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(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.
Feb 24, 2009 - A list of selected additional articles on the Science Web sites ... hosting these experiments at the European field sites; ... trace amine, N,N-dimethyltryptamine (DMT) (8â10). ... 2A) was protected best by DMT, with 61%.
(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
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
Feb 24, 2009 - hosting these experiments at the European field sites; ..... black), presence (DMT, red), and after wash out (recovery, blue) of 100 mM DMT.
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.
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.
