DIPLOMA IN MEAT TECHNOLOGY (DMT) Term-End Examination June, 2016
00824
BPVI-022 : MEAT ANIMALS AND ABATTOIR PRACTICES Time : 2 hours
Note :
1.
Maximum Marks : 50
Attempt any five questions. Question No. 1 is compulsory. All questions carry equal marks.
Fill in the blanks (any ten) : 10x1=10 (a) India ranks first in population. (b) The per capita animal protein availability in our country is grams/ day. (c) Jamunapari is a milk, meat and skin type breed. (d) is the leading state in poultry eggs and meat production. (e) Liquid waste from meat plant is known as (f) (g) (h) (i) (j)
BPVI-022
DFD meat condition is generally found in case of Removal of animal fat from the carcass by the use of heat is called as Meat of goat is called as Dressing percentage of sheep is Gizzard is a special part in the digestive system of
1
P.T.O.
2.
(k)
Fat rendered from pig carcass is called as
(1)
Feed should be withheld at least hours before slaughter of goat.
(a)
What are the potential advantages of Indian meat export ? Why pig is called an ideal meat animal ? What are dual purpose animal breeds ? Give two examples.
4
What are the points to be considered for selecting an abattoir site ? Enlist the major components of an abattoir. What is scalding ?
4
Why the animal is given rest before slaughter ? What is the role of effluent treatment plant incharge ? What are the effects of transport on meat animals ?
3
(b) (c)
3.
(a) (b) (c)
4.
(a) (b) (c)
5.
(a) (b) (c) (d)
6.
(a) (b) (c) (d)
BPV I-022
3 3
4 2
2 5
What is emergency slaughter ? Name six notifiable diseases of animals. What are the objectives of ante - mortem examination ? List four criteria for selection of meat animals.
2 3 3
Write a brief note on low voltage electrical stunning. What are the bleeding times for cattle, sheep and pig ? What do you mean by evisceration ? Define dressing percentage.
3
2
2
3 2 2
7.
8.
(a) Write two uses each of the bones and fat obtained as by-products. (b) Name various steps in the slaughter and dressing procedure of sheep and goat. (c) What are the disposal methods of animals dead from notifiable diseases ?
4 3 3
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 (e) Singeing (f) Humane slaughter
BPVI-022
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DIPLOMA IN MEAT TECHNOLOGY (DMT) Term-End Examination ...
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.
(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 ...
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
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
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
(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)
DIPLOMA IN DAIRY TECHNOLOGY (DDT) in. Term-End Examination cc; ... (a) Care and management of down calver. (b) Artificial insemination. (c) Signs of ill ...
Term-End Examination. June, 2013. BPVI-016 : DAIRY PRODUCTS-III. Time : 2 hours. Maximum Marks : 50. Note : Attempt any five questions. All questions ...
(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.
abdomen just below the vent is known as. (e) Eggshell constitutes. % egg weight. (f). A heat resistant enzyme that acts as antimicrobial by dissolving cells is. (g) Biological value of egg is. (h) The best temperature for holding market eggs on the f
(iv) Ghee is obtained from bone. (v) Insulin is produced by pituitary gland. (vi) Submucosa layer of intestine is used as casing. 2. (a) Write about the benefits of utilization of animal by-products. 5 ... setting up a by-product processing plant ? 3
to facilitate loosening of feathers for easy removal is. (1). The component present in egg white which binds to biotin and makes the vitamin unavailable to the ...
(b) State whether following sentences are True or False (any five) : 1x5=5. (i). A project ... lx5=5. (i). WI 410-f Th* dckilqq. Rntii ti. Ntruri 14* fry #1:fT'eTW 3111 t' I.
