Explanation to factors effecting meat quality and production methods of various meat products.
Course Content
This course contains; Introduction to meat science,Parts of animal,Turkish food codex, definitions about meat,Slaughtering methods, stress factors before slaughtering,Biochemical reactions after slaughtering,Rigor mortis, transformation of muscle to meat,Factors affecting meat quality, before slaughtering,Factors affecting meat quality, after slaughtering,Meat quality, physical, chemical and microbiological quality,International meat therminology,Meat products processing,Fermented meat product processing,Emulsified meat product processing,Poultry processing.
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
Introduction to meat science
2
Parts of animal
3
Turkish food codex, definitions about meat
4
Slaughtering methods, stress factors before slaughtering
5
Biochemical reactions after slaughtering
6
Rigor mortis, transformation of muscle to meat
7
Factors affecting meat quality, before slaughtering
8
Factors affecting meat quality, after slaughtering
9
Meat quality, physical, chemical and microbiological quality
10
International meat therminology
11
Meat products processing
12
Fermented meat product processing
13
Emulsified meat product processing
14
Poultry processing
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.
X
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.
X
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
X
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
50
Rate of Final Exam to Success
50
Total
100
ECTS / Workload Table
Activities
Number of
Duration(Hour)
Total Workload(Hour)
Course Hours
14
4
56
Guided Problem Solving
0
0
0
Resolution of Homework Problems and Submission as a Report
0
0
0
Term Project
2
2
4
Presentation of Project / Seminar
1
1
1
Quiz
0
0
0
Midterm Exam
3
4
12
General Exam
3
4
12
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
85
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(85/30)
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 APPLICATIONS
-
Fall Semester
2+2
3
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)
Lect. Sidar BUDAK
Assistant(s)
Aim
Explanation to factors effecting meat quality and production methods of various meat products.
Course Content
This course contains; Introduction to meat science,Parts of animal,Turkish food codex, definitions about meat,Slaughtering methods, stress factors before slaughtering,Biochemical reactions after slaughtering,Rigor mortis, transformation of muscle to meat,Factors affecting meat quality, before slaughtering,Factors affecting meat quality, after slaughtering,Meat quality, physical, chemical and microbiological quality,International meat therminology,Meat products processing,Fermented meat product processing,Emulsified meat product processing,Poultry processing.
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
Introduction to meat science
2
Parts of animal
3
Turkish food codex, definitions about meat
4
Slaughtering methods, stress factors before slaughtering
5
Biochemical reactions after slaughtering
6
Rigor mortis, transformation of muscle to meat
7
Factors affecting meat quality, before slaughtering
8
Factors affecting meat quality, after slaughtering
9
Meat quality, physical, chemical and microbiological quality
10
International meat therminology
11
Meat products processing
12
Fermented meat product processing
13
Emulsified meat product processing
14
Poultry processing
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.
X
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.
X
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.
