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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
GKP255 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 review, Individual research Introduction to Meat Science and the Importance of Meat Narration, Discussion
2 Literature review, Individual research Ante-mortem and Post-mortem Inspection, Slaughter Procedures Narration, Discussion
3 Literature review, Individual research Histological Structure of Muscle Tissue Narration, Discussion
4 Literature review, Individual research Chemical Properties of Meat Narration, Discussion
5 Literature review, Individual research Physical Properties of Meat Narration, Discussion
6 Literature review, Individual research Conversion of Muscle into Meat and Normal Changes Narration, Discussion
7 Literature review, Individual research Abnormal Changes and Spoilage in Meat Narration, Discussion
8 Literature review, Individual research Preservation Methods for Meat – Physical Methods Narration, Discussion
9 Literature review, Individual research Preservation Methods for Meat – Chemical Methods Narration, Discussion
10 - MID-TERM EXAM -
11 Literature review, Individual research Sausage Production Technology Narration, Discussion
12 Literature review, Individual research Production Technology of Salami, Sausage and Pastirma Narration, Discussion
13 Literature review, Individual research Food Additives Used in Meat Products Narration, Discussion
14 Literature review, Individual research Meat Processing Equipment Narration, Discussion
15 Literature review, Individual research Basic Operations Applied in Meat Processing Narration, Discussion
16 - FINAL EXAM -
17 - FINAL EXAM -