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Description of Individual Course Units| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | ZGM4012016959 | MEAT PROCESSİNG TECHNOLOGY | Compulsory | 4 | 7 | 4 |
| | Level of Course Unit | | First Cycle | | Objectives of the Course | | To learn basic processing techniques used in the meat industry, product formulations and provide, to analyze critical parameters affecting the quality of products, information to carry out basic technological processes in meat business and practical with physical of meat and meat products, to make chemical and microbiological analysis and gain the ability to interpret the results of the course. | | Name of Lecturer(s) | | | Learning Outcomes | | 1 | To teach skeletal muscle structure and development of the post-mortem changes and their impact on the quality of meat | | 2 | Having basic knowledge and practical technological process can be conducted in the meat business | | 3 | To unnderstand parameters required to determine the quality of the meat and make inputs to the general principles in the meat processing | | 4 | Having the knowledge and skills about the machines used in the meat industry | | 5 | Et ve et ürünlerinin analiz ve et kalite kontrolü için gerekli ekipman kullanabilmek |
| | Mode of Delivery | | Formal Education | | Prerequisites and co-requisities | | None | | Recommended Optional Programme Components | | None | | Course Contents | | The contribution of the meat industry of the importance of the country's economy, the definition of meat and types, the composition of meat (chemical structure, water, protein, fat, vitamins and minerals), histological, physical, chemical and biochemical characteristics of meat , quality factors in meat products, meat and meat products in quality control, the quality of meat products in accordance with legal regulations, fraud and errors seen in the final product. Technological processes applied during storage, the reactions occur after cutting, bacon, sausage, sausage, salami, smoked tongue, jelly tripe, canned meat production technologies, poultry meat, properties, storage and preservation, composition and nutritional value of sea products, processed sea products technology (cooling, freezing, drying, salting, marinating, smoking, etc.) | | Weekly Detailed Course Contents | |
| 1 | Histological structure of the meat tissue classes, cutting methods, Standard shredding methods, changes in the meat after slaughter. Color formation in meat | | | | 2 | Chemical and physical methods of curing meat, KURING, massaging and tumbling methods advantages and disadvantages | | | | 3 | Processing of meat preservation, freeze and cooling preservation techniques, defrosting process, the changes seen during storage | | | | 4 | Meat and other products processed at the slaughterhouse, | | | | 5 | Processing techniques emulsion products (salami-sausage) formulations | | | | 6 | Fermented meat products, processing technology, storage and storage (sausage), sausage varieties and formulations, errors and defects | | | | 7 | Smoked bacon and language processing technology, storage and packaging, mistakes and defects
| | | | 8 | Midterm and evaluation | | | | 9 | Roasting and jelly tripe production technology, packaging and storage | | | | 10 | Canned meat production technique, the deterioration of canned
| | | | 11 | Poultry meat,, features, storage, packaging, preservation,
| | | | 12 | Sea products,, features, storage, packaging, storage | | | | 13 | Planning the meat business, machine tools and equipment, hygiene | | | | 14 | Meat Plant (slaughterhouses) entering examination
| | | | 15 | Chemical products of meat, sensory and physical analysis methods | | | | 16 | Final exam | | |
| | Recommended or Required Reading | | Lawrie, R. A., 1991. Meat Science, BPCC Wheatons Ltd., Exeter.
Öztan, A., 2003. Et Bilimi ve Teknolojisi, Filiz Matbaacılık San. Ve Tic. Ltd. Şti. Ankara.
Anar, Ş. 2012, Et ve et ürünleri teknolojisi, Dora yayıncılık, ISBN: 978-605-4485-74-1, 413s. Bursa.
Gökalp, HY., Kaya, M., Zorba, Ö., 1997. Et Ürünleri İşleme Teknolojisi, Atatürk Ünv. Yayın No: 786, 561s, Erzurum. | | Planned Learning Activities and Teaching Methods | | | Assessment Methods and Criteria | |
| SUM | 0 | |
| SUM | 0 | | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | | SUM | 100 |
| | Language of Instruction | | | Work Placement(s) | | None |
| | Workload Calculation | |
| Midterm Examination | 1 | 1 | 1 | | Final Examination | 1 | 1 | 1 | | Quiz | 1 | 1 | 1 | | Attending Lectures | 14 | 1 | 14 | | Laboratory | 14 | 1 | 14 | | Report Preparation | 10 | 1 | 10 | | Individual Study for Mid term Examination | 7 | 5 | 35 | | Individual Study for Final Examination | 7 | 5 | 35 | |
| Contribution of Learning Outcomes to Programme Outcomes | | LO1 | 5 | 4 | 4 | 3 | 4 | 4 | 3 | 5 | 4 | 4 | 4 | 4 | 5 | 4 | 4 | | LO2 | 4 | 4 | 4 | 4 | 4 | 5 | 4 | 5 | 5 | 4 | 4 | 5 | 5 | 5 | 5 | | LO3 | 4 | 4 | 4 | 3 | 4 | 4 | 5 | 5 | 4 | 4 | 4 | 5 | 5 | 5 | 5 | | LO4 | 4 | 4 | 3 | 5 | 4 | 5 | 5 | 5 | 5 | 5 | 4 | 5 | 5 | 5 | 5 | | LO5 | 5 | 5 | 4 | 4 | 4 | 5 | 5 | 5 | 5 | 4 | 5 | 5 | 5 | 5 | 5 |
| | * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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