COURSE UNIT TITLE

: MEAT HYGIENE INSPECTION AND TECHNOLOGY

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
VET 4001 MEAT HYGIENE INSPECTION AND TECHNOLOGY COMPULSORY 2 2 0 4

Offered By

Veterinary Medicine

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

DOCTOR HÜLYA GIRGIN

Offered to

Course Objective

To give students basic information about meat. In addition, meat products technology and
Meat inspection in butchery animals and its importance in terms of public health
emphasize.

Learning Outcomes of the Course Unit

1   Within the scope of this course, students are given a meat examination in the red meat and poultry laboratories and application areas.
2   Gains knowledge about meat and meat product processing.
3   Recalls and applies the processing of meat into meat products practically
4   Interprets the relationship between the production stages of Meat Product and the hygienic quality of the product and human health.
5   Knows and applies the contribution and impact of Meat Products production to the sector.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Introduction General Principles in Meat Products Technology (Bacon and Sausage Production Technology)
2 Slaughterhouse Information Meat Products Production Technology (Salam, Sausage and Other Products)
3 Ante-Mortem and Post-Mortem Inspection Documentation and Registration Systems Related to Prerequisite Programs of the HACCP System, GHP, GMP, Implementation Stages of the HACCP System
4 Physiological and Pathological Changes Integration of the HACCP System into a Meat and Meat Products Production Company
5 Meat Inspection Bacterial Diseases
6 Meat Inspection Bacterial Diseases
7 Meat Inspection Viral Diseases
8 Meat Inspection Parasitic Diseases
9 Introduction to Meat Science, Muscle, Conversion of Muscle to Meat and Post-Mortem Changes
10 Physical, Chemical and Microbiological Properties of Meat, Meat Microbiology and Meat Storage

Recomended or Required Reading

Gürbüz, Ü. Mezbaha Bilgisi ve Pratik Et Muayenesi, Konya, 2009. Wilson, GW. Wilson s Practical Meat Inspection, Oxford, 2005. Toldra, F. Lawrie s Meat Science, Duxford, 2017. Doğruer, Y. Et Bilimi, Konya, 2009.

Planned Learning Activities and Teaching Methods

The course will be theoretically 1 hour, practically 2 hours. Lecture, discussion.

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 MTE MIDTERM EXAM
2 FIN FINAL EXAM
3 FCG FINAL COURSE GRADE MTE * 0.40 + FIN * 0.60
4 RST RESIT
5 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.40 + RST * 0.60


*** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

Students will be evaluated with questions to be asked in the midterm and final exams.

Language of Instruction

Turkish

Course Policies and Rules

The time specified in the course hour must be followed.
unethical behavior will be acted upon within the framework of the relevant regulation.

Contact Details for the Lecturer(s)

Prof.Dr.Ümit GÜRBÜZ
Selçuk Üniversitesi
Veteriner Fakültesi

Office Hours

It will be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 2 28
Practice (Reflection) 14 2 28
Preparation for midterm exam 5 2 10
Preparation for final exam 5 2 10
Midterm 5 1 5
Final 7 1 7
TOTAL WORKLOAD (hours) 88

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12PO.13PO.14PO.15PO.16PO.17PO.18PO.19PO.20
LO.1
LO.2
LO.3
LO.4
LO.5

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

Copyright 2015 DEÜ. BİD

HOME / ABOUT US / DEGREE PROGRAMMES / GENERAL INFORMATION FOR STUDENTS / INTERNATIONAL RELATIONS