Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
POULTRY MEAT HYGIENE 10103015 2 + 0 2.0 6.0

Prerequisites None

Language of Instruction Turkish
Course Level Graduate Degree
Course Type Compulsory
Mode of delivery
Course Coordinator
Instructors Ufuk Tansel ŞİRELİ
Assistants
Goals It is aimed to obtain poultry meat, knowledge about meat health and meat technology in terms of public health
Course Content slaughtering poultry animals, formation of meat, meat cluster and affecting factors; veterinary examination before and after slaughter, decisions about diseases and beldes and meats; meat snack, meat products, spoilage and zoonozis pathogens, sanitation and hygiene practices in facilities
Learning Outcomes 1) To define public health in veterinary mediciene, veterinary public hTo learn meat hygiene, slaughtering process, meat inspection. Decision making about meat according to the legislations and how to preserve meat and meat products.ealth services , zoonosis diseaeses, relation between environmental health and food.
2) Poultry meat inspection
3) Slaughterhouse hygiene

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week Definition of poultry meat and the importance of nutrition, the aim of animal production, production and consumption of meat Lecture; Discussion

 Presentation (Including Preparation Time)
2. Week post-mortem changes in poulrty meat Lecture; Discussion

 Presentation (Including Preparation Time)
3. Week quality standarts of poultry meat Lecture; Discussion

 Presentation (Including Preparation Time)
4. Week microbiology of poultry meat Lecture; Discussion

 Presentation (Including Preparation Time)
5. Week sanitation procedures in poultry slaugther houses Lecture; Discussion

 Presentation (Including Preparation Time)
6. Week HACCP in poultry slaughterhouses Lecture; Discussion

 Presentation (Including Preparation Time)
7. Week poultry meat hygiene Lecture; Discussion

 Presentation (Including Preparation Time)
8. Week inspection of poultry meat Lecture; Discussion

 Presentation (Including Preparation Time)
9. Week poultry meat hygiene 2 Lecture; Discussion

 Presentation (Including Preparation Time)
10. Week important infectious diseases in poultry animals-1 Lecture; Discussion

 Presentation (Including Preparation Time)
11. Week important infectious diseases in poultry animals -2 Lecture; Discussion

 Presentation (Including Preparation Time)
12. Week important infectious diseases in poultry animals -3 Lecture; Discussion

 Presentation (Including Preparation Time)
13. Week inspection of poultry meat Lecture; Discussion

 Presentation (Including Preparation Time)
14. Week sanitation procedures in poultry slaugther houses Lecture; Discussion

 Presentation (Including Preparation Time)

Sources Used in This Course
Recommended Sources
Fries, R. (1992). Fleischhygiene und Lebensmitteluntersuchung. Verlag Eugen Ulmer, Stuttgart.
HERENDA DC, FRANCO DA. (1996). POULTRY DISEASES AND MEAT HYGIENE. IOWA STATE UNIVERSITY PRESS, AMES, IOWA 50014
Özdemir, H. (2015). Et Hijyeni ve Muayenesi. Öğrenci ders notları. Ankara Üniversitesi Veteriner Fakültesi Besin Hijyeni ve Teknolojisi Anabilim Dalı.

Relations with Education Attainment Program Course Competencies
Program RequirementsContribution LevelDK1DK2DK3
PY15000
PY25000
PY35000
PY45000

*DK = Course's Contrubution.
0 1 2 3 4 5
Level of contribution None Very Low Low Fair High Very High
.

ECTS credits and course workload
Event Quantity Duration (Hour) Total Workload (Hour)
Course Duration (Total weeks*Hours per week) 14 4
Project (Including Preparation and presentation Time) 14 4
Final Exam 14 2
14 1
Dönem Sonu Sınavı (DSS) 14 1
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course
Quick Access Hızlı Erişim Genişlet
Course Information
  • Course Information
  • Weekly Topics (Content)
  • Sources Used in This Course
  • Relations with Education Attainment Program Course Competencies
  • ECTS credits and course workload