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

ASSOCIATE PROFESSOR TOLGA AKCAN

Offered to

Food Technology

Course Objective

The aim of this course is to provide students with knowledge on the chemical composition and nutritional value of meat, factors affecting meat quality, and the processing technologies and equipment used in the meat industry. Additionally, the course aims to develop students practical skills in processing, analyzing, and quality controlling meat and meat products through laboratory and pilot plant applications.

Learning Outcomes of the Course Unit

1   Explains the chemical composition, nutritional value, and importance of meat in human nutrition.
2   Analyzes the impact of pre- and post-slaughter factors on meat quality and applies this knowledge to produce high-quality products.
3   Describes the basic processes and applications in meat processing technology.
4   Identifies additives used in meat products, explains their functions and the equipment used.
5   Conducts laboratory analyses and evaluates the results.
6   Identifies problems that may arise in the storage and processing of meat and proposes solutions.
7   Relates theoretical knowledge with industrial applications through hands-on experience in a pilot plant.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Course Introduction Overview of course scope, lab practices, pilot plant tour, introduction to meat quality, observation of muscle and connective tissue changes during cooking.
2 Chemical Composition and Nutritional Value of Meat Spoilage indicators in meat and practical implementation of spoilage testing.
3 Structure, Types and Functions of Muscle Tissue Application of acidity measurement in fermented meat products.
4 Meat Proteins and Connective Tissue Salt determination in meat samples.
5 Mechanism of Muscle Contraction Fat content analysis in meat samples.
6 Postmortem Changes Application of TBA test and analysis of results.
7 Midterm Exam Evaluation of theoretical knowledge.
8 Conversion of Muscle to Meat DFD and PSE Meat pH measurement in meat.
9 Meat Quality and Influencing Factors Determination of total moisture content.
10 Functional Properties of Meat Free water content determination.
11 Refrigerated Storage and Thawing of Meat Production of fermented sausage.
12 Additives, Materials and Equipment Used in Meat Processing Production of frankfurters.
13 Basic Principles of Meat Technology Pastirma (dry cured beef) production.
14 Fermented Meat Products and Problem Solving Analysis and evaluation of faulty meat products by students.
15 General Review Review of applications and theoretical concepts with students.
16 Final Exam Comprehensive assessment of theoretical and practical knowledge.

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


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.11PO.12PO.13
LO.155
LO.2555
LO.355
LO.455
LO.5555
LO.65
LO.7555

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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