PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
GIT 230	MEAT TECHNOLOGY	2 + 1	3rd Semester	4

COURSE DESCRIPTION

Course Level	Associate's Degree
Course Type	Compulsory
Course Objective	Various meat sources (butchery animals, poultry and aquaculture ... etc), butchery animals and meat consumption-health relationship are emphasized, and information is given on the basic structure of meat, its maturation and its technological importance. Especially with an emphasis on meat histology, microbiology and quality criteria, it is aimed to provide students with basic information on these issues that they encounter for the first time.
Course Content	The importance of meat in terms of healthy and balanced nutrition, butchery animals, meat production from butchery animals, ripening, storage and grading of meat. Production of sausage, salami-sausage-ham, bacon, roasting, smoked and canned meat products, additives used in the production of these products, intestines. Poultry and fish meats, nutritional importance, some basic products and production technologies.
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	Understanding the importance of meat in terms of healthy and balanced nutrition
2	Knowing butchery animals, making their expertise
3	To understand the mechanism of transformation of grass into meat in butchering animals
4	Skill in classifying carcasses, making / making them consumable (maturation / maturation)
5	To have information about the evaluation of edible and inedible giblets and to be able to make a decision on this matter.
6	To be able to classify (greading) meats for various purposes
7	To gain knowledge about diseases that can be transmitted by meat and to be able to apply remedies for their prevention
8	Have knowledge about soudjouk, salami-sausage-ham production technologies and to master the legislation and standards related to these products
9	To have knowledge about spices and other additives to be used in the production of meat products and to gain competence about their supply methods

COURSE'S CONTRIBUTION TO PROGRAM

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	3	42
Mid-terms	1	26	26
Final examination	1	36	36
Total Work Load ECTS Credit of the Course			104 4

COURSE DETAILS

Select Year

	Course Term	No	Instructors
Details	2023-2024 Fall	1	YÜKSEL BAYRAM

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
GIT 230	MEAT TECHNOLOGY	2 + 1	1	Turkish	2023-2024 Fall

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Lecturer YÜKSEL BAYRAM	ybayram@pau.edu.tr		ÇAMYO B0002	%70

Goals		Various meat sources (butchery animals, poultry and aquaculture ... etc), butchery animals and meat consumption-health relationship are emphasized, and information is given on the basic structure of meat, its maturation and its technological importance. Especially with an emphasis on meat histology, microbiology and quality criteria, it is aimed to provide students with basic information on these issues that they encounter for the first time.
Content		The importance of meat in terms of healthy and balanced nutrition, butchery animals, meat production from butchery animals, ripening, storage and grading of meat. Production of sausage, salami-sausage-ham, bacon, roasting, smoked and canned meat products, additives used in the production of these products, intestines. Poultry and fish meats, nutritional importance, some basic products and production technologies.

Topics

Weeks	Topics
1	Meat cosumption and health relation
2	Slaughterhouse animals and their transportations
3	Standardization of slaughter animals, Carcass cutting systems
4	Changes in Meat After Slaughter
5	Maturation
6	Grading of karkas
7	Preservation of Meat
8	Histology of meat, Musqular proteins and their industrial impotant
9	Chemical structure and microbiological stuation of meat
10	Dried Meat Products
11	Fermented meat products I
12	Fermented meat products II
13	Emülsifiying meat products I
14	Emülsifiying meat products II

Materials

Materials are not specified.

Resources

Resources	Resources Language
Aydın Öztan, 2010. Et Bilimi ve Teknolojisi, TMMOB Gıda Müh. Odası Yayınları No 1, 526 sayfa. Ankara	Türkçe
Hüsnü Yusuf Gökalp, Mükerrem Kaya, Ömer Zorba, 2004. Et Ürünleri İşleme Mühendisliği. Atatürk Üniversitesi Yayınları No:786, Beşinci baskı, 468 sayfa Erzurum	Türkçe
Ramazan Gökçe, 2010. Gıda mühendisliğinde etik (Ders notu) 68 sayfa (Basılmamış)	Türkçe
Aydın Öztan, 2010. Et Bilimi ve Teknolojisi, TMMOB Gıda Müh. Odası Yayınları No 1, 526 sayfa. Ankara	Türkçe
Hüsnü Yusuf Gökalp, Mükerrem Kaya, Ömer Zorba, 2004. Et Ürünleri İşleme Mühendisliği. Atatürk Üniversitesi Yayınları No:786, Beşinci baskı, 468 sayfa Erzurum	Türkçe

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	60	Final Exam
Midterm Exam	40	Midterm Exam

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student