Vocatıonal School
Food Technology
Course Information
MEAT AND MEAT PRODUCTS TECHNOLOGY | |||||
---|---|---|---|---|---|
Code | Semester | Theoretical | Practice | National Credit | ECTS Credit |
Hour / Week | |||||
GTE207 | Fall | 2 | 2 | 3 | 4 |
Prerequisites and co-requisites | |
---|---|
Language of instruction | Turkish |
Type | Required |
Level of Course | Associate |
Lecturer | Lec. Kamuran ÖZTOP |
Mode of Delivery | Face to Face |
Suggested Subject | |
Professional practise ( internship ) | None |
Objectives of the Course | Aimed at making students gain competencies to control the production of emulsion meat products and advanced operation processed meat products in accordance, To convey the theoretical and practical knowledge about the production of meat products |
Contents of the Course | Physical, chemical, sensory, microbiological and biochemical properties of meat and preservation methods, the production and quality criteria of different meat products. |
Learning Outcomes of Course
# | Learning Outcomes |
---|---|
1 | Learn the importance of meat composition and nutrition. |
2 | List the basic principles of meat preservation methods. |
3 | Meat industry assesses hygiene practices from different angles. |
4 | Defines the transition of muscle to meat, explains the factors affecting the quality of meat. |
5 | Compares the production methods of different meat products |
Course Syllabus
# | Subjects | Teaching Methods and Technics |
---|---|---|
1 | The composition of the meat. | Lecture, discussion, presentation |
2 | Meat and human nutrition. | Lecture, discussion, presentation |
3 | Edible internal organs. | Lecture, discussion, presentation |
4 | Slaughtered animals. | Lecture, discussion, presentation |
5 | Muscle structure and function | Lecture, discussion, presentation |
6 | The transformation of muscle to meat | Lecture, discussion, presentation |
7 | Meat proteins, oils, carbonhydrates | Lecture, discussion, presentation |
8 | Midterm Exam | Written examination |
9 | Meat microbiology | Lecture, discussion, presentation |
10 | Meat preservation methods | Lecture, discussion, presentation |
11 | Raw materials and additives used in the production of meat products | Lecture, discussion, presentation |
12 | Fermented meat products | Lecture, discussion, presentation |
13 | Curing methods and methods of smoking | Lecture, discussion, presentation |
14 | Raw and cooked cured meat products | Lecture, discussion, presentation |
15 | Emulsion type meat production | Lecture, discussion, presentation |
16 | Final Exam | Written examination |
Course Syllabus
# | Material / Resources | Information About Resources | Reference / Recommended Resources |
---|---|---|---|
1 | Gökalp, H.Y., Kaya, M., Zorba, Ö. (2012). Et Ürünleri İşleme Mühendisliği. Atatürk Üniversitesi Yayınları No: 786, Erzurum |
Method of Assessment
# | Weight | Work Type | Work Title |
---|---|---|---|
1 | 40% | Mid-Term Exam | Mid-Term Exam |
2 | 60% | Final Exam | Final Exam |
Relationship between Learning Outcomes of Course and Program Outcomes
# | Learning Outcomes | Program Outcomes | Method of Assessment |
---|---|---|---|
1 | Learn the importance of meat composition and nutrition. | 2͵3͵11͵12͵13͵15 | 1͵2 |
2 | List the basic principles of meat preservation methods. | 2͵3͵11͵12͵13͵15 | 1͵2 |
3 | Meat industry assesses hygiene practices from different angles. | 2͵3͵11͵12͵13͵15 | 1͵2 |
4 | Defines the transition of muscle to meat, explains the factors affecting the quality of meat. | 2͵3͵11͵12͵13͵15 | 1͵2 |
5 | Compares the production methods of different meat products | 2͵3͵11͵12͵13͵15 | 1͵2 |
Work Load Details
# | Type of Work | Quantity | Time (Hour) | Work Load |
---|---|---|---|---|
1 | Course Duration | 14 | 4 | 56 |
2 | Course Duration Except Class (Preliminary Study, Enhancement) | 14 | 3 | 42 |
3 | Presentation and Seminar Preparation | 0 | 0 | 0 |
4 | Web Research, Library and Archival Work | 0 | 0 | 0 |
5 | Document/Information Listing | 0 | 0 | 0 |
6 | Workshop | 0 | 0 | 0 |
7 | Preparation for Midterm Exam | 1 | 5 | 5 |
8 | Midterm Exam | 1 | 1 | 1 |
9 | Quiz | 0 | 0 | 0 |
10 | Homework | 0 | 0 | 0 |
11 | Midterm Project | 0 | 0 | 0 |
12 | Midterm Exercise | 0 | 0 | 0 |
13 | Final Project | 0 | 0 | 0 |
14 | Final Exercise | 0 | 0 | 0 |
15 | Preparation for Final Exam | 1 | 5 | 5 |
16 | Final Exam | 1 | 1 | 1 |
110 |