Quality Control

• Statement (I) is Incorrect: The classification is inverted. Oxidizing disinfectants include peracids (peracetic acid), hydrogen peroxide, chlorine, and iodophors. Non-oxidizing disinfectants include quaternary ammonium compounds (QACs / 'quats'), biguanides, and amphoterics.
• Statement (II) is Correct: Non-oxidizing agents (like QACs) act by disrupting cell membrane permeability, are heat-stable, non-corrosive to stainless steel equipment, and leave a persistent bacteriostatic residue on sanitized abattoir surfaces.

• Thermal Denaturation of Egg Proteins:
• Egg White (Albumen): Contains ovalbumin, conalbumin (ovotransferrin), and ovomucoid. Conalbumin begins denaturation at $57^\circ\text{C}$, and egg white coagulates into an opaque white gel at $62^\circ\text{C} - 65^\circ\text{C}$.
• Egg Yolk: Contains lipovitellin, livetin, and phosvitin. Yolk proteins begin thickening at $65^\circ\text{C}$ and undergo firm coagulation at $65^\circ\text{C} - 70^\circ\text{C}$.
• nalysis:
• (62 °C and 65 °C): Correct coagulation temperatures.

Correct option: (2) 62 °C and 65 °C

• Production of Omega-3 Enriched Designer Eggs:
• Avian lipid metabolism is unique because unlike ruminants (where rumen biohydrogenation saturates dietary lipids), laying hens directly absorb dietary fatty acids and incorporate them intact into hepatic very-low-density lipoproteins (VLDL-yolk).
• Dietary inclusion of marine fish oils, fish meal, or microalgal biomass rich in long-chain polyunsaturated fatty acids (EPA, DHA) directly and markedly elevates the $\omega-3$ fatty acid content of egg yolk lipids.
• nalysis:
• Both (A) and (R) are true, and (R) provides the physiological explanation for (A). Hence, Option 1 is correct.