Exam Details
| Subject | Meat Packaging And Quality Assurance | |
| 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)
Flavour is a combined effect of and
films are ideally suited to pack large, uneven cuts of fresh meat and dressed poultry.
is a combination of two or more layers of a flexible packaging materials bonded together by heat or adhesive.
The full form of PET is
Consumers relate the colour of fresh meat with
is the most commonly used plastic film of these days.
Sensory evaluation laboratory is maintained at °C.
Carcass sanitation can be done using wash.
spot in egg is produced by Cladosporium herbarum.
A substance which assists in cleaning when added to water is called
The shelf life of fresh meat is days in a refrigerator maintained at 4°C.
Nitrogen is used in MAP as gas.
Elaborate the role of packaging as marketing tool.
What are the major considerations while designing a food package
What type of packaging should be followed for short term storage of fresh meat
What is meant by freezer burn
Enlist reasons for conducting sensory evaluation.
Write a note on ideal time for conducting sensory evaluation.
Comment on colour as an important sensory attribute of meat.
Write a note on ranking test.
Write four simple rules to control the quality and safety of your food.
What is the basic difference between quality control and quality assurance of foods
What is meant by bio-security and quarantine
Describe the advantages of 'Foam and Gel cleaning'.
Enlist the properties of a good detergent.
Write a note on GMP (Good Manufacturing Practices) for personnel in a meat plant.
Enlist the principles of HACCP.
What is spoilage? Write factors responsible for meat spoilage.
Write various steps in the sanitization of eggs.
Differentiate between retail and bulk packaging.
8. Write short notes on the following (any four)
Glass containers in food packaging
Packaging of cured meat
Specialized sensory panel
Meat regulations
Central Cleaning System
Spoilage of eggs
Flavour is a combined effect of and
films are ideally suited to pack large, uneven cuts of fresh meat and dressed poultry.
is a combination of two or more layers of a flexible packaging materials bonded together by heat or adhesive.
The full form of PET is
Consumers relate the colour of fresh meat with
is the most commonly used plastic film of these days.
Sensory evaluation laboratory is maintained at °C.
Carcass sanitation can be done using wash.
spot in egg is produced by Cladosporium herbarum.
A substance which assists in cleaning when added to water is called
The shelf life of fresh meat is days in a refrigerator maintained at 4°C.
Nitrogen is used in MAP as gas.
Elaborate the role of packaging as marketing tool.
What are the major considerations while designing a food package
What type of packaging should be followed for short term storage of fresh meat
What is meant by freezer burn
Enlist reasons for conducting sensory evaluation.
Write a note on ideal time for conducting sensory evaluation.
Comment on colour as an important sensory attribute of meat.
Write a note on ranking test.
Write four simple rules to control the quality and safety of your food.
What is the basic difference between quality control and quality assurance of foods
What is meant by bio-security and quarantine
Describe the advantages of 'Foam and Gel cleaning'.
Enlist the properties of a good detergent.
Write a note on GMP (Good Manufacturing Practices) for personnel in a meat plant.
Enlist the principles of HACCP.
What is spoilage? Write factors responsible for meat spoilage.
Write various steps in the sanitization of eggs.
Differentiate between retail and bulk packaging.
8. Write short notes on the following (any four)
Glass containers in food packaging
Packaging of cured meat
Specialized sensory panel
Meat regulations
Central Cleaning System
Spoilage of eggs
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