I BPVI-026 I

No. of Printed Pages : 7

DIPLOMA IN MEAT TECHNOLOGY (DMT) Term-End Examination December, 2015 BPVI-026 : POULTRY PRODUCTS TECHNOLOGY Maximum Marks : 50

Time : 2 hours

Answer any five questions. Question no. 1 is compulsory. All questions carry equal marks.

Note :

1.

10x1=10 Fill in the blanks (any ten) : (a) The albumen quality of breakout eggs is expressed in terms of (b) Jewish method of slaughter is (c) Thermostabilized eggs can be stored at room temperature for (d) Removal of faecal material by pressing the abdomen just below the vent is known as (e) (f)

(g) (h)

(i)

BPVI-026

% egg Eggshell constitutes weight. A heat resistant enzyme that acts as antimicrobial by dissolving cells is Biological value of egg is The best temperature for holding market °F with eggs on the farm is %. holding room humidity of In hen's egg yolk constitutes of egg weight.

1

P.T.O.

(j)

Blood should not be allowed to pass directly into the effluent disposal system because of having

(k)

Dipping poultry carcasses in to hot water to facilitate loosening of feathers for easy removal is

(1)

2.

3.

4.

The component present in egg white which binds to biotin and makes the vitamin unavailable to the system is

(a) Draw a neat diagram of reproductive organs of hen.

4

(b)

Describe the process of formation of hens egg.

3

(c)

State the nutritive value of egg.

3

(a) Write in detail the production of ready to cook chicken.

3

(b)

Enumerate the cut up parts of chicken.

2

(c)

What is dressing percentage ? Give details of factors effecting meat yield.

3

(d)

Explain why the dressing percentage of broilers is higher than layers.

2

(a) List the points to be kept in mind to produce hygienic and wholesome meat.

3

(b)

What do you understand by the terms humane slaughter and ritual slaughter ?

2

(c)

What is automated system of poultry ?

3

(d)

Describe the process of evisceration carried out in automated poultry dressing unit.

2

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2

5.

6.

(a) What is enrobing ? (b) Enumerate enrobed chicken products. (c) What is further processing ? (d) Enumerate further processed commercial chicken products. (e) Write in details the processing of chicken sausages. (a) What is curing ? (b) What are the different ingredients used in curing ? (c) Write in details the action of different curing ingredients. (d) What are the different types of packaging used for cured poultry ? (e) What is smoking of poultry ?

7. (a) What do you mean by the term preservation ? (b) Write in detail different methods employed in maintaining quality eggs. (c) What is packaging ? (d) Enumerate different containers used for packing eggs.

8.

1 2

1 3 3

3 2 2

1 4 1 4

Write short notes on any four of the following : 4x2.5=10 (a) Chicken pickle (b) Candling of eggs (c) Biological value (d) Bone darkening (e) Poultry meat kababs

BPVI-026

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BPVI-026

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4x2.5=10