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 |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
| Lists the steps of muscle to meat conversion. |
| Recognizes the factors affecting the quality of meat. |
| Grasps the basic principles of meat preservation methods. |
| Evaluates hygiene practices in the meat industry from different perspectives. |
| Designs the preservation conditions of various meat products. |