DIPLOMA IN MEAT TECHNOLOGY (DMT) Term-End Examination 00570 December, 2015 BPVI-027 : UTILIZATION OF ANIMAL BY-PRODUCTS Maximum Marks : 50
Time : 2 hours
Attempt five questions. Question No. 1 is compulsory. All questions carry equal marks.
Note :
1.
1x10=10 Fill in the blanks : (any ten) (a) Fat of cattle is known as (b) Treatment of skin to convert it into leather is called (c) Heparin as a by-product is obtained from animal's (d) Casing prepared from oesophagus of cattle is known as is the process of cooking and (e) sterilization of offals. Inedible fat obtained in the process of (f) making meat meal is known as (g) Bones obtained from freshly killed animal bones. are known as (h)
FOG stands for
(i)
Digested material in dry mendering is called
BPVI-027
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1
P.T.O.
2.
3.
4.
5.
(j)
The full form of TDS is
(k) (1)
Skin of unborn calf is called In a biogas plant, the tank where fermentation produces gas, is called
,
(a) "Utilization of by-products is always beneficial". Justify the statement. (b) What is the chemical composition of skin ? (c) How skin can be preserved by brine curing method ?
5
1 4
(a) Why ventilation and deodourization is important in a processing plant ? (b) Name four equipment with their uses in a by-product processing plant. (c) What are the components in the unclean section of a by-product processing plant ?
4
(a) What is continuous low temperature dry mendering process ? (b) How tallow differs from lard ? Mention some uses of tallow and lard. (c) What is blood-meal ?
4
(a) What are the by-products available in poultry dressing plant ? (b) How feathers are processed for different uses ? (c) Write the applications of poultry industry waste.
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4 2
4 2 2 5 3
6.
Write short notes on any five : (a) gelatin (b) bone meal (c) neat's foot oil (d) blood meal (e) uses of wool utilization of bristles (f)
2x5=10
7. (a) How compost manure are produced by stack method ? (b) How blood is collected and processed for utilization ? (c) What are the components of a bio-gas producing plant ?
8.
4 4 2
Write briefly notes on any two of the following : (a) Primary effluent treatment method 5x2=10 (b) Meat plant effluents (c) Disposal of sludge
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(b) Differentiate between vacuum and modified. 2 atmosphere packaging. (c). What type of packaging material do you use for packing of cured, cooked and dehydrated meats ? 5. (a) What is spoilage ? Write the factors 1+3 responsible for spoilage of mea
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.
(DDT). Term-End Examination. June, 2013. BPVI-016 : DAIRY PRODUCTS-III. Time : 2 hours. Maximum Marks : 50. Note : Attempt any five questions. All questions carry equal marks. 1. Define the following : (a) Pasta-Filta. (b) Shrinkage in ice cream. (c)
Term-End Examination. June, 2013. BPVI-016 : DAIRY PRODUCTS-III. Time : 2 hours. Maximum Marks : 50. Note : Attempt any five questions. All questions ...
DIPLOMA IN DAIRY TECHNOLOGY (DDT) in. Term-End Examination cc; ... (a) Care and management of down calver. (b) Artificial insemination. (c) Signs of ill ...
6. (a) Describe the working principle of gear shaping machine. (b) Mention various methods of gear manufacturing. Explain any one method. 7. (a) Describe the process of compression - moulding with the help of neat diagram. (b) Explain the important m
o. (DME) lc). DIPLOMA - VIEP - MECHANICAL. ENGINEERING. Term-End Examination. June, 2013. BME-059 : MANUFACTURING PROCESS - III. Time : 2 hours. Maximum Marks : 70. Note : Attempt any five questions. All questions carry equal marks. 1. (a) Explain th
(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
