ARS NET Question and answer

(b) Technology of Meat / Fish / Poultry Products:

Scope of meat, fish and poultry processing industry in India.
Chemistry and microscopic structure of meat tissue.
Ante mortem inspection.
Slaughter and dressing of various animals and poultry birds.
Post mortem examination. Rigor mortis.
Retails and wholesale cuts.
Factors affecting meat quality.
Curing, smoking, freezing, canning and dehydration of meat, poultry and their products.
Sausage making.
Microbial factors influencing keeping quality of meat.
Processing and preservation of fish and its products.
Handling, canning, smoking and freezing of fresh water fish and its products.
Meat tenderization and role of enzymes in meat processing.
Utilization of by-products. Zoovosic diseases.
Structure and composition of egg and factors effecting quality. Quality measurement.
Preservation of eggs using oil coating, refrigeration, thermo stabilization and antibiotics.
Packing, storage and transportation of eggs.
Technology of egg products viz. egg powder, albumen, flakes and calcium tablets.
Industrial and food user physiological conditions and quality of fish products.

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Question and Answer: Multiple Choice
Exercise III: Technology of Foods of Animal Origin
Exercise I Introductory Food Technology Exercise II Technology of Foods of Plant Origin Exercise III Technology of Foods of Animal Origin Exercise IV Food Quality Management Exercise V Food Engineering/Packaging Exercise VI Food Microbiology & Biotechnology Exercise VII Flavour Chemistry Technology Exercise VIII Consumer Sciences / Food Product Development / Health Foods	(a) Technology of Milk and Milk Products: Milk and Milk production in India. Importance of milk processing plants in the country. Handling and maintenance of dairy plant equipment. Dairy plant operations viz. receiving, separation, clarification, pasteurization, standardization, homogenization, sterilization, storage, transport and distribution of milk. Problems of milk supply in India. UHT, toned, humanized, fortified, reconstituted and flavoured milks. Technology of fermented milks. Milk products processing viz. cream, butter, ghee, cheese, condensed milk, evaporated milk, whole and skimmed milk powder, ice-cream, butter oil, khoa, channa, paneer and similar products. Judging and grading of milk products. Cheese spreads by spray and roller drying techniques. EMC (Enzyme modified cheese), Enzymes in dairy processing. Insanitization viz. selection and use of dairy cleaner and sanitizer. In plant cleaning system. Scope and functioning of milk supply schemes and various national and international organizations. Specifications and standards in milk processing industry. Dairy plant sanitation and waste disposal. (b) Technology of Meat / Fish / Poultry Products: Scope of meat, fish and poultry processing industry in India. Chemistry and microscopic structure of meat tissue. Ante mortem inspection. Slaughter and dressing of various animals and poultry birds. Post mortem examination. Rigor mortis. Retails and wholesale cuts. Factors affecting meat quality. Curing, smoking, freezing, canning and dehydration of meat, poultry and their products. Sausage making. Microbial factors influencing keeping quality of meat. Processing and preservation of fish and its products. Handling, canning, smoking and freezing of fresh water fish and its products. Meat tenderization and role of enzymes in meat processing. Utilization of by-products. Zoovosic diseases. Structure and composition of egg and factors effecting quality. Quality measurement. Preservation of eggs using oil coating, refrigeration, thermo stabilization and antibiotics. Packing, storage and transportation of eggs. Technology of egg products viz. egg powder, albumen, flakes and calcium tablets. Industrial and food user physiological conditions and quality of fish products.