ICAR AIEEA (PG): Master's entrance, Veterinary Science and Animal Sciences · India · NTA for ICAR
Original practice questions written to the published syllabus · not past papersFrom live animal to packaged meat: abattoir design, stunning and slaughter, carcass fabrication, the conversion of muscle to meat, meat and poultry products, and by-products including wool.
In the exams: ICAR AICE-JRF core group 05; ICAR AIEEA-PG 14 (LPT); TNPSC LPT 15; RPSC LPT (wool)
ICAR AIEEA (PG) Code 14 (Livestock Products Technology) and ICAR AICE-JRF/SRF core group 05
Muscle structure and the sarcomere, post-mortem glycolysis and rigor phases, PSE and DFD, cold shortening and electrical stimulation, calpain-calpastatin ageing, myoglobin chemistry, curing chemistry and ingredients, meat emulsions, sausage casings, fermented products, by-product categories and rendering, gelatin types, wool fibre structure and Indian wool breeds, packaging atmospheres; short calculations of dressing percentage, pump rate and brine strength.
How our questions for ICAR AIEEA spread across the units of Meat Science, Abattoir Practice & Animal By-products Technology. Difficulty: 16 easy, 56 medium, 3 hard.
| Meat products | 14 | |
| Conversion of muscle to meat | 13 | |
| Wool, mohair and fur | 10 | |
| Carcass fabrication | 7 | |
| Meat packaging | 7 | |
| Utilisation of by-products | 6 | |
| Meat marketing | 5 | |
| Stunning | 4 | |
| Poultry processing | 4 | |
| Slaughter methods, including religious slaughter | 3 | |
| Abattoir design | 2 |
Choose an answer, then open the working. Each explanation says why the right answer is right and why the others are not.
Which band of the sarcomere keeps the same length when a muscle contracts?
C. A band
The A band is the length of the myosin thick filaments, which do not change length; filaments slide past each other, so the I band, H zone and sarcomere (Z to Z) all shorten.
Brown discoloration of retail meat is due to oxidation of the haem iron of myoglobin to:
D. Ferric iron, forming metmyoglobin
Metmyoglobin contains ferric (Fe3+) iron and is brown. Both oxymyoglobin and deoxymyoglobin are ferrous; carboxymyoglobin is a ferrous CO complex and is red.
In abattoir effluent treatment, dissolved air flotation is used mainly to:
B. Remove fat and suspended solids during primary treatment
Dissolved air flotation floats fats and fine solids to the surface for removal, a primary step. Biogas comes from anaerobic digestion; pathogen reduction and nitrogen removal are later stages.
In electrical stunning, the variable that decides whether an effective stun is achieved is primarily the:
B. Current in amperes passing through the brain
Current through the brain induces the seizure; voltage matters only because it drives current through the resistance of the animal and contacts. This is why EU rules specify minimum currents and why constant-current stunners are preferred.
Freezer burn on frozen meat is caused by:
A. Sublimation of ice from the surface of poorly packaged meat
In low-humidity freezers, ice sublimes from unprotected surfaces, leaving dry, pale, tough patches. Tight, moisture-proof packaging and stable temperatures prevent it. Fast freezing reduces drip; it does not cause freezer burn.
A curing brine reads 80 degrees on the salometer, where 100 degrees is saturated brine of about 26.4 percent salt. Its approximate salt content is:
B. 21.1 percent
Salt percent is about 80/100 x 26.4 = 21.1 percent. Reading degrees as percent gives 80; using 36 (grams of salt per 100 g water at saturation) instead of 26.4 percent by weight of solution gives 28.8; dividing 26.4 by 0.8 instead of multiplying gives 33.0.
Ascorbate or erythorbate is added to cured meat mainly to:
A. Speed nitric oxide formation, stabilise cured colour and cut nitrosamine formation
These reductants accelerate reduction of nitrite to nitric oxide and inhibit nitrosamine formation, especially in fried bacon. They do not replace nitrite's antimicrobial role; phosphates, not ascorbate, raise pH and water-holding.
Lard is the rendered fat of:
B. Pigs
Lard is pig fat; tallow is rendered cattle and sheep fat.
The main characteristic determining the price of apparel wool is:
B. Mean fibre diameter
Mean fibre diameter in microns is the most important price factor; length, strength, yield, vegetable matter and colour follow.
On opening a chilled vacuum pack of beef, the meat is purple and has a slight sour odour that disappears within minutes. This indicates:
C. Normal confinement odour and deoxymyoglobin; the meat will bloom in air
A mild confinement odour that dissipates and purple colour that blooms in air are normal for vacuum-packed meat. Persistent off-odours or gas would indicate spoilage.
Ten here, 75 in the app. The Laisha app has every practice question we have written to ICAR AIEEA in this subject, marked as you go, with timed papers, a jump-to-unanswered list and a certificate when you pass at 70 per cent.
Free for ten days, then one subscription of US$10 a month. We would rather say so here than have you find it later.
An AI operating system for agriculture: free guides, manuals and tools written for every country.