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 | December, 2016 | |
| City, State | new delhi, |
Question Paper
No. of Printed Pages 6
DIPLOMA IN MEAT TECHNOLOGY Term-End Examination December, 2016 08 43
BPVI-023 FRESH MEAT TECHNOLOGY
Time 2 hours Maximum Marks 50 Note: Answer any five questions. Question Number 1 is compulsory. All questions carry equal marks.
1. Fill in the blanks (any ten)
The average crude protein content in muscle is
Water content of muscle ranges from to
Sareomere is the repeating structural unit of the
Ultimate pH of normal muscle tissue is to
is the process to bring frozen meat to normal condition.
is the exudation of fluid from cooked meat.
pH of living muscle is
The distance between two adjacent lines is known as
Intramusclular fat in meat is called
Fine streaks of fat in muscles between ribs are known as
Regulatory proteins include and
Conditioning of meat is also known as
2. What is rigor mortis?
What are the important changes in physical characteristics of meat post-mortem?
What are the stages of rigor mortis?
3. Describe the role of connective tissue septa in muscle organization.
Tabulate the differences between red fibers and white fibers.
Write a brief note on cardiac muscle.
4. What is conditioning of meat?
Narrate briefly how WHC is related to pH of meat.
How does the chemical state of myoglobin molecule influence the colour of meat?
5. Write down the pre-slaughter factors that affect quality of meat.
What is hot processing?
What do you understand by 'Meat Quality'
"Age of an animal is related to meat quality". Explain.
6. Describe the effect of transportation on meat.
What is PSE meat?
What do you mean by 'bloom of meat'
What are the factors that affect myoglobin content of meat?
7. What do you mean by meat cutting?
What are the basic considerations for meat cutting?
How does grading help the producer and consumer of meat?
8. Write short notes on (any four)
Marination
Meat tenture
Plate Freezing
Freezer bum
DFD meat
DIPLOMA IN MEAT TECHNOLOGY Term-End Examination December, 2016 08 43
BPVI-023 FRESH MEAT TECHNOLOGY
Time 2 hours Maximum Marks 50 Note: Answer any five questions. Question Number 1 is compulsory. All questions carry equal marks.
1. Fill in the blanks (any ten)
The average crude protein content in muscle is
Water content of muscle ranges from to
Sareomere is the repeating structural unit of the
Ultimate pH of normal muscle tissue is to
is the process to bring frozen meat to normal condition.
is the exudation of fluid from cooked meat.
pH of living muscle is
The distance between two adjacent lines is known as
Intramusclular fat in meat is called
Fine streaks of fat in muscles between ribs are known as
Regulatory proteins include and
Conditioning of meat is also known as
2. What is rigor mortis?
What are the important changes in physical characteristics of meat post-mortem?
What are the stages of rigor mortis?
3. Describe the role of connective tissue septa in muscle organization.
Tabulate the differences between red fibers and white fibers.
Write a brief note on cardiac muscle.
4. What is conditioning of meat?
Narrate briefly how WHC is related to pH of meat.
How does the chemical state of myoglobin molecule influence the colour of meat?
5. Write down the pre-slaughter factors that affect quality of meat.
What is hot processing?
What do you understand by 'Meat Quality'
"Age of an animal is related to meat quality". Explain.
6. Describe the effect of transportation on meat.
What is PSE meat?
What do you mean by 'bloom of meat'
What are the factors that affect myoglobin content of meat?
7. What do you mean by meat cutting?
What are the basic considerations for meat cutting?
How does grading help the producer and consumer of meat?
8. Write short notes on (any four)
Marination
Meat tenture
Plate Freezing
Freezer bum
DFD meat
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