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Information
| 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 |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. MEHMET ÇELİK |
| Course Instructor |
Doç. Dr. HATİCE YAZGAN
(A Group)
(Ins. in Charge)
Prof. Dr. MEHMET ÇELİK (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
The course has no prerequisites.
Resources
Lecture note titled "Hygiene and Technology of Meat and Meat Products"
Notes
Relevant Ministry laws and regulations
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | creatures that can be food |
| LO02 | Examines the properties of foods |
| LO03 | teach disease factors that can occur in food |
| LO04 | teach hygiene and sanitation rules in food |
| LO05 | teaches sowing animal varieties and cutting tekinks |
| LO06 | teach slaughterhouses and workflow |
| LO07 | Teach food processing techniques |
| LO08 | Teaches local food and making techniques |
| LO09 | teaches to examine the differences and causes of the nutritional properties and processing techniques of land animals and aquatic live meat |
| LO10 | Teaches the differences and causes of transactions in foreign countries and countries |
| LO11 | Information on laws and statutes related to food is provided |
| LO12 | Materials that can not be food and the reasons are taught |
| LO13 | Information on the assessment of food waste |
| LO14 | Quality and quality tests are taught in food |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Recognize animal species and breeds in terms of their morphological, functional (physiological, biochemical) and behavioral characteristics. | 4 |
| PLO02 | Beceriler - Bilişsel, Uygulamalı | Determines the correct approach area for the patients by evaluating the examination, operation etc. practices in the clinic according to the topographic anatomy. | |
| PLO03 | Yetkinlikler - Alana Özgü Yetkinlik | Produces solutions to field-specific problems in line with scientific data/evidence. | |
| PLO04 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Based on his/her professional skills and authority, he/she implements social projects and plans with social awareness. | |
| PLO05 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Becomes conscious of performing his profession by being aware of his powers and responsibilities. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Learn the structures of living organisms, their components at the cellular level, and chemical processes in the body. | |
| PLO07 | Beceriler - Bilişsel, Uygulamalı | Learn to use biochemical processes in diagnostic processes by evaluating the information obtained with cause-effect relationships. | 2 |
| PLO08 | Yetkinlikler - Alana Özgü Yetkinlik | Demonstrates the ability to possess and defend the ethical values of the veterinary profession. | 3 |
| PLO09 | Yetkinlikler - Öğrenme Yetkinliği | Understands the methods of producing and using scientific knowledge in his/her professional field. | |
| PLO10 | Bilgi - Kuramsal, Olgusal | Knows the sources of drugs, their physical and chemical properties and preparation. | |
| PLO11 | Bilgi - Kuramsal, Olgusal | Knows the effects and side effects of medications on patients. | |
| PLO12 | Beceriler - Bilişsel, Uygulamalı | Prescribes and administers medications in accordance with legislation. | |
| PLO13 | Beceriler - Bilişsel, Uygulamalı | Applies the principles of diagnosis and general treatment of poisoning in animals. | |
| PLO14 | Bilgi - Kuramsal, Olgusal | Learns general diagnosis and treatment protocols of animal diseases. | |
| PLO15 | Beceriler - Bilişsel, Uygulamalı | Applies necessary measures, including biosecurity, to control infectious diseases. | |
| PLO16 | Yetkinlikler - Alana Özgü Yetkinlik | Clinically recognizes zoonotic and notifiable diseases and knows how to take appropriate precautions. | |
| PLO17 | Beceriler - Bilişsel, Uygulamalı | Performs systematic necropsy on dead animals, evaluates the findings, knows the methods of preserving tissues and directs them to the necessary laboratories. | |
| PLO18 | Bilgi - Kuramsal, Olgusal | Knows the formation mechanisms of animal diseases and the pathological effects they cause in the body. | |
| PLO19 | Yetkinlikler - Alana Özgü Yetkinlik | Determines the methods of diagnosis, prevention, treatment and operation of surgical diseases in different animal species. | |
| PLO20 | Beceriler - Bilişsel, Uygulamalı | Uses the main treatment methods of surgical diseases in animal species. Evaluates and monitors patients in the postoperative period. | |
| PLO21 | Beceriler - Bilişsel, Uygulamalı | Knows and applies sedation and anesthesia methods safely according to animal species. | |
| PLO22 | Beceriler - Bilişsel, Uygulamalı | Knows and applies pain management methods. | |
| PLO23 | Beceriler - Bilişsel, Uygulamalı | Correctly applies biosafety principles such as sterilization of clinical and laboratory equipment and clothing. | |
| PLO24 | Bilgi - Kuramsal, Olgusal | Applies the information about selection, hybridization and artificial insemination to be able to evaluate the productivity of animal breeds and to be able to carry out breeding work when necessary. | |
| PLO25 | 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. | |
| PLO26 | Yetkinlikler - Alana Özgü Yetkinlik | Determines clinical diagnosis and treatment protocols for diseases in different animal species. | |
| PLO27 | Yetkinlikler - Öğrenme Yetkinliği | Learns sufficient technological knowledge in the hygienic production, manufacturing, presentation for consumption and sales of animal foods produced for human consumption and/or foods containing animal products in their composition. | 5 |
| PLO28 | Yetkinlikler - Alana Özgü Yetkinlik | Performs health checks on animal foodstuffs offered for consumption. | 5 |
| PLO29 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Gains awareness about environmental and veterinary public health issues. | 4 |
| PLO30 | Yetkinlikler - Öğrenme Yetkinliği | Follows updated legislation regarding veterinary services and uses it when necessary. | |
| PLO31 | Yetkinlikler - Öğrenme Yetkinliği | Knows the contribution of imaging methods in diagnosis. Performs an examination appropriate for the case by applying radiation safety according to current regulations. | |
| PLO32 | Yetkinlikler - Alana Özgü Yetkinlik | Treats all animals in emergency cases and applies first aid methods. | |
| PLO33 | Beceriler - Bilişsel, Uygulamalı | Prepares care and feeding protocols specific to animal species. | |
| PLO34 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Provides information to animal owners about breeding principles by evaluating the physical condition, welfare and rearing conditions of domestic animals. | |
| PLO35 | Yetkinlikler - Öğrenme Yetkinliği | Learns lifelong learning and training methods to maintain professional development and skills. | |
| PLO36 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Gains awareness of working in cooperation with other colleagues within the framework of professional ethics and deontology rules. | |
| PLO37 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Gains the ability to communicate effectively with patients, the community, colleagues and relevant authorities using appropriate language. | |
| PLO38 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Independently understand and interpret articles and presentations published in veterinary medicine and other related scientific fields. | |
| PLO39 | Yetkinlikler - Alana Özgü Yetkinlik | When necessary, euthanizes animals using appropriate methods and respecting the feelings of animal owners. | |
| PLO40 | Bilgi - Kuramsal, Olgusal | Learns how to properly dispose of dead animal material, tissue samples, medical and chemical waste. | |
| PLO41 | Beceriler - Bilişsel, Uygulamalı | Evaluates laboratory results of animal diseases and applies correct diagnosis, prognosis and treatment methods based on the data obtained. | |
| PLO42 | Yetkinlikler - Öğrenme Yetkinliği | Knows to keep clinical and patient records with proper and scientific methods. | |
| PLO43 | Yetkinlikler - Öğrenme Yetkinliği | Learns to prepare case and necropsy reports in a way that is understandable to the society and relevant institutions at a professional level when necessary. | |
| PLO44 | Yetkinlikler - Öğrenme Yetkinliği | Knows how to manage animal production businesses and make appropriate management plans, while taking into account basic medical principles. | |
| PLO45 | Yetkinlikler - Alana Özgü Yetkinlik | Understands the economic, sociocultural and emotional conditions in which veterinarians operate and positions themselves accordingly. | 3 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | The aim of the course is to introduce the source books and course work plan, meat resources, | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Beyin Fırtınası |
| 2 | Slaughterhouse information Sections and legal regulations that form slaughterhouses | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası, Örnek Olay |
| 3 | Cutting and systematic meat inspection of slaughter animals | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Benzetim, Beyin Fırtınası, Deney / Laboratuvar |
| 4 | Bacterial diseases seen in slaughter animals | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Benzetim, Beyin Fırtınası, Örnek Olay, Deney / Laboratuvar |
| 5 | Parasitic and viral diseases seen in slaughter animals | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası, Deney / Laboratuvar |
| 6 | The pathological changes in the meat and the examinations applied to the meat brought to the laboratory | Reading the lecture notes and related resources | Öğretim Yöntemleri: Tartışma, Gösterip Yaptırma, Beyin Fırtınası, Deney / Laboratuvar |
| 7 | Meat chemistry, meat histology and muscle transformation | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma, Gösterip Yaptırma, Deney / Laboratuvar |
| 8 | Mid-Term Exam | Mid-term preparation | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Meat grinding and grading | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası, Deney / Laboratuvar |
| 10 | Poultry cut and meat inspection | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası, Deney / Laboratuvar |
| 11 | Meat microbiology and preservation methods of meat | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 12 | Fermente meat products technology | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası, Deney / Laboratuvar |
| 13 | Boiled meat products technology | 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, Tartışma, Gösterip Yaptırma, Beyin Fırtınası, Deney / Laboratuvar |
| 15 | Personnel hygiene, cleaning and disinfection in meat enterprises | Reading the lecture notes and related resources | Öğretim Yöntemleri: Anlatım, Gösterip Yaptırma, Deney / Laboratuvar |
| 16 | Term Exams | Exam preparation | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Exam preparation | 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 | 3 | 42 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 3 | 3 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 8 | 8 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 125 | ||
| Total Workload / 25 (h) | 5,00 | ||
| ECTS | 5 ECTS | ||