| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | 16011301T11205 | MEAT AND MEAT PRODUCTS TECHNOLOGY-I | Compulsory | 2 | 3 | 5 |
|
| Level of Course Unit |
| Short Cycle |
| Language of Instruction |
| Turkish |
| Objectives of the Course |
| The aim of this course is to gain checking skills about the production of fresh meat products, frozen meat products, slaughterhouse by-products, poultry meat products, aquatic products in according to Turkish Food Codex and Turkish Standarts. |
| Name of Lecturer(s) |
| Asst. Prof. Dr. Mehmet BAYAZ |
| Learning Outcomes |
| 1 | Ability to produce fresh meat products | | 2 | Ability to produce frozen meat products | | 3 | Ability to produce slaughterhouse by-products | | 4 | Ability to produce poultry meat | | 5 | Ability to produce seafood products |
|
| Mode of Delivery |
| Face to Face |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Slaughtered animals in the world and in our country. Slaughter process. Carcass yield and carcass dissection methods. Separation of meat from carcass and the classification of meat according to the quality. Cooling and freezing of fresh meat. Processed and frozen meat products. Slaughterhouse by-products processing. Poultry meat production. Production of fresh and canned seafood products. |
| Weekly Detailed Course Contents |
|
| 1 | Production of fresh meat products | Cutting application in slaughterhouse | | | 2 | Production of fresh meat products | Determination of meat pH | | | 3 | Production of fresh meat products | Determination of moisture content of meat and meat products | | | 4 | Production of fresh meat products | Determination of water-holding capacity | | | 5 | Production of frozen meat products | Fat determination in fried meat (phishing technique) | | | 6 | Production of frozen meat products | Soxhlet fat determination in meat and meat products | | | 7 | Production of frozen meat products | Nitrite searching in cured meat products | | | 8 | Mid term exam | 1st laboratory exam | | | 9 | Production of frozen meat products | Quantification of nitrite (solution preparation) | | | 10 | Production of slaughterhouse by-products | Quantification of nitrite | | | 11 | Production of slaughterhouse by-products | Technical visit | | | 12 | Production of poultry meat products | Determination of lactic acid in cured meat products | | | 13 | Production of poultry meat products | Determination of putrefaction in meat products | | | 14 | Production of seafood products | Determination of sorbic acid in meat products | | | 15 | Production of seafood products | Technical visit | | | 16 | Final exam | 2nd laboratory exam | |
|
| Recommended or Required Reading |
| 1. Anar, Ş., 2010. Et ve Et Ürünleri Teknolojisi. Dora Yayınevi, Bursa.
2. Öztan, A., 1999. Et Bilimi ve Teknolojisi. Hacettepe Üniversitesi Yayınları, Ankara. ISBN: 975-491-084-7
3. Gökalp, H. Y., M. Kaya, Ö. Zorba, 1997. Et Ürünleri İşleme Mühendisliği. Atatürk Üniversitesi Ziraat Fakültesi Yayınları, Yayın No:320, Erzurum.
|
| Planned Learning Activities and Teaching Methods |
| Activities are given in detail in the sections of "Assessment Methods and Criteria" and "Workload Calculation". |
| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Work Placement(s) | | None |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 1 | 1 |
| Attending Lectures | 14 | 2 | 28 |
| Practice | 14 | 1 | 14 |
| Field Trip | 2 | 1 | 2 |
| Self Study | 14 | 4 | 56 |
| Individual Study for Mid term Examination | 1 | 10 | 10 |
| Individual Study for Final Examination | 1 | 16 | 16 |
| Laboratory Midterm Examination | 2 | 1 | 2 |
| Homework | 1 | 20 | 20 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 5 | 5 | 3 | 3 | 3 | | | | | | | | | LO2 | 5 | 5 | 3 | 3 | 3 | | | | | | | | | LO3 | 5 | 5 | 3 | 3 | 3 | | | | | | | | | LO4 | 5 | 5 | 3 | 3 | 3 | | | | | | | | | LO5 | 5 | 5 | 3 | 3 | 3 | | | | | | | |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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| Ege University, Bornova - İzmir / TURKEY • Phone: +90 232 311 10 10 • e-mail: intrec@mail.ege.edu.tr |