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SDÜ Education Information System Course Content
Programme
Faculty of Engineering Food Engineering
Course Information
Course Unit Code
Course Unit Title
Credit Theoretic
Credit Pratic
Credit Lab/A
Credit Total
Credit Ects
Semester
GDM405
Meat Technology
2.00
0.00
1.00
2.50
4.00
1
Course Information
Language of Instruction
Turkish
Type of Course Unit
Required
Course Coordinator
Professor Birol KILIÇ
Course Instructors
 
Course Assistants
7-
Course Aims
The aim of Meat technology course is intended to teach the subject as follows; Slaughter animals, meat chemistry, conversion of muscle to meat, meat histology, meat fragmentation, meat microbiology, preservation methods of meat, fermented meat products, steamed meat products, meatballs, döner kebab etc. production technology, animal by-products, and problems encountered in meat and meat products meat and cleaning-disinfection
Course Goals
Understanding slaughter process and the things to be aware of

2) Understanding Microbiological and physicochemical properties of meat

3) Understanding Preservation methods used in meat and meat products

4) Understanding meat products production principles

5) Understanding detection and analysis of problems encountered
Learning Outcomes of The Course Unit
1) Understanding slaughter process and the things to be aware of
2) Understanding Microbiological and physicochemical properties of meat
3) Understanding Preservation methods used in meat and meat products
4) Understanding meat products production principles
5) Understanding detection and analysis of problems encountered
Course Contents
Slaughter animal, meat chemistry, conversion of muscle, meat histology, meat fragmentation, meat microbiology, preservation methods of meat, meat products, production technology, animal by-products, problems encountered in meat and meat products and the cleaning-disinfection
Prerequisities and Co-requisities Courses
 
Recommended Optional Programme Components
 
Mode Of Delivery
 
Level of Course Unit
 
Assessment Methods and Criteria
ECTS / Table Of Workload (Number of ECTS credits allocated)
Studies During Halfterm
Number
Co-Efficient
Activity
Number
Duration
Total
Visa
1
40
Course Duration (Excluding Exam Week)
16
2
32
Quiz
0
0
Time Of Studying Out Of Class
16
2
32
Homework
0
0
Homeworks
0
0
0
Attendance
0
0
Presentation
0
0
0
Application
0
0
Project
0
0
0
Lab
0
0
Lab Study
16
2
32
Project
0
0
Field Study
0
0
0
Workshop
0
0
Visas
1
10
10
Seminary
0
0
Finals
1
15
15
Field study
0
0
Workload Hour (30)
30
TOTAL
40
Total Work Charge / Hour
121
The ratio of the term to success
40
Course's ECTS Credit
4
The ratio of final to success
60
 
TOTAL
100
 
Recommended or Required Reading
Textbook
Öztan, A. Et Teknolojisi, Hacettepe yayınları, 2002
Additional Resources
Göğüş, A.K. Et teknolojisi, A.Ü. Ziraat Fak. Yayın: 991, Kitap no: 291, 1986
Gökalp, H.Y., Kaya, M., Zorba, Ö. Et Ürünleri İşleme Mühendisliği, Atatürk Üniversitesi Yayın no: 786, Kitap no: 70, 1999
Aberle, Forrest, Gerrard, and Mills 2001. Principles of Meat Science. 4th Edition. Kendall Hunt Publishing.
Sams, A. 2001. Poultry Meat Processing, CRC Press
Material Sharing
Documents
 
Assignments
 
Exams
 
Additional Material
 
Planned Learning Activities and Teaching Methods
Lectures, Practical Courses, Presentation, Seminar, Project, Laboratory Applications (if necessary)
Work Placements
As with any other educational component, credits for work placements are only awarded when the learning outcomes have been achieved and assessed. If a work placement is part of organised mobility (such as Farabi and Erasmus), the Learning Agreement for the placement should indicate the number of credits to be awarded if the expected learning outcomes are achieved.
Program Learning Outcomes
No
Course's Contribution to Program
Contribution
1
Giving the theoretical contents of courses offered by our department to students by experienced academic staff to provide enough knowledge for Professional applications.
5