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Information
| Code | GM693 |
| Name | Technology of Meat Processing and Improving Meat Quality |
| Semester | . Semester |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Yüksek Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. HAKAN BENLİ |
Course Goal
The purpose of this course is to teach students the fundamental concepts and application of Technology of Meat Processing and Improving Meat
Course Content
Muscle ultrastructure. Muscle contration. Conversion of muscle to meat. Defining meat quality. Factors affecting the quality of raw meat. The beef quality puzzle and beef quality relationships. Meat packaging. Meat Color. Lipid-derived flavors in meat products. The fat content of meat and meat products. Measuring quality.
Course Precondition
None
Resources
Kerry et al 2002. Meat processing improving quality. CRC press. Washington.
Notes
Lecture notes, slides and related papers
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Describes muscle ultrastructure and the biochemical and mechanical processes of muscle contraction |
| LO02 | Defines meat quality and factors affecting the quality of raw meat |
| LO03 | Discusses pre- and post-harvest factors affecting meat quality |
| LO04 | Meat processing technologies and improving quality |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Develop and deepen their knowledge in the field of Food Engineering based on undergraduate level qualifications at the level of expertise. | 5 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interdisciplinary relationship related to the field of food engineering. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Synthesizes interdisciplinary information and produce new knowledge by using theoretical and practical knowledge at expert level in food engineering. | 4 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Solves food-related problems by using research methods and establishing cause-effect relationship. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Performs independent studies related to the field of food engineering. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Develops new approaches and solutions for solving unforeseen complex problems encountered in applications in food engineering. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Leads the way in solving problems In food engineering fields. | |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Evaluates the knowledge and skills acquired in the field of food engineering with a critical approach and directs its learning. | |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Supports current developments and own studies in the field of food engineering with quantitative and qualitative data and conveys them to groups outside and outside the field systematically in written, oral and visual form. | |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examines and develops social relations and the norms that direct these relations from a critical point of view and takes action to change them when necessary. | 4 |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicate in a foreign language at least in the European Language Portfolio B2 Level. | 5 |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Uses information and communication technologies in advanced level with computer software required by the field. | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Gains importance to social, scientific, cultural and ethical values during the collection, interpretation, application and announcement of data related to food engineering. | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Develops strategy, policy and implementation plans in food engineering area and evaluates the obtained results within the framework of quality processes. | |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Uses the knowledge, problem solving and / or application skills that are assimilated in the field of food engineering in interdisciplinary studies. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction and syllabus overview | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 2 | Muscle ultrastructure I | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | Muscle ultrastructure II | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | Muscle contration | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | Conversion of muscle to meat I | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | Conversion of muscle to meat II | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | Defining meat quality | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 8 | Mid-Term Exam | Related topics in course materials | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Factors affecting the quality of raw meat | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | The beef quality puzzle and beef quality relationship | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Meat packaging | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | Meat color | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | Lipid-derived flavors in meat products | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 14 | The fat content of meat and meat products | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 15 | Measuring meat quality | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 16 | Term Exams | Related topics in course materials | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Related topics in 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 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 5 | 70 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 15 | 15 |
| Final Exam | 1 | 30 | 30 |
| Total Workload (Hour) | 157 | ||
| Total Workload / 25 (h) | 6,28 | ||
| ECTS | 6 ECTS | ||