PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
FENG 440	MEAT PRODUCT PROCESSING TECHNOLOGY	2 + 2	8th Semester	5

COURSE DESCRIPTION

Course Level	Bachelor's Degree
Course Type	Elective
Course Objective	The aim of this course is to teach students several topics such as meat cooling and freezing, meat preservation techniques, physical, chemical and nutritional changes in meat properties, and food additives and spices used in meat industry. Processing methods of meat by curing, tumbling, massaging, smoking, pressing, and drying, into salami, sausage, sucuk, pastırma, and dried meat products. Students are expected to learn the application of meat technology on the production of meat at the end of the course. .
Course Content	Planning and design of meat manufacture plants, Grading, cold storage and transportation of carcass or cut-up parts of meat, types and functions of food additives that uses in meat products. Fermented meat (sucuk) product technology, emulsufied meat (sausage, salami, ham) product technology, pastırma and kavurma technology, curing, tumbling, massaging, smoking, drying and canned meat technology. Gel tripe and kelle-paça technology and other by-product technology. .
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	Acquire the qualification relating to planning and establishing the meat processing plant.
2	Acquire the qualification relating to classification of meat carcasses (grading), transferring and storage.
3	Know the functions of spices and other additives used in meat process
4	Produce the fermented sausages (soujouk),
5	Know the technology of emulsified meat products (Sausage, salami, ham)
6	Manage the production of pastrami and braised meat
7	7. Know the technology of curing, tumbling, smoking, drying and canning Know the production of other by-products.
8	Know the production of other by-products.

COURSE'S CONTRIBUTION TO PROGRAM

	PO 01	PO 02	PO 03	PO 04	PO 05	PO 06	PO 07	PO 08	PO 09	PO 10	PO 11	PO 12	PO 13
LO 001	5	2	3	3	2	2	2		4	1	2	5
LO 002	4	2	2	3	4	4	2	2		4		2	5
LO 003	2	4	2	4	2	2	2	3		4		2	3
LO 004	5	4	5	5	5	4	4	3		5		3	5
LO 005	4	3	5	3	4	5	4	4		5		3	4
LO 006	5	4	3	4	5	5	3	4		5	2	2	5
LO 007	5	5	3	5	4	4	4	4		5	1	2	5
LO 008	5	5	4	5	5	5	5	4		5	1	5	4
Sub Total	35	29	27	32	31	31	26	24	4	34	6	24	31
Contribution	4	4	3	4	4	4	3	3	1	4	1	3	4

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	13	2	26
Hours for off-the-classroom study (Pre-study, practice)	18	2	36
Mid-terms	1	20	20
Laboratory	13	2	26
Final examination	1	22	22
Total Work Load ECTS Credit of the Course			130 5

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
FENG 440	MEAT PRODUCT PROCESSING TECHNOLOGY	2 + 2	1	Turkish	2022-2023 Spring

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Assoc. Prof. Dr. HALUK ERGEZER	hergezer@pau.edu.tr		MUH A0112 MUH A0312	%70

Goals		The aim of this course is to teach students several topics such as meat cooling and freezing, meat preservation techniques, physical, chemical and nutritional changes in meat properties, and food additives and spices used in meat industry. Processing methods of meat by curing, tumbling, massaging, smoking, pressing, and drying, into salami, sausage, sucuk, pastırma, and dried meat products. Students are expected to learn the application of meat technology on the production of meat at the end of the course. .
Content		Planning and design of meat manufacture plants, Grading, cold storage and transportation of carcass or cut-up parts of meat, types and functions of food additives that uses in meat products. Fermented meat (sucuk) product technology, emulsufied meat (sausage, salami, ham) product technology, pastırma and kavurma technology, curing, tumbling, massaging, smoking, drying and canned meat technology. Gel tripe and kelle-paça technology and other by-product technology. .

Topics

Weeks	Topics
1	Introduction
2	Origin of meat sources
3	Grading of meat
4	Ingredients in meat products
5	Comminuted meat products
6	Tumbling and massaging
7	Emulsion Technology I
8	Emulsion Technology II
9	Midterm exam
10	Fermented meat products
11	Traditional meat products (Kavurma,Pastırma)
12	Smoking technology
13	Packaging of meat products
14	Problems in meat products

Materials

Materials are not specified.

Resources

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