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 4023 MEAT HYGIENE INSPECTION AND TECHNOLOGY COMPULSORY 1 2 0 3

Offered By

Veterinary Medicine

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSOCIATE PROFESSOR NURAY GAMZE YÖRÜK

Offered to

Veterinary Medicine

Course Objective

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

Learning Outcomes of the Course Unit

1   Within the scope of this course, students are given a hands-on meat examination in the red meat and poultry laboratories and practice areas.
2   Gains knowledge about meat and meat product processing.
3   Recalls and applies the processing of meat to 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

1. Güner, A. Ders notları.
2. Gürbüz, Ü. Mezbaha Bilgisi ve Pratik Et Muayenesi, Konya, 2009.
3. Doğruer, Y. Et Bilimi, Konya, 2009.
4. Wilson, GW. Wilsons Practical Meat Inspection, Oxford, 2005.
5. Toldra, F. Lawries Meat Science, Duxford, 2017.

Planned Learning Activities and Teaching Methods

The course will be theoretically 2hour, 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


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 behaviors that may occur in classes and exams will be acted upon within the framework of the relevant regulation.

Contact Details for the Lecturer(s)

PhD. Assoc. Prof. Dr. Nuray Gamze YÖRÜK
University of Dokuz Eylül- Faculty of Veterinary Medicine
Cumhuriyet Mahallesi cami Sok.No:3 posta Kodu:35890
Kiraz -IZMIR
Telefon: 0(232) 572 35 30
e-mail: nuraygamze.yoruk@deu.edu.tr

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 6 1 6
Preparation for final exam 6 1 6
Preparations before/after weekly lectures 7 1 7
Midterm 1 1 1
Final 1 1 1
TOTAL WORKLOAD (hours) 77

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.15544
LO.25544
LO.35544
LO.45555
LO.55555

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

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