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ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

MEAT AND MEAT PRODUCTS TECHNOLOGY COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GKP205 MEAT AND MEAT PRODUCTS TECHNOLOGY 3 2 2 3

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 Literature search, individual research. Introduction to Meat science Lecture, Discussion
2 Literature search, individual research. Ante-Post Mortem Inspection and Cutting Procedure Lecture, Discussion
3 Literature search, individual research. Histological Features of Muscle-1 Lecture, Discussion
4 Literature search, individual research. Histological Features of Muscle-2 Lecture, Discussion
5 Literature search, individual research. Physical Properties of Meat Lecture, Discussion
6 Literature search, individual research. Chemical Properties of Meat Lecture, Discussion
7 Literature search, individual research. Kasta Post Mortem Changes Lecture, Discussion
8 - MID-TERM EXAM -
9 Literature search, individual research. Muscle Flesh Transformation Lecture, Discussion
10 Literature search, individual research. Cooling and Freezing of Meat-1 Lecture, Discussion
11 Literature search, individual research. Cooling and Freezing of Meat-2 Lecture, Discussion
12 Literature search, individual research. Meat Processing Equipment, Basic Processes and Additives Lecture, Discussion
13 Literature search, individual research. Use of Additives in Meat Products Production Lecture, Discussion
14 Literature search, individual research. Turkish Style Fermented Sausage Production Technology Lecture, Discussion
15 Literature search, individual research. Salami-Sausage and Bacon Production Technology Lecture, Discussion
16 - FINAL EXAM -
17 - FINAL EXAM -