DIPLOMA IN MEAT TECHNOLOGY (DMT) Term-End Examination June, 2015
00020
BPVI-023 : FRESH MEAT TECHNOLOGY Maximum Marks : 50 Time : 2 hours any four from Note : Question No. 1 is compulsory. Answer the remaining questions. 1.
2.
What do you mean by following (any ten) : 10x1=10 (a) Feathering (b) Finish (c) Rib eye area (d) Shrink (e) Water holding capacity (f) Ageing of meat (g) DFD (h) PSE (i) Curing (j) Chevon (k) Retail meat cuts (1) Sarcomere (a) Write a brief note on the principal structural protein of connective tissue. What is seam fat ? (b) Why skeletal muscle is called as striated (c) muscle ? (d) What is the contribution of elastin to the nutritive value of meat ?
BPVI-023
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4 2 2 2
P.T.O.
3. (a) Why there is lowering of pH in muscle post-mortem ? (b) How post-mortem pH decline is related to meat quality ? (c) What is the pattern of rigor in case of ? (i)
3 3 4
Struggling animals
(ii) Starved animals 4.
(a) Write the proximate composition of chicken. (b) What is the importance of carbohydrates in meat ? (c) Write a brief note on vitamins in meat. (d)
5.
6.
2 1 2
Write about the factors affecting composition of meat.
(a) Write a brief note on hot processing. (b) "Age of animal has profound effect on the colour and flavour of meat". Explain. (c) How system of rearing of an animal is related to meat quality ? (a) How WHC and tenderness of meat are correlated ? (b) Name the wholesale cuts of sheep carcass.
5
3 3 4
2 2
(c)
Why meat from older animals appears dark ?
2
(d)
What is the importance of grading of meat ? List the factors used for quality grading of carcasses.
4
BPVI-023
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(a)
What do you mean by 'tenderization by tenderstretch method' ?
(b)
What is the main disadvantage of pelvic 3+1 suspension ? How it may be corrected ? How electrical stimulation helps tenderizing 2 meat ?
(c)
8.
(a) (b)
What is thaw rigor ? Why fast freezing is better than slow freezing ?
4
2 3
(c)
Write a note on 'changes during frozen storage'.
3
(d)
Why meat/carcass are chilled ?
2
BPVI-023
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(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 ...
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
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
entrusted that responsibility to Mr. Kishore. He had discussion with some of his friends as well as his father but nobody helped him to go ahead with his proposal.
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
"A woman notices that a stranger is following her. She pretends not to notice. The stranger follows her and watches her go inside her house." 9. Write a detective story around the following idea : 20. A couple starts receiving flowers and anonymous g
(b) Enumerate the various work holding devices used in a milling machine with the help of sketches, show the use of important work holding devices. 7. 2. (a) Explain the working of horizontal broaching machine with a neat sketch. 7. (b) Enumerate the
(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
3, Information Technology ..... identi?cation features such as graphics, text, information found on ..... one of multiple possible degrees of precision, the method.
