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Information
| Unit | CEYHAN FACULTY OF VETERINARY |
| Veterinary PR. | |
| Code | VET409 |
| Name | Hygiene and technology of meat and meat products |
| Term | 2024-2025 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 | VK Vocational Knowledge Courses C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. MEHMET ÇELİK |
| Course Instructor |
Doç. Dr. HATİCE YAZGAN
(Güz)
(A Group)
(Ins. in Charge)
Prof. Dr. MEHMET ÇELİK (Güz) (A Group) (Asst. Ins.) |
Course Goal / Objective
This course aims to teach students the basic principles of meat hygiene, inspection and technology.
Course Content
This covers the definition, purpose and importance of meat technology, chemical properties of meat, general animal production status in the country, slaughterhouse information, transportation and legal licensing of slaughter animals, poultry and aquatic animals, antemortem examination, slaughter procedure and postmortem examination, examination during meat inspection, viral, parasitic diseases, postmortem changes and related legal regulations, relationships of animal foods, processing and subsequent receipt, storage, waiting and HACCP issues.
Course Precondition
None
Resources
Lecture Note (Assoc. Prof. Dr. Hatice YAZGAN) Meat Inspection Book (Prof. Dr. Mustafa TAYYAR; Dr. Artun YIBAR) Meat Inspection and Meat Products Technology (Prof. Dr. Ali ARSLAN) Meat Inspection Book (Prof. Dr. Ümit GÜRBÜZ) Slaughterhouse Knowledge and Practical Meat Inspection Book (Prof. Dr. Ümit GÜRBÜZ)
Notes
Relevant Ministry laws and regulations
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explains related to Meat Technology explain the purpose and importance of meat technology. |
| LO02 | Analyzes butchery animal production quantities and general animal production situation of the country. |
| LO03 | Writes the structural and technical features of slaughterhouses and combines. |
| LO04 | Defines the transportation and legal obligations of butchery (cattle, sheep) animals |
| LO05 | Explains the legal obligations required during the transportation of poultry and aquatic animals. |
| LO06 | Performs ante-mortem ispections of slaughtered butchered animals (cattle, sheep |
| LO07 | Conducts ante-mortem and post-mortem inspections of poultry and aquatic animals. |
| LO08 | It conducts the slaughtering method of butchered animals and postmortem examinations of slaughtered butchered animal |
| LO09 | Makes decisions on parasitic and viral diseases encountered during antemortem and postmortem inspections of butchery, poultry and aquatic animals within the framework of legal regulations and provisions. |
| LO10 | It determines the nutritional properties and quality of animal foods before and after processing and manages the processing methods (minced meat, shredding, sausage, salami, sausage) |
| LO11 | Ensures personnel hygiene in the meat industry and selects appropriate procedures for cleaning and disinfection in meat businesses. |
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 | Definitions related to meat technology, the purpose and importance of meat technology | Herhangi bir ön hazırlığa gerek yoktur; istenirse ders bilgi paketi incelenebilir. | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 2 | Butchery animal production quantities and the general animal production situation of country | Translation of lecture notes | Öğretim Yöntemleri: Anlatım, Örnek Olay |
| 3 | Slaughterhouse information (flexibility and technical features of slaughterhouses and combines) | Reading sources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | Transportation of butcher animals (cattle, sheep) and legal responsibilities | Review slide | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Örnek Olay |
| 5 | Transport of poultry and aquatic animals and legal obligations | Reading the lecture notes | Öğretim Yöntemleri: Anlatım, Gösteri |
| 6 | Butchery animals (cattle, sheep) ante mortem inspection | Making the necessary preparations for inspection | Öğretim Yöntemleri: Gösterip Yaptırma |
| 7 | Antemortem inspections of poultry and aquatic animals | Making the necessary preparations | Öğretim Yöntemleri: Anlatım, Gösteri |
| 8 | Mid-Term Exam | Mid-term preparation | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | The procedure for slaughtering animals and postmortem inspections of slaughtered animals, parasitic and viral diseases encountered during meat inspection, legal regulations regarding these diseases, decisions to be taken within the framework of legal provisions after antemortem and postmortem examinations | Uygulama için gerekli hazırlıkların yapılması | Öğretim Yöntemleri: Anlatım, Gösterip Yaptırma |
| 10 | Postmortem inspections of slaughtered animals, parasitic and viral diseases encountered during meat inspection, legal regulations regarding these diseases, and decisions to be made within the framework of legal provisions after antemortem and postmortem examinations. | Reading relevant resources, preparing equipment for application | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Alıştırma ve Uygulama |
| 11 | The slaughtering procedure of poultry and postmortem inspections of slaughtered poultry, bacterial diseases encountered during meat inspection, legal regulations regarding these diseases, decisions to be taken within the framework of legal provisions after antemortem and postmortem examinations. | Searching for related images online | Öğretim Yöntemleri: Anlatım, Gösteri, Tartışma |
| 12 | Nutritional properties of animal foods, quality before and after processing | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası, Deney / Laboratuvar |
| 13 | Preservation and processing (fermented meat products such as sucuk, pastrami, and sausage) | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 14 | HACCP in meat industry | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Alıştırma ve Uygulama |
| 15 | Personnel hygiene, cleaning and disinfection in meat enterprises | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Rol Oynama |
| 16 | Term Exams | Exam preparation | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Exam preparation | Ölçme Yöntemleri: Yazılı Sınav |
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 | ||