ADVANCED READING AND WRITING

(Brief-answer Questions)

Reading – I

10. Read the following composition attentively and answer any five of the questions:

     Hot boning is an energy saving technique for the meat processing industry. It has received significant attestation in recent years when increased pressure for energy conservation has accentuated the need for more efficient methods of processing the bovine carcass. Cooling an entire carcass requires a considerable amount of refrigerated space, since bone and trimmable fat are cooled along with the muscle. It is also necessary to space the carcasses adequately in the refrigerated room for better air movement and preventative of microbial contamination, thus adding to the volume requirements for carcass chillers.

     Conventional handling of meat involves holding the beef sides in the cooler for 24 to 36 hours before boning. Chilling in the traditional fashion is also associated with a loss of carcass weight ranging from 2 percent to 4 percent due to evaporation of moisture from the meat tissue.

     Early excision or hot boning of muscle prerigor followed by vacuum packaging has several potential advantages. By removing only the edible muscle and fat prerigor, refrigeration space and costs are minimized, bowing labor is decreased and storage yields increased. Because hot boning often results in the toughening of meat, a more recent approach, hot boning following electrical stimulation, has been used to reduce the necessary time of rigor mortis.

     Some researches have found this method beneficial in maintaining tender meat, while others have found that the meat also becomes tough after electrical simulation.

      a.  What is hot boning?

      Ans : Hot boning is an energy-saving technique for the meat processing industry.

      b. What are the benefits of hot boning?

Ans : Hot boning has the benefits of minimizing refrigeration space and cost, decreasing boning labour and increasing storage yields.

      c.   What is the traditional boning system?

      Ans : Traditional boning system involves holding the beef sides in the cooler for 24 to 36 hours before boning.

      d. What are the demerits of traditional boning system?

      Ans : The demerits of traditional boning system are the loss of carcass weight, the necessity of more refrigeration space and cost.

      e.  Which system of boning is fit for Bangladesh?

      Ans : Hot boning system is fit for Bangladesh because it ensures energy preservation and saves time, space, labour cost and refrigeration cost.