MFT-008 Meat, Fish & Poultry Technology Past Paper PDF 2015
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Uploaded by ModestVirginiaBeach
Sardarkrushinagar Dantiwada Agricultural University
2015
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Summary
This is a past paper for the Post Graduate Diploma in Food Science and Technology (PGDFT) course, specifically for the MFT-008: Meat, Fish, and Poultry Technology module. The exam, held in December 2015, covers various topics related to meat and fish processing, including definitions, spoilage prevention, abattoir components, and packaging. The paper includes a variety of question types, including definitions, detailed discussions, and short notes.
Full Transcript
No. of Printed Pages : 2 I MFT-0081 POST GRADUATE DIPLOMA IN FOOD SCIENCE AND TECHNOLOGY (PGDFT) Term-End Examination December, 2015 MFT-008 : MEAT, FISH AND POULTRY TECHNOLOGY Time : 3...
No. of Printed Pages : 2 I MFT-0081 POST GRADUATE DIPLOMA IN FOOD SCIENCE AND TECHNOLOGY (PGDFT) Term-End Examination December, 2015 MFT-008 : MEAT, FISH AND POULTRY TECHNOLOGY Time : 3 hours Maximum Marks : 70 Note : (i) Answer five questions. (ii) Question no. 1 is compulsory. 1. Define the following (any seven) : 7x2=14 (a) Fisheries (b) Canning (c) Ham (d) Surimi (e) Curing (f) Fermentation (g) Wholesale meat cuts (h) Marketing channels (i) Cooking yield 2. (a) What are the causes of fish spoilage ? How 5 can you prevent fish spoilage during storage of fish ? (b) Describe the components of an abattoir. 5 (c) Write about the packaging of fresh meat. 4 MFT-008 1 P.T.O. 3. (a) Explain the role of any four meat additive 4 in meat processing. (b) Give the typical formulation and processing 6 steps of any one minced meat product. (c) How can you prepare a shelf-stable 4 traditional meat product ? 4. (a) Name four curing ingredients and write 4 their functions. (b) Explain the factors affecting curing and 5 smoking of meat/fish. (c) Comment on functional properties of egg. 5 Name traditional egg products. 5. (a) Describe the process of preparation of 5 pasteurized egg product. (b) Write a note on salting and drying of fish. 4 (c) Explain the steps of fish processing. 5 6. (a) Write about processing, packaging and 6 storage of frozen fish products. (b) How will you prepare a business plan for 5 starting your own meat/fish processing plant ? (c) What are the sources of finances that you 3 can use to establish your own business ? 7. Write short notes on the following (any four) : 4x31/2=14 (a) Contribution of livestock to national economy. (b) Ante-mortem inspection of meat animals. (c) Meat emulsion (d) Processing of squid (e) Canned fish products (f) Entrepreneurial skills MFT-008 2
