DIPLOMA IN MEAT TECHNOLOGY (DMT) Term-End Examination June, 2015
00190
BPVI-021 : FUNDAMENTALS OF FOOD AND MEAT SCIENCE Maximum Marks : 50
Time : 2 hours
Note : Attempt five questions. Question no. 1 is compulsory. All questions carry equal marks. 1.
10x1=10 Fill in the gaps (any ten) : The nutritional value of proteins depends (a) contents. on their (b) Sodium and potassium are essential for in the body. maintaining (c) Diabetes mellitus is a metabolic disorder in which the ability to oxidise the primary fuel is almost lost. The building blocks of proteins are (d) (e)
Goiter is caused due to deficiency of
(f)
Scurvy is caused due to deficiency of
(g) Complete destruction of all the microbes is called as (h) The meat is usually stored frozen at a °C. temperature of Monosachharides contain (i) sachharide unit. BPVI-021
1
P.T.O.
(j)
is the controlled application of energy from ionizing radiation. (k) Packaging where all the air from the package is removed known as (1) Precursor of vit. A is 2.
(a) (b) (c)
List three important functions of food. Define protective food. What are the advantages of intake of dietary fibre ?
3 2 5
3.
(a)
Define essential amino acids. List eight amino acids that are grouped as essential amino acids. What is meant by protein turnover ? Name the hormones secreted by pituitary gland.
4
(b) (c) 4.
(a) (b) (c) (d)
5.
(a) (b) (c)
6.
(a) (b) (c)
BPVI-021
Name various fat soluble vitamins. What are various functions performed by calcium in our body ? What are important sources of calcium ? Name two hormones secreted by alimentary canal. Why is it necessary to cook the food ? Write the factors which influence the absorption of lipids. Write a brief note on the gastric digestion of proteins. What is meant by trace minerals ? Give examples. What are the clinical manifestations of allergic reactions ? List six main causes of food allergies. 2
2 4 2 4 2 2 3 3 4 3 4 3
7.
(a) (b) (c)
8.
(a) (b) (c) (d)
BPVI-021
List 10 Golden Rules for Safe Food Preparation as per World Health Organization (WHO). Name antimicrobial substances present in egg. Write three types of bacteria and their optimum temperature of growth.
5
Write a brief note on food preservation by irradiation. Define sterilization. Name different methods of achieving sterilization. Define fermentation. What are the advantages of smoking of meat ?
(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. Organization (WHO). (b) Name antimicrobial substances present in egg. 2. (c) Write ...
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%.
Page 1 of 37. Page 1 of 37. Page 2 of 37. Page 2 of 37. Page 3 of 37. Page 3 of 37. DMT 1_COS.pdf. DMT 1_COS.pdf. Open. Extract. Open with. Sign In. Details.
(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.
