TÜRKÇE
ENGLISH
Information
| Code | IG313 |
| Name | Meat Science and Technology |
| Term | 2022-2023 Academic Year |
| Semester | 5. Semester |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 4 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | İngilizce |
| Level | Lisans Dersi |
| Type | Uygulamalı Ders |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. HAKAN BENLİ |
| Course Instructor |
Doç. Dr. HAKAN BENLİ
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
To teach the basic principles and concepts in the field of meat and processed meat technology, technological knowledge related with preparation of meat and meat products for consumption, preservation, packaging and distribution, and the effects of these on the quality criteria of meat.
Course Content
The basic principles and concepts in the field of meat and processed meat technology. Preparing meat and meat products for consumption, preservation, packaging and distribution and the effects of these on the quality criteria of meat
Course Precondition
Yok
Resources
Aberle et al 2001. Principles of Meat Science. Kendall/Hunt Publishing Company. Pearson A.M., Gillett T.A., 1999. Processed Meats. Aspen Publishers, Inc., Gaithersburg, Maryland. Gökalp, H.Y., Kaya, M., Zorba, Ö., 1997. Et Ürünleri İşleme Mühendisliği. Atatürk Üniversitesi Yayınları: 786. Erzurum.
Notes
Lecture notes, slides
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows the classification of meat and processed meats, the importance of meat in nutrition, and the causes of spoilage |
| LO02 | Knows methods, instruments and equipments for the processing of meat products |
| LO03 | Knows about the principles of transport and storage of meat and meat products |
| LO04 | Knows production processes of sausage, salami, hot-dog, fried-meat, pastrami, and ready-made meat products |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems. | 2 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies. | 3 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. | |
| PLO08 | Bilgi - Kuramsal, Olgusal | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | |
| PLO09 | Bilgi - Kuramsal, Olgusal | Gains the awareness of food legislation and management systems and professional ethics. | |
| PLO10 | Bilgi - Kuramsal, Olgusal | Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability. | |
| PLO11 | Bilgi - Kuramsal, Olgusal | Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction | Reading course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 2 | The structure and composition of tissues, muscle organization | Reading course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | Slaughter and conversion of muscle to meat I | Reading course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | Slaughter and conversion of muscle to meat II | Reading course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | Properties of fresh meat, food safety and meat | Reading course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | Carcass fabrication systems | Reading course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | Storage and processing of meats | Reading course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 8 | Mid-Term Exam | Reading course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 9 | Processed Meats Technology | Reading course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | Traditional processed meats technology - Pastirma | Reading course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Traditional processed meats technology - Kavurma | Reading course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | Traditional processed meats technology - Sucuk | Reading course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | Traditional processed meats technology - Sausage and Salam | Reading course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 14 | Poultry meat technology I - slaughter techniques, carcasses fabrication, storage | Reading course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 15 | Poultry meat technology II- slaughter techniques, carcasses fabrication, storage | Reading course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 16 | Term Exams | Reading course materials | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Reading course materials | Ölçme Yöntemleri: Yazılı Sınav |
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 | 2 | 28 |
| 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) | 108 | ||
| Total Workload / 25 (h) | 4,32 | ||
| ECTS | 4 ECTS | ||