No. of Printed Pages : 7

BPVI-026

DIPLOMA IN MEAT TECHNOLOGY (DMT) Term-End Examination December, 2013 BPVI-026: POULTRY PRODUCTS TECHNOLOGY Time : 2 hours

Maximum Marks : 50

Note : Attempt five questions. Question No. 1 is compulsory. All question carries equal marks.

1.

Fill in the blanks - (any ten) (a) (b) (c) (d) (e)

10x1=10

Usual temperature for frozen storage of meat is Thawing time of poultry carcass ranges from Gradient of the poultry processing plant floor should at least In meat inspection area light intensity should be Freezing point of egg yolk is about is a process of dipping carcasses into or spraying with hot water to facilitate defeathering. Egg should be collected at least times/ day. is the main protein constituent of the egg white.

BPVI-026

1

P.T.O.

(i)

(j) (k) (1)

As per BIS, whole egg powder should contain not more than moisture. is a Jewish method of slaughter. In poultry carcass, lower part of leg portion called as As per BIS, dressed chicken should be two type namely and

2.

(a) Write in detail the procedure of slaughter 5 and dressing of poultry. (b) Enumerate the cut up parts of poultry 2 carcass. (c) Enlist the critical control points (CCP) of 2 poultry dressing line. (d) Why it is advisable to stun the bird before 1 slaughter ?

3.

(a) What are the factors that affect tenderness 4 of poultry meat ? (b) Describe the methods of measuring 4 tenderness of meat. (c) Write the role of nitrates and nitrites in 2 curing meat.

4.

(a) Write the objectives of meat packaging. (b) Describe the packaging materials and techniques used for poultry. (c) What do you mean by trussing ? (d) Which factors should be considered for grading of dressed carcass ?

5. (a) How poultry can transported from production centre to processing plant ? (b) State the functions of different ingredient used for poultry meat products. BPVI-026

2

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6.

7.

8.

(c) Explain the role of marination in the preparation of Tandori Chicken.

2

(a) Write the parts of an egg. (b) How eggs can be stored through thermostabilization ? (c) Write about the packaging of eggs. (d) Enlist the microorganisms associated with egg spoilage.

2 3

(a) Write the nutritive value of poultry meat. (b) Describe in detail the present status of poultry industry in India. (c) Explain the role of hatchery and feed mill in an integrated poultry industry.

4 4

3 2

2

Write short notes on the following (any four) : 4x21/2=10 (a) Meat yield (b) Batter (c) Chicken salami (d) Egg Yolk (e) Meringues

BPVI-026

3

P.T.O.

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BPVI-026

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BPVI-026

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7

4x21/2=10