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Fost 333: Meat, Poultry And Seafood Science Question Paper

Fost 333: Meat, Poultry And Seafood Science

Course:Bachelor Of Science In Food And Science Technology

Institution: Egerton University question papers

Exam Year:2007

ANSWER ALL QUESTIONS

1.(a) Define meat and explain the rationable for the classification of meats into red
and white. (5 Marks)
(b) Give an explanation for the relatively lower melting points of fats from hogs
compared to those from similar parts of ruminant carcasses. (4 Marks)
(c) Explain the current preference for the word harvest instead of slaughter in the
process and handling of meat animals. (6 marks)

2.(a) Define scalding and give at least two reasons for scalding hogs and poultry. (4 Marks)
(b) Compare the scalding operations in hogs and poultry harvest, giving the rationale
for the difference in the conditions of processing. (6 Marks)
(c) Enumerate some demerits of over scalding in poultry processing. (6 Marks)

3.(a) Briefly discuss the role of the animal liver in human nutrition and chronic
diseases. (5 Marks)
(b) Explain the comparative advantages of complementing meat in the human diet with
plant foods in respect to vitamin C. (3 Marks)
(c) Give at least two reasons for: (8 Marks)
i. The low consumption of camel meat in Kenya
ii. The preference for seafood over beef in healthy diets

4. Compare and contrast poultry and hog harvest in a mechanized processing facility. (14 Marks)

5. Explain the meaning and significance of the following terms:
a. Rigor mortis (4 Marks)
b. HACCP (5 Marks)
C. Nitrosamines and curing (3 Marks)
d. Carcass weight (3 Marks)
e. Fish quality (3 Marks)
f. K-value and seafood freshness (4 Marks)

6. Distinguish between:
a. Carcass yield and carcass grade (3 Marks)
b. Meat grading and meat inspection (3 Marks)
c. Antemortem and postmortem animal inspection (2 Marks)
d. Total quality management (TQM) and HACCP (5 Marks)
e. Quality control and quality assurance (4 Marks)

Fost 333: Meat, Poultry And Seafood Science Question Paper

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