Identify common meat additives and describe the role of any two such additives.

List the ingredients used in meat curing and explain the functions of any 5 three.

Define hurdle technology and outline the principles involved in the development of intermediate moisture (IM) meat products.

Define emulsion and explain the factors that influence its stability.

What are the benefits of meat processing? Classify different types of meat products.

Visit www.fssai.gov.in and review the supplementary study materials related to the Food Safety and Standards Act. Write about the basic hygienic requirements for a meat shop.

Describe any two methods used for carcass sanitation.

Explain the seven principles of HACCP.

Describe the quality assurance practices that should be followed at the kitchen level.

Explain any two difference tests used in the sensory evaluation of meat products.

How would you prepare a meat sample for sensory evaluation? Describe the ideal conditions for a sensory evaluation room.

Discuss the packaging requirements for fresh meat and dried meat products.

Classify different types of packaging materials with suitable examples.

How do you apply Exchange Theory of Communication to retail interactions?

Discuss the Positive and Negative Impact of Technology Enabled Communication.

How CCM (customer communication management) can help improve branding of a retailer?

Differentiate between Autocratic, Democratic and Laissez Faire styles of Leadership.

How can marginal analysis and cost benefit analysis serve as tools for evaluating alternatives?

What are the various types of plans?

What are the difference between line and staff functions? Discuss this in light of the various types of organizational structures that a company can consider.