1	Course Title:	MEAT AND MEAT PRODUCTS ANALYSES
2	Course Code:	VBH 5013
3	Type of Course:	Optional
4	Level of Course:	Second Cycle
5	Year of Study:	1
6	Semester:	1
7	ECTS Credits Allocated:	4
8	Theoretical (hour/week):	1
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:	Prof. Dr. ŞAHSENE ANAR
16	Course Lecturers:	Yok
17	Contactinformation of the Course Coordinator:	Mail: anar@uludag.edu.tr Tel: 02242941332 Adres: Uludağ Ünv. Veteriner Fak. Besin Hijyeni ve Teknolojisi Anabilim Dalı
18	Website:
19	Objective of the Course:	To teach principles of chemical and microbiological analysis methods in meat and meat product quality control performing analysis, interpretation of their results
20	Contribution of the Course to Professional Development

21

Learning Outcomes:

1 Able to list laboratory working principles; 2 Able to sample for chemical analysis of meat and meat products; 3 Able to sample for microbiological analysis of meat and meat products ; 4 Able to test meat and meat products for water activity and humidity; 5 Able to test meat and meat products for fat content by Soxhelet method; 6 Able to test meat and meat products for protein and ash content; 7 Able to test meat and meat products for acidity, pH and salt content; 8 Able to prepare media for microbiological analysis; 9 Able to perform pour plate method; 10 Able to perform spread plate method and interpret analysis results;

22	Course Content:

Week	Theoretical	Practical
1	Introduction to course and course material, laboratory safey, emergency in the laboratory	Introduction to laboratory and equipment used in laboratory
2	Important points in sampling for chemical analysis of meat and meat products	Sampling for chemical analysis in meat and meat products
3	Important points and steps in sampling for microbiological analysis of meat and meat products	Sampling for microbiological analysis of meat and meat products
4	Chemical analysis of meat and meat products I (water activity and humidity)	Water activity and humidity analysis
5	Chemical analysis of meat and meat products II (fat content)	Fat content determination in ground meat and soudjuk by Soxhelet method
6	Protein analysis in meat and meat products	Determination of protein content in meat and meat products by Kjeldahl method
7	Determination of ash content in meat and meat products	Determination of ash content
8	Acidity in meat and meat products (pH, total acidity)	Measuring pH in meat and meat products and determination of total acidity
9	Salt content and saltiness in meat and meat products	Determination of salt content in meat and meat products
10	Sampling from meat and meat products for microbiological analysis, rules and methods for sampling	Sampling by cotton swab method, Trigger method, agar sausage method
11	Rules for media preparation in microbial analysis	Preparation of media and sterilization of tools used
12	Plating methods in microbiological analysis I (surface plating)	Application of surface plating from meat and meat product samples
13	Plating methods in microbiological analysis I (pour plate)	Application of pour plating from meat and meat product samples
14	Interpretation of analysis results based on product regulations	Preparation of reports by analysis results

23	Textbooks, References and/or Other Materials:	1. İnal, T. Besin Hijyeni. Hayvansal Gıdaların Sağlık Kontrolu, Final Ofset, İstanbul, 1992. 2. Gökalp,H.Y., Kaya, M., Tülek, Y., Zorba, Ö. Et ve Et ürünlerinde Kalite Kontrolü ve Laboratuvar Uygulama Klavuzu. Ankara Üniv.Ziraat Fak. Ofset Tesisi, Erzurum, 2001. 3. Tekinşen, O.C., Doğruer, Y. Her Yönüyle Pastırma. Selçuk Üniversitesi Basımevi, Konya, 2000. 4. Yıldırım, Y. Et Endüstrisi, Kozan Ofset, Ankara, 1996.
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	0	0
Quiz	0	0
Homeworks, Performances	0	0
Final Exam	1	100
Total	1	100
Contribution of Term (Year) Learning Activities to Success Grade		0
Contribution of Final Exam to Success Grade		100
Total		100
Measurement and Evaluation Techniques Used in the Course
Information

25

ECTS / WORK LOAD TABLE

Activites	NUMBER	TIME [Hour]	Total WorkLoad [Hour]
Theoretical	14	1	14
Practicals/Labs	14	2	28
Self Study and Preparation	14	6	84
Homeworks, Performances	0	0	0
Projects	0	0	0
Field Studies	0	0	0
Midtermexams	0	0	0
Others	0	0	0
Final Exams	1	1	1
Total WorkLoad			127
Total workload/ 30 hr			4,23
ECTS Credit of the Course			4

26	CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS
PQ1 PQ2 PQ3 PQ4 PQ5 PQ6 PQ7 PQ8 PQ9 PQ10 LO1 3 1 1 1 1 2 1 1 1 1 LO2 1 1 4 1 5 1 1 1 1 1 LO3 1 1 4 1 5 1 1 1 5 1 LO4 3 5 5 3 5 1 2 1 2 3 LO5 3 5 5 3 2 1 2 1 2 3 LO6 3 5 5 3 2 1 2 1 2 3 LO7 3 5 5 3 2 1 2 1 2 3 LO8 3 5 5 3 2 1 2 1 2 1 LO9 3 5 5 3 2 1 2 1 2 1 LO10 3 5 5 3 2 1 2 1 2 1

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High