The definiton, sources, physical and chemical features of the meat.
By learning the pre-slaughter and post-slaughter factors that affect meat quality, they gain information about obtaining quality products.
Have knowledge about identifying and solving problems that may be encountered in the storage and processing of meat and meat products.
The meat production and different meat products technologies.
The related national standarts.
Mode of Delivery
Face to face
Prerequisites
No
Recommended Optional Programme Components
none
Course Description
This course includes information about meat, rigor mortis event and postmortal changes, meat maturation, meat quality characteristics and tests applied to meat, relevant standards, and meat technologies.
Course Contents
WEEK
TOPICS
1st Week
Course Information
2nd Week
Definition of meat, histological structure, nutritional value, physical and chemical composition
3rd Week
Rigor mortis and postmortem changes, meat maturation
4th Week
Quality characteristics of meat and tests applied to meat
5th Week
Additives used in meat technology
6th Week
Preservation and packaging of meat and meat products
7th Week
Sucuk production technology
8th Week
Midterm Exam
9th Week
Sucuk production technology
10th Week
Emulsified meat product production technologies
11th Week
Pastırma production technology
12th Week
Döner and roasting production technologies
13th Week
Other meat product technologies
14th Week
General evaluation and presentations
Recommended or Required Reading
Gıda Teknolojisi- Et Ve Et Ürünleri Teknolojisi, T.C. Milli Eğitim Bakanlığı, Ankara, 2016.
Et ve Et Ürünleri Teknolojisi, Prof. Dr. Şahsene Anar|, Dora Yayınları, 2020, 5. Baskı.
Planned Learning Activities and Teaching Methods
Lecture
Discussion
Questions/Answers
Assessment Methods and Criteria
Quantity
Percentage (%)
Mid-term
1
40
Assignment
1
10
Total(%)
50
Contribution of In-term Studies to Overall Grade(%)
50
Contribution of Final Examination to Overall Grade(%)
