PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
FENG 444	POULTRY MEAT TECHNOLOGY	2 + 2	7th Semester	5

COURSE DESCRIPTION

Course Level	Bachelor's Degree
Course Type	Elective
Course Objective	Importance of poultry meat in dietetic and healthy nutrition. Transportation of poultry to the slaughterhouse, inspection, bleeding, preparing of carcass. Chilling of carcass and cut-up parts, packaging, storaging and transporting. The use of poultry meats in fermented, emulsified and ready to cook meat technology.
Course Content	Transportation of poultry to the slaughterhouse, bleeding, scalding, pickling, evisceretion, chilling, packaging, storage. Poultry illness that influence the meat quality and human health. Preparing ready to eat poultry meats. The use of poultry meats in fermented, emulsified and ready to cook meat technology. Valuation methods for poultry meat by- products. .
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	Plan and establish of poultry slaughterhouses and plants
2	Know the classification, storage, and transport of meat carcasses and parts
3	Know the functions of the spices and other additives used in poultry process
4	Produce the fermented meat products (sausages)
5	Know the technologies of emulsified meat products (sausages, salami, ham)
6	Know the curing, tumbling, smoking and canning technologies as the theoretical
7	Have information about the processing the by-products of poultry

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	2	3	3	2	2	2		4	1	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		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	1	2	5
LO 007	4		4	4	4	4
Sub Total	29	19	23	26	27	26	17	18		27	6	14	27
Contribution	4	3	3	4	4	4	2	3	0	4	1	2	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)	14	2	28
Hours for off-the-classroom study (Pre-study, practice)	12	2	24
Assignments	2	8	16
Mid-terms	1	14	14
Laboratory	14	2	28
Final examination	1	20	20
Total Work Load ECTS Credit of the Course			130 5

COURSE DETAILS

Select Year

	Course Term	No	Instructors
Details	2017-2018 Fall	2	HALUK ERGEZER

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
FENG 444	POULTRY MEAT TECHNOLOGY	2 + 2	2	Turkish	2017-2018 Fall

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Assoc. Prof. Dr. HALUK ERGEZER	hergezer@pau.edu.tr		MUH A0113 MUH A0233	%70

Goals		Importance of poultry meat in dietetic and healthy nutrition. Transportation of poultry to the slaughterhouse, inspection, bleeding, preparing of carcass. Chilling of carcass and cut-up parts, packaging, storaging and transporting. The use of poultry meats in fermented, emulsified and ready to cook meat technology.
Content		Transportation of poultry to the slaughterhouse, bleeding, scalding, pickling, evisceretion, chilling, packaging, storage. Poultry illness that influence the meat quality and human health. Preparing ready to eat poultry meats. The use of poultry meats in fermented, emulsified and ready to cook meat technology. Valuation methods for poultry meat by- products. .

Topics

Weeks	Topics
1	Introduction
2	Preslaughter factors affecting poultry meat quality
3	Primary processing of poultry
4	Chilling of poultry meat
5	Packaging of poultry meat
6	Biochemistry of poultry muscles
7	Quality parameters of poultry meat
8	Physical, chemical and microbiological hazards of poultry meat
9	Midterm exam
10	Further processed poultry meat tecnology
11	Emulsified meat products technology
12	Fermentede meat products technology
13	battered and beraded poultry meat technologies
14	Marinated poultry 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