Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
TECHNOLOGY OF PICKLED MEAT PRODUCTS 10104045 1 + 0 1.0 3.0

Prerequisites None

Language of Instruction Turkish
Course Level Graduate Degree
Course Type Compulsory
Mode of delivery
Course Coordinator
Instructors
Assistants
Goals Giving information about pickled meat products
Course Content pickled meat products, pickled meat products' hygiene, pickled meat products' technology
Learning Outcomes 1) Acquisition of knowledge about pickled meat products
2) brine methods
3) pickled meat products

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week pickling of meat Lecture; Question Answer; Problem Solving; Discussion

 Homework
2. Week pickling methods 1 Lecture; Question Answer; Problem Solving

 Presentation (Including Preparation Time)
3. Week pickling methods 2 Lecture; Question Answer; Problem Solving

 Homework
4. Week pickling methods 3 Lecture; Question Answer; Problem Solving; Discussion

 Homework
5. Week preparation of brine solution Lecture; Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
6. Week application of brine solution to meat 1 Lecture; Question Answer; Problem Solving

 Homework
7. Week application of brine solution to meat 2 Lecture; Question Answer; Problem Solving

 Homework
8. Week washing meats Lecture; Question Answer; Problem Solving; Discussion

 Homework
9. Week smoking and cooking Lecture; Question Answer; Problem Solving; Discussion

 Homework Presentation (Including Preparation Time)
10. Week pickled meat products 1 Lecture; Question Answer; Problem Solving; Discussion

 Homework
11. Week pickled meat products 2 Lecture; Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
12. Week pickled meat products 3 Lecture; Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
13. Week The meat is pickled fragmentary and consumed without cooking 1 Lecture; Question Answer; Problem Solving; Discussion

 Homework
14. Week The meat is pickled fragmentary and consumed without cooking 2 Discussion; Case Study
Brainstorming
 Homework

Sources Used in This Course
Recommended Sources
Arslan, A. (2013). Et muayenesi ve et ürünleri teknolojisi. Medipres. 2. baskı
Erol, İ. (1999). Besin Hijyeni. Ankara Üniversitesi Veteriner Fakültesi Besin Hijyeni ve Teknolojisi Anabilim Dalı.
Walstra P, Wouters JTM, Geurts TJ (2006). Dairy science and technolgy. 2nd ed., Taylor & Francis CRC, New York.

ECTS credits and course workload
Event Quantity Duration (Hour) Total Workload (Hour)
Course Duration (Total weeks*Hours per week) 14 2
Final Exam 1 1
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
  • ECTS credits and course workload