Exam Details
| Subject | Fresh Meat Technology | |
| 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. Answer briefly (Any ten)
Calpains
Marination
Rigor mortis
Marbling
WHC
Chilling
Thawing
Thaw rigor
Carcass
Conformation
Freezer burn
Drip
2. Write on structure of a skeletal muscle with a suitable diagram. What is smooth muscle?
3. What are the biochemical postmortem changes that occur in a muscle during formation of meat? What is conditioning of meat?
4. Write about chemical composition of meat. What is meat fat?
5. What is tenderness of meat? Write the methods of making meat tender. What is rib eye area?
6. Draw the wholesale cuts of a goat carcass (Indian method). What are the objectives of cutting meat?
7. What do you mean by functional quality and sensory quality of meat? What are the post-slaughter factors affecting meat quality Comment on meat colour.
8. Write a note on 'meat cooking'. What is cold shortening? What do you mean by Indian meat grading system?
Calpains
Marination
Rigor mortis
Marbling
WHC
Chilling
Thawing
Thaw rigor
Carcass
Conformation
Freezer burn
Drip
2. Write on structure of a skeletal muscle with a suitable diagram. What is smooth muscle?
3. What are the biochemical postmortem changes that occur in a muscle during formation of meat? What is conditioning of meat?
4. Write about chemical composition of meat. What is meat fat?
5. What is tenderness of meat? Write the methods of making meat tender. What is rib eye area?
6. Draw the wholesale cuts of a goat carcass (Indian method). What are the objectives of cutting meat?
7. What do you mean by functional quality and sensory quality of meat? What are the post-slaughter factors affecting meat quality Comment on meat colour.
8. Write a note on 'meat cooking'. What is cold shortening? What do you mean by Indian meat grading system?
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