Classify lipids according to chemical nature and write any two functions of lipids.
See Answer →Explain important functions of carbohydrates.
See Answer →Define 'zoonoses', write about any two meat borne zoonotic diseases.
See Answer →What are the facilities required for post mortem examination of carcass? write the principles of post mortem examination.
See Answer →What do you understand by line dressing system? Write its advantages and disadvantages.
See Answer →Define 'humane slaughter' and describe any one stunning method.
See Answer →Who does ante-mortem examination of animals and what procedure he/she follows for examination?
See Answer →Describe different modes of transport of meat animals from animal farm to slaughterhouse.
See Answer →Give the layout of a modern abattoir.
See Answer →What points will you consider for selection of a site for your meat processing plant?
See Answer →Nararte the basic guidelines for animal feeding.
See Answer →Name two breeds each of cattle, buffalo, sheep, goat and pig. Give the population statistics of livestock in India (Reference: www.nddb.org/information/stats/pop)
See Answer →Write about freezing methods used for preservation of meat.
See Answer →How is meat tenderized by application of electrical stimulation and tender stretch method?
See Answer →Explain the factors used to establish cutability grades of carcass.
See Answer →Describe the wholesale cuts of goat carcass as per the Indian method.
See Answer →Write short notes on pH of meat and WHC of meat.
See Answer →Classify meat qualities. Explain ante-mortem factor that influence meat qualities.
See Answer →Narrate the factors that affect chemical composition of meat.
See Answer →Give the chemical composition of different species meat and write about meat proteins.
See Answer →