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Course Information
Course Unit Title : Meat Technology
Course Unit Code : GDM405
Type of Course Unit : Compulsory
Level of Course Unit : First Cycle
Year of Study : 4
Semester : 7.Semester
Number of ECTS Credits Allocated : 4,00
Name of Lecturer(s) :
Course Assistants : ---
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
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
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
Languages of Instruction : Turkish-English
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
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
WorkPlacement   Not Available
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)
ECTS / Table Of Workload (Number of ECTS credits allocated)
Student workload surveys utilized to determine ECTS credits.
Activity :
Number Duration Total  
Course Duration (Excluding Exam Week) :
16 2 32  
Time Of Studying Out Of Class :
16 2 32  
Homeworks :
0 0 0  
Presentation :
0 0 0  
Project :
0 0 0  
Lab Study :
16 2 32  
Field Study :
0 0 0  
Visas :
1 10 10  
Finals :
1 15 15  
Workload Hour (30) :
30  
Total Work Charge / Hour :
121  
Course's ECTS Credit :
4      
Assessment Methods and Criteria
Studies During Halfterm :
Number Co-Effient
Visa :
1 40
Quiz :
0 0
Homework :
0 0
Attendance :
0 0
Application :
0 0
Lab :
0 0
Project :
0 0
Workshop :
0 0
Seminary :
0 0
Field study :
0 0
   
TOTAL :
40
The ratio of the term to success :
40
The ratio of final to success :
60
TOTAL :
100
Weekly Detailed Course Content
Week Topics  
1 Introduction: Meat and Meat Production Sector
  Study Materials: Öztan, A. Et Teknolojisi, Hacettepe yayınları, 2002
2 The Importance of Meat and Meat Products in human nutrition
  Study Materials: Öztan, A. Et Teknolojisi, Hacettepe yayınları, 2002
3 Slaughterhouse and Slaughter Information
  Study Materials: Öztan, A. Et Teknolojisi, Hacettepe yayınları, 2002
4 Histological Features of Meat
  Study Materials: Öztan, A. Et Teknolojisi, Hacettepe yayınları, 2002
5 Physical and Chemical Properties of Meat
  Study Materials: Öztan, A. Et Teknolojisi, Hacettepe yayınları, 2002
6 Hygienic Properties of meat
  Study Materials: Öztan, A. Et Teknolojisi, Hacettepe yayınları, 2002
7 Changes occured in meat after slaugheter
  Study Materials: Öztan, A. Et Teknolojisi, Hacettepe yayınları, 2002
8 Storage and processing of meat
  Study Materials: Öztan, A. Et Teknolojisi, Hacettepe yayınları, 2002
9 Additives Used in Meat Industry
  Study Materials: Öztan, A. Et Teknolojisi, Hacettepe yayınları, 2002
10 Establishing and Operating Meat Products processing plants
  Study Materials: Öztan, A. Et Teknolojisi, Hacettepe yayınları, 2002
11 Meat Products Technology
  Study Materials: Öztan, A. Et Teknolojisi, Hacettepe yayınları, 2002
12 Applications of Quality Control and HACCP
  Study Materials: Öztan, A. Et Teknolojisi, Hacettepe yayınları, 2002
13 Defects in Meat Products
  Study Materials: Öztan, A. Et Teknolojisi, Hacettepe yayınları, 2002
14 The Cleaning and Disinfection in Meat Industry
  Study Materials: Öztan, A. Et Teknolojisi, Hacettepe yayınları, 2002