (c) Flavour of meat (d) MFPO, 1973 (e) Spoilage of egg (f) Meat regulations

7.

(a) What is meant by sensory evaluation ? (b) Differentiate between consumer panel and specialized sensory panel. (c) Write about the eligibility criteria for selection of sensory panel.

8.

2

6

21/2x4=10

(a) What are the principles of a HACCP ? (b) Write about the safe food handling practices which should be followed by the consumers at kitchen level.

BPVI-025

2

2 3 5 4 6

WaTIC-025 HI

Pict)

Tiffr vi

H ICI

(1171:12.1%

'En*.

iqtrusi ,t, 2015

*.T11.*.3111. - 025 : if 1)(11144 i '74 +vigil, 3TT74711 37f0wdq

TITFT : 2 -1(12

A,7-6 • TIN- mq/ •

:

ef-47/ 3173' w.sen 1

dr-11

3T-T ?MT

afFicudi g 72#

1.

it1 (a)

7T1,1

1:1

Tit

(c)

tl

, lerti T iq-urqur mrao t fEFF:r LITRi

fI

(.41 ,4,N4 k-oci.) t

(d)

t

(e) 7:r 'R-TF at it

-gtkrz-e:rrt

14-11 'Wf

(f)

fchir (g)

77:F -R

(h)

31T1

714

(j)

311 7-1

BPVI-025

3T7FT

* 1

tft

(i)

t t I

3177F

14 3TRPT 3

drf( q fi

10x1=10

retv . 'fr)

Ord

(b)

e

: 50

ti

31Arif-4a.

(k)

91F4

trc-RaTmiti (1) Th *lb-4 (Whiskers) t

4 wr cwut

t 2.

(a) ITU (b)

2T1T4-1-47 affq 471T11,p,A 21/2+21/2=5

lie -7 -41-4T

Of TR TOTE

(c)

3.

2

t t 51c,i4 7EIT ?

3

ta fofuR I

2

-9ThiTTP5M •WrI7R I

(a)

NIsf +q -crr.90

(b)

115Ni-it t'ilLt)-14711

iitleb 4 '011(1-1 fdfg 1R

6

140:14 -91aftfRI (c)

4.

A)(siii)idcb A affq

qlkuf grilt7

(a) tIkr-At (b)

2

T11:17414 f?

f9-41-ff -cr4 1:1-ft-44ff

T1-1--A-R I

2

atd7

2

`MN. c:4

6

137Z Vir-A7 I (c)

qz[i, trk

3Trcr ict)fl f-*-1:14 t? 5.

(a) fq-ft

tAt-At TM:It

t? 4-1 d-fd-ft

fr1 c11-1 cbitcb 1+3

d71(qlq f ? (b) BPVI-025

TN-q

tr~trr 4

auk TI-f-A-RI

6

P.T.O.

6. 74#14 (ftt WR) TR

(a)

t-ci=r6ct)

(b)

f9--dfa.

(c)

1-1)d chi tiiq

Th-ftR :

21/2x4=10

11

(d)

7.

d

3-t, 1973

(e)

3 c4) fqt—FAT

(f)

Hlz laI-IIH

(a)

TEkt

(b)

31:1NT

2

ete-41 3-1-177ft?

3-td-T ch)

3

(eligibility) 179-4

5

tdr7Tq Tfkt r7-7 I

(c)

TEkt Th-r-U7 I

8.

(a)

t7

3tr

(b) 4.1‘eft

i3 gim f l

fkm 11)7ff Tf`ITT-

i 3T-ITR-or fwznr

Th-N7

BPVI-025

4

# -4f-qi ?

5

6

?