Exam Details
| Subject | Processed 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 IBPVI-024I
DIPLOMA IN MEAT TECHNOLOGY
Term-End Examination
December, 2016 007 13 BPVI-D24: PROCESSED MEAT TECHNOLOGY
Time 2 hours Maximum Marks 50 Note: Answer any five questions. Question No.1 is compulsory. All questions carry equal marks.
1. Fill in the blanks with appropriate word(s) or number(s) as the case may be (Any ten) is the first step for production of comminuted meat products. Roasting, broiling and frying are different heat cooking methods. technology is also known as "combination preservation". Substances that mainly help in binding water in the meat products are called as A meat product prepared by stuffing the meat emulsion in a casing is called Gostaba, nate-yakhni, tabak manss, rista, roganjosh are highly delicious meat preparations of valley. Ingredients used to modify the flavour of a food product is known as The leg portion of the pig and the cured product made of that portion is known as Alkaline phosphates are incorporated at level not exceeding in finished meat products during formulation. is an example of colloids/gums used in meat products.
Cooking causes coagulation and of meat proteins.
Corned beef is an example of meat product.
2. What is meat emulsion?
Write the steps for preparation of restructured meat product.
Write advantages of liquid smoke in meat products preparation. Name two components of smoke.
3. What are the advantages of meat curing?
List the ingredients used as curing agents.
Briefly discuss the pickle curing methods.
4. Define meat additive.
Name different milk proteins and cereal flours used in meat processing and list the advantages of their use.
What are the characteristics of economic formulations?
5. What is canning?
Briefly describe the steps involved in the canning process.
What are the different kinds of spoilage of canned meat products?
6. What is enrobing and what are its importance
Enlist the ingredients used for enrobing.
Describe the method of preparation of any one popular enrobed meat product.
7. What are the different ingredients used for comminuted meat products?
Enlist the different categories of sausages available in the market.
Briefly describe the method of processing of meat patties with recipe.
8. Name some important starter culture used in meat fermentation.
What are the differences between dry and semi-dry sausages?
Write the method of processing of commercial bacon.
DIPLOMA IN MEAT TECHNOLOGY
Term-End Examination
December, 2016 007 13 BPVI-D24: PROCESSED MEAT TECHNOLOGY
Time 2 hours Maximum Marks 50 Note: Answer any five questions. Question No.1 is compulsory. All questions carry equal marks.
1. Fill in the blanks with appropriate word(s) or number(s) as the case may be (Any ten) is the first step for production of comminuted meat products. Roasting, broiling and frying are different heat cooking methods. technology is also known as "combination preservation". Substances that mainly help in binding water in the meat products are called as A meat product prepared by stuffing the meat emulsion in a casing is called Gostaba, nate-yakhni, tabak manss, rista, roganjosh are highly delicious meat preparations of valley. Ingredients used to modify the flavour of a food product is known as The leg portion of the pig and the cured product made of that portion is known as Alkaline phosphates are incorporated at level not exceeding in finished meat products during formulation. is an example of colloids/gums used in meat products.
Cooking causes coagulation and of meat proteins.
Corned beef is an example of meat product.
2. What is meat emulsion?
Write the steps for preparation of restructured meat product.
Write advantages of liquid smoke in meat products preparation. Name two components of smoke.
3. What are the advantages of meat curing?
List the ingredients used as curing agents.
Briefly discuss the pickle curing methods.
4. Define meat additive.
Name different milk proteins and cereal flours used in meat processing and list the advantages of their use.
What are the characteristics of economic formulations?
5. What is canning?
Briefly describe the steps involved in the canning process.
What are the different kinds of spoilage of canned meat products?
6. What is enrobing and what are its importance
Enlist the ingredients used for enrobing.
Describe the method of preparation of any one popular enrobed meat product.
7. What are the different ingredients used for comminuted meat products?
Enlist the different categories of sausages available in the market.
Briefly describe the method of processing of meat patties with recipe.
8. Name some important starter culture used in meat fermentation.
What are the differences between dry and semi-dry sausages?
Write the method of processing of commercial bacon.
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