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Information
| Code | GM691 |
| Name | Poultry Meat Processing |
| Term | 2024-2025 Academic Year |
| Term | Fall |
| 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 Instructor |
Doç. Dr. HAKAN BENLİ
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
The purpose of this course is to teach students the fundemental concepts and application of poultry meat processing
Course Content
Introduction to poultry meat processing. Preslaughter factors affecting poultry meat quality first. Processing: slaughter through chilling. Processing: parts, deboning, and portion control. Poultry meat inspection and grading. Packaging. Poultry meat quality. Poultry-borne pathogens. Functional properties of muscle proteins in processed poultry products. Formed and emulsion products. Marination, cooking, and curing of poultry products.
Course Precondition
None
Resources
Sams 2001. Poultry meat processing. CRC press. Washington.
Notes
lecture notes, slides and related papers
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Describes the processing procedures for manufacturing poultry meat |
| LO02 | Explains the factors affecting poultry meat quality |
| LO03 | Describes the microbiological risks associated with poultry |
| LO04 | Describes the procedures for manufacturing value-added poultry products |
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. | |
| 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. | 4 |
| 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. | |
| 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. | 4 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction to poultry meat processing | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 2 | Preslaughter factors affecting poultry meat quality | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | First processing: Slaughter through chilling | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | Second processing: Parts, deboning, and portion control | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | Poultry meat inspection and grading | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | Packaging | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | Meat Quality: Sensory and Instrumental evaluations | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 8 | Mid-Term Exam | Related topics in course materials | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Poultry-borne pathogens: plant considerations | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | Spoilage bacteria associated with poultry | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Functional properties of muscle proteins in processed poultry products | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | Formed and emulsion products | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | Coated poultry products | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 14 | Mechanical seperation of poultry meat and its use in products | Related topics in course materials | Öğretim Yöntemleri: Anlatım, Tartışma |
| 15 | Marination, cooking and curing of poultry products | 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 | ||