| Course Title | Code | Language | Type | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|---|
| Meatand Meat ProductsTechnology | GID4110 | Turkish | Compulsory | 4. Semester | 3 + 1 | 4.0 | 5.0 |
| Prerequisite Courses | |
| Course Level | Associate |
| Mode of delivery | Lecture, question and answer, laboratory work |
| Course Coordinator | Öğr. Gör. Dr. Murat TEKBAŞ |
| Instructor(s) | |
| Goals | This course aims to teach basic knowledge and applications about meat and meat products technology, which is an important branch in food technology. |
| Course Content | basic properties of edible animals, basic parts of edible animals, muscle structure properties, conversion of muscle structures into meat, preservation of meat, meat products and preservation methods |
| Week | Topics/Applications | Method |
|---|---|---|
| 1. Week | Course description, course processing methods, determination of course evaluation criteria, giving information about course content, informing about school and meeting students | |
| 2. Week | Types of meat edible animals, slaughter of animals, carcass parts | |
| 3. Week | Histological structure of meat | |
| 4. Week | Laboratory study on the histological structure of meat | |
| 5. Week | Changes in meat after cutting | |
| 6. Week | Cooling and Freezing of Meat | |
| 7. Week | Cooling and Freezing of Meat II | |
| 8. Week | Midterm exam | |
| 9. Week | Machines used in meat products production, basic processes, raw materials and additives | |
| 9. Week | Machines used in meat products production, basic processes, raw materials and additives II | |
| 10. Week | Sausage Production Technology | |
| 11. Week | Sausage Production Practice and evaluation of homework | |
| 12. Week | Bacon, Roasting, Canned food, salami, sausage, Jelly tripe and Smoked tongue production technologies | |
| 13. Week | Bacon, Roasting, Canned food, salami, sausage, Jelly tripe and Smoked tongue production technologies II | |
| 14. Week | End of term evaluation, compensation of missing issues, evaluation of course outcomes, survey application. |
| Ders Kitabı veya Notu |
|
|---|---|
| Diğer Kaynaklar |
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| ECTS credits and course workload | Quantity | Duration (Hour) | Total Workload (Hour) | |
|---|---|---|---|---|
|
Ders İçi |
Class Hours | 14 | 3 | 42 |
|
Sınavlar |
Midterm 1 | 1 | 1 | 1 |
| Homework 1 | 1 | 4 | 4 | |
| Final | 1 | 1 | 1 | |
| Practice | 14 | 1 | 14 | |
| Total Workload | 62 | |||
| *AKTS = (Total Workload) / 25,5 | ECTS Credit of the Course | 5.0 | ||
