DIPLOMA IN MEAT TECHNOLOGY (DMT) Term-End Examination June, 2016
00714
BPVI-024 : PROCESSED MEAT TECHNOLOGY Maximum Marks : 50
Time : 2 hours
Note :
1.
Attempt any five questions. Question no. 1 is compulsory. All questions carry equal marks.
(a) Match the following : (i) 200 ppm (ii) 0.5%
5
(A) enrobed meat product (B) cured product obtained from belly region of pork carcass
(iii) Meat pickle (C) shelf stable indigenous meat products (iv) Bacon (D) sodium nitrite level in meat products (v) Meat Samosa (E) phosphate level in meat products (b) Fill in the blanks with the most appropriate word(s). Any five :
5
(i) Special equipment called is used for preparation of meat emulsion. Monosodium glutamate is used in meat products formulation as
BPVI-024
1
P.T.O.
2.
3.
4.
5.
(iii)
The soya proteins not only function as extenders but also improve nutritive value and of water and fat in meat products.
(iv)
Ingredients which are incorporated in 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 meat products.
(vi)
Hydrogen swell is an example of spoilage of meat products.
(a) Write about popular indigenous chunk meat products.
5
(b) Explain methods of restructuring of meat.
5
(a) Explain briefly the steps involved in canning process.
5
(b) Briefly write about the methods of enrobing.
5
Write briefly about the processing of any two of the following products : 5+5=10 (a)
Kabab
(b)
Meat patties
(c)
Meat pickle
(a) List out the ingredients used for curing of meat and write the main functions of any three ingredients.
5
(b) Explain the methods of curing of meat.
5
BPVI-024
2
6.
7.
8.
Write short notes on the following : (a) Hurdle Technology (b) Classification of meat products (c) Liquid smoking
4 3 3
Draw the flow diagram of processing of following meat products : (a) Salami (b) Commercial Ham (c) Sausages
3 3 4
Write briefly about the following : (a) Preservatives for different meat products (b) Purpose of meat processing (c) Economic formulation of meat products
BPVI-024
3
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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.
(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 ...
(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.
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(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
