Livestock Products Technology- ICAR JRF/SRF 2024

• Assertion (A) is True: The HACCP (Hazard Analysis and Critical Control Points) system was originally developed in 1959 by the Pillsbury Company (led by Dr. Howard Bauman) in collaboration with the U.S. Army Natick Laboratories and NASA to ensure zero-defect food safety for manned space missions.
• Reason (R) is False: HACCP is a proactive, preventive quality assurance system designed specifically to control hazards at critical process steps (CCPs), completely replacing the outdated, unreliable reliance on retrospective end-product testing.
• Conclusion: (A) is true, but (R) is false.

Correct option: (3) (A) is true but (R) is false.

• Purplish Red $\to$ (II) Deoxymyoglobin: Reduced myoglobin ($Fe^{2+}$, water bound at 6th coordinate position); characteristic color of freshly cut vacuum-packaged meat.
• Brown $\to$ (III) Metmyoglobin: Oxidized ferric myoglobin ($Fe^{3+}$, $OH^-$ bound); responsible for surface browning in aged or spoiled retail meat.
• Bright Red $\to$ (IV) Oxymyoglobin: Oxygenated myoglobin ($Fe^{2+} + O_2$); "bloomed" fresh meat exposed to atmospheric oxygen.
• Pink $\to$ (I) Nitrosyl Haemochromogen: Denatured globin complex formed when cured nitrosomyoglobin ($Fe^{2+}\text{-NO}$) is thermally cooked (gives cured ham and frankfurters their stable pink color).

Correct option: (4) (A) - (II), (B) - (III), (C) - (IV), (D) - (I)

• Assertion (A) is True: During the lag phase of bacterial growth, cells do not divide numerically, but they are metabolically hyperactive: synthesizing enzymes, RNA, and structural cofactors, leading to a substantial increase in individual cell size.
• Reason (R) is True: The fundamental principle of chilling/refrigeration ($0\text{ to }4^\circ\text{C}$) is to drastically slow down biochemical reaction rates, thereby prolonging the microbial lag phase so that exponential growth does not occur during storage.
• Relationship: Both statements are true, but (R) concerns food refrigeration preservation principles rather than explaining the cytological reasons for cell enlargement during the lag phase.

Correct option: (2) Both (A) and (R) are true but (R) is NOT the correct explanation of (A).

• Mechanisms of Electrical Stimulation (ES) Tenderization:
• Applying high- or low-voltage electrical current to freshly slaughtered carcasses tenderizes meat via three interrelated pathways:
• Prevention of Cold Shortening: Accelerates post-mortem glycolysis, reducing carcass pH to $\lt 6.0$ before chilling temperatures reach $\lt 10^\circ\text{C}$.
• Hastening of Rigor Mortis: Depletes ATP reserves rapidly, causing accelerated onset of rigor mortis within 1–2 hours.
• Physical Disruption of Muscle Fibers: Violent muscular contractions induce extensive structural tearing, micro-fractures, and fragmentation of myofibrillar proteins.
• Conclusion: (B), (C), and (D) only.

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

• Dark, Firm, and Dry (DFD) Meat:
• Pre-Slaughter Stress: Caused by long-term, chronic pre-slaughter stressors (prolonged transit, fasting, exhaustion, cold weather, lairage fighting) that deplete muscle glycogen stores prior to slaughter. (True)
• Evaluation of Incorrect Options:
• is False: DFD meat has higher water holding capacity (WHC) than normal meat because high ultimate pH ($pH_u \gt 6.0$) maintains proteins far above their isoelectric point, keeping the filament lattice open and tightly binding water.
• is False: High pH is due to restricted/minimal post-mortem glycolysis (absence of glycogen prevents lactic acid formation), not enhanced glycolysis.
• is False: Emulsifying capacity of DFD meat is superior/higher due to excellent protein solubility.
• Conclusion: Only Statement (A) is correct.