MEAT AND MEAT PRODUCTS TECHNOLOGY PROGRAMME COURSE DESCRIPTION

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

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 enable students to comprehend the production chain of meat and meat products within the framework of the processes from raw material acquisition to the final product; to recognize the structural, physical and chemical properties of meat; to learn processing and preservation methods; and to evaluate this knowledge from the perspective of food quality control and food safety.
Contents of the Course Unit:	This course covers the basic principles of meat science; ante-mortem and post-mortem inspection of slaughter animals; slaughtering and hygiene practices; the structure of muscle tissue; the mechanism of conversion of muscle into meat; the physical and chemical properties of meat; microbial structure and spoilage processes; factors affecting meat quality; physical and chemical preservation methods; equipment used in meat processing technologies; food additives; the production principles of fermented and non-fermented meat products; and quality and safety criteria for these products.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Define the basic concepts related to meat and meat products and the production process.
Explain the structure of muscle tissue and the conversion process of muscle into meat together with its effects on quality.
Distinguish the physical, chemical and microbiological properties of meat in terms of food safety.
Analyze spoilage and quality defects occurring in meat by establishing cause–effect relationships.
Compare preservation methods applied to meat and meat products according to their effectiveness and areas of use.

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	-

SOURCE MATERIALS & RECOMMENDED READING
Tayar, M., & Yıldırım, Y. (2020). Et Endüstrisi. Dora Publishing.
Anar, Ş. (2015). Et ve Et Ürünleri Teknolojisi. Dora Publishing.
Lawrie, R. A., & Ledward, D. A. (2014). Lawrie’s meat science (8th ed.). Woodhead Publishing.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method
Mid-Term Exam	1	35		Classical Exam
Homework Assessment	1	10
Short Exam	1	5
Final Exam	1	50		Classical Exam
TOTAL	4	100

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1						4
2						4
3						4

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1							5
2						4
3				2

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1					3
2			1
3			1

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1			1
2						4
3						4
4					3
5					3

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1					3
2						4

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1					3

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1					3

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1						4

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	14	2	28
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	1	8	8
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	1	5	5
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	1	3	3
Short Exam	1	1	1
Preparation for the Short Exam	1	2	2
TOTAL	35	0	77