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diploma in meat technology (dmt) - Google Sites
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diploma in meat technology (dmt) - Google Sites
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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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No. of Printed Pages : 8
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
1314 V1-024
4
P.T.O.
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