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No. of Printed Pages : 7

BPVI-023

DIPLOMA IN MEAT TECHNOLOGY (DMT) Term-End Examination June, 2014

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BPVI 023 : FRESH MEAT TECHNOLOGY Maximum Marks : 50

Time : 2 hours

Note : Answer five question. Question no. 1 is compulsory. All question carry equal mark.

1. a) Fill in the blanks (any five) i)

is the main component of thick myofilament

ii) muscle contains approximately

% water

iii) Drip is exudation of fluid from

meat.

iv) Ripening or ageing of meat is also known as

v) Generally DFD condition is found in vi) Proteolytic enzymes are used for meal.

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b. Write whether the following sentences are `True' or 'False'. (any five).

5x1=5

Marbling is considered for quality grading of meat. ii) colour of beef is bright cherry red. iii) meaning of 'rigor mortis' is death stiffening iv) Weep is the exudation of fluid from cooked meat. v)

Liquid nitrogen is used for cryogenic freezing.

vi) Myoglobin content of pig is more than cattle muscle. 2. a) Describe the structure of skeletal muscle b) what arc the difference between skeletal muscle and smooth muscle? 3. a) What are the stages of rigor mortis?

7 3

2

b)

write the composition of typical mammalian muscle.

c)

List the factors which affect composition of 3 meat.

4. a) What are different types of meat quality.

S

3

b) List the pre slaughter factors which affect the quality of meat.

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c) What are the difference between PSE and DFD meat?

3

5. a) What are the wholesale cuts of pork and goat carcass?

4

b) Define grading write the importance of grading?

1+2

c)

What ar the parameters of quality grading?

6. a) Define conditioning Name one enzyme associated with conditioning.

3 1+1

b) Briefly describe the electrical stimulation.

4

c)

4

List the methods of tenderisation.

7. a) Write the advantages and disadvantages of hot 2V2+2V2 processing of carcass. b) Briefly describe the methods of freezing. 8.

5

Write short notes on the following (any 4x21/4=10 four) a)

Texture

b)

Water holding capacity

c) Yield grading d) Meat proteins e)

Blast freezing it**

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