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, 2015 | |
| City, State | new delhi, |
Question Paper
Match the following:
Goshtaba a step in the canning process
Vindaloo curing method
Sodium nitrite meat product of Western region of the country
Exhausting and sealing meat product of Northern region of the country
Artery pumping curing agent
Fill in the blanks with the most appropriate word(s). Any five.
Compared to sarcoplasmic proteins, proteins are much more efficient emulsifying agents.
Selected bacterial cultures added to minced meat to produce fermented meat products are called
Non-meat ingredients that help in binding fat and water in the meat products are called
Three popularly available and consumed kababs made from meat are Seekh Kabab, and Boti Kabab.
Cured product produced from leg portion of pig carcass is called
BHA is used as in meat products.
What are the purposes of meat processing?
Classify meat products according to type of processing.
3. Explain the following
Emulsification
Fermentation
Hurdle technology
4. Write the process of preparation of any two of the following products with flow diagram:
Meat pickle
Sausage
Commercial ham
Describe different methods of meat curing.
How does pink colour of cured meat develop?
Write the functions of chilled water or ice during emulsion preparation.
What are the functions of bacterial culture in meat processing
Describe the process of canning of meat.
Explain briefly the characteristics of economic formulations of meat products.
Enlist the functions of binders and extenders in comminuted meat products.
Differentiate between dry and semi dry sausage.
Briefly explain the method of preparation of anyone popular enrobed meat product.
Define meat additives. Write about emulsifiers and flavour enhancers used in meat products.
Goshtaba a step in the canning process
Vindaloo curing method
Sodium nitrite meat product of Western region of the country
Exhausting and sealing meat product of Northern region of the country
Artery pumping curing agent
Fill in the blanks with the most appropriate word(s). Any five.
Compared to sarcoplasmic proteins, proteins are much more efficient emulsifying agents.
Selected bacterial cultures added to minced meat to produce fermented meat products are called
Non-meat ingredients that help in binding fat and water in the meat products are called
Three popularly available and consumed kababs made from meat are Seekh Kabab, and Boti Kabab.
Cured product produced from leg portion of pig carcass is called
BHA is used as in meat products.
What are the purposes of meat processing?
Classify meat products according to type of processing.
3. Explain the following
Emulsification
Fermentation
Hurdle technology
4. Write the process of preparation of any two of the following products with flow diagram:
Meat pickle
Sausage
Commercial ham
Describe different methods of meat curing.
How does pink colour of cured meat develop?
Write the functions of chilled water or ice during emulsion preparation.
What are the functions of bacterial culture in meat processing
Describe the process of canning of meat.
Explain briefly the characteristics of economic formulations of meat products.
Enlist the functions of binders and extenders in comminuted meat products.
Differentiate between dry and semi dry sausage.
Briefly explain the method of preparation of anyone popular enrobed meat product.
Define meat additives. Write about emulsifiers and flavour enhancers used in meat products.
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