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Information
| Unit | CEYHAN FACULTY OF VETERINARY |
| Veterinary PR. | |
| Code | VET409 |
| Name | Hygiene and technology of meat and meat products |
| Term | 2019-2020 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 | - | Learns animal species and breeds, recognizes structural, functional and behavioral characteristics (anatomical, histological, physiological, biochemical, etc.). | 3 |
| PLO02 | - | It determines the care and nutrition alternatives for healthy aquaculture and prepares feeding programs suitable for the purpose in accordance with the cultivation patterns and expected yield characteristics of different animal species. | 5 |
| PLO03 | - | Determine the diagnosis and treatment protocols of diseases. | 5 |
| PLO04 | - | Learns basic information about chemical and biological substances to be used for prevention and treatment of diseases and their production technologies. | 0 |
| PLO05 | - | Evaluates the efficiency of animal breeds. Learns the level of animal breeding. Able to manage an animal selection, hybridization and artificial insemination program. | 0 |
| PLO06 | - | Makes the most appropriate management planning for livestock enterprises. | 0 |
| PLO07 | - | Has knowledge about animal rights and animal owner rights. | 0 |
| PLO08 | - | Has sufficient technology knowledge about hygienic production, production, presentation and sales of animal foods produced for human consumption and / or products of animal products. | 0 |
| PLO09 | - | Learns national and international laws and regulations related to veterinary medicine. | 0 |
| PLO10 | - | A veterinary practitioner manages animal husbandry enterprises, animal husbandry scientific research centers and animal food production enterprises by utilizing the knowledge gained in the veterinary medicine education and by observing the professional principles. | 0 |
| PLO11 | - | Recognizes all kinds of diseases that are possible in animals, uses diagnostic methods for this purpose, receives diagnostic materials if necessary and sends them to authorized laboratories and treats the diseases diagnosed by using all methods of medicine (such as interpretation of diagnostic methods results, drug or operative applications). It takes necessary security measures including biosecurity for the control of infectious diseases. | 0 |
| PLO12 | - | Prepares and uses the theoretical maintenance-feed protocols. Makes necessary applications for economic aquaculture by considering the characteristics at the business and regional level. | 0 |
| PLO13 | - | Inspects the production of animal foods and products of animal origin which produced for human consumption and performs health control of the final foodstuffs. | 0 |
| PLO14 | - | Being aware of the duties and responsibilities to have the consciousness of exercising the profession. Takes responsibility in individual and group work, fulfills the task in line with the skills. | 0 |
| PLO15 | - | In cooperation with other experts in problems outside the field of expertise, the team contributes to the solution as a member. Also trying to find solutions to common problems at the regional or national level as well as communication with other professionals. | 0 |
| PLO16 | - | Comprehends the methods of producing and using scientific knowledge. Evaluates the knowledge and skills gained in a critical way, identifies the new information and information sources that should be acquired in relation to the field and participates in the activities that will meet the learning needs. | 0 |
| PLO17 | - | Takes tasks related to the field in professional councils and organizations. Based on his professional skills and competences, he plans and realizes social projects with the awareness of society. Provides information on the problems of public and animal health related to the definition of the problem and the solution proposals and organizes events. | 0 |
| PLO18 | - | He / she can continue his / her professional development and use at least one foreign language (at least European Language Portfolio B1 general level) to establish social relations. At least at the Advanced Level of European Computer Driving License, it uses computer software and other technological tools that may be needed at professional level and social relations level. He follows the world agenda closely and is sensitive to events. | 0 |
| PLO19 | - | Be aware of the needs of the country and the region, and if necessary, guide them in their practice. It defines the subject of human, animal and animal owner rights and considers animal welfare in all its practices. They have the ethical values that are required by the profession, and defend these values when necessary. Have the competence to practice and defense, dominate the concepts of occupational safety in terms of work place and the personnel working with it. It is aware of the environmental health rules and makes practices to protect nature. The environment is sensitive to veterinary public health and zoonoses. | 0 |
| PLO20 | - | Conceptualize the facts and events related to veterinary services; examine scientific techniques and methods, interpret the results; constructs analysis or methods for problems; provides solutions and / or treatment alternatives according to the data obtained. Follows the legislation that is updated on veterinary services and uses them when necessary. | 0 |
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 | ||