GM693 Technology of Meat Processing and Improving Meat Quality

6 ECTS - 3-0 Duration (T+A)- . Semester- 3 National Credit

Information

Code GM693
Name Technology of Meat Processing and Improving Meat Quality
Term 2024-2025 Academic Year
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 / Objective

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

Update Time: 14.05.2024 09:58