BPVI-024

No. of Printed Pages : 6

DIPLOMA IN MEAT TECHNOLOGY (DMT) Term-End Examination

0 0 27 1

December, 2014

BPVI-024 : PROCESSED MEAT TECHNOLOGY Maximum Marks : 50

Time : 2 hours

Note : Answer any five questions. Question no. 1 is compulsory. All questions carry equal marks. 1. (a) Fill in the blanks : (any five) (i)

Ham is prepared from

5 x 1=5 part

of pork carcass. is the most important

(ii)

curing agent. (iii) Soya protein is used as preparation of meat products.

in

(iv) Canning temperature of meat is usually

°C.

(v) Colour of cured meat is (vi) BPVI-024

is an enrobed meat product. 1

P.T.O.

(b) Write whether the following sentences are 5x1=5 true or false : (any five) Combination of preservation process is called as 'Hurdle Technology'. (ii) MSG is a flavouring agent. (iii) Sausage is a chunked meat product. (iv) Curing solution is also known as brine. (v) Microbes are used to prepare fermented meat product. (vi) Roasting is a method of moist heat cooking. 2. (a) What is the purpose of meat processing ?

3.

4.

4

(b) Define hurdle technology.

2

(c) List the basic meat processing procedures.

4

(a) Define curing. Write the advantages of 1+3 curing. (b) What is the role of salt in curing of meat ?

3

(c) What are the different methods of curing ?

3

(a) List the types of additives used in meat products. (b) Write the functions of four different meat additives.

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5. (a) What are the advantages of economic formulations of meat products ?

3

(b) Write the steps of meat pickle preparation.

4

(c) What are the benefits of restructuring of meat ?

3 2

6. (a) What is canning ? (b) Write the steps of canning of meat products.

5

(c) What types of spoilage can be found in canned meat products ?

3

6

7. (a) Write the steps of sausage preparation. (b) What do you mean by comminution ? (c) Write the advantages of enrobing for the preparation of meat products. 8.

Write short notes on any

3

four of the 4x2—=10

following :

2

(a) Ham (b) Fermented meat products (c) Meat preservatives (d) Curing agent (e) Moist heat cooking

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3

P.T.O.

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