MAFSU – BVSc & A.H. -3rd Year Paper on Livestock Products Technology – Paper – II – 2018-19
| Sr. No | Questions with multiple options |
| 1. | Meat unfit by Jewish law is called as _____
(a) Terefa (b) Halal (c) Haram (d) Kosher |
| 2. | Omental fat is otherwise called as ______
(a) Leaf fat (b) Technical fat (c) Caul fat (d) Skirt |
| 3. | During pithing in cattle, ______ is caused due to damage of greater splanchnic nerve.
(a) Hernia (b) Cheesy heart (c) Thrombosis (d) Slaughter spleen |
| 4. | Casings prepared from small intestine of sheep are called _____
(a) Weasand (b) Middles (c) Rounds (d) Bungs |
| 5. | The process of tanning of sheep skin with fish oil is popularly known as ____
(a) Polishing (b) Shammoying (c) Lacquering (d) Embossing |
| 6. | DFD meat shows ______ rigor
(a) Acidic (b) Alkaline (c) Thaw (d) None of the above |
| 7. | Cured meat colour is due to ____
(a) Metmyoglobin (b) De-oxymyoglobin (c) Nitrosomyoglobin (d) Redox potential |
| 8. | Wet dog flavor is typical in _____
(a) Irradiation (b) Moist cooking (c) Canning (d) Microwave cooking |
| 9. | Slaughter of dead animals is called as ___
(a) Cold slaughter (b) Casualty slaughter (c) Emergency slaughter (d) Hot processing |
| 10. | The ideal time for conducting sensory evaluation of meat and meat products is ____
(a) Late morning/Late afternoon (b) Early morning/Late afternoon (c) Early morning/Early afternoon (d) Late morning/Early afternoon |
| Data Collected By – K. Jeyanthi | |
| Published On – 6th May 2022 | |
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