| Week |
Theoretical |
Practical |
| 1 |
Introduction to course, introduction to course material, legal regulations in our country related to red meat processing, required recorded documents in slaughterhouses, responsibilities of the slaughterhouse, documents required fort he slaughter of animals. |
Presentation of the parts of a slaughterhouse
|
| 2 |
Official documents required for transport of slaughter animals, classification of slaughterhouses, parts of slaughterhouses sevege in slaughterhouses |
Antemortem inspection, presentation ofdocuments required fort he slaughter of animals
|
| 3 |
Antemortem inspection and its importance, resting of animals before slaughter, method of stunning, slaughter of cattle, sheep, goat and pigs, obligatory slaughter, determination of slaughter after death, types of stamps |
Head and head lymp node examination in cattle |
| 4 |
Systematic meat inspection of cattle, sheep, pigs: blood, hide, head, lung, liver, spleen, intestine, bladder, udder, genital organs |
Examination of internal organs and related lymph nodes
|
| 5 |
Antemortem and postmortem findings and decision in slaughter animals for anthrax, tuberculosis, brucellosis, paratuberculosis, Cl. chouvei infection, tetanus, pasteurellosis, tularemie |
Examination of carcass and related lymph nodes |
| 6 |
Antemortem and postmortem findings and decision in slaughter animals for actinomycosis, actinobacillosis, salmonellosis, rabies, scrapie, contagious bovine pleropneumonia, contagious capri pleropneumonia, aphtous fever, blue tongue, leucosis, BSE |
Systematic meat inspection in cattle |
| 7 |
Findings and decision in conditions such as septicemia, toxemia, pigmentation, jaundice, abcess,hematoma, cachexia, casefication uremia |
Systematic meat inspection in small animals |
| 8 |
Findings and decision in parasitic infections such as cysticercosis, trichinellosis, distomatosis, coenurosis, echinococcosis, trichostrongyloidosis, toxoplasmosis, sarcosporidiosis |
Systematic meat inspection in cattle and small animals |
| 9 |
Carcass deboning, pH changes observed after slaughter, rigor mortis and meat maturation, DFD, PSE meats, cold shortening, thaw rigor, artificial maturation of meats |
Systematic meat inspection in cattle and small animals |
| 10 |
Cooling, cold storage, freezing and heating in meat preservation |
Systematic meat inspection in cattle and small animals |
| 11 |
Priniciple applications used in meat processing and classification of meat products, methods of drying and smoking |
Introduction of equipment used in meat processing |
| 12 |
Selection of meat in fermented meat processing, preparation of sausage batter, filling, main points in fermentation, pastrami production technology |
Soudjuk production technology |
| 13 |
Selection of meat in sausage-salami production, important points in preparation of emulsion, heating and smoking processes |
Salami and sausage production technology |
| 14 |
Cleaning and disinfection in meat processing plants
|
Meat product processing overview |
| 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.,ROGERS,R.W.,YOUNG,O.A. Meat Science and Applications, Marcel Dekker, Inc, Newyork, 2001.
3.GRACEY, J., COLLINS, D.S., HUEY, R. Meat Hygiene, W.B. Saunders Comp., London,1999.
4. ANONYMOUS. Good Practices for the Meat Industry, FAO Animal Production and Health Manuals, 2004.
|
| 24 |
Assesment |
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