COURSE SYLLABUS

MEAT AND PRODUCTS TECH.

1	Course Title:	MEAT AND PRODUCTS TECH.
2	Course Code:	GIDZ207
3	Type of Course:	Compulsory
4	Level of Course:	Short Cycle
5	Year of Study:	2
6	Semester:	3
7	ECTS Credits Allocated:	3
8	Theoretical (hour/week):	3
9	Practice (hour/week) :	2
10	Laboratory (hour/week) :	0
11	Prerequisites:	None
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Öğr. Gör. SAADET DİLEK YILDIZ
16	Course Lecturers:	Meslek Yüksek okulları yönetim kurullarının görevlendirdiği öğretim elemanları
17	Contactinformation of the Course Coordinator:	Öğr. Gör. Saadet Dilek YILDIZ sdilekyildiz@uludag.edu.tr 0224 294 615 32 BUÜ Mustafakemalpaşa Meslek Yüksekokulu Gıda Teknolojisi Programı
18	Website:
19	Objective of the Course:	To teach the composition and nutritional value of meat, preservation methods of meat, production technologies of meat products, composition and preservation methods of poultry meat, slaughtering techniques of poultry, composition of aquatic products, nutritional value, sources of contamination and spoilage, aquaculture processing technologies.
20	Contribution of the Course to Professional Development	Teaching the basic principles and concepts in the field of meat product processing technology. To teach technological knowledge about preparing, storing and packaging meat and meat products for consumption and their effects on meat quality criteria.

Learning Outcomes:

1	Learns the production and structure of meat;;
2	Learns the changes seen in meat after slaughter;;
3	Learns meat preservation methods;;
4	Learns the production technologies of meat products;;
5	Learns poultry meat production technologies;;
6	Learns seafood processing technologies.;

22	Course Content:

Week	Theoretical	Practical
1	Introduction to the meat industry, animal welfare, systematic meat inspection	Slaughterhouse slaughterhouse introduction
2	Structure of meat	Hayvan kesimi ve hayvan refahı
3	Physical, chemical and hygienic properties of meat	Tools and equipment used in meat technology
4	Changes in meat after slaughter	Determination of free water rate, water retention capacity and foreign water in meats
5	Undesirable changes and standardization in body meat	Determination of pH, acidity and moisture in meats
6	Meat preservation and processing techniques	Detection of putrefaction in meat
7	Raw materials, additives, starter cultures and casings used in the meat industry	Color determination in meat
8	Introduction to meat products and classification of meat products	Searching for nitrites in meats
9	Production technologies of some traditional meat products (Sucuk, salami-sausage, pastrami)	Protein Determination
10	Waste and residues in the meat industry	Fat determination
11	Packaging methods used in meat and its products	Thiobarbituriric acid analysis
12	Poultry meat production technology	Determination of Hydroxyproline
13	Aquaculture production technology	Shredding of meat
14	Aquaculture production technology	Practice Exam

23	Textbooks, References and/or Other Materials:	1. Arslan, A., 2002. Et Muayenesi ve Et Ürünleri Teknolojisi. ISBN 975-6676-07-8, Özkan Matbaacılık Ltd. Şti., Ankara. 2. Tekinşen, O.C., Doğruer, Y., 2000. Her Yönüyle Pastırma. Birinci basım, Selçuk Üniversitesi Basımevi, Konya. 3. Varlık, C., 2004. Su Ürünleri İşleme Teknolojisi. ISBN 975-404-715-4, İstanbul Üniversitesi Yayın No: 4465, Su ürünleri Fak. No: 7, İstanbul.
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	1	30
Quiz	1	10
Homeworks, Performances	0	0
Final Exam	1	60
Total	3	100
Contribution of Term (Year) Learning Activities to Success Grade		40
Contribution of Final Exam to Success Grade		60
Total		100
Measurement and Evaluation Techniques Used in the Course	Measurement and evoluation is carried out according to the principles of Bursa Uludağ University Associate and Undergraduate Education Regulation.
Information	Results are determined with the letter grade determined by the student automation system.

ECTS / WORK LOAD TABLE

CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High