CD DIPLOMA IN MEAT TECHNOLOGY (DMT) N-1 Term-End Examination cp CD. June, 2015 BPVI-026 : POULTRY PRODUCTS TECHNOLOGY

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1 No. of Printed Pages : 7 I BPVI-026 I CD DIPLOMA IN MEAT TECHNOLOGY (DMT) N-1 Term-End Examination cp CD June, 2015 BPVI-026 : POULTRY PRODUCTS TECHNOLOGY Time : 2 hours Maximum Marks : 50 Note : Answer any five questions. Question no. 1 is compulsory. All questions carry equal marks. 1. Fill in the blanks (Any Ten) : 10x1=10 (a) Shell eggs cooked by simmering for 3 to 5 minutes is called eggs. (b) The ratio between albumen height and albumen width is known as and is expressed as percentage. (c) Removal of hair like feathers (filoplumes) by means of a flame by using blow lamp is (d) According to BIS grading system dressed chicken are graded as and (e) Shrink packaging gives and appearance to packaged poultry. (f) Dressing percentage of turkey ranges from to %. (g) In hen's egg albumen accounts for weight of egg. BPVI P.T.O.

2 (h) A heat resistant enzyme present in albumen which acts as antimicrobial agent by dissolving bacterial cells is (i) Poultry processing plant requires litres of water per bird slaughtered. (j) In the meat inspection area the light intensity should be (k) Modified atmosphere packaging used to store animal products is composed of % Oxygen and Nitrogen. (1) The relative humidity of the chilling room for poultry carcasses should be maintained between %. 2. (a) What is tenderness of meat? 1 (b) Write in detail different methods of 4 tenderization of poultry. (c) Enumerate factors affecting tenderness. 2 (d) Write in detail different methods used in 3 measuring tenderness. 3. (a) What is grading? (b) 1 Give in detail the factors considered for 4 grading of poultry carcasses. (c) What are the grades of dressed poultry as 2 per BIS? (d) What is scalding? 1 (e) Give details of different methods of scalding (a) What are the criteria for selection of site for 3 establishing poultry processing plant? (b) Write the detailed procedure for dressing of 5 poultry with the help of a flow chart. (c) Enumerate the cut up parts of poultry. 2 BPVI-026 2

3 5. (a) Draw a neat diagram of structure of hen's 3 egg. (b) Narrate the physico - chemical properties 3 of egg. (c) Write in detail the main uses of egg. 2 (d) Write in detail the industrial uses of eggs (a) What do you understand by the term 2 humane slaughter? (b) Write in detail different ritual methods of 3 slaughter. (c) What is automated system of dressing of 3 poultry? (d) Describe the process of evisceration 2 carried out in an automated poultry dressing plant. 7. (a) List out different poultry meat products. 2 (b) Write in detail different ingredients used in 5 chicken meat products and their function. (c) Write the detailed procedure of preparation 3 of Tandoori chicken. 8. Write short notes on any four of the following : (a) Thermostabilization 4x2.5=10 (b) Poached eggs (c) Ageing of poultry (d) Freezer burn (e) Antemortem examination of poultry BPVI P.T.O.

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6 3. (a) '311-*TIT (4 wt? 1 (b) R f abitab1 TR remit 4 At4 t? tire:wut ti (a) 5. (a) (c) 2 3TT1. 71:1. argrr ti s Tnd *ft- 09. t? (d) 1:ft Tirt 3ell(111 (Scalding) *EfT t? 1 (e) tctoti iif fifil9 tircwiit tigi7 I 2 3,43,4 sititcbtuf 1:1WW 'Reiff T1-4 rm. Teirff *Wzri 7:14%11 Off t? - irtiq *pi faf wh art tmticif ThfgrRI (b) 5 (c) %TA -4. to Tif t aft "ME -13EM egii I (b) aft* itat - 74$41:ilwrqf w1177 I 3 (c) aft vadi '37011 jatlit Forisi 2 (d) aft attetw 3EN tirewiit fer117 I 2 6. (a) HIlel1faa (WV) a 3171AzIT t140.1 t? 2 (b) fafit9 aitiwftw foil* tirewlit 3 Forts it (c) 3nd (-avrocf 4414 off t? 3 (d) tc11: i 441 TiZt7 vite. T rict,m (evisceration carried out) V' Anil Tlfff -41-4R BPVI

7 7. (a) trat Tae. -gag WM..1: K I 2 (b) imicti4 1711:1 d lizr4ff feit tiiiiisitil 74 5 r4 mcbigi VI kiiataikaufq --IN71 (c) ciiil Fticbq wffr-4 fefw ki qt.cfit cifigt I q (.1*-4 wr TR) tz t.gt : (a) "dllftert*-17 (b) Lilmks (Poached) att (c) Tetv. - cbm5fgrdi (d) 5111:11t.44 (e) Tne. "OAST 4x2.5=10 BPVI-026 7