Students learn about meat integrated plants and working procedure and principals of meat production plants.
20
Contribution of the Course to Professional Development
21
Learning Outcomes:
1
To have the knowledge of national and world meat production and consumption values.;
2
To be able to classify the slaughterhouses.;
3
To know the structural features of the slaughterhouse constituents.;
4
To know the slaughtering methods of butchery animals.;
5
To know the machines and equipments used in slaughterhouses.;
6
To know the process steps of slaughterhouses.;
7
To have the knowledge of cold-storage and equipments of slaughterhouses.;
8
To know the legal requirements for meat processing plants.;
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Course Content:
Week
Theoretical
Practical
1
Course Introduction and Information
2
Basic Information on animals for slaughter (population and classification of animals).the parameters of meat production and consumption both in Turkey and world.
3
Meat and meat products production facilities, plant establishment, project selection and project design of the land, and the condition of the environment.
4
The transport of slaughtered animals and resting of animals, slaughtering methods, stamping of meat, health and identification marks.
5
The sections of slaughterhouse complex (slaughterhouse sections and extensions)
6
The sections of slaughterhouse complex (slaughterhouse sections and extensions)
7
The sections of slaughterhouse complex (slaughterhouse sections and extensions)
8
MIDTERM EXAM
9
The sections of slaughterhouse complex (slaughterhouse sections and extensions)
10
The sections of slaughterhouse complex (slaughterhouse sections and extensions)
11
Transportation of refrigerated meat and carcass by cold-storage houses and cooling equipments.
12
Transportation of refrigerated meat and carcass by cold-storage houses and cooling equipments.
13
Wastewater treatment and methods
14
Legal requirements for slaughterhouses and deboning facilities.
23
Textbooks, References and/or Other Materials:
Textbooks- Öğr.Gör.Çetin Özuğur Meat Industry--Prof. Dr. Yalçın Yıldırım Meat Science and Technology- Prof. Dr. Aydın Öztan, Meat inspection- Tayar, M., Atasever, M.
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Assesment
TERM LEARNING ACTIVITIES
NUMBER
PERCENT
Midterm Exam
1
40
Quiz
0
0
Homeworks, Performances
0
0
Final Exam
1
60
Total
2
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
Information
25
ECTS / WORK LOAD TABLE
Activites
NUMBER
TIME [Hour]
Total WorkLoad [Hour]
Theoretical
14
2
28
Practicals/Labs
0
0
0
Self Study and Preparation
1
8
8
Homeworks, Performances
0
8
16
Projects
1
8
8
Field Studies
1
10
10
Midtermexams
1
8
8
Others
0
0
0
Final Exams
1
10
10
Total WorkLoad
88
Total workload/ 30 hr
2,93
ECTS Credit of the Course
3
26
CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS
