Dokuz Eylül University Information Package / Courses Catalog

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 BOZDAĞ

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 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

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
Dokuz Eylül University- Faculty of Veterinary Medicine
Dokuzçeşmeler Yerleşkesi
Adatepe Mahallesi, 24 Sokak, No: 2, 35160, Buca/IZMIR
Telefon: 0(232)5723530
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	1	14
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)			63

Contribution of Learning Outcomes to Programme Outcomes

PO/LO	PO.1	PO.12	PO.13	PO.15
LO.1	5	5	4	4
LO.2	5	5	4	4
LO.3	5	5	4	4
LO.4	5	5	5	5
LO.5	5	5	5	5

COURSE UNIT TITLE

DEGREE PROGRAMMES

Description of Individual Course Units

Offered By

Level of Course Unit

Course Coordinator

Offered to

Course Objective

Learning Outcomes of the Course Unit

Mode of Delivery

Prerequisites and Co-requisites

Recomended Optional Programme Components

Course Contents

Recomended or Required Reading

Planned Learning Activities and Teaching Methods

Assessment Methods

Further Notes About Assessment Methods

Assessment Criteria

Language of Instruction

Course Policies and Rules

Contact Details for the Lecturer(s)

Office Hours

Work Placement(s)

Workload Calculation

Contribution of Learning Outcomes to Programme Outcomes

CONTACT INFORMATION