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, 2015 | |
| City, State | new delhi, |
Question Paper
1. Fill in the blanks (any ten)
is the major component of meat.
There are distinct types of muscles.
Muscle fibre is surrounded by
A-bands are
Full form of PUFA is
is the pigment present in meat.
Calcium activated enzyme is
Tenderness of meat with the advancement of the age.
Breakdown of glucose into pyruvic acid is called
The full form of PSE is
The ultimate pH level of meat is about
As the muscles go into they become firm and stiff.
2. Write a note on meat protein and minerals in meat. What are essential amino acids?
3. Define pH. What is WHC? Write on ageing of meat. Write about the different stages of rigor mortis.
4. Write the basic requisites of meat cutting. Write on wholesale cuts of Pork Carcass with a suitable outline diagram.
5. Write the typical colour of meat from various species. Write the factors responsible for different colours of meats. What do you mean by bloom of meat?
6. Write a note on transportation of carcasses and meats. What are the advantages and disadvantages of hot processing?
7. Define grading. Write on quality grading of meat. Comment on Indian meat grading system.
8. Write short notes on any four of the followings:
Freezing
Meat tenderization by enzymes
Thaw rigor
Chilling
Cold shorting
Myofibril
is the major component of meat.
There are distinct types of muscles.
Muscle fibre is surrounded by
A-bands are
Full form of PUFA is
is the pigment present in meat.
Calcium activated enzyme is
Tenderness of meat with the advancement of the age.
Breakdown of glucose into pyruvic acid is called
The full form of PSE is
The ultimate pH level of meat is about
As the muscles go into they become firm and stiff.
2. Write a note on meat protein and minerals in meat. What are essential amino acids?
3. Define pH. What is WHC? Write on ageing of meat. Write about the different stages of rigor mortis.
4. Write the basic requisites of meat cutting. Write on wholesale cuts of Pork Carcass with a suitable outline diagram.
5. Write the typical colour of meat from various species. Write the factors responsible for different colours of meats. What do you mean by bloom of meat?
6. Write a note on transportation of carcasses and meats. What are the advantages and disadvantages of hot processing?
7. Define grading. Write on quality grading of meat. Comment on Indian meat grading system.
8. Write short notes on any four of the followings:
Freezing
Meat tenderization by enzymes
Thaw rigor
Chilling
Cold shorting
Myofibril
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