MEAT AND MEAT PRODUCTS TECHNOLOGY PROGRAMME COURSE DESCRIPTION

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

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	ASSOCIATE DEGREE, TYY: + 5.Level, EQF-LLL: 5.Level, QF-EHEA: Short Cycle
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Assist.Prof. NEGİN AZARABADİ
Instructor(s) of the Course Unit	Lecturer ESRA NUR YAŞA
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The aim of this course is to provide comprehensive insights into the acquisition, structure, characteristics, and processing of meat.
Contents of the Course Unit:	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.

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.

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	-

SOURCE MATERIALS & RECOMMENDED READING
Anar,Ş. (2015). Et ve et ürünleri teknolojisi. Bursa: Dora Yayınları.
Serdaroğlu, M. (2023). Et Teknolojisi; Et Ürünleri Üretiminde Temel Teknolojiler ve Ürün Kalitesi. İzmir; Sidas Yayınları.
Arslan, A. (2020). Et Muayenesi ve Et Ürünleri Teknolojisi. Malatya; Medipres Yayınları.
Kalschne, D.L., Corso, M.P., Canan, C. (2020). Advances in Meat Processing Technologies. Sharjah; Bentham Books.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	It determines the risk by understanding the food regulations and legislation conditions.				3
2	Analyze the characteristic properties of food components.	0
3	They can take samples effectively, collect data through experimentation and analysis.	0
4	Performs microbiological analysis of foods.	0
5	Gains the ability to interpret and evaluate the data obtained.		1
6	They determine the quality control and quality criteria of the products produced in accordance with the technology and preservation techniques in the food field.					4

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Uses basic technical knowledge in basic mathematics and science subjects.	0
2	Has knowledge about food products and ingredients and uses this information in food processing.					4
3	Uses knowledge by doing research with different and up-to-date techniques in the field of food.					4
4	In the field of food, it adopts professional ethics and general moral values.					4
5	Uses food-related microbiological terms.					4
6	Gain knowledge of technology and preservation techniques in the field of food.						5

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They produce original ideas that can respond to the demands and developments of the food industry and take part in R&D studies.					4
2	They take responsibility in the fields of production and/or R&D in the food industry.					4
3	They use information resources related to food safety and production technologies.						5

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They take the responsibility of determining their compliance with the relevant legislation by carrying out the prescribed controls and analyzes on foodstuffs and substances and materials in contact with food.					4
2	Evaluates the results within the scope of their responsibilities by conducting experiments in Food Laboratories.			2
3	Uses basic devices and related technologies related to the field in food laboratories.		1

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Applies physical, chemical, sensory and microbiology analyzes in the food laboratory.	0
2	They take part in food hygiene practices.				3
3	She/He takes part in teamwork or works individually within her responsibilities.					4

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	It is aware of the necessity of lifelong learning.						5
2	Maintains, develops and uses professional and academic developments in the field by renewing herself/himself						5

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can prepare presentations by using information technologies effectively.				3
2	Uses visual, written and verbal communication effectively.				3
3	Have foreign language knowledge to follow current studies related to the field.	0
4	Uses information and communication technologies at the basic level required by the field.		1
5	She/He can take part in team work related to her field.						5

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	May take responsibility for observing professional ethics in the field.						5
2	They can take part in the production and quality determination of various food products.					4
3	May have competency in the evaluation of food hygiene and sanitation.						5
4	They can take part in the follow-up and implementation of food legislation.						5

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Lecture & In-Class Activities	14	2	28
Preliminary & Further Study	13	2	26
Land Surveying	0	0	0
Group Work	1	1	1
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	0	0	0
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	1	1
Preparation for the Final Exam	3	3	9
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	2	2	4
Short Exam	1	1	1
Preparation for the Short Exam	1	1	1
TOTAL	37	0	72