No. of Printed Pages : 6

BPVI-025

DIPLOMA IN MEAT TECHNOLOGY (DMT) Term-End Examination

00141

December, 2014

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

Time : 2 hours

Note : Attempt any five questions. Question no. 1 is compulsory. All questions carry equal marks. 1.

(a)

Define any five of the following : (i)

5 x1=5

MAP

(ii) CIP (iii) Laminate (iv) Sanitizer (v)

Hedonic scale

(vi) GTR (b) Fill in the blanks : (any five) (i)

Nitrogen is used in MAP as

5x1=5 gas.

(ii) Flavour is a combined effect of and smell. BPVI-025

1

P.T.O.

(iii)

packaging is ideal for uneven cuts of meat.

(iv) Sensory evaluation laboratory is maintained at °C.

2.

3.

(a)

5.

Iodophores are used as

(vi)

means security from transmission of infectious diseases, pests and parasites.

Describe briefly the different types of packaging materials.

6

(b)

Write the importance of food packaging.

4

(a)

What do you mean by retail and bulk packaging ?

4

Write about the packaging of cured meat and dehydrated meat.

4

(c)

What is a tetrapack ?

2

(a)

Write about vacuum packaging.

3

(b)

Differentiate vacuum packaging and MAP.

3

(c)

Write the packaging specifications as per MFPO, 1973.

4

(b)

4.

(v)

(a)

What is meant by sensory evaluation ?

(b)

Describe the different types of sensory panels.

3

Write about different sensory parameters.

6

(c) BPVI-025

2

6. (a) List the detergents and sanitizers used in a meat plant.

4

(b) Write the steps involved in sanitization of eggs.

4

(c) Name two international and two national meat regulatory agencies.

2

7. (a) Define food hygiene.

8.

1

(b) Write the simple steps to be followed for food safety.

5

(c) Mention the principles of HACCP.

4

Write short notes on any following :

four of the 4x2—.10 2

(a) Aseptic packaging (b) HACCP (c) Sanitizers (d) Ranking test (e) Spoilage of eggs

BPVI-025

3

P.T.O.

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BPVI-025

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1,000