Information Package / Course Catalogue
Poultry Products Technology
Course Code: GT253
Course Type: Area Elective
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 1
Credit: 3
Lab: 0
ECTS: 4
Objectives of the Course

According to Turkish Foods Standards; poultry meats, eggs and by-production technologies and preserving methods.

Course Content

Slaughtering of poultries and get to meats and other parts. Cut-up and giblets. Emulsion type, coated and cooked products. Poultry meat quality, preserving methods. HACCP, ISO 22000 and Hallal standards. Eggs production and technologies.

Name of Lecturer(s)
Lec. İhsan Bülent HELVA
Learning Outcomes
1.to be able to comprehend poultry meat, specifications and efffected factor of meat quality
2.to be able to comprehend killing techniques, slaughterhouses, cutting and cut up
3.to be able to comprehend cook/eat type meat processing techniques and conservation methods
4. to be able to produce egg
5.to be able to comprehend egg technology
Recommended or Required Reading
1.Poultry Meat Science - D.L.Fletcher
2.Poultry Meat Processing - E.R. Sams
3.Optimum Egg Quality - Jeffrey A. Coutts, Graham C. Wilson
4.Et Muayenesi ve Et Ürünleri Teknolojisi -Doç.Dr. Ali Arslan
5.Et Bilimi ve Teknolojisi – Prof .Dr. Aydın Öztan
6.Lecturer's notes
Weekly Detailed Course Contents
Week 1 - Theoretical
Poultry species and products
Week 1 - Practice
Recognition of broiler and turkey meat products
Week 2 - Theoretical
Poultry meat and sources
Week 2 - Practice
Recognition of broiler and turkey meat products
Week 3 - Theoretical
Poultry meat quality and effected factors
Week 3 - Practice
Inspection of poultry meat
Week 4 - Theoretical
Slaughterhouses, killing methods and cut-up
Week 4 - Practice
Slaughter and cut-up
Week 5 - Theoretical
Giblets and processing
Week 5 - Practice
Heart, liver and gizzard processing
Week 6 - Theoretical
Emulsion types poultry meat products
Week 6 - Practice
Recognition of emulsion types poultry meat products
Week 7 - Theoretical
Coated and cooked meat products. Poultry by-products
Week 7 - Practice
Production of meatball, schnitzel and marinated wing
Week 8 - Theoretical & Practice
Egg and production (Midterm)
Week 9 - Theoretical
Examination of egg
Week 9 - Practice
Egg quality and effected factors
Week 10 - Theoretical
Examination of fresh, not fresh and spoilt eggs.
Week 10 - Practice
Functional eggs
Week 11 - Theoretical
Recognising of functional egg types
Week 11 - Practice
Classification of eggs
Week 12 - Theoretical
Recognising of S, M, L and XL egg
Week 12 - Practice
Egg technologies and production of pasteurized egg
Week 13 - Theoretical
Recognising of pasteurized egg
Week 13 - Practice
Egg technologies and production of egg powder
Week 14 - Theoretical
Preserving methods to poultry meat and egg
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Lecture - Practice140114
Assignment30824
Laboratory40416
Midterm Examination1718
Final Examination110111
TOTAL WORKLOAD (hours)101
Contribution of Learning Outcomes to Programme Outcomes
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
5
5
5
4
5
4
4
4
1
3
5
OÇ-2
5
5
5
5
3
3
4
4
4
1
3
5
OÇ-3
5
5
5
5
4
4
4
4
4
1
3
5
OÇ-4
3
4
4
4
4
5
4
4
4
1
3
5
OÇ-5
5
5
5
5
4
4
4
4
4
1
3
5
Adnan Menderes University - Information Package / Course Catalogue
2026