Exam Details
| Subject | Meat, Fish And Poultry Technology | |
| Paper | ||
| Exam / Course | POST GRADUATE DIPLOMA IN FOOD SCIENCE AND TECHNOLOGY (PGDFT) | |
| Department | School of Agriculture (SOA) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | December, 2016 | |
| City, State | new delhi, |
Question Paper
No. of Printed Pages: 2 IMFT-Oosl
POST GRADUATE DIPLOMA IN FOOD
0
N SCIENCE AND TECHNOLOGY o
Term-End Examination
o
December, 2016
MFf-008 MEAT, FISH AND POULTRY
TECHNOLOGY
Time 3 ]wurs Maximum Marks 70
Note: Attempt any five questions.
All questions carry equal marks.
1. Define the following (any seven) 7x2=14
Abattoir
Meat additives
Canning
Sausage
Thermostabilization
Curing
Filleting
Beche-de-mer
Fish protein concentrate
2. Comment on the role of fisheries in national economy.
What are the measures to be taken during handling and transportation of meat animals?
Write the principles of post-mortem inspection of meat animals. Give the flow diagram of slaughter and dressing of goat.
3. What are the ideal practices for packaging of fresh meat? Discuss different methods of meat freezing.
Why processing of meat is important? Write short notes on enrobing and fermentation of meat.
4. How meat emulsion is prepared? What are the factors that affect quality of meat emulsion?
Give flow diagram of anyone cured meat product.
Describe the processing steps of anyone shelf stable traditional meat product.
5. Explain the functional properties of egg.
Describe the processing of fish by salting and drying.
How shellfishes are processed and packaged?
6. Give the steps of canned fish preparation.
Write a note on fish by-products.
What are the traits of a good entrepreneur
7. Write notes on the following (any four)
Handling of live fish
Chilling of carcass
Meat cutting
Egg powder
Processing of shrimp
Marketing management in meat industry.
POST GRADUATE DIPLOMA IN FOOD
0
N SCIENCE AND TECHNOLOGY o
Term-End Examination
o
December, 2016
MFf-008 MEAT, FISH AND POULTRY
TECHNOLOGY
Time 3 ]wurs Maximum Marks 70
Note: Attempt any five questions.
All questions carry equal marks.
1. Define the following (any seven) 7x2=14
Abattoir
Meat additives
Canning
Sausage
Thermostabilization
Curing
Filleting
Beche-de-mer
Fish protein concentrate
2. Comment on the role of fisheries in national economy.
What are the measures to be taken during handling and transportation of meat animals?
Write the principles of post-mortem inspection of meat animals. Give the flow diagram of slaughter and dressing of goat.
3. What are the ideal practices for packaging of fresh meat? Discuss different methods of meat freezing.
Why processing of meat is important? Write short notes on enrobing and fermentation of meat.
4. How meat emulsion is prepared? What are the factors that affect quality of meat emulsion?
Give flow diagram of anyone cured meat product.
Describe the processing steps of anyone shelf stable traditional meat product.
5. Explain the functional properties of egg.
Describe the processing of fish by salting and drying.
How shellfishes are processed and packaged?
6. Give the steps of canned fish preparation.
Write a note on fish by-products.
What are the traits of a good entrepreneur
7. Write notes on the following (any four)
Handling of live fish
Chilling of carcass
Meat cutting
Egg powder
Processing of shrimp
Marketing management in meat industry.
Other Question Papers
Departments
- Centre for Corporate Education, Training & Consultancy (CCETC)
- Centre for Corporate Education, Training & Consultancy (CCETC)
- National Centre for Disability Studies (NCDS)
- School of Agriculture (SOA)
- School of Computer and Information Sciences (SOCIS)
- School of Continuing Education (SOCE)
- School of Education (SOE)
- School of Engineering & Technology (SOET)
- School of Extension and Development Studies (SOEDS)
- School of Foreign Languages (SOFL)
- School of Gender Development Studies(SOGDS)
- School of Health Science (SOHS)
- School of Humanities (SOH)
- School of Interdisciplinary and Trans-Disciplinary Studies (SOITDS)
- School of Journalism and New Media Studies (SOJNMS)
- School of Law (SOL)
- School of Management Studies (SOMS)
- School of Performing Arts and Visual Arts (SOPVA)
- School of Performing Arts and Visual Arts(SOPVA)
- School of Sciences (SOS)
- School of Social Sciences (SOSS)
- School of Social Work (SOSW)
- School of Tourism & Hospitality Service Sectoral SOMS (SOTHSM)
- School of Tourism &Hospitality Service Sectoral SOMS (SOTHSSM)
- School of Translation Studies and Training (SOTST)
- School of Vocational Education and Training (SOVET)
- Staff Training & Research in Distance Education (STRIDE)
Subjects
- Dairy Technology
- Food Chemistry And Nutrition
- Food Microbiology
- Food Packaging, Safety And Quality Management
- Food Processing And Engineering
- Fruit And Vegetable Technology
- Meat, Fish And Poultry Technology
- Technology Of Cereals, Pulses And Oil Seeds