| Week |
Theoretical |
Practical |
| 1 |
Definition of meat and meat products, their classification, status in our country and in the world, main principles of meat product processing, classification of meat products |
Introduction of raw material storage, processing, cutting, fermented meat, heat processed meat products, smoking, cold storage section |
| 2 |
Contamination sources of meat, factors effecting microbial load in meat, microflora of fresh cold-stored or frozen meats, spoilage in meat, prevention of spoilage in meat |
Introduction of storage for cleaning and disinfection materials, and packaging materials in meat processing |
| 3 |
Main principles of cold temperature applications on meat technology, cooling and cold storage of carcasses, specifications of cold rooms, methods of freezing and frozen storage, thawing of frozen meat |
Introduction of equipment used in meat products processing |
| 4 |
Main materials and additives, and their functions used in meat products |
Introduction of additives used in meat products processing |
| 5 |
Specifications of starter cultures used in meat products processing, microorganisms used as starter culture and their functions in meat products |
Cutting and deboning of carcass, grading and classification for retail |
| 6 |
Curing methods in meat products technology (dry, wet and rapid curing) |
Batter preparation for heat treated soudjuk, filling and heat application |
| 7 |
Aim of smoking in meat technology, ingredients in smoke and their functions, obtaining smoke and methods of smoking |
Application of smoking for meat products |
| 8 |
Selection of raw material for fermented soudjuk production, formulations of soudjuk batter and their preparations, fermentation, microbial changes observed during ripening, defects observed in soudjuk |
Fermented soudjuk production and application of natural fermentation |
| 9 |
Products processed by emulsion technology, sausage-salami formulations, important factors in emulsion preparation, smoking and heat application, defects observed in salami and sausage |
Salami production technology |
| 10 |
Pastrami production technology, classification of pastrami, defects in pastrami |
Pastrami production technology |
| 11 |
Heat applications in meat technology, factors influencing heat resistance of microorganisms, D, Z and F values in canning technology, determination of target organism, classification of canning technologies, canned meat processing, defects in canned products. |
Meatball production technology |
| 12 |
Classification of donair, preparation of leaf meat and ground meat for donair, production of industrial donair, preparation of meatball batter, smoked tongue, braised meat, jelly tribe technology |
Microbiological analyses of meat products, and result interpretation based on legal requirements |
| 13 |
Main facts on packaging of fresh and frozen meats, main factors on selection of packaging material, vacuum packaging, and MAP |
MAP and vacuum packaging of meat and meat products
|
| 14 |
Personnel hygiene and disinfection in meat processing plants |
Control of hygiene and disinfection in meat processing plants |
| 23 |
Textbooks, References and/or Other Materials: |
1.ANAR,Ş. Et ve Et Ürünleri Teknolojisi, Dora Yayınevi, Bursa, 2010.
2..HUI,Y.H.,NIP,W.K.,ROGERS,R.W.,OWEN, A.Y.Meat Science and Applications, Marcel Dekker Inc, Newyork, 2001.
3.GÖKALP, H.Y., KAYA,M., ZORBA,Ö. Et Ürünleri İşleme Mühendisliği, A.Ü.Yayın No: 786, A.Ü.Ziraat Fak. Ofset Tesisi, Erzurum, 1999.
4.ÖZTAN, A. Et Bilimi ve Teknolojisi, TMMOB Yayın No:1, Ankara, 2003.
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| 24 |
Assesment |
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