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Course Information
Course Unit Title : Carcass Evaluation and Grading
Course Unit Code : 01ZEN5118
Type of Course Unit : Optional
Level of Course Unit : Second Cycle
Year of Study : Preb
Semester : 255.Semester
Number of ECTS Credits Allocated : 6,00
Name of Lecturer(s) : ---
Course Assistants : ---
Learning Outcomes of The Course Unit : 1) Understanding of a coherent core of carcass development concepts and principles relevant to the assessment of carcass grading.
2) Knowing how to calculate and assess carcass value
3) Gathering information about cracass evaluation criteria
4) Knowing about carcass clsassification
5) Obtained by evaluating enterprise-class frame of guiding ideas in the activities of fattening rates.
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
Course Contents : This module is concerned with the theories, techniques and tools used by producers to evaluate carcass and grading, carcass classification, meat yield evaluation and factors affecting carcass quality and meat yield
Languages of Instruction : Turkish-English
Course Goals : To make sure that studens are provided with theoroticak and applied knowledges on carcass quality grades and classification
Course Aims : The aim of this course is to ensure that the students will be introduced to an evaluation and grading of slaughtering animals and carcass grading.
WorkPlacement   Not Available
Recommended or Required Reading
Textbook : Arpacık, R. 1999. Entansif Sığır Besiciliği. Ankara üniversitesi veteriner fakültesi. 3. basım
Additional Resources : Şekerden, Ö ve K. Özkütük, 1995. Et sığırcılığı ve sığır besiciliği. 19 Mayıs Üniversitesi Ziraat Fakültesi. Ders Kitabı Samsun.
Material Sharing
Documents : The availability of resources at the beginning of the period, textbooks, lecture presentations given to students to be prepared
Assignments : Prepare students for lectures by giving homeworks
Exams : 1 midterm and 1 final exam
Additional Material : not available
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) :
14 4 56  
Time Of Studying Out Of Class :
14 4 56  
Homeworks :
1 20 20  
Presentation :
0 0 0  
Project :
0 0 0  
Lab Study :
0 0 0  
Field Study :
0 0 0  
Visas :
1 20 20  
Finals :
1 20 20  
Workload Hour (30) :
30  
Total Work Charge / Hour :
172  
Course's ECTS Credit :
6      
Assessment Methods and Criteria
Studies During Halfterm :
Number Co-Effient
Visa :
1 50
Quiz :
1 20
Homework :
1 30
Attendance :
0 0
Application :
0 0
Lab :
0 0
Project :
0 0
Workshop :
0 0
Seminary :
0 0
Field study :
0 0
   
TOTAL :
100
The ratio of the term to success :
40
The ratio of final to success :
60
TOTAL :
100
Weekly Detailed Course Content
Week Topics  
1 Slaughtering and Carcass definition
  Study Materials: Arpacık, R. 1999. Entansif Sığır Besiciliği. Ankara üniversitesi veteriner fakültesi. 3. basım
2 Carcass features
  Study Materials: Arpacık, R. 1999. Entansif Sığır Besiciliği. Ankara üniversitesi veteriner fakültesi. 3. basım
3 Determination of age from carcasses
  Study Materials: Arpacık, R. 1999. Entansif Sığır Besiciliği. Ankara üniversitesi veteriner fakültesi. 3. basım
4 Carcass dissection
  Study Materials: Arpacık, R. 1999. Entansif Sığır Besiciliği. Ankara üniversitesi veteriner fakültesi. 3. basım
5 Edible meat and affecting factors
  Study Materials: Arpacık, R. 1999. Entansif Sığır Besiciliği. Ankara üniversitesi veteriner fakültesi. 3. basım
6 Relationships between carcass characteristics
  Study Materials: Arpacık, R. 1999. Entansif Sığır Besiciliği. Ankara üniversitesi veteriner fakültesi. 3. basım
7 Carcass yield
  Study Materials: Arpacık, R. 1999. Entansif Sığır Besiciliği. Ankara üniversitesi veteriner fakültesi. 3. basım
8 Factors affecting carcass yield
  Study Materials: Arpacık, R. 1999. Entansif Sığır Besiciliği. Ankara üniversitesi veteriner fakültesi. 3. basım
9 offals
  Study Materials: Arpacık, R. 1999. Entansif Sığır Besiciliği. Ankara üniversitesi veteriner fakültesi. 3. basım
10 Meat tissues
  Study Materials: Arpacık, R. 1999. Entansif Sığır Besiciliği. Ankara üniversitesi veteriner fakültesi. 3. basım
11 Factors affecting meat tissues
  Study Materials: Arpacık, R. 1999. Entansif Sığır Besiciliği. Ankara üniversitesi veteriner fakültesi. 3. basım
12 Classification of slaughtering animals
  Study Materials: Arpacık, R. 1999. Entansif Sığır Besiciliği. Ankara üniversitesi veteriner fakültesi. 3. basım
13 Classification of beef carcasses
  Study Materials: Arpacık, R. 1999. Entansif Sığır Besiciliği. Ankara üniversitesi veteriner fakültesi. 3. basım
14 General Assesment and Turkish and EU carcass grading standards
  Study Materials: Arpacık, R. 1999. Entansif Sığır Besiciliği. Ankara üniversitesi veteriner fakültesi. 3. basım
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