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curing and smokingmeat curing refers to the production of the characteristic thermally stable pink meat pigment and cured meat flavour by the action
q- feverq-fever or query fever is primarily a disease of animals transmitted to human through inhalation it is also known as balkan influenza
transmissible spongif orm encephalopathiestransmissible spongiform encephalopathies tses also called prion diseases are fatal neurodegenerative
chikungunyachikungunya a metazoonosis is caused by chikungunya virus belonging to genus alphavirus of the family togavirideae the virus is
zoonotic paramyxovirusesthree zoonotic paramyxoviruses hendra menangle and nipah viruses emerged during 1994-2004 and all these viruses have a fruit
monkey b virus diseasethe disease is caused by herpesvirus simiae or b virus a member of the herpes group of viruses the infection occurs naturally
contagious ecthyma orfprimarily it is a disease of sheep and goats caused by a dermotropic virus - orf virus - that belongs to the parapoxvirus genus
feline cowpoxfeline cowpox virus is an uncommon virus which causes skin lesions in cats these viruses are said to be ldquocowpox-likerdquo the
yabapoxyabapox is a disease affecting mangabeys rhesus cynos vervets stumptails and patas monkeys it is caused by the yaba-like disease virus yldv
tanapoxtanapox infection is endemic to equatorial africa and is extremely rare outside africa tanapox was initially recognized in humans in 1957 and
monkey poxmonkey pox is caused by monkey pox virus a member of genus orthopoxvirus transmission generally occurs as a result of close contact with
sausage manufacturesausage enjoys a prime place among various meat products major advancements in processing technology rapid curing hot processing
vaccinia-like diseasesmallpox caused by variola virus varv has successfully been eradicated in the last quarter of the 20th century however vaccinia
cooking loss and qualityyields and cooking losses of products are important as these determine acceptability and economics of products higher cooking
milkersrsquo nodulesmilkersrsquo nodules are caused either by cowpox virus an orthopoxvirus or pseudocowpox virus a parapoxvirus these are relatively
emulsion preparationfrozen deboned meat fat and by-products are tempered at 0deg to 4deg c for 12to 15 hr and cut into pieces and coarse minced by
poxvirus zoonosesnaturally occurring poxvirus infections affect humans and many species of animals and insects however for most part poxviruses other
emulsion productsground meat products such as sausages patties and luncheon meats are emulsion based products and their quality depends upon the
viral haemorrhagic fevers vhfviral haemorrhagic fevers vhf are caused by a diverse group of viruses belong to the families arenaviridae bunyaviridae
prospects of meat productsthe demand for convenience meat based fast food is ever increasing due to rapid industrialization and urbanization higher
meat productsmeat is an important commodity in the diet of people in view of its complimentary role in balancing the diet with rich source of amino
pseudorabiespseudorabies is a viral disease caused by pseudorabies virus prv that is classified under family herpesviridae this disease is also known
yellow feveryellow fever also known as black vomit and american plaque is a viral disease primarily of monkeys and transmitted to man by female aedes
influenzainfluenza is an acute infectious disease caused by influenza viruses of genus orthomyxovirus in family orthomyxoviridae the name influenza
fluorosiscontinual ingestion of small amount of fluoride through feed or water leads to fluorosis in animals the toxic effects are based on amount of