Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
POULTRY MEAT INSPECTION 10104049 2 + 0 2.0 6.0

Prerequisites None

Language of Instruction Turkish
Course Level Graduate Degree
Course Type Compulsory
Mode of delivery Teorical
Course Coordinator
Instructors
Assistants
Goals Giving information about inspection of poultry meat
Course Content Production of poultry meat, Inspection of poultry meat
Learning Outcomes 1) Acquisition of knowledge about poulrty meat production
2) Post-mortem changes in poultry meat
3) definition of poultry meat and the importance of feeding, purposes of animal production, meat production and consumption quantities

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week production od poultry meat Lecture; Discussion

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

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

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

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

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

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

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

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

 Presentation (Including Preparation Time)
11. Week inspection of poultry meat 2 Lecture; Discussion

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

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

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

 Presentation (Including Preparation Time)

Sources Used in This Course
Recommended Sources
Hayes, P.R. (1995). Food Microbiology and Hygiene. 2nd ed. Chapman and Hall, 2-6 Boundary Row, London.
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
Final Exam 14 3
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