(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
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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 ...
ADMINISTRATION. (DNA). Term-End Examination ... (c) Explain the principles of supervision in ... (b) Explain the elements of evaluation with help of examples.
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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.
(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
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M.Sc. (MATHEMATICS WITH APPLICATIONS. IN COMPUTER SCIENCE). M.Sc. (MACS). Term-End Examination. CD 0 ..E:5 6. June, 2014. MMT-009 : MATHEMATICAL MODELLING. Time : 11 hours. Maximum Marks : 25. 2. (Weightage : 70%). Note : Answer any five questions. U
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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.
(d) How can you bring about creative and aesthetic development in pre-school children ? (e) Discuss major components of the physical environment of an ideal ...
Highlight the problems of translation. In what 20 way translation is different from rendering ? OR. Discuss the impact of folklore on Hindi films and highlight the ...
