Kocaeli University / European Credit Transfer System (ECTS)

Name of Lecturer(s)

Assistant Prof. Dr. Nur DEDE
Assistant Prof. Dr. Semin Özge KESKİN
Lecturer Halit Sinan ÇETİN
Lecturer Dr. ÇIĞDEM TÜRKSÖNMEZ

Learning Outcomes of the Course Unit
Program Competencies-Learning Outcomes Relation

Learning Outcomes of the Course Unit

1) Define meat and the histology, physical and chemical properties of meat.
2) Explain slaughter methods of butchery animals and occur changes after slaughtering in the meat.
3) Explain breaking into pieces of carcass, reviewing of offal, meat/meat products preservation and meat processing techniques.
4) List additives and their effects which in use meat industry, properties of intestinal and artificial cover.
5) List basic process steps in basic meat product technologies.
6) Explain preservation and processing technologies of poultry and fish meat.
7) Identify principles of packaging and storage of meat and meat products.
8) Apply meat and meat products legislation.

Program Competencies-Learning Outcomes Relation

		Program Competencies
		1	2	3	4	5	6	7
Learning Outcomes
	1	Middle	Middle	High	Middle	High	High	Middle
	2	High	Middle	High	Middle	High	High	High
	3	High	Middle	High	High	High	High	High
	4	Low	Low	Low	Middle	Middle	Middle	High
	5	Middle	Middle	High	High	High	High	High
	6	High	Middle	High	High	High	High	High
	7	Middle	Low	Low	Low	Middle	High	High
	8	Middle	Middle	Middle	Middle	Middle	Middle	High

Mode of Delivery

Face to Face

Prerequisites and Co-Requisites

None

Recommended Optional Programme Components

Food Additives , Food Legislation , Food Industry Machinery , Seafood Processing Technology

Course Contents

This lesson icludes the definition of meat, the nutritional value and importance of meat. The histology, physical, chemical and biochemical properties of meat, the change in quality and structure of meat which occurrence after slaughtering. Quality characteristics and to break into pieces of carcass and meat microbiology, preservation methods of meat and meat products, fermented salami, sausage, salami, Turkish pastrami and roasted meat etc. production technology.

Weekly Schedule

1) Definition of meat, structure of meat tissues, physical and chemical properties of meat. İmportance of meat in human nutrition.
2) Classification of butchery animals. Killing and achievement of carcass. Edible offal, blod, bone etc. refuse and waste of meat process.
3) The changes in meat which occurrence after slaughtering; rigor motris, ripening andphysical changes.
4) Break into pieces of carcass, prezervation and preparing for sailing of meat. Fresh meat, prepared meat, mixture of meat and meat products notifications.
5) Principles the presevation and process methods of meat. Cold and frozen storage of meat. Salting, brine, curing, smoking, canned, fermantation and drying techniques.
6) Basic operations in meat process technology: Size reduction and emulsion
7) Food additives, intestinal and artificial cover which in use meat industry. Classification of meat products,
8) Midterm examination/Assessment
9) Meat products production technology: Production technology of fermented sausage, pastrami and roasted meat.
10) Meat products production technology: Technology of fermented sausage, pastrami and roasted meat.
11) Meat products production technology: Production technology of sausage, salami, jambon, jelly tripe and smoke tongue etc..
12) Meat products production technology: Production technology of sausage, salami, jambon, jelly tripe and smoke tongue etc..
13) Meat products production technology: Production technology of sausage, salami, jambon, jelly tripe and smoke tongue etc..
14) Wing meat (broiler) process technology.
15) Presevation and process tehnolgy of fish meat.
16) Final examination

Planned Learning Activities and Teaching Methods

1) Lecture
2) Question-Answer
3) Discussion
4) Group Study
5) Lab / Workshop
6) Problem Solving

Assessment Methods and Criteria

Contribution of Semester Studies to Course Grade

50%

		Number	Percentage
Semester Studies	Midterm Examination	1	70%
Semester Studies	Quiz	1	30%

Contribution of Final Examination to Course Grade

50%

Total

100%

Language of Instruction

Turkish

Work Placement(s)

Not Required

Course Unit Title	Course Unit Code	Type of Course Unit	Level of Course Unit	Year of Study	Semester	ECTS Credits
Technology of Meat and Meat Products	GTP201	Compulsory	Associate degree	2	Fall	3