No. of Printed Pages : 6

BPVI-024

DIPLOMA IN MEAT TECHNOLOGY (DMT) Term-End Examination December, 2015

00657

BPVI-024 : PROCESSED MEAT TECHNOLOGY Time : 2 hours

Maximum Marks : 50

Note : (i) Attempt any five questions. (ii) Question no. 1 is compulsory. All questions carry equal marks. 1.

(a) Match the following : (i)

Goshtaba

5

(A) a step in the

canning process curing method (C) meat product of Western region of the country (iv) Exhausting and (D) meat product of sealing Northern region of (ii) Vindaloo (iii) Sodium nitrite

(B)

(v) Artery pumping (E)

the country curing agent

(b) Fill in the blanks with the most appropriate word(s). Any five. (i)

BPVI-024

5

Compared to sarcoplasmic proteins, proteins are much more efficient emulsifying agents.

1

P.T.O.

2.

3.

4.

(ii)

Selected bacterial cultures added to minced meat to produce fermented meat products are called

(iii)

Non-meat ingredients that help in binding fat and water in the meat products are called

(iv)

Three popularly available and consumed kababs made from meat are Seekh Kabab, _ _ _ and Boti Kabab.

(v)

Cured product produced from leg portion of pig carcass is called

(vi)

BHA is used as products.

in meat

(a) What are the purposes of meat processing ?

5

(b) Classify meat products according to type of processing.

5

Explain the following : (a)

Emulsification

3

(b)

Fermentation

3

(c)

Hurdle technology

4

Write the process of preparation of any two of 5+5 the following products with flow diagram : (a)

Meat pickle

(b)

Sausage

(c)

Commercial ham

BPVI-024

2

5.

(a) Describe different methods of meat curing. (b) How does pink colour of cured meat develop ?

6.

7.

8.

6 4

(a) Write the functions of chilled water or ice during emulsion preparation.

2

(b)

What are the functions of bacterial culture in meat processing ?

2

(c)

Describe the process of canning of meat.

6

(a) Explain briefly the characteristics of economic formulations of meat products.

5

(b)

Enlist the functions of binders and extenders in comminuted meat products.

3

(c)

Differentiate between dry and semi dry sausage.

2

(a) Briefly explain the method of preparation of any one popular enrobed meat product.

5

(b) Define meat additives. Write about emulsifiers and flavour enhancers used in meat products.

1+4

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