Paper II — Q7
(a) Describe the basic requirements and main components in the establishment of a modern slaughterhouse. (20 marks) (b) Enlist…
(a) Describe the basic requirements and main components in the establishment of a modern slaughterhouse. (20 marks) (b) Enlist the edible and inedible by-products of meat industry. Give a flowchart for the preparation of gelatine from bones. (20 marks) (c) Discuss the merits of rabbit as an alternate source of meat. (10 marks)
हिंदी में प्रश्न पढ़ें
(a) आधुनिक वधशाला स्थापित करने हेतु मूलभूत आवश्यकताओं व मुख्य संघटकों का वर्णन कीजिए। (20 अंक) (b) मांस उद्योग के खाद्य व अखाद्य उपोत्पादों को सूचीबद्ध कीजिए। हड्डियों से जिलेटिन बनाने हेतु प्रवाहचार्ट दीजिए। (20 अंक) (c) मांस के एक वैकल्पिक स्रोत के रूप में खरगोश के गुणों की चर्चा कीजिए। (10 अंक)
Directive word: Describe
This question asks you to describe. The directive word signals the depth of analysis expected, the structure of your answer, and the weight of evidence you must bring.
See our UPSC directive words guide for a full breakdown of how to respond to each command word.
How this answer will be evaluated
Approach
The question demands descriptive treatment across three parts with varying marks. Spend approximately 40% of word budget on part (a) given its 20 marks, covering site selection, layout, and operational components of modern slaughterhouses. Allocate 35% to part (b) for comprehensive by-product classification and accurate gelatine flowchart. Reserve 25% for part (c) to discuss rabbit meat merits with scientific backing. Structure as: brief introduction → systematic part-wise treatment → integrated conclusion on sustainable meat production.
Key points expected
- Part (a): Site selection criteria (drainage, water availability, distance from residential areas), lairage facilities, stunning area, slaughter floor layout, chilling and cold storage, effluent treatment plant, and veterinary inspection station as per FSSAI/Animal Welfare Board guidelines
- Part (a): Integration of mechanized slaughter lines, hide/pelt removal systems, and traceability mechanisms for food safety compliance
- Part (b): Comprehensive classification of edible by-products (liver, kidney, heart, tongue, tripe, blood for human consumption) and inedible by-products (hides, bones, horns, hooves, hair, glands for pharmaceutical use)
- Part (b): Accurate flowchart for gelatine preparation: bone selection → crushing → degreasing → acid/alkali treatment → extraction → filtration → evaporation → drying → grading
- Part (c): Biological merits of rabbit meat: high feed conversion efficiency (3:1), short generation interval, high dressing percentage (50-55%), low fat and cholesterol content, high protein digestibility
- Part (c): Economic and social merits: suitability for backyard/small-scale production, low capital investment, minimal land requirement, acceptance across religious communities in India, potential for women empowerment and rural livelihood security
Evaluation rubric
| Dimension | Weight | Max marks | Excellent | Average | Poor |
|---|---|---|---|---|---|
| Demand-directive understanding | 20% | 10 | Correctly interprets 'describe' for (a) with systematic spatial and functional detailing; 'enlist' for (b) with organized tabular presentation and precise flowchart construction; 'discuss' for (c) with balanced argumentation on multiple merit dimensions; maintains appropriate depth proportional to marks (20:20:10) | Addresses all three parts but with uneven treatment; either over-describes one part or under-develops another; flowchart present but with minor errors; directive verbs interpreted loosely | Misinterprets directives—lists instead of describing for (a), describes instead of listing for (b), or merely lists without discussion for (c); significant imbalance in part-wise coverage; flowchart absent or fundamentally flawed |
| Content depth & accuracy | 20% | 10 | Demonstrates precise technical knowledge: for (a) cites FSSAI Schedule 4, OIE Terrestrial Code standards, and animal welfare protocols; for (b) correctly identifies Type A (acid) and Type B (alkali) gelatine processes; for (c) provides quantitative data on rabbit meat nutritional profile (22-24% protein, 3-4% fat, 65-70 mg cholesterol per 100g) | Covers major components adequately but lacks technical precision; generic description of slaughterhouse without specific standards; gelatine process broadly correct but missing critical steps; rabbit merits stated without supporting data | Factually incorrect content: confuses slaughterhouse with meat processing plant; gelatine flowchart chemically implausible; rabbit merits confused with poultry; omits critical components like HACCP or veterinary inspection |
| Structure & flow | 20% | 10 | Clear tripartite structure with visible sub-headings; logical progression from infrastructure (a) to utilization (b) to alternative systems (c); integrated narrative connecting modern abattoir efficiency with by-product valorization and sustainable protein diversification; seamless transitions between parts | All three parts present with basic organization; some structural clarity but parts appear disconnected; sub-headings used inconsistently; flowchart integrated but not optimally positioned; conclusion attempts synthesis but remains superficial | Poorly organized with mixed content across parts; no clear demarcation between (a), (b), and (c); flowchart as afterthought or crammed into text; abrupt ending without conclusion; illegible handwriting or chaotic paragraphing |
| Examples / case-law / data | 20% | 10 | Cites specific Indian examples: modern slaughterhouses at Aligarh, Mumbai Deonar or Kolkata Tangra; references FSSAI Regulation 2011, Prevention of Cruelty to Animals (Slaughter House) Rules 2001; mentions APEDA-assisted rabbit farms in Karnataka, Kerala's meat rabbit development program; uses comparative data with broiler FCR (2:1 vs rabbit 3:1) | Mentions general examples without specificity (e.g., 'modern abattoirs in metros'); references basic regulations without details; rabbit production mentioned without geographic anchoring; limited quantitative support | No Indian examples or regulatory references; irrelevant international examples without context; no data points; or fabricated statistics; confuses rabbit with guinea pig or hare production systems |
| Conclusion & analytical edge | 20% | 10 | Synthesizes all three parts into coherent vision of sustainable meat value chain: modern abattoirs ensuring food safety and welfare, complete carcass utilization through by-product processing, and rabbit as climate-smart protein for nutritional security; critically examines implementation gaps in India's slaughterhouse modernization; forward-looking recommendations on integrated meat production systems | Brief conclusion summarizing three parts separately without synthesis; generic statement on importance of meat industry; no critical examination or policy recommendations; misses opportunity to connect infrastructure, utilization and alternative production | No conclusion or abrupt termination; conclusion merely repeats introduction; contradictory statements across parts unresolved; no analytical progression from description to evaluation |
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