Information Package / Course Catalogue
| Course Code | : SBH015 |
| Course Type | : Area Elective |
| Couse Group | : Short Cycle (Associate's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 4 |
The aim of this course is to provide students with fundamental knowledge of meat structure, composition, processing, and preservation. It also aims to develop students' understanding of factors affecting meat quality, meat processing technologies, hygiene, quality control, food safety practices, and current applications in meat technology.
This course covers the structure and composition of meat, conversion of muscle to meat, meat quality, pre- and post-slaughter practices, meat preservation methods, meat processing technologies, production of meat products, packaging, storage, hygiene, sanitation, quality control, food safety, relevant legislation, and current developments in meat technology.
| 1. | Explain the structure, composition, and conversion of muscle to meat. |
| 2. | Evaluate the factors affecting meat quality. |
| 3. | Compare meat preservation and processing technologies. |
| 4. | Explain meat hygiene, quality control, and food safety practices. |
| 5. | Interpret the production processes and technological applications of meat products. |
| 1. | Gökalp, H. Y., Kaya, M., Tülek, Y., & Zorba, Ö. (2010). Meat Science and Technology. Atatürk University Publications, Erzurum. |
| 2. | Ercoşkun, H. (2019). Meat and Meat Products Technology. Nobel Academic Publishing, Ankara. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Assignment | 1 | %5 |
| Quiz | 1 | %5 |
| Midterm Examination | 1 | %30 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 0 | 2 | 28 |
| Assignment | 1 | 3 | 2 | 5 |
| Seminar | 2 | 3 | 2 | 10 |
| Presentation | 3 | 3 | 2 | 15 |
| Reading | 4 | 3 | 2 | 20 |
| Individual Work | 1 | 3 | 2 | 5 |
| Quiz | 1 | 2 | 2 | 4 |
| Midterm Examination | 1 | 2 | 1 | 3 |
| Final Examination | 1 | 3 | 1 | 4 |
| TOTAL WORKLOAD (hours) | 94 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | PÇ-12 | |
OÇ-1 | 5 | 2 | 2 | 2 | 1 | 1 | 1 | 2 | 1 | 1 | 2 | |
OÇ-2 | 4 | 3 | 4 | 4 | 2 | 3 | 3 | 3 | 1 | 1 | 2 | 3 |
OÇ-3 | 4 | 2 | 4 | 3 | 4 | 3 | 3 | 3 | 1 | 1 | 3 | 2 |
OÇ-4 | 4 | 3 | 5 | 3 | 3 | 3 | 5 | 5 | 2 | 1 | 2 | 3 |
OÇ-5 | 4 | 3 | 4 | 4 | 4 | 3 | 3 | 2 | 2 | 2 | 3 | 3 |