00005

No. of Printed Pages : 6

BPVI-025

DIPLOMA IN MEAT TECHNOLOGY (DMT) Term-End Examination June, 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. I.

(a) Write 'True' or 'false' (Any Five). (i)

Aseptic packages should be stored in refrigerator.

(ii)

Retail packaging increases the cost of packaging.

5x1=5

(iii) In a triangle test, one sample is different from other two. (iv) Appearance of a product can also give some idea about its texture. (v)

Meat is an excellent medium for growth of microbes.

(vi) GMPs are necessary to ensure the production of wholesome food. (b) Define any five of the following. (i)

BPVI-025

5x1=5

Shrink film

1

P.T.O.

(ii)

Freezer burn

(iii) Retorting (iv) Sensory panel (v)

Quality control

(vi) Hazard 2.

(i) Write the functions of a food package.

3

(ii)

4

Classify packaging materials with examples.

(iii) What are the differences between bulk and 3 retail packaging? 3. (i) What do you mean by aseptic packaging? (ii)

4.

3

What type of packaging methods and materials will your recommend for fresh meat packaging?

4

(iii) How MAP is different from vacuum packaging?

3

(i)

Define sensory evaluation.

2

(ii)

Describe any two sensory parameters.

5

(iii) Write a short note on consumer panels

3

BPVI-025

2

P.T.O.

5.

(i) Explain the principles of HACCP.

7

(ii) Write about personal hygiene. 6.

(i)

Write the properties of an ideal sanitizer.

(ii) Describe the process of manual cleaning in a meat plant. 7.

(i)

Write about MFPO, 1973.

(ii) Describe the methods of carcass sanitation. 8.

Write short note on any four of the following. (i)

Meat Regulations

(ii)

Disinfection

4 6

4 6 4x21/2=10

(iii) Hedonic scale (iv) Flexible packaging (v)

BPVI-025

Packaging of cured meat

3

P.T.O.

It.t.t.aut.

025

+11*1 mleil1 tc1 4 11.01411(t. TT tr) ict trftr r,

t.t.t.3TT1.

025 • 4)

2014

cM .4 i

IFT4ffi 31Tr4RT9'

: 2 FIrr--

3TOMTTT afW 50

c : cp, J rfrff RT4.

■ 3TH -efcT

g I w7fi- R-T4

0-4): riN

5x1=5

g

1.

I eld

() (i)

c fttir

fi (0)

wi~i --rft7 I (ii)

tT57(1, 1c1.41

c1141c1

1-3(iii)

(iv)

(4) u f4- 75f #, 6)(11 t ■ 30-11 4 1(74-M—Tc1

q.-13r

Ti-ch—c-fT co 13c

(V) 1T, tp-rrojA mr't

(vi) ,11 71=f

afTi

Iftr-T

.30-11q.-1 1

BPVI-025

4

P.T.O.

rifw

(()

5x1=5

trftlTifk-ff . t=r1=7:

(i) (ii)

rft7R- 614

(iii) Rtiffl (iv) (v)

,Ijuici-di

(tict)t)

(vi) 2.

(i) (ii)

ul+1 04-1 'I

•

iI

(iii) 2.1)-- 7.4 (-1;tcm ac 7 3.

(i)

3

717.1 C v i TIM7:11 ct f'6-N7

q'tt-T-J

4

Tcrtz

3

3i—d7

f)Pc-1 (4tiusQ0) cf.,'3441 tr 31-Pcr off TFT&TO. 4-rki UN41 *1:7 f$TT 311q c 3-sg - r-4 . 41 ffRrt

(iii)

(vacuum) .)c;11

4 41? 3

f4.9

BPVT-025

5

P.T.O.

4.

(i)

"Rfkr Ic-euct)--1 cb) tft4{1-14ff Thcrf7 I

(ii)

"f1:

1 4)1 -q-cri Thitfc I

3fttm

(iii) -ucrINTrr 49-F -ER •izi5.

ftft7

(i) tRTEr (HACCP)

ct)i q14-9'

ThDtf -c (i i) 6.

(i)

ct)

,(-citucn

T-RPT1 col ftRg7 I

317471 *cirk.oct)IRLil•

12,T t (manual) TT-FT—fit-hi ps -4-ttff Thl-ft7

(ii) #17i-

c61 vitzrr 7.

(i)

1r

f -ft§(7 I

34, 1973

1

(ii)

8.

qutq

39.-acr # wry tr-R-

4x2Y2=10

t

(i) 41fl—fr4z-,Fr , 1s114 1 0T

(iii)

s)i)ct) (HADONIC) 491-9T

(iv)

--4141 t)c,M ,41

(v) BPVI-025

4

ff4TR-

q-EKT 6