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APJ ABDUL KALAM TECHNOLOGICAL UNIVERSITY
Seventh Semester B.Tech Degree Examination (Regular and Supplementary), December 2020

Course Code: FT405
Course Name: MEAT AND POULTRY PROCESSING
Max. Marks: 100 Duration: 3 Hours
PART A
Answer any two full questions, each carries 15 marks. Marks
1 a) Explain the structure of meat muscle with a neat sketch. (10)
b) Write a note on handling and transportation care of animals. (5)
2 a) Write a note on current meat production and consumption status in India. (8)
b) Explain lairage and stock yard. (7)
3 a) Describe the various stunning methods of slaughtering. (9)
b) Write a note on offal handling with examples. (6)
PART B
Answer any two full questions, each carries 15 marks.
4 a) Write a short note on salami. (6)
b) Explain different curing ingredients used in meat curing. (9)
5 a) Whatare the different methods of meat freezing? (7.5)
b) Write a note on bacteria involved in the spoilage of refrigerated poultry. (7.5)

6 a) Whatare the main reasons for maintaining good sanitation in poultry processing (5)

industries?
b) Write a note on poultry meat processing operations. (7)
c) Write a note on MAP of poultry meat. (3)
PART C
Answer any two full questions, each carries 20 marks.
7 a) Explain in detail the requirements of egg packaging and transportation. (10)
b) What are the changes that occur during egg deterioration? (10)
8 a) Explain various quality evaluation techniques of eggs. (10)
b) Describe the aim of APEDA. (10)
9 a) Explain the role of ISO in meat sanitation and quality. (10)
b) Elaborate on the role of FSSA, 2006 in food quality. (10)
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