4.1 Meat Hygiene
4.1.1 Ante mortem care and management of food animals, stunning, slaughter and dressing operations; abattoir requirements and designs; Meat inspection procedures and judgement of carcass meat cuts- grading of carcass meat cuts- duties and functions of Veterinarians in wholesome meat production.
4.1.2 Hygienic methods of handling production of meat- Spoilage of meat and control measures, Post – slaughter physiochemical changes in meat and factors that influence them- Quality improvement methods – Adulteration of meat and detection – Regulatory provisions in Meat trade and Industry.
4.2 Meat Technology
4.2.1 Physical and chemical characteristics of meat- Meat emulsions- Methods of preservation of meat- Curing, canning, irradiation, packaging of meat and meat products, processing and formulations.
4.3 By- products- Slaughter house by-products and their utilization- Edible and inedible by products- Social and economic implications of proper utilization of slaughter house by-products- Organ products for food and pharmaceuticals.
4.4 Poultry Products Technology Chemical composition and nutritive value of poultry meat, pre – slaughter care and management. Slaughtering techniques, inspection, preservation of poultry meat and products. Legal and BIS standards. Structure, composition and nutritive value of eggs. Microbial spoilage. Preservation and maintenance. Marketing of poultry meat, eggs and products. Value added meat products.
4.5 Rabbit/Fur Animal farming – Rabbit meat production. Disposal and utilization of fur and wool and recycling of waste by products. Grading of wool.
Various uses of horn and hoof of slaughter animals How can chicken meat compensate for human health?
What is adulteration of meat? Describe in detail about the methods of detecting adulteration of beef.
Discuss the regulations for improvement of animal quality in maintaining human health.
Discuss the characteristics that determine the purchase of apparel wool
Discuss the importance of ante-mortem care of animals in controlling
What is curing? How does it protect spoilage of meat, specially pork?
Write the importance of antemortem inspection of meat animals.
List the most common diseases encountered during AM examination.
Also write the procedure to conduct the AM inspection.
Write the etiology, gross lesions and judgement in respect of viral diseases during post-mortem inspection of meat animals’ carcasses.
Write about the social and economic implications of proper utilization of slaughterhouse by-products
Describe about the pesticides, veterinary drugs and mycotoxin residues in the edible tissues of the animals and their effects on consumer health. Also mention the Maximum Residue Levels (MRLs) of different pesticides as per legal standards.
Describe the legal requirements for setting up a modem abattoir and meat plant Describe the processing technology for manufacture of glue and gelatine.
Scientific disposal of animal carcassHumane slaughter method and application of HACCP, GMP & ISO 9000 in meat processing industry
Meat adulteration and techniques to differentiate meat from different species.
Nutrient value of emu meat in comparison to chicken and goat meat Physio-chemical characteristic of hide & skin and factors affecting its quality
HACCP and its role in preventing/ reducing food borne zoonotic diseases
Structure of Avian egg along with a labelled diagram.
Wholesale cut of lamb carcass. Write briefly about various provision of meat food product order?
What do you understand by term Rigor Mortis? Write about changes that take place during conversion of muscle to meat after slaughter.
How will you proceed to collect gland /organ from slaughtered animal for pharmaceutical purpose?
What is the pharmaceutical use of intestine, liver and pituitary gland collected from slaughtered animal?
Extrinsic & intrinsic factors are responsible for spoilage of meat
Rules observed in conduction of P.M. examination of Veterolegal cases
What is meant by meat emulsion? How is it prepared? discuss advantage of meat extension.
Modified atmosphere packaging (MAP)of meat and meat products what is meant by thermostabilisation & oil treatment techniques of meat preservation
The flow diagram with a brief mention of salient features for producing ready-to-cook chicken carcass from live bird (20)
What do you mean by value added meat products, give examples?
Give classification of different types of sausage. Using a typical flow diagram describe various processing step for manufacture of cooked sausage (60)
What is antimicrobial defense system of egg? Comment on fungal spoilage of egg (25)
Write down function of salt, sugar, nitrite, sodium ascorbate, polyphosphate, glucono delta lactone and spices in developing cured meat product (20)
What are different techniques in meat speciation? (15)
Distinguish between redurization, redicidation & radaperization. Describe principles, procedure and application of ionizing radiation of meat products. Briefly comment on safety perception with regard to irradiated? meat (40)
Regulatory provision in meat trade industry (30)
Rabbit wool production (20)
Meat preservation (20)
Explain channel for marketing of poultry meat, egg and their products (30)
Suggest how they can be improved (30)
Slaughter house byproduct for pharmaceutical use. (20) Cured meat product
Utilization of slaughter house byproduct
Meat adulteration and it’s detection
Describe duties and function of veterinarian of slaughter house for production of standard meat (60)
Canning of meat products (20)
Grading of wool (20)
Grading of pig carcass
Discuss modern methods of preservation and packaging of meat product (60)