List of top Animal Science Questions on Food Technology

Match List-I with List-II. List-I
A. Codex Alimentarius
B. MFPO
C. FSSAI
D. HACCP
List-II
I. Food safety and standards
II. Hazard analysis and safe processing
III. Meat inspection and quality control
IV. International guidelines on meat and poultry safety
Choose the correct answer from the options given below:

Which methods are effective for preserving food by significantly reducing the available moisture for microbial growth? A. Freezing
B. Drying
C. Salting
D. Pasteurization
E. Chilling Choose the correct answer from the options given below:

ATP bioluminescence test is used to detect: A. Heavy metal contamination
B. Fat content
C. Microbial contamination
D. Protein content
E. Fat oxidation Choose the correct answer from the options given below:

Given below are two statements: one is labelled as Assertion (A) and the other is labelled as Reason (R): Assertion (A): Food with low initial microbial load always have longer shelf life.
Reason (R): Growth conditions during storage are more critical than initial contamination levels. In the light of the above statements, choose the most appropriate answer from the options given below:

Cheese processing includes:

HACCP stands for:

Find the correct sequence of parts of egg from outer side to inner side?
(A) Albumen
(B) Shell
(C) Blastodisc
(D) Cutical

Find the correct sequence of feed supplement having protein content from low to high.
(A) Fish meal
(B) Meat meal
(C) Bone & meat meal
(D) Sunflower cake

Which of the following are parts of an egg?
(A) Cuticle
(B) Stigma
(C) Blastodisk
(D) Chaliza

Fat soluble vitamins in animal feeds are:
(A) Vit C
(B) Vit D
(C) Vit E
(D) Vit A
Choose the correct answer from the options given below:

What is the approximate protein content in cow milk?

What is the energy content level of maize?

What is the first limiting amino acid for meat and bone?

What should be the minimum level of Lysine % in starter ration of broiler as per BIS 2007?

What is the maximum acceptable Aflatoxin B1 level in Broiler and Layer ration as per BIS 2007?

What should be the minimum crude protein % in pre-starter broiler ration as per BIS 2007?

What should be the maximum moisture % in poultry feed as per BIS 2007?

Which protein of egg binds metals, especially iron?

What is the % of chicken blood level as poultry dressing plant waste on live weight basis?

What should be the scalding water tank temperature and time at Broiler and Young birds slaughter house?

In general, what should be the bleeding time allowed after slaughter of chicken?

Which protein of egg binds biotin molecule?