PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
FENG 325	MEAT TECHNOLOGY	2 + 2	5th Semester	5

COURSE DESCRIPTION

Course Level	Bachelor's Degree
Course Type	Compulsory
Course Objective	This course aims to teach students the following topics; types of meat sources (livestock, poultry and seafood), relationships between meat consumption and health, methods for meat aging, and effects of meat aging on meat processing parameters, meat histology, and criteria for meat microbiology and quality. .
Course Content	Meat and meat products relation with healthful and balanced nutrition, slaughter animals and meat from them, maturation of meat, storage and grading of meat. Production of meat products ( sucuk, salami-sausage-ham, pastırma, kavurma, smoked and canned meat…), additives of meat products and meat products packaging. Poultry and fish meat relation with nutrition, technology of same based poultry and fish products.
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	Comprehend the importance meat products in terms of balanced diet
2	Evaluation of slaughter animals and expert opinion
3	Understand the mechanism of the conversion plant to meat in slaughter animals
4	Classify of meat carcasses (Grading) and convert to edible form
5	Use and decide the edible and non-edible offal
6	Classify of meat carcasses (Grading) for various purposes
7	Know the possible diseases can be transmitted by meat and the solutions for prevention of the diseases
8	Learn the production technology of the sausage, fermented sausage and ham and know the legislation rules of these products.
9	Use the spices and other additives used in meat process

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	3	2	2	3	3	2	2	2		4	3	2	5
LO 002	4	2	2	3	4	4	2	2		4	2	2	5
LO 003	2	4	2	4	2	2	2	3		4	2	2	3
LO 004	5	4	5	5	5	4	4	3		3	4	3	5
LO 005	4	3	5	3	4	5	4	4		2	4	3	4
LO 006	4	4	3	4	5	5	3	4		3	4	2	5
LO 007		5	3	5	4	4	4	4		2	5	2	5
LO 008	2	5	4	5	5	5	5	4		5	2	5	4
LO 009				2	2	4	1			3	2	4
Sub Total	24	29	26	34	34	35	27	26		30	28	25	36
Contribution	3	3	3	4	4	4	3	3	0	3	3	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)	24	2	48
Hours for off-the-classroom study (Pre-study, practice)	13	4	52
Mid-terms	1	10	10
Laboratory	4	2	8
Final examination	1	12	12
Total Work Load ECTS Credit of the Course			130 5

COURSE DETAILS

Select Year

	Course Term	No	Instructors
Details	2023-2024 Fall	1	RAMAZAN GÖKÇE
Details	2023-2024 Fall	2	RAMAZAN GÖKÇE

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
FENG 325	MEAT TECHNOLOGY	2 + 2	1	Turkish	2023-2024 Fall

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Prof. Dr. RAMAZAN GÖKÇE	rgokce@pau.edu.tr		MUH A0112 MUH A0211	%

Goals		This course aims to teach students the following topics; types of meat sources (livestock, poultry and seafood), relationships between meat consumption and health, methods for meat aging, and effects of meat aging on meat processing parameters, meat histology, and criteria for meat microbiology and quality. .
Content		Meat and meat products relation with healthful and balanced nutrition, slaughter animals and meat from them, maturation of meat, storage and grading of meat. Production of meat products ( sucuk, salami-sausage-ham, pastırma, kavurma, smoked and canned meat…), additives of meat products and meat products packaging. Poultry and fish meat relation with nutrition, technology of same based poultry and fish products.

Topics

Weeks	Topics
1	Meat cosumption and health relation
2	Slaughterhouse animals and their transportations
3	Slaughterhouse and their structure
4	Premortem inspection, cutting, postmortem inspection and to stamp to karkas
5	Maturation
6	Offals and their evaluation
7	Grading of karkas
8	Histology of meat
9	Musqular proteins and their industrial impotant
10	Chemical structure and microbiological stuation of meat
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