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, 2015 | |
| City, State | new delhi, |
Question Paper
1. Fill in the blanks (any ten)
Full form of PET is
is a quality parameter of meat.
Polyamide film is called as in packaging trade.
is a very popular sanitizer.
Full form of SSOP is
Hedonic scale is used for evaluation of meat products.
PFA stands for
BIS stands for
Full form of MAP is
ISO stands for
packaging is ideal for uneven meat cuts.
Whiskers in meat is caused by
What are the functions of a food package?
What do you mean by retail packaging and bulk packaging?
Write short note on aseptic packaging.
Define food hygiene.
Write a short note on standard operating 6 procedure of slaughter house cleaning.
What do you mean by probiotic
Classify packaging materials with examples.
Differentiate between vacuum and modified atmosphere packaging.
What type of packaging material do you use for packing of cured, cooked and dehydrated meats?
What is spoilage? Write the factors responsible for spoilage of meat.
Describe briefly the methods of carcass decontamination.
6. Write short notes (any four)
Sanitizer
Vacuum packaging
Flavour of meat
MFPO, 1973
Spoilage of egg
Meat regulations
What is meant by sensory evaluation?
Differentiate between consumer panel and specialized sensory panel.
Write about the eligibility criteria for selection of sensory panel.
What are the principles of a HACCP
Write about the safe food handling practices which should be followed by the consumers at kitchen level.
Full form of PET is
is a quality parameter of meat.
Polyamide film is called as in packaging trade.
is a very popular sanitizer.
Full form of SSOP is
Hedonic scale is used for evaluation of meat products.
PFA stands for
BIS stands for
Full form of MAP is
ISO stands for
packaging is ideal for uneven meat cuts.
Whiskers in meat is caused by
What are the functions of a food package?
What do you mean by retail packaging and bulk packaging?
Write short note on aseptic packaging.
Define food hygiene.
Write a short note on standard operating 6 procedure of slaughter house cleaning.
What do you mean by probiotic
Classify packaging materials with examples.
Differentiate between vacuum and modified atmosphere packaging.
What type of packaging material do you use for packing of cured, cooked and dehydrated meats?
What is spoilage? Write the factors responsible for spoilage of meat.
Describe briefly the methods of carcass decontamination.
6. Write short notes (any four)
Sanitizer
Vacuum packaging
Flavour of meat
MFPO, 1973
Spoilage of egg
Meat regulations
What is meant by sensory evaluation?
Differentiate between consumer panel and specialized sensory panel.
Write about the eligibility criteria for selection of sensory panel.
What are the principles of a HACCP
Write about the safe food handling practices which should be followed by the consumers at kitchen level.
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