Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | 0100100020 | PRINCIPLES OF MEAT SCIENCE | Elective | 4 | 8 | 4 |
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Level of Course Unit |
First Cycle |
Objectives of the Course |
The aim of this course is to explain the importance of meat and its importance in nutrition,
to introduce parameters such as carcass yield and quality,
to explain the components that have important functions in the structure of meat
to provide information on processing of meat with wide point of view. |
Name of Lecturer(s) |
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Learning Outcomes |
1 | The student can comprehend the definition of meat and the histological structure of meat. | 2 | Be able to comprehend the physical and chemical properties of meat and the parameters that affect its quality. | 3 | The student can understand the composition of meat and its importance in terms of nutrition. | 4 | Student knows meat preservation and hygiene methods |
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Mode of Delivery |
Daytime Class |
Prerequisites and co-requisities |
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Recommended Optional Programme Components |
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Course Contents |
The course covers topics on production of meat, physical, chemical, sensorial, microbiological and biochemical characteristics and storage methods of meat. |
Weekly Detailed Course Contents |
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1 | Presentation of course subjects and exam information | x | x | 2 | Introduction to meat science, definition and histological structure of meat | x | x | 3 | Physical properties of meat | | | 4 | Physical properties of meat | x | x | 5 | Distinctive features of slaughter animals | x | x | 6 | chemical structure of meat | x | x | 7 | Proteins | x | x | 8 | Biological value of meat proteins, heat effects, denaturation, colloidal state, use in the body | x | x | 9 | Midterm | x | x | 10 | Lipids | x | x | 11 | Degradation of lipids (oxidation, hydrolization,) | x | x | 12 | General evaluation about vitamins, vitamins in meat, vitamins in internal organs, vitamin losses | x | x | 13 | Evaluation of mineral substances and enzymes in meat. | x | x | 14 | Repeatation of all term | x | x | 15 | Final | | | 16 | | | |
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Recommended or Required Reading |
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Planned Learning Activities and Teaching Methods |
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Assessment Methods and Criteria | |
Midterm Examination | 1 | 100 | SUM | 100 | |
Final Examination | 1 | 100 | SUM | 100 | Term (or Year) Learning Activities | 40 | End Of Term (or Year) Learning Activities | 60 | SUM | 100 |
| Language of Instruction | | Work Placement(s) | |
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Workload Calculation |
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Midterm Examination | 1 | 1 | 1 |
Final Examination | 1 | 1 | 1 |
Self Study | 1 | 30 | 30 |
Individual Study for Mid term Examination | 1 | 30 | 30 |
Individual Study for Final Examination | 1 | 30 | 30 |
Homework | 1 | 28 | 28 |
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Contribution of Learning Outcomes to Programme Outcomes |
LO1 | 3 | 3 | 4 | 3 | 3 | 4 | 3 | 3 | 4 | 3 | 3 | 4 | 3 | 3 | 4 | LO2 | 3 | 3 | 4 | 3 | 3 | 4 | 3 | 3 | 4 | 3 | 3 | 4 | 3 | 3 | 4 | LO3 | 3 | 3 | 4 | 3 | 3 | 4 | 3 | 3 | 4 | 3 | 3 | 4 | 3 | 3 | 4 | LO4 | 3 | 3 | 4 | 3 | 3 | 4 | 3 | 3 | 4 | 3 | 3 | 4 | 3 | 3 | 4 |
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* 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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