Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
GT-305MEAT SCIENCE AND TECHNOLOGYCompulsory354
Level of Course Unit
First Cycle
Objectives of the Course
Factors affecting the quality of meat products and product manufacturing processes under control is to be found.
Name of Lecturer(s)
Öğr.Gör.Onur BASANÇELEBİ
Learning Outcomes
1To obtain information widely about the production of meat products.
2To gain information and skills to control the production of meat products.
3To gain information to solve the problems in the production of meat products.
Mode of Delivery
Face to Face
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
Modern products produced in a slaughterhouse Meat and meat products derived from low and high temperature technology implementation Application of the basic principles of engineering rules Some of the low and high temperature storage temperature or condensation controlling calculations Methods of cooling and freezing applications, refrigeration and freezing technology in the meat industry remedies Prevention of errors in the basic materials and additives used in the manufacture of meat products processed in the piece of bacon and other cured meat products Meat technology tumbling and drying techniques and the implementation of massaging emulsion-type meat products (ham sausage) fermented meat products production technology Roasting sausage production technology Preserved meat, smoked tongue, tripe and trotters gel processing of meat products manufacturing technology Fumigation technology.
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1Products obtained from and can be produced in a modern slaughterhouse
2Products obtained from and can be produced in a modern slaughterhouse
3Low and high temperature implementation in meat and meat products technology and the basic principles
4The errors seen in cooling and freezing technology and prevention remedies
5Meat products technology of cured and processed in pieces
6Drying bacon (pastırma) and other meat products technology
7Drying bacon (pastırma) and other meat products technology
8Midterm exam
9Censing, tumbling and massaging techniques and their applications in meat industry
10Censing, tumbling and massaging techniques and their applications in meat industry
11Emulsion-type meat products (salami sausage) production technology
12Emulsion-type meat products (salami sausage) production technology
13Fermented meat and sausage production technology
14Fermented meat and sausage production technology
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. Anar, Ş. 2012. Et ve Et Ürünleri Teknolojisi. Dora Yayınları, Osmangazi/Bursa. Öztan, A. 2005. Et Bilimi ve Teknolojisi. TMMOB Gıda Mühendisleri Odası Yayınları Kitaplar Serisi Yayın No: 1. Kızılay/Ankara. Varlık, C., Erkan, N., Özden, Ö., Mol, S., Baygar, T. 2004. Su Ürünleri İşleme Teknolojisi. İstanbul Üniversitesi Yayın No: 4465, Su Ürünleri Fak. No: 7. İstanbul. 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
Term (or Year) Learning ActivitiesQuantityWeight
Midterm Examination1100
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Examination1100
SUM100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
SUM100
Language of Instruction
Turkish
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination111
Final Examination111
Makeup Examination111
Attending Lectures14342
Practice14342
Question-Answer14114
Self Study14114
Individual Study for Mid term Examination155
Individual Study for Final Examination155
TOTAL WORKLOAD (hours)125
Contribution of Learning Outcomes to Programme Outcomes
PO
1
PO
2
PO
3
PO
4
PO
5
PO
6
PO
7
PO
8
LO1 5      
LO2 5      
LO3 5      
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
Giresun University, Giresun / TURKEY • Tel  (pbx): +90 454 310 10 00 • e-mail: halklailiskiler@giresun.edu.tr