No. of Printed Pages : 6

BPVI-022

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

00140

BPVI-022 : MEAT ANIMALS AND ABATTOIR PRACTICES Maximum Marks : 50

Time : 2 hours

Note : Attempt any five questions. Question No. 1 is compulsory. All questions carry equal marks. 1.

1x10=10 Fill in the blanks. (any ten) (a) Meat of calf is known as (b) ICAR stands for Removal of hide/skin from slaughtered (c) animals is called • (d) Removing the visceral organs like liver, heart, lungs, etc is called is the section of an abattoir (e) which is meant for utilization by it workers. (f) Treatment or care provided to animals before slaughter is known as (g) Diseases that must be reported to public health authorities are called diseases. (h) The coat of wool on sheep's body is known as (i) Meat of adult sheep is called Fat obtained from sheep and cattle is known (j) as

BPVI-022

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P.T.O.

produced from animal's intestine is an important by product. (1) Hampshire is an important breed of (k)

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(a) What are the major constraints affecting India's meat export ? (b) Write a brief note on vaccination schedule for broilers. What points you will consider during (c) selection of a chemical disinfectants ? (d) What are the advantages of castration ?

2 4 2 2

(a) What are the accessibility factors you will consider during selection a site for an abattoir ? (b) Enlist the major components of an abattoir. Why effluent treatment plant is necessary (c) in a modern abattoir ?

4

(a) How age of live animal influences quality of meat from it ? (b) How live poultry is transported to the abattoir ? (c) Briefly narrate the pre slaughter treatment of animals resting at lairage.

2

(a) Enlist few notifiable diseases and methods of disposal of the carcass suffering from diseases. (b) What may be the judgements for an animal presented for slaughter after ante mortem inspection ? In which condition slaughter may be (c) authorized under special precautions ?

4

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(a) What do you mean by chemical method of stunning ? (b) Give a brief note on carbon-dioxide stunning. (c) What are the different electrical stunning methods for poultry ?

2

(a) What is dressing percentage ? (b) What are the factors affecting dressing percentage of meat animals ? (c) Why dressing percentage of pig is higher than any other meat animals ? (d) What do you mean by evisceration ?

1 4

Write short notes on : (a) Post - mortem inspection (b) Rendering (c) Scalding (d) Zoonosis (e) Humane slaughter

BPVI-022

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BPVI-022

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