GM0020 Processed Meats

6 ECTS - 2-2 Duration (T+A)- . Semester- 3 National Credit

Information

Code GM0020
Name Processed Meats
Term 2024-2025 Academic Year
Semester . Semester
Duration (T+A) 2-2 (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


Course Goal / Objective

The aim of the course is to teach about processed meat products and their production processes.

Course Content

Introduction to meat processing. Curing and smoking. Cooked meat products. Sectioned and formed meat products. Sausages and sausage formulation. Casings, additives, herbs and spices. Cured and smoked meats. Canned meats.

Course Precondition

None

Resources

Pearson A.M., Gillett T.A., 1999. Processed Meats. Aspen Publishers, Inc., Gaithersburg, Maryland. Gökalp, H.Y., Kaya, M., Zorba, Ö., 1997. Et Ürünleri İşleme Mühendisliği. Atatürk Üniversitesi Yayınları: 786. Erzurum

Notes

lecture notes, slides and related papers


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Describe basic processing procedures for manufacturing processed meats
LO02 Explain the role of ingredients, non-meat additives and casings used in the manufacture of processed meats
LO03 Understand the principles of curing, smoking and cooking in the manufacture of processed meats
LO04 Describe the processing procedures for manufacturing different types of processed meats


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. 4
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. 4
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.
PLO11 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Communicate in a foreign language at least in the European Language Portfolio B2 Level.
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 to Meat Processing Reading class materials Öğretim Yöntemleri:
Anlatım, Tartışma
2 Composition and Nutritive Value of Raw Materials and Processed Meats Reading class materials Öğretim Yöntemleri:
Anlatım, Tartışma
3 Curing Reading class materials Öğretim Yöntemleri:
Anlatım, Tartışma
4 Smoking Reading class materials Öğretim Yöntemleri:
Anlatım, Tartışma
5 Meat Cookery and Cooked Meat Products Reading class materials Öğretim Yöntemleri:
Anlatım, Tartışma
6 Sectioned and Formed Meat Products Reading class materials Öğretim Yöntemleri:
Anlatım, Tartışma
7 Least Cost Formulation and Preblending of Sausage Reading class materials Öğretim Yöntemleri:
Anlatım, Tartışma
8 Midterm exam Review for the exam Ölçme Yöntemleri:
Yazılı Sınav
9 Sausages Reading class materials Öğretim Yöntemleri:
Anlatım, Tartışma
10 Casings, Extenders and Additives Reading class materials Öğretim Yöntemleri:
Anlatım, Tartışma
11 Herbs, Spices and Condiments Reading class materials Öğretim Yöntemleri:
Anlatım, Tartışma
12 Cured and/or Smoked Meats Reading class materials Öğretim Yöntemleri:
Anlatım, Tartışma
13 Reduced and Low Fat Meat Products Reading class materials Öğretim Yöntemleri:
Anlatım, Tartışma
14 The Canning Process Reading class materials Öğretim Yöntemleri:
Anlatım, Tartışma
15 Restructured Meat Products Reading class materials Öğretim Yöntemleri:
Anlatım, Tartışma
16 FINAL EXAM Review for the exam Ölçme Yöntemleri:
Yazılı Sınav
17 FINAL EXAM Review for the exam 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 4 56
Assesment Related Works
Homeworks, Projects, Others 1 2 2
Mid-term Exams (Written, Oral, etc.) 1 12 12
Final Exam 1 28 28
Total Workload (Hour) 154
Total Workload / 25 (h) 6,16
ECTS 6 ECTS

Update Time: 14.05.2024 09:58