Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
GT-410MEAT PRODUCTS AND OF TECHNOLOGYCompulsory483
Level of Course Unit
First Cycle
Objectives of the Course
The aim of this course is to give information about processing of red meat and meat, transformation into products, engineering and technological processes.
Name of Lecturer(s)
Öğr.Gör.Onur BASANÇELEBİ
Learning Outcomes
1Machines Used in Meat Industry
2Basic Operations in Meat Products
3Raw Materials and Additives Used in Meat Products
4Selection of Raw Materials in Meat Products
5Sucuk Production Technology
6Sausage Production Technology
7Bacon and Fried Meat Technology
8Canned Meat, Meatballs and Doner Technology
9Jelly Tripe and Smoked Tongue Technology
Mode of Delivery
Face to Face
Prerequisites and co-requisities
Meat Science and Technology
Recommended Optional Programme Components
Course Contents
• Machines Used in Meat Industry • Basic Operations in Meat Products • Raw Materials and Additives Used in Meat Products • Selection of Raw Materials in Meat Products • Sucuk Production Technology • Sausage Production Technology • Bacon and Fried Meat Technology • Canned Meat, Meatballs and Doner Technology • Jelly Tripe and Smoked Tongue Technology
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1Week 1: Machines Used in Meat Industry
2Week 2: Machines Used in Meat Industry
3Week 3: Basic Operations in Meat Products Production
4Week 4: Raw Materials and Additives Used in Meat Products
5Week 5: Raw Materials and Additives Used in Meat Products
6Week 6: Selection of Raw Material in Meat Products
7Week 7: Review of Learned Information
8Week 8: Midterm Exam
9Week 9: Sucuk Production Technology
10Week 10: Sausage Production Technology
11Week 11: Sausage Production Technology
12Week 12: Bacon and Fried Meat Technology
13Week 13: Canned Meat, Meatballs and Doner Technology
14Week 14: Jelly Tripe and Smoked Tongue Technology
15Week 15: Review of Learned Information
16Week 16: Final Exam
Recommended or Required Reading
• Meat Science and Technology, Uludag University Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Prof.Dr. Şahsene ANAR, Bursa 2017. • Meat and Meat Products Processing Technology, Akdeniz University Faculty of Fisheries, Prof.Dr. Nalan GÖKOĞLU 2018. • Meat and Meat Products Technology, Megep, Ankara 2016.
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
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination111
Final Examination111
Question-Answer14342
Self Study14114
Performance14228
Homework717
TOTAL WORKLOAD (hours)93
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      
LO4 5      
LO5 5      
LO6 5      
LO7 5      
LO8 5      
LO9 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