Match the following:

200 ppm enrobed meat product

0.5% cured product obtained from belly region of pork carcass

Meat pickle shelf stable indigenous meat products

Bacon sodium nitrite level in meat products

Meat Samosa phosphate level in meat products

Fill in the blanks with the most appropriate word(s). Any five:

Special equipment called is used for preparation of meat emulsion.

Monosodium glutamate is used in meat products formulation as

The soya proteins not only function as extenders but also improve nutritive value and of water and fat in meat products.

Ingredients which are incorporated in the meat products formulation to reduce the harsh effect of salt are called

Sausages, meat patties, nuggets, hamburger, ground beef, etc. are examples of meat products.

Hydrogen swell is an example of spoilage of meat products.


Write about popular indigenous chunk meat products.

Explain methods of restructuring of meat.

Explain briefly the steps involved in canning process.

Briefly write about the methods of enrobing.

4. Write briefly about the processing of any two of the following products:

Kabab

Meat patties

Meat pickle

List out the ingredients used for curing of meat and write the main functions of any three ingredients.

Explain the methods of curing of meat.

6. Write short notes on the following:

Hurdle Technology

Classification of meat products

Liquid smoking

7. Draw the flow diagram of processing of following meat products

Salami

Commercial Ham

Sausages

8. Write briefly about the following:

Preservatives for different meat products

Purpose of meat processing

Economic formulation of meat products