Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| MEAT SCIENCE and TECHNOLOGY | - | Fall Semester | 2+0 | 2 | 3 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | Assist.Prof. Emine OLUM |
| Name of Lecturer(s) | Assist.Prof. Emine OLUM |
| Assistant(s) | |
| Aim | Introduction to meat science, explanation to factors effecting meat quality and production methods of various meat products. |
| Course Content | This course contains; Explanation of course outcomes and assessment methods, introduction to meat science,Parts of animal, some descriptions about meat ,Slaughtering methods, stress factors before slaughtering,Biochemical reactions after slaughtering, rigor mortis, transformation of muscle to meat,Biochemical reactions after slaughtering, rigor mortis, transformation of muscle to meat,Project presentations ,Project presentations,Midterm exam,Explanation of midterm questions, ,Factors affecting meat quality, before and after slaughtering,Factors affecting meat quality, before and after slaughtering,Meat quality, physical, chemical and microbiological quality,International meat therminology,Meat plant visit,Exam question preparation and discussion. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Select the appropriate processing method by explaining the factors affecting meat quality. | 9 | A |
| Define muscle, meat and various parts of meat. | 9 | A |
| Explain the production methods of various meat products in a way to inform their environment and colleagues. | 9 | A |
| Knows how to cook meat from which part of the animal. | 9 | A |
| Knows the international terminology related to meat technology. | 9 | A |
| Teaching Methods: | 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Explanation of course outcomes and assessment methods, introduction to meat science | |
| 2 | Parts of animal, some descriptions about meat | |
| 3 | Slaughtering methods, stress factors before slaughtering | |
| 4 | Biochemical reactions after slaughtering, rigor mortis, transformation of muscle to meat | |
| 5 | Biochemical reactions after slaughtering, rigor mortis, transformation of muscle to meat | |
| 6 | Project presentations | |
| 7 | Project presentations | |
| 8 | Midterm exam | |
| 9 | Explanation of midterm questions, | |
| 10 | Factors affecting meat quality, before and after slaughtering | |
| 11 | Factors affecting meat quality, before and after slaughtering | |
| 12 | Meat quality, physical, chemical and microbiological quality | |
| 13 | International meat therminology | |
| 14 | Meat plant visit | |
| 15 | Exam question preparation and discussion |
| Resources |
| To be distributed by the instructor |
| • Gökalp, H.Y., Kaya, M., Zorba, M. 1994. Et ürünleri işleme mühendisliği, Atatürk Üniversitesi. • Öztan, A. 2003. Et Bilimi ve Teknolojisi. Gıda Mühendisleri Odası. • Pearson, A.M., Young, R.B. 1989. Muscle and Food Biochemistry.Academic Press. Inc. |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Recognizes educational resources and application equipments in the field of gastronomy. | ||||||
| 2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules. | ||||||
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | X | |||||
| 4 | Develops creative menus using new technologies and production methods | X | |||||
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | ||||||
| 6 | |||||||
| 7 | |||||||
| 8 | Considers cooking as a chemical reaction. | X | |||||
| 9 | |||||||
| 10 | |||||||
| 11 | X | ||||||
| 12 | |||||||
| 13 | |||||||
| 14 | X | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 60 | |
| Rate of Final Exam to Success | 40 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 14 | 2 | 28 | |||
| Guided Problem Solving | 0 | 0 | 0 | |||
| Resolution of Homework Problems and Submission as a Report | 4 | 3 | 12 | |||
| Term Project | 1 | 6 | 6 | |||
| Presentation of Project / Seminar | 7 | 2 | 14 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 2 | 4 | 8 | |||
| General Exam | 2 | 4 | 8 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 76 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(76/30) | 3 | |||||
| ECTS of the course: 30 hours of work is counted as 1 ECTS credit. | ||||||
Detail Informations of the Course
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| MEAT SCIENCE and TECHNOLOGY | - | Fall Semester | 2+0 | 2 | 3 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | Assist.Prof. Emine OLUM |
| Name of Lecturer(s) | Assist.Prof. Emine OLUM |
| Assistant(s) | |
| Aim | Introduction to meat science, explanation to factors effecting meat quality and production methods of various meat products. |
| Course Content | This course contains; Explanation of course outcomes and assessment methods, introduction to meat science,Parts of animal, some descriptions about meat ,Slaughtering methods, stress factors before slaughtering,Biochemical reactions after slaughtering, rigor mortis, transformation of muscle to meat,Biochemical reactions after slaughtering, rigor mortis, transformation of muscle to meat,Project presentations ,Project presentations,Midterm exam,Explanation of midterm questions, ,Factors affecting meat quality, before and after slaughtering,Factors affecting meat quality, before and after slaughtering,Meat quality, physical, chemical and microbiological quality,International meat therminology,Meat plant visit,Exam question preparation and discussion. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Select the appropriate processing method by explaining the factors affecting meat quality. | 9 | A |
| Define muscle, meat and various parts of meat. | 9 | A |
| Explain the production methods of various meat products in a way to inform their environment and colleagues. | 9 | A |
| Knows how to cook meat from which part of the animal. | 9 | A |
| Knows the international terminology related to meat technology. | 9 | A |
| Teaching Methods: | 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Explanation of course outcomes and assessment methods, introduction to meat science | |
| 2 | Parts of animal, some descriptions about meat | |
| 3 | Slaughtering methods, stress factors before slaughtering | |
| 4 | Biochemical reactions after slaughtering, rigor mortis, transformation of muscle to meat | |
| 5 | Biochemical reactions after slaughtering, rigor mortis, transformation of muscle to meat | |
| 6 | Project presentations | |
| 7 | Project presentations | |
| 8 | Midterm exam | |
| 9 | Explanation of midterm questions, | |
| 10 | Factors affecting meat quality, before and after slaughtering | |
| 11 | Factors affecting meat quality, before and after slaughtering | |
| 12 | Meat quality, physical, chemical and microbiological quality | |
| 13 | International meat therminology | |
| 14 | Meat plant visit | |
| 15 | Exam question preparation and discussion |
| Resources |
| To be distributed by the instructor |
| • Gökalp, H.Y., Kaya, M., Zorba, M. 1994. Et ürünleri işleme mühendisliği, Atatürk Üniversitesi. • Öztan, A. 2003. Et Bilimi ve Teknolojisi. Gıda Mühendisleri Odası. • Pearson, A.M., Young, R.B. 1989. Muscle and Food Biochemistry.Academic Press. Inc. |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Recognizes educational resources and application equipments in the field of gastronomy. | ||||||
| 2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules. | ||||||
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | X | |||||
| 4 | Develops creative menus using new technologies and production methods | X | |||||
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | ||||||
| 6 | |||||||
| 7 | |||||||
| 8 | Considers cooking as a chemical reaction. | X | |||||
| 9 | |||||||
| 10 | |||||||
| 11 | X | ||||||
| 12 | |||||||
| 13 | |||||||
| 14 | X | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 60 | |
| Rate of Final Exam to Success | 40 | |
| Total | 100 | |