Poultry & Egg Processing Technology — DU B.Sc. (Hons.) Food Technology Previous Year Question Papers

1. Answer the following question briefly : (a) Cannibalism (b) Status of egg industry (c) Value-added egg products (d) Water Holding capacity of chicken meat (e) Brooding management of chicks (f) Haugh Unit (g) Factors affecting egg quality (h) Egg proteins 2. (a) Explain the HACCP model for poultry slaughter and describe the critical control points involved. (10) (b) Explain different storage methods used to maintain egg quality. (8) 3. Write short notes on the following (any three) : (a) Discuss the role of poultry industry in national economy. (b) Discuss the primary processing steps of poultry with a flow diagram. (c) What is layer poultry? (d) Define thermostabilization of eggs. 4. Differentiate between the following (any three) : (a) Scalding and Singeing (b) Primary processing and Tertiary processing of poultry (c) Shelled Egg Preservation and Egg Processing (d) Egg Candling and Egg Grading 5. Describe and Draw the flowchart (any two) : (a) Manufacturing process of egg powder. (b) Poultry slaughter. (c) Preparation of chicken nuggets (enrobed poultry products). 6. (a) (b) Illustrate how a hen’s feed and environmental conditions affect the internal and external quality of a shell egg. (8) Discuss the procedures and critical significance of ante-mortem and post-mortem inspection in poultry processing. How do these inspections ensure the safety and quality of the final meat product? (10)