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
1Students will be able to explain meat products by grouping.
2Students will be able to explain the machines used in meat industry.
3Students will be able to explainthe basic processes used in meat products production.
4Students will be able to explain the raw materials and food additives used in meat products.
5Students will be able to explain the considerations in the selection of raw materials for the production of meat products.
6Students will be able to explain the technology of sausage production.
7Students will be able to explain the technology of sausage and salami production.
8Students will be able to explain bacon and roast meat production technology.
9Students will be able to explain canning, meatball and doner production technology.
10Students will be able to explain jelly rumen and smoked language production technology.
Mode of Delivery
Face to Face
Prerequisites and co-requisities
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
1Machines Used in Meat Industry
2Machines Used in Meat Industry
3Basic Operations in Meat Products Production
4Raw Materials and Additives Used in Meat Products
5Raw Materials and Additives Used in Meat Products
6Selection of Raw Material in Meat Products
7Review of Learned Information
8Midterm Exam
9Sucuk Production Technology
10Sausage Production Technology
11Sausage Production Technology
12Bacon and Fried Meat Technology
13Canned Meat, Meatballs and Doner Technology
14Jelly Tripe and Smoked Tongue Technology
15Review of Learned Information
16Final Exam
Recommended or Required Reading
• Et ve Et Ürünleri Teknolojisi, Uludağ Üniversitesi Veteriner Fakültesi Besin Hijyeni ve Teknolojisi Anabilim Dalı, Prof.Dr. Şahsene ANAR, Bursa 2017. • Et ve Et Ürünleri İşleme Teknolojisi, Akdeniz Üniversitesi Su Ürünleri Fakültesi, Prof.Dr. Nalan GÖKOĞLU 2018. • Et ve Et Ürünleri Teknolojisi, 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)
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination111
Final Examination111
Makeup Examination111
Attending Lectures11616
Laboratory11616
Question-Answer11616
Brain Storming11616
Seminar144
Self Study11616
Individual Study for Mid term Examination122
Individual Study for Final Examination122
TOTAL WORKLOAD (hours)91
Contribution of Learning Outcomes to Programme Outcomes
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1
PO
2
PO
3
PO
4
PO
5
PO
6
PO
7
PO
8
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* 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