Meat Texture, Tenderness, Conditioning, Agein Practice Questions (Q1-2) - Livestock Products Technology

ICAR JRF Livestock Products Technology 29 Jun 2024Shift 1

MCQ (Single Correct) +4 −1

Meat tenderization by electrical stimulation has been attributed to -

(A) . Delaying of rigor mortis

(B) . Prevention of cold shortening

(C) . Hastening of rigor mortis

(D) . Physical disruption of fibre structure

Choose the correct answer from the options given below:

(A), (B) and (D) only. (B), (A) and (0) only, (A) and (D) only (B), (C) and (D) only.

ICAR JRF Livestock Products Technology 29 Jun 2024Shift 1

MCQ (Single Correct) +4 −1

The changes that take place during conditioning of meat includes

(A) . Swelling of collagen fibers

(B) . Changes in myofibrillar proteins

(C) . Proteolysis of Troponin T

(D) . Release of Calcium ions from sarcoplasm

Choose the correct answer from the options given below:

(A), (6) and (C) only. (B), (C) and (D) only. (A), (B), (C) and (D). (A), (B) and (0) only,

General Agriculture

6 टॉपिक्स

Agronomy, Tillage & Field Crop Production Cell Biology, Plant Physiology & Biochemistry Agricultural Entomology, Nematology & Crop Pr Agricultural Meteorology & Climate Science Soil Science, Plant Nutrition & Reclamation Crop Genetics, Plant Breeding & IPR

Basic & General Aspects of Livestock Products

12 टॉपिक्स

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Abattoir & Poultry Processing Plants

13 टॉपिक्स

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7 टॉपिक्स

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8 टॉपिक्स

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8 टॉपिक्स

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11 टॉपिक्स

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Livestock Products Technology- ICAR JRF/SRF 2024

120 Questions Bilingual

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