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| MGKT2010 | Analyses of Meat and Meat Products | 2+2+0 | ECTS:5 | | Year / Semester | Spring Semester | | Level of Course | Short Cycle | | Status | Compulsory | | Department | DEPARTMENT of FOOD PROCESSING | | Prerequisites and co-requisites | None | | Mode of Delivery | | | Contact Hours | 14 weeks - 2 hours of lectures and 2 hours of practicals per week | | Lecturer | Öğr. Gör. Gülşah OKUMUŞ YÜKÜNÇ | | Co-Lecturer | Lecturer Gülşah OKUMUŞ YÜKÜNÇ | | Language of instruction | Turkish | | Professional practise ( internship ) | None | | | | The aim of the course: | | It is aimed to gain sufficient knowledge and equipment about the technological process, methods and tools and equipment used in the processing of meat and meat products; to evaluate the compliance of the obtained results with the relevant regulations and standards by performing basic analyzes used in the quality control of meat and meat products. |
| Learning Outcomes | CTPO | TOA | | Upon successful completion of the course, the students will be able to : | | | | LO - 1 : | Evaluates the nutritional value and quality criteria of meat.
| 1,2 | 1, | | LO - 2 : | Gains knowledge and skills about basic techniques and methods in the processing of meat and meat products.
| 1,3 | 1, | | LO - 3 : | Gains basic knowledge and skills about the technologies used in the storage, protection and packaging of meat and meat products. | 1,3 | 1, | | LO - 4 : | Recognizes and applies quality control analyzes used in meat and meat products and evaluates their compliance with relevant regulations and standards by interpreting the analysis results. | 1,6 | 1,2, | | LO - 5 : | Gains the ability to ensure hygienic conditions and comply with quality standards in the processing processes of meat and meat products. | 4,5 | 1, | | LO - 6 : | Gains the ability to follow and implement innovations in the meat and meat products industry. | 14,15 | 1, | | CTPO : Contribution to programme outcomes, TOA :Type of assessment (1: written exam, 2: Oral exam, 3: Homework assignment, 4: Laboratory exercise/exam, 5: Seminar / presentation, 6: Term paper), LO : Learning Outcome | | |
| Properties of Meat and Meat Products: Nutritional value, composition, types and properties of meat
Meat Processing Technologies: Meat processing techniques, preparation and processing of meat products.
-Meat cutting technology
-Poultry meat production technology
-Fermented sausage production technology
-Emulsion type meat products technology
-Pastrami production technology
-Aquaculture processing technology
Preservation of Meat and Meat Products: Methods used to protect, store and increase the shelf life of meat products.
Quality Control in Meat and Meat Products: Methods for determining the quality of meat products, quality standards and quality control processes.
Meat and Meat Products Analysis: Physical and chemical analysis methods of meat and meat products. |
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| Course Syllabus | | Week | Subject | Related Notes / Files | | Week 1 | Properties of meat and meat products: Nutritional value, composition, types and properties of meat | | | Week 2 | Quality characteristics of meat | | | Week 3 | Meat cutting technology | | | Week 4 | Poultry meat production technology | | | Week 5 | Poultry meat production technology and quality control analyzes | | | Week 6 | Characteristics of raw materials and auxiliary materials in fermented sausage production | | | Week 7 | Fermented sausage production technology | | | Week 8 | Fermented sausage production technology and quality control analyzes | | | Week 9 | Mid-term exam | | | Week 10 | Properties of raw materials and auxiliary materials in the production of emulsion type meat products | | | Week 11 | Emulsion type meat products technology and quality control analyzes | | | Week 12 | Pastrami production technology | | | Week 13 | Pastrami production technology and quality control analyzes | | | Week 14 | Seafood processing technology | | | Week 15 | Seafood processing technology and quality control analyzes | | | Week 16 | End-term exam | | | |
| 1 | Arslan, A., 2013, ET MUAYENESİ VE ET ÜRÜNLERİ TEKNOLOJİSİ , Uğurer yay. | | | 2 | Anar, Ş.2015; Et ve Ürünleri Teknolojisi, Dora Basın Yayın Dağ., Bursa | | | 3 | Serdaroğlu, M., Öztürk Kerimoğlu, B. 2023; Et Teknolojisi, Sidas Medya, İzmir | | | |
| Method of Assessment | | Type of assessment | Week No | Date | Duration (hours) | Weight (%) | | Mid-term exam | 9 | 18.04.2024 | | 50 | | End-of-term exam | 16 | 06.06.2024 | | 50 | | |
| Student Work Load and its Distribution | | Type of work | Duration (hours pw) | No of weeks / Number of activity | Hours in total per term | | Yüz yüze eğitim | 2 | 14 | 28 | | Sınıf dışı çalışma | 2 | 14 | 28 | | Laboratuar çalışması | 2 | 14 | 28 | | Arasınav için hazırlık | 2 | 4 | 8 | | Arasınav | 1 | 1 | 1 | | Uygulama | 1 | 7 | 7 | | Ödev | 2 | 7 | 14 | | Kısa sınav | 0 | 0 | 0 | | Dönem sonu sınavı için hazırlık | 2 | 5 | 10 | | Dönem sonu sınavı | 1 | 1 | 1 | | Diğer 1 | 0 | 0 | 0 | | Total work load | | | 125 |
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