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Description of Individual Course Units| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | 0100107100 | MEAT PROCESSING TECHNOLOGY | Compulsory | 4 | 7 | 5 |
| | Level of Course Unit | | First Cycle | | Objectives of the Course | | At the end of this course students will be able to;
Products that can be produced and produced in a modern slaughterhouse, application of low and high temperature in meat and meat products technology, basic principles, engineering rules for low and high temperature application, some calculations, storage temperature and condensation control, applications of cooling and freezing methods in meat industry, cooling and ice cream technology and the remedies used in the production of meat products, basic materials and additives used in the production of meat products, cured meat products technology, bacon and some other drying products technology, tumbling and massagıg techniques in meat technology and their application sausage production technology, fermented meat products and sausage production technology, meat preserves production technology, roasting, smoked tongue, jelly tripe and trotting production technology, meat products processing technology Learns. | | Name of Lecturer(s) | | Dr. Öğr. Üyesi Mubin KOYUNCU | | Learning Outcomes | | 1 | Anlatım, tartışma, gösteri ve internet çalışmaları | | 2 | Understands the structure and nutritional importance of meat | | 3 | Explains the transformation of muscle to meat | | 4 | Knows the microorganisms causing zoonotic diseases | | 5 | Evaluates hygiene applications in meat industry from different angles |
| | Mode of Delivery | | Daytime Class | | Prerequisites and co-requisities | | None | | Recommended Optional Programme Components | | 1- Having sufficient background in basic engineering subjects related to food engineering,
2- Ability to identify, identify and solve problems related to the field,
3- Having the knowledge and skills to be able to analyze and conduct research on qualified research,
4- To be able to select and use modern techniques and tools and to use information technologies effectively.
5- To understand the methods of access to information,
6 - Working in different working groups individually and having self-confidence in taking responsibility, | | Course Contents | | 1- Composition of meat
2- Meat and human nutrition
3- Butcher animals
4- Ante and post-mortem inspection
5- Slaughter methods
6- The structure and properties of tissues
7- Function and structure of muscle
8- Proteins and fats in meat
9- The conversion of muscle to meat
10- Meat microbiology
11- Meat color
12- Packing of meat
13- Metot of meat preservation
14- Hygiene in meat industry
| | Weekly Detailed Course Contents | |
| 1 | Modern bir kesimhanede elde edilen ve üretilebilecek ürünler | | | | 2 | Et ve et ürünleri teknolojisinde düşük ve yüksek sıcaklık uygulanması ve temel prensipleri | | | | 3 | Düşük ve yüksek sıcaklık uygulanmasında mühendislik kuralları ve bazı hesaplamalar | | | | 4 | Depo sıcaklığı ve kondensasyonun kontrol edilmesi, soğutma ve dondurma yöntemlerinin et sanayiinde uygulamaları | | | | 5 | Soğutma ve dondurma teknolojisinde görülen hatalar ve önleme çareleri | | | | 6 | Et ürünleri üretiminde kullanılan temel materyaller ve katkı maddeleri | | | | 7 | Parça halinde işlenen kür edilen et ürünleri teknolojisi | | | | 8 | Pastırma ve diğer bazı kurutma ürünler teknolojisi | | | | 9 | Et teknolojisinde tumbling ve massagıig teknikleri ve uygulanması | | | | 10 | Emülsiyon tipi et ürünleri (sosis salam) üretim teknolojisi | | | | 11 | Fermente et ürünleri ve sucuk üretim teknolojisi | | | | 12 | Et konserveleri üretim teknolojisi | | | | 13 | Kavurma, füme dil, jele işkembe ve paça üretim teknolojisi | | | | 14 | Et ürünleri işlem teknolojisinde tütsüleme | | |
| | Recommended or Required Reading | | Gökalp, H. Y., Kaya, M., Zorba, O., 2005. “Et Ürünleri İşleme Mühendisliği” (Beşinci Baskı). Atatürk Üniversitesi yayın No: 320, Erzurum.
Gökalp, H. Y., Kaya, M., Tülek, Y. ve Zorba, Ö., 2005. Et ve Ürünlerinde Kalite Kontrolü ve Laboratuvar Uygulama Kılavuzu (Beşinci Baskı). Atatürk Üniversitesi Ziraat Fakültesi Ofset Tesisi, Yayın No: 318, Erzurum.
James, S. J. 2002. Meat Processing: Improving Quality.Ed. J. Kerry, J. Kerry and D. Ledward. Boca Raton, Boston, New York, Washington, D.C., CRC Press LLC.
Price., J. F. and Schweigert, B. S. 1987. The Science of Meat and Meat Products. J. F. Price. and B. S. Schweigert. Westport Connecticut, 06880-USA, Food & Nutrition Press, Inc.
Aberle, E. D., Forrest, J. C.,Gerrard, D. E., Hedrick, H. B., Judge, M. D., Merkel, R.A. 1989. Principles of Meat Science, Kendall/Hunt Publishing Comp., (2001).
| | Planned Learning Activities and Teaching Methods | | | Assessment Methods and Criteria | | | Language of Instruction | | Turkish | | Work Placement(s) | | None |
| | Workload Calculation | |
| Midterm Examination | 1 | 1 | 1 | | Final Examination | 1 | 1 | 1 | | Self Study | 1 | 40 | 40 | | Individual Study for Mid term Examination | 1 | 40 | 40 | | Individual Study for Final Examination | 1 | 40 | 40 | | Homework | 1 | 28 | 28 | |
| Contribution of Learning Outcomes to Programme Outcomes | | | * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476
226 13 14 • e-mail: info@igdir.edu.tr
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