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 |
Objectives and Contents |
| Objectives: |
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. |
| Content: |
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. |