COURSE UNIT TITLE

: MEAT AND MEAT PRODUCTS TECHNOLOGY

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
GTP 2005 MEAT AND MEAT PRODUCTS TECHNOLOGY COMPULSORY 3 0 1 5

Offered By

Food Technology

Level of Course Unit

Short Cycle Programmes (Associate's Degree)

Course Coordinator

ASSISTANT PROFESSOR TOLGA AKCAN

Offered to

Food Technology

Course Objective

The objective of the course is to teach the biochemical changes in meat during the reversion of muscle to meat, the relationship between these changes and meat quality, processing techniques of different types of meat products, functions of additives, materials and equipments used in meat products and storage conditions of meat and meat products. Also the students are aimed to applied theoretical knowledge to the practical usage with the aid of meat pilot plant and laboratory works.

Learning Outcomes of the Course Unit

1   To learn nutritional value and chemical composition of meat.
2   To gain the ability of application the knowledge about factors affecting meat quality before and after slaughter on to the producing high quality meat products.
3   To gain the comprehensive knowledge about basic principles of meat technology.
4   To learn additives, functions of additives, materials and equipments used in meat processing.
5   To improve the engineering aspect that processing meat and meat products.
6   To be able to determine and solve the problems that could be seen in processing and storage of meat and meat products.
7   To gain a new aspect about opinions related to occupational responsibilities.
8   To realize that the knowledge learned in classroom is adaptable to the industry by making practices in meat pilot plant.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 The introduction to the course; the cover and rules. The introduction to the tutorial, information about pilot plant, quality properties of meat, structure of meat, observing changes in meat with the cooking.
2 Chemical composition and nutritive value of meat. Putrefaction test in meat.
3 Structure, types and functions of muscles. Acidity test in fermented meat product.
4 Meat proteins, structure of connective tissue. Salt analysis
5 Muscle contraction mechanism. Fat analysis
6 Postmortem changes. TBA analysis
7 Postmortem changes. interpretation of TBA analysis resutls
8 Midterm Exam
9 Conversion of muscle to meat, DFD, PSE meat. pH test
10 Introduction to meat quality, properties and factors affecting meat quality. Moisture analysis
11 Functional properties of meat. Free water content analysis
12 Storage, freezing and thawing of meat. Fermented Sausage Production
13 Additives, materials, instruments and equipments used in meat technology. Sausage Production
14 Basic principles of meat technology. Pastırami Production
15 Techniques of producing fermented meat producs, possible problems and solutions. Evaluation of student s problem solving and deciding appropriate analyses abilities about a meat products
16 Final

Recomended or Required Reading

1. Lawrie, R.A., 1991. Meat Science, 5th ed. Pergamon Press, New York, NY.
2. Aberle, E. D., Forrest, J. C.,Gerrard, D. E., Hedrick, H. B., Judge, M. D., Merkel, R.A., 2001. Principles of Meat Science , Kendall/Hunt Publishing Comp.
3. Pearson, A.M. and Gillet, T.A., 1995. Processed Meats. 3rd Ed. Chapman and Hall, New York, NY

Planned Learning Activities and Teaching Methods

Face to face lectures, presentations and assignments

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 MTE MIDTERM EXAM
2 ASG ASSIGNMENT
3 FIN FINAL EXAM
4 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.30 + ASG * 0.20 + FIN * 0.50
5 RST RESIT
6 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.30 + ASG * 0.20 + RST * 0.50


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

Further Notes About Assessment Methods

None

Assessment Criteria

Exam and assignments.

Language of Instruction

Turkish

Course Policies and Rules

It is imperative to attend 70% of the courses and fulfill the requirements of the course.

Contact Details for the Lecturer(s)

tolga.akcan@eu.edu.tr

Office Hours

the days in the program specified at the beginning of the semester.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 3 42
Preparation about subject 14 1 14
Labratory 14 1 14
Student Presentations 2 3 6
Preparations before/after weekly lectures 14 1 14
Preparation for midterm exam 1 5 5
Preparation for final exam 1 8 8
Lab Exam Preparation 1 5 5
Lab Preparation 14 1 14
Final 1 1 1
Midterm 1 1 1
Practical exam 1 1 1
Project Assignment 1 1 1
TOTAL WORKLOAD (hours) 126

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11
LO.15
LO.25
LO.351
LO.425
LO.5455
LO.65
LO.75
LO.815

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

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