Livestock Products Technology- ICAR JRF/SRF 2024

• Assertion (A) is True: Fresh meat packaged in conventional polyvinyl chloride (PVC) film overwraps on polystyrene trays is designed strictly for short-term refrigerated display ($2\text{--}4\text{ days}$) and cannot be stored long-term in frozen conditions.
• Reason (R) is True: PVC overwraps have high oxygen and moisture vapor permeability. In frozen storage, oxygen continuously diffuses into the pack, accelerating lipid auto-oxidation and fat rancidity, while moisture sublimates out through the permeable film causing irreversible surface dehydration (freezer burn).
• Relationship: (R) is the precise scientific rationale explaining (A).

Correct option: (1) Both (A) and (R) are true and (R) is the correct explanation of (A)

• Rituals of Jewish (Kosher / Shechita) Slaughter:
• Searching (Bedikah): Rigorous inspection of internal organs (particularly the lungs) for pleural adhesions, punctures, or lesions (Sirchot).
• Porging (Nikkur): Skilled removal of non-kosher forbidden parts, specifically the sciatic nerve (Gid ha'nasheh) and forbidden internal visceral fats (Chelev).
• Kashrut Certification: Rabbinical seal affirming compliance with kosher dietary laws.
• Zahiba (Dhabihah): The ritual Islamic (Halal) slaughter method, which is not a component of the Jewish Shechita tradition.

Correct option: (4) Zahiba

• Phenotype of Double Muscling in Livestock (e.g., Belgian Blue cattle):
• Caused by an inactivating mutation (11-bp deletion) in the myostatin gene (MSTN), which normally inhibits skeletal muscle growth.
• Key Manifestations:
• Higher White-to-Red Fiber Ratio: Extreme hyperplasia of fast-twitch glycolytic (Type IIB white) fibers.
• Greater Muscle-to-Bone Ratio: Muscle mass increases by $20\text{--}30\%$ with finer, lighter skeleton.
• Higher Dressing Percentage: Carcass dressing yield reaches $65\text{--}70\%$ (compared to $55\text{--}58\%$ in normal cattle).
• Marbling (B): Double-muscled animals have extremely low intramuscular fat and virtually absent marbling.
• Conclusion: Statements (A), (C), and (D) are correct.

Correct option: (4) (A), (C) and (D) only.

• Meat Stamping Inks in Abattoir Inspection:
• Carcasses approved as "Inspected and Passed" by official veterinary meat inspectors are stamped with an indelible, non-toxic, food-grade branding ink.
• Primary Pigment: The active dye used historically and commercially in meat stamping formulation is Basic Fuchsin (or edible Methyl Violet / Brilliant Blue FCF).
• Formulation: Consists of food-grade fuchsin/methyl violet dissolved in ethyl alcohol ($95\%$), distilled water, and glycerol (which acts as a humectant to ensure clear, smudge-resistant stamp marks on moist carcass fat and muscle).

Correct option: (1) Fuschine