VET409 Hygiene and technology of meat and meat products

5 ECTS - 2-2 Duration (T+A)- 7. Semester- 3 National Credit
Information About Course

Information
Goal, Content & Resources
Course Learning Outcomes
Relation with Program Learning Outcome
Week Plan
Assessment
Student Workload - ECTS

Information

Unit CEYHAN FACULTY OF VETERINARY
Veterinary PR.
Code VET409
Name Hygiene and technology of meat and meat products
Term 2018-2019 Academic Year
Semester 7. Semester
Duration (T+A) 2-2 (T-A) (17 Week)
ECTS 5 ECTS
National Credit 3 National Credit
Teaching Language Türkçe
Level Lisans Dersi
Type Normal
Label C Compulsory
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Prof. Dr. MEHMET ÇELİK
Course Instructor Prof. Dr. MEHMET ÇELİK (Güz) (A Group) (Ins. in Charge)
Doç. Dr. HATİCE YAZGAN (Güz) (A Group) (Asst. Ins.)


Course Goal / Objective

The aim of the course is to evaluate the health conditions of animal foods (cattle, sheep, poultry and aquatic life) and at the same time to transform the meat into meat and to process the meat in a healthy manner. Teaching of the conversion of animal foods into pre-processing and post-processing qualities and new products in order to achieve these. Animal enterprises are among the aims to learn and implement on-site topics to be done in the future.

Course Content

Slaughterhouse and meat technology, structural and technical features of slaughterhouses and combiners, health inspection of meat and legal regulations related thereto, hygiene, microbiology and meat products technology in meat and meat production areas, poultry cutting and meat inspection and slaughtering by- products, their nutritional properties and processing.

Course Precondition

Resources

Notes



Course Learning Outcomes

Order Course Learning Outcomes
LO01 Teaches people's losing habits
LO02 creatures that can be food
LO03 Examines the properties of foods
LO04 teach disease factors that can occur in food
LO05 teach hygiene and sanitation rules in food
LO06 teaches sowing animal varieties and cutting tekinks
LO07 teach slaughterhouses and workflow
LO08 Teach food processing techniques
LO09 Teaches local food and making techniques
LO10 teaches to examine the differences and causes of the nutritional properties and processing techniques of land animals and aquatic live meat
LO11 Teaches the differences and causes of transactions in foreign countries and countries
LO12 Information on laws and statutes related to food is provided
LO13 Materials that can not be food and the reasons are taught
LO14 Information on the assessment of food waste
LO15 Quality and quality tests are taught in food


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal Distinguishes animal species and breeds based on their structural (morphological), functional (physiological, biochemical) and behavioral characteristics and whether they can be consumed for food purposes. 5
PLO02 Bilgi - Kuramsal, Olgusal Explains the sources, physical and chemical properties and preparation of drugs.
PLO03 Bilgi - Kuramsal, Olgusal Describes the effects and side effects of medications on patients
PLO04 Bilgi - Kuramsal, Olgusal Explains the formation mechanisms of animal diseases and their pathological effects on the body.
PLO05 Bilgi - Kuramsal, Olgusal It makes efficiency evaluations among animal breeds and, when necessary, carries out selection, hybridization and artificial insemination at a level that can carry out breeding work.
PLO06 Bilgi - Kuramsal, Olgusal Disposes of dead animal material, tissue samples, medical and chemical waste appropriately in accordance with international, national laws and regulations.
PLO07 Beceriler - Bilişsel, Uygulamalı It determines the correct approach area for the patient by evaluating the examination, operation etc. practices in the clinic according to the topographic anatomy.
PLO08 Beceriler - Bilişsel, Uygulamalı Uses biochemical parameters in diagnostic processes by evaluating the information obtained with cause-effect relationships.
PLO09 Beceriler - Bilişsel, Uygulamalı Writes prescriptions in accordance with diagnosis and treatment protocols for diseases and poisoning in animals. 2
PLO10 Beceriler - Bilişsel, Uygulamalı Implements necessary measures, including biosecurity, to control infectious diseases. 3
PLO11 Beceriler - Bilişsel, Uygulamalı Performs necropsy to evaluate findings in dead animals, directs tissues to the necessary laboratory according to appropriate storage methods and prepares a report.
PLO12 Beceriler - Bilişsel, Uygulamalı Monitors patients in the post-operative process according to the main treatment methods of surgical diseases in animal species.
PLO13 Beceriler - Bilişsel, Uygulamalı Applies sedation, anesthesia and pain management methods safely according to animal species.
PLO14 Beceriler - Bilişsel, Uygulamalı Correctly applies biosafety principles such as sterilization of clinical and laboratory equipment and clothing.
PLO15 Beceriler - Bilişsel, Uygulamalı It regulates the care and feeding protocols according to animal species and supervises the consumption of animal foods produced for human consumption or foods containing animal products in their composition. 5
PLO16 Beceriler - Bilişsel, Uygulamalı Evaluates laboratory results of animal diseases and applies correct diagnosis, prognosis and treatment methods based on the data obtained.
PLO17 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği He/she is conscious of performing his/her profession by being aware of his/her powers and responsibilities. 4
PLO18 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Examines scientific techniques and methods according to facts related to veterinary services and takes analysis or methodological responsibility for problems.
PLO19 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği It uses adequate technology in the hygienic production, manufacturing, processing, consumption and sales of food by conducting health control of animal food products produced for human consumption.
PLO20 Yetkinlikler - Öğrenme Yetkinliği Lists the methods of producing and using scientific knowledge in his/her professional field.
PLO21 Yetkinlikler - Öğrenme Yetkinliği Uses updated legislation regarding veterinary services when necessary.
PLO22 Yetkinlikler - Öğrenme Yetkinliği Performs an examination appropriate to the case, applying the contribution of imaging methods to diagnosis and radiation safety in accordance with current regulations.
PLO23 Yetkinlikler - Öğrenme Yetkinliği Keeps clinical and patient records using proper and scientific methods.
PLO24 Yetkinlikler - Öğrenme Yetkinliği By observing the basic principles of medicine, it develops management methods and appropriate management plans for animal production enterprises.
PLO25 Yetkinlikler - İletişim ve Sosyal Yetkinlik Implement social projects and plans with social awareness, based on professional skills and authority with a computer usage license, advanced computer software.
PLO26 Yetkinlikler - İletişim ve Sosyal Yetkinlik Works in cooperation with other colleagues by following the world agenda within the framework of professional ethics and deontology rules.
PLO27 Yetkinlikler - Alana Özgü Yetkinlik Produces solutions to field-specific problems in line with scientific data/evidence. 4
PLO28 Yetkinlikler - Alana Özgü Yetkinlik He/she has the ethical values ​​of the veterinary profession and defends these values. 3
PLO29 Yetkinlikler - Alana Özgü Yetkinlik Takes appropriate precautions by clinically recognizing zoonosis and notifiable diseases. 5
PLO30 Yetkinlikler - Alana Özgü Yetkinlik Determines the methods of diagnosis, prevention, treatment and operation of diseases in different animal species.
PLO31 Yetkinlikler - Alana Özgü Yetkinlik In emergency cases, intervenes in all animals and applies first aid methods.
PLO32 Yetkinlikler - Alana Özgü Yetkinlik Makes judgments on animal husbandry principles and breeding by assessing the physical condition, welfare and rearing conditions of domestic animals, communicating appropriately with animal owners and colleagues.
PLO33 Yetkinlikler - Alana Özgü Yetkinlik Independently interprets articles and presentations published in other scientific fields related to Veterinary Medicine to maintain professional development and skills. 3
PLO34 Yetkinlikler - Alana Özgü Yetkinlik When necessary, euthanizes animals using appropriate methods and respecting the feelings of animal owners.
PLO35 Yetkinlikler - Alana Özgü Yetkinlik By mastering the concepts of occupational safety in terms of the workplace and the personnel working with it, they have the competence to apply and defend it.


Week Plan

Week Topic Preparation Methods
1 The aim of the course is to introduce the source books and course work plan, meat resources, PowerPoint presentations and images of diseases
2 Slaughterhouse information Sections and legal regulations that form slaughterhouses PowerPoint presentations and images of diseases
3 Cutting and systematic meat inspection of slaughter animals PowerPoint presentations and images of diseases
4 Bacterial diseases seen in slaughter animals PowerPoint presentations and images of diseases
5 Parasitic and viral diseases seen in slaughter animals PowerPoint presentations and images of diseases
6 The pathological changes in the meat and the examinations applied to the meat brought to the laboratory PowerPoint presentations and images of diseases
7 Meat chemistry, meat histology and muscle transformation PowerPoint presentations and images of diseases
8 Mid-Term Exam written and practical oral examination
9 Meat grinding and grading practicing in the slaughterhouse
10 Poultry cut and meat inspection apply at the cutting edge or lboratuard
11 Meat microbiology and preservation methods of meat PowerPoint presentations and images of diseases
12 Fermente meat products technology practiced in the laboratory
13 Boiled meat products technology practiced in the laboratory
14 HACCP in meat industry PowerPoint presentations and images of diseases
15 Personnel hygiene, cleaning and disinfection in meat enterprises business visits and on-site application
16 Term Exams written and oral examination
17 Term Exams written and oral examination


Assessment (Exam) Methods and Criteria

Assessment Type Midterm / Year Impact End of Term / End of Year Impact
1. Midterm Exam 100 40
General Assessment
Midterm / Year Total 100 40
1. Final Exam - 60
Grand Total - 100


Student Workload - ECTS

Works Number Time (Hour) Workload (Hour)
Course Related Works
Class Time (Exam weeks are excluded) 14 4 56
Out of Class Study (Preliminary Work, Practice) 14 3 42
Assesment Related Works
Homeworks, Projects, Others 0 0 0
Mid-term Exams (Written, Oral, etc.) 1 8 8
Final Exam 1 16 16
Total Workload (Hour) 122
Total Workload / 25 (h) 4,88
ECTS 5 ECTS

Update Time: 02.05.2025 03:42