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 | December, 2016 | |
| City, State | new delhi, |
Question Paper
No. of Printed Pages: 6 IBPVI-02SI DIPLOMA IN MEAT TECHNOLOGY Term-End Examination December, 2016 00 133 BPVI-025 MEAT PACKAGING AND QUALITY ASSURANCE Time hours Maximum Marks 50
Note: Attempt any five questions. Question No.1 is compulsory. All question carries equal marks.
1. Fill in the blanks (any ten)
Nitrogen is used in MAP as gas.
Polyethylene canbe safty used for packaging upto a temperature of °C.
Tetrapack is an example of packaging.
film is usually called nylon in packaging trade.
The four basic tastes are and
Full form of FAO is
test is done to assess the minimum concentration at which each panel member is able to identify a particular taste.
Specialized panel requires number of trained or experienced persons.
Iodophor is used as in meat plant.
packaging is ideal for irregular or uneven cuts of fresh meat.
Among organic acids, acid is used to sanitize the carcasses.
Canned meat is shelf stable at ambient temperature for years.
2. Write different functions of a food package.
Describe the applications of a shrink film.
How does vacuum packaging differ from modified atmosphere packaging
3. What are the packaging requirements of frozen meat?
Define sensory evaluation.
Enlist various sensory characteristics that can be judged by our senses.
Write a note on hedonic scale in sensory evaluation.
4. What are the packaging principles and techniques for cured meat products?
What do you understand by hygiene? What is its role in clean meat production?
Write four simple steps that can be followed for food safety.
5. Describe food quality assurance practices at the kitchen level.
What do you mean by probiotics
Write a note on risk analysis for meat production and processing.
6. Enlist the properties of a good sanitizer.
How will you clean mixed type of soil usually found in a meat plant?
Differentiate between quality control and quality assurance.
7. Enumerate different approaches used for carcass sanitization.
Describe the factors responsible for egg spoilage.
Enlist various types of sealing machines for thermoplastic films/pouches.
8. Write short on the following (any four)
Bulk packaging
Consumer panel
Use of aluminium foil for food packaging
Standard Operating Procedure for sanitation
Self contained cleaning system
Spoilage of meat
Note: Attempt any five questions. Question No.1 is compulsory. All question carries equal marks.
1. Fill in the blanks (any ten)
Nitrogen is used in MAP as gas.
Polyethylene canbe safty used for packaging upto a temperature of °C.
Tetrapack is an example of packaging.
film is usually called nylon in packaging trade.
The four basic tastes are and
Full form of FAO is
test is done to assess the minimum concentration at which each panel member is able to identify a particular taste.
Specialized panel requires number of trained or experienced persons.
Iodophor is used as in meat plant.
packaging is ideal for irregular or uneven cuts of fresh meat.
Among organic acids, acid is used to sanitize the carcasses.
Canned meat is shelf stable at ambient temperature for years.
2. Write different functions of a food package.
Describe the applications of a shrink film.
How does vacuum packaging differ from modified atmosphere packaging
3. What are the packaging requirements of frozen meat?
Define sensory evaluation.
Enlist various sensory characteristics that can be judged by our senses.
Write a note on hedonic scale in sensory evaluation.
4. What are the packaging principles and techniques for cured meat products?
What do you understand by hygiene? What is its role in clean meat production?
Write four simple steps that can be followed for food safety.
5. Describe food quality assurance practices at the kitchen level.
What do you mean by probiotics
Write a note on risk analysis for meat production and processing.
6. Enlist the properties of a good sanitizer.
How will you clean mixed type of soil usually found in a meat plant?
Differentiate between quality control and quality assurance.
7. Enumerate different approaches used for carcass sanitization.
Describe the factors responsible for egg spoilage.
Enlist various types of sealing machines for thermoplastic films/pouches.
8. Write short on the following (any four)
Bulk packaging
Consumer panel
Use of aluminium foil for food packaging
Standard Operating Procedure for sanitation
Self contained cleaning system
Spoilage of 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