Khurstone Maghamil Animal Science

Mrs. Soriano February 20, 2012

SEMI-FINAL 1. Primary functions of packaging a. b. c. d. e. f. g. To protect product from dust, water , unfavorable environment and micro-organism To preserve the contents inside (additives and preservatives)
to keep a product fresh, secure and in perfect condition

Separate different products Convenience Defining product identity Provides information about the product (contents, guarantees, nutritional values and potential hazards )

2. What are the different methods of meat preservation and give example of each. a. b. c. d. e. f. g. h. Freezing Cooking Smoking Curing Dehydrating Chemical Fermentation Irradiation Method of meat Preservation Freezing Cooking Product Bacon Cooked ham, Chopped Pork, corned beef, beef in gravy, beef in rice Smoked Ham Corned beef Jerky Marinated meat Pepperoni Chicken breast and thigh

Smoking Curing Dehydrating Chemical Fermentation Irradiation

3. Give at least 20 pharmaceutical preparation of animal origin

a. Casein Peptone b. Meat Peptone c. Proteose Peptone d. Acid e. 4. Common test sampling for milk Reference: http://www.tesco.com/greenerliving/greener_tesco/what_tesco_is_doing/eco_friendly_packaging.page http://en.wikipedia.org/wiki/Packaging_and_labeling#The_purposes_of_packaging_and_package_labels http://www.imagacademy.org/warner%20lessons/8%20Product%20Service%20Management/40%20Bra nding%20Packaging%20and%20Labeling/PackagingAndLabeling.pdf http://www.imagacademy.org/warner%20lessons/8%20Product%20Service%20Management/39%20Bra nding%20Elements/Branding.pdf http://mrskitty.org/newsletter15.html http://ruhlman.com/2010/03/corned-beef-how-to-cure-your-own/ http://ps.fass.org/content/86/9/2034.full http://www.scienceclarified.com/Ex-Ga/Food-Preservation.html#b Accessed on February 2012