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(iii) Cured and smoked product prepared from leg portion of big carcass is known as. (iv) Meat of young sheep is called.
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BPVI-024

DIPLOMA IN MEAT TECHNOLOGY (DMT) Term-End Examination June, 2014 BPVI-024 : PROCESSED MEAT TECHNOLOGY Maximum Marks : 50

Time : 2 hours Note : Attempt any five questions.

uestions No-1 is compulsory 5

1. (a) Match the followings : (i) Dispersion and coating

Fermented Products

of fat globules.

Restructured

(ii) Reduction in PH

Meat products (iii) Binding of meat pieces

Canning

(iv) Heat treatment

Emulsion Formation Curing

(v) Dipping in solution before smoking

BPVI-024

1

P.T.O.

( b) Fill in the blanks with appropriate word/words.

5

(Any five). (i)

Equipment used for preparation of emulsion is

(ii)

Drum like machine used for preparation of restructured meat product is called

(iii) Cured and smoked product prepared from leg portion of big carcass is known as (iv) Meat of young sheep is called (v)

Meat of pig is called

(v.) Monosodium glutamate (MSG) is a commonly used

enhancer in

meat and meat products.

2.

(a) Explain briefly the process of (i)

Emulsion formation

5

(ii)

Canning

5

BPV1-02

2

P.T.O.

3.

Write flow diagram for preparation of following

5+5

(any two) (i)

Enrobed meat product

(ii)

Restructured meat product

(iii) Sausages

4.

(a) Write short note on (any two) (i)

Hurdle Technology

(ii)

Development of cured pink colour

5+5

(iii) Purpose of meat procesSing.

5.

(a) Write the main functions of any five curing

5

agents (b) Write short note on different methods of

5

curing.

6.

(a) Explain the functions performed by ice/

5

chilled water in preparation of meat emulsions

BPVI-024

3

P.T.O.

(b) What is the role of binders and extenders used in meat products? Give two examples. 7.

Write formulations for the following products

5+5

(any two) (i)

Sausages

(ii)

Meat pickle

(iii) Curing solution Composition

8.

Write short notes on the following (any two) (i)

Indigenous meat products of north India.

(ii)

Intermediate moisture meat product

5+5

(iii) Economic Formulations

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