No. of Printed Pages : 6

BPVI-025

DIPLOMA IN MEAT TECHNOLOGY (DMT) Term-End Examination December, 2013

00674

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.

Define any ten of the following : (a) Food packaging (b) Laminate (c) Casing (d) Sensory panelist (e) Paired difference test (f) Food hygiene (g) HACCP (h) Sanitizer (i) CIP (j) Disinfection (k) Hedonic scale (1) Vacuum Packaging

2.

(a) What is the modern role of packaging ? 2 (b) What are the important properties of the 4 polyethylene (PE) film ? (c) What is shrink packaging ? What are the 2+2 advantages of shrink packaging ?

BPVI-025

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(a) (b) (c) (d)

4.

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PVI-025

What are the basic objectives for packaging of cooked meat products ? State the temperature at which the meat should be frozen. Write the packaging techniques for long term storage of cured meat. Write a brief note on bulk packaging.

3 1 3 3

Who is eligible to become a sensory panelist ? How the meat samples are prepared for sensory evaluation ? Write the time which is most suitable for conducting sensory evaluation.

4

What is the criteria for the selection of consumer panel ? What is the importance of recognition test ? How do we conduct the triangle test ?

4

What is meant by quality control ? Describe the precautions in cooking and chilling of meat to ensure food safety. What is HACCP ? Write seven principles of a HACCP programme.

2

What are general steps in cleaning and sanitation of meat premises ? Write down the properties of a good detergent. Describe in brief the methods of carcass sanitation. 2

4 2

2 4

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8.

Write short notes on the following (any four) : 4x21/2=10 (a) Aseptic packaging (b) Packaging of dehydrated meat (c) Specialized panel (d) Quality assurance practices in retail outlets (e)

BPVI-025

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