DIPLOMA IN MEAT TECHNOLOGY (DMT) Term-End Examination December, 2015
00610
BPVI-028 : MARKETING AND ENTREPRENEURSHIP Maximum Marks : 50
Time : 2 hours
Note : Attempt any five questions. Question no. 1 is compulsory. All questions carry equal marks. 1.
10x1=10 Fill in the blanks (Any ten). Spent hens are mature layers usually (a) year of discarded after economic production. (b) (c) (d)
(e) (f) (g)
BPVI-028
For distances over 500 km, it is advisable to transport animals by are male larger birds with tender meat reared upto 12 weeks of age. keeping is necessary for Proper calculation of profit margins and to analyze the heads where expenditure could be certified in livestock farming. is a type of white meat. The slaughter rate of pigs is more than % per year. of the product is In marketing the total volume that will be brought by a defined consumption graph in a year.
1
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2.
(h)
Production, processing and marketing are handled by the same management in system.
(i)
is a cooking technique in which foods are cooked in hot liquids kept at or below the boiling point of water.
(j)
Tough cuts of meat should be cooked in heat.
(k)
Equipment depreciation cost is generally of the total cost.
(1)
Full form of HACCP
(a) Explain briefly the livestock resource of India.
(b)
How are the meat animals transported in India ?
5
(a) Comment on Fresh meat marketing systems in rural India.
3
(b) Describe the marketing channels existing in India for marketing of meat and meat products.
7
4.
Calculate the production cost of 1 kg Chicken Nuggets assuming that 40 kg emulsion is prepared in a day in the processing plant and 4% flour is used for extension of the product.
10
5.
(a) Explain the traits of a good entrepreneur.
5
(b) Describe the challenges faced by an entrepreneur.
5
3.
BPVI 028 -
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7.
8.
2
(a) What is meant by a business plan ? (b)
Highlight the features of an Ideal Business plan.
3
(c)
Explain the key components of a business plan.
5
(a) List six equipments used for meat processing in a meat factory.
3
(b)
What are the types of capital required by a businessman ?
2
(c)
Explain briefly the role of National - level financial institutions in development of meat industry.
2
(d)
What are the various sources of business idea ?
3
Write short notes on (Any four) : (a)
Marketing of poultry
(b)
Value addition in meat
(c)
Business opportunity
(d)
Project evaluation
(e)
Entrepreneurship
BPVI-028
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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
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
(j). (k) is the controlled application of energy from ionizing radiation. Packaging where all the air from the package is removed known as. (1) Precursor of vit. A is. 2. ... (a) List 10 Golden Rules for Safe Food 5. Preparation as per World Health.
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(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
