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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 | ||