| Kodu | Dersin Adı | Yarıyıl | Süresi(T+U) | Kredisi | AKTS Kredisi |
|---|---|---|---|---|---|
| GKP205 | ET VE ET ÜRÜNLERİ TEKNOLOJİSİ | 3 | 2 | 2 | 3 |
AMAÇ VE İÇERİK |
|
|---|---|
| Amaç: | The aim of this course is to provide comprehensive insights into the acquisition, structure, characteristics, and processing of meat. |
| İçerik: | The content of this course will cover the composition of meat, meat and human nutrition, livestock animals, ante and post-mortem examination, cutting methods, structure and properties of tissues, muscle structure and function, meat proteins and fats, muscle-to-meat transformation, meat microbiology, formation of meat color, meat packaging, meat preservation methods, and hygiene issues in the meat industry. |