| 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 |
Objectives and Contents |
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|---|---|
| Objectives: | The aim of this course is to provide comprehensive insights into the acquisition, structure, characteristics, and processing of meat. |
| Content: | 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. |