Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
MEAT SCIENCE 10104039 2 + 0 2.0 6.0

Prerequisites None

Language of Instruction Turkish
Course Level Graduate Degree
Course Type Compulsory
Mode of delivery İnform with theoretical
Course Coordinator
Instructors
Assistants
Goals The aim of lecture is to be knowledge of meat source and obtain, meat inspection and meat technology
Course Content Slaughtering meat animals, muscle to meat meat quality and effected factors, veterinarian ante-post mortem inspection, diseases and symptoms, decision about meats, storage of meat, meat products
Learning Outcomes 1) Slaughter hygiene, cutting conditions, slaughtered diseases and situations, meat inspection and decision on meats
2) Meat composition, structure of meat, transformation of muscle to meat
3) Hygiene and technical conditions of the meat to be obtained, storage and applications to be delivered to the consumer.

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

 Presentation (Including Preparation Time)
2. Week mechanism of muscle to meat transformation, post-mortem changes Lecture; Discussion

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

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

 Presentation (Including Preparation Time)
5. Week sanitation Lecture; Discussion

 Presentation (Including Preparation Time)
6. Week HACCP in food safety Lecture; Discussion

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

 Presentation (Including Preparation Time)
8. Week Meat inspection Lecture; Discussion

 Presentation (Including Preparation Time)
9. Week Meat inspection 2 Lecture; Discussion

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

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

 Presentation (Including Preparation Time)
12. Week important infectious diseases in butchery 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 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.
Girard JP (1992). Technology of meat and meat products. Ellis Horwood TLtd., England.
Gracey, J.F. (1996). Meat Hygiene. Bailliere Tindall, England.
Taylor, S.A., Raimundo, A., Severini, M., Smulders, F.J.M. (1996). Meat Quality and Meat Packaging, Utrecht.
Yurtyeri, A., Erol, İ., Özdemir, H., Şireli, U.T. (2000). Et Hijyeni ve Muayenesi. Teksir. Ankara Üniversitesi Veteriner Fakültesi Besin Hijyeni ve Teknolojisi Anabilim Dalı.

Relations with Education Attainment Program Course Competencies
Program RequirementsContribution LevelDK1DK2DK3
PY15003
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
Presentation (Including Preparation Time) 14 4
Project (Including Preparation and presentation Time) 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