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DIPLOMA IN MEAT TECHNOLOGY (DMT) Term-End Examination June, 2014 BPVI-022 : MEAT ANIMALS AND ABATTOIR PRACTICES Maximum Marks : 50

Time : 2 hours

Note : No. 1 is compulsory. Answer any five questions. Each question carries equal marks. 1.

10x1=10

Fill in the blanks (Any Ten) in buffalo

(a)

India Ranks population in the world.

(b)

Young one of a sheep less than 6 months age is called

(c)

Sheep and goat meat are generally exported in fresh and chilled form, whereas, buffalo meat from India is exported in form.

(d)

is the most efficient feed converting meat animal and its body growth rate is very high.

(e)

is a licensed place where animals are slaughtered for meat for human consumption.

(0

Meat of pig is called

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(g)

Dark, firm and dry (DFD) condition is mostly found in

(h)

The diseases those must be reported to public health authorities are known as diseases.

(i)

The process of removal of visceral organs during slaughter and dressing of food animals is called.

(j)

Intensity of light at inspection area of an abattoir must be lux.

(k)

Captive bolt pistol is used for of cattle and buffalo.

(1) Dressing percentage of meat animals ranges from to %. 2.

3.

(a) Write briefly about two important buffalo breeds of India

5

(b) Describe briefly the mode of transportation of meat animals.

5

(a) Mention the important points to be looked into for selection of site of an abattoir.

5

(b) Write about main components of an abattoir.

5

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4.

5.

6.

7.

(a) What is humane slaughter?

2

(b)

Name different methods of ritual slaughter with their merits and demerits.

5

(c)

What are the advantages of CO2 stunning?

3

(a) Write about the pre-slaughter care of animals resting in lairage.

3

(b)

What precautions are to be taken during transportation of animals?

3

(c)

Write briefly about the effect of transport on meat animals.

4

(a) What do you mean by ante-mortem examination of food animals?

2

(b)

What are main objectives of ante-mortem examination?

5

(c)

Enlist the decisions of ante-mortem examination.

3

(a) What is line dressing of food animals?

2

(b)

What are the advantages of line dressing?

4

(c)

Briefly write about the procedure of slaughter and dressing of goat.

4

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8.

Write short notes on any five of the following. (a)

Stunning of poultry

(b)

'Pluck'

(c)

Tallow

(d)

Zoonoses

(e)

Measly beef

(f)

Quarantine

(g)

Red offal

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