Exam Details
| Subject | Meat Animals and Abattoir Practices | |
| Paper | ||
| Exam / Course | Diploma in Meat Technology | |
| Department | School of Agriculture (SOA) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | June, 2016 | |
| City, State | new delhi, |
Question Paper
1. Fill in the blanks (any ten)
India ranks first in population.
The per capita animal protein availability in our country is grams/day.
Jamunapari is a milk, meat and skin type breed.
is the leading state in poultry eggs and meat production.
Liquid waste from meat plant is known as
DFD meat condition is generally found in case of
Removal of animal fat from the carcass by the use of heat is called as
Meat of goat is called as
Dressing percentage of sheep is
Gizzard is a special part in the digestive system of
Fat rendered from pig carcass is called as
Feed should be withheld at least hours before slaughter of goat.
What are the potential advantages of Indian meat export
Why pig is called an ideal meat animal
What are dual purpose animal breeds? Give two examples.
What are the points to be considered for selecting an abattoir site?
Enlist the major components of an abattoir.
What is scalding?
Why the animal is given rest before slaughter?
What is the role of effluent treatment plant incharge?
What are the effects of transport on meat animals?
What is emergency slaughter?
Name six notifiable diseases of animals.
What are the objectives of ante-mortem examination
List four criteria for selection of meat animals.
Write a brief note on low voltage electrical stunning.
What are the bleeding times for cattle, sheep and pig?
What do you mean by evisceration
Define dressing percentage.
Write two uses each of the bones and fat obtained as by-products.
Name various steps in the slaughter and dressing procedure of sheep and goat.
What are the disposal methods of animals dead from notifiable diseases
8. Write short notes on the following (any four)
Livestock markets
Quarantine
Stunning in pigs
Halal method of ritual slaughter
Singeing
Humane slaughter
India ranks first in population.
The per capita animal protein availability in our country is grams/day.
Jamunapari is a milk, meat and skin type breed.
is the leading state in poultry eggs and meat production.
Liquid waste from meat plant is known as
DFD meat condition is generally found in case of
Removal of animal fat from the carcass by the use of heat is called as
Meat of goat is called as
Dressing percentage of sheep is
Gizzard is a special part in the digestive system of
Fat rendered from pig carcass is called as
Feed should be withheld at least hours before slaughter of goat.
What are the potential advantages of Indian meat export
Why pig is called an ideal meat animal
What are dual purpose animal breeds? Give two examples.
What are the points to be considered for selecting an abattoir site?
Enlist the major components of an abattoir.
What is scalding?
Why the animal is given rest before slaughter?
What is the role of effluent treatment plant incharge?
What are the effects of transport on meat animals?
What is emergency slaughter?
Name six notifiable diseases of animals.
What are the objectives of ante-mortem examination
List four criteria for selection of meat animals.
Write a brief note on low voltage electrical stunning.
What are the bleeding times for cattle, sheep and pig?
What do you mean by evisceration
Define dressing percentage.
Write two uses each of the bones and fat obtained as by-products.
Name various steps in the slaughter and dressing procedure of sheep and goat.
What are the disposal methods of animals dead from notifiable diseases
8. Write short notes on the following (any four)
Livestock markets
Quarantine
Stunning in pigs
Halal method of ritual slaughter
Singeing
Humane slaughter
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
- Fresh Meat Technology
- Fundamentals of Food and Meat Science
- Marketing And Entrepreneurship
- Meat Animals and Abattoir Practices
- Meat Packaging And Quality Assurance
- Poultry Products Technology
- Processed Meat Technology
- Utilization Of Animal By-Products