Information Package / Course Catalogue
Meat and Meat Products Technology
Course Code: GT006
Course Type: Required
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

The aim of this course is to provide students with basic knowledge of meat resources and quality, post-slaughter changes, carcass evaluation, preservation, and processing methods, and to enable them to apply the production processes of fresh, frozen, and processed meat products in accordance with legislation, hygiene, quality, and food safety principles.

Course Content

The course covers the structure, composition, nutritional importance, and post-slaughter changes of meat; the evaluation, cutting, and yield calculation of livestock and poultry carcasses; the preservation of fresh and frozen meat; the processing of edible offal and slaughterhouse by-products; and the production technologies of meat products such as minced meat, sucuk, pastırma, kavurma, salami, sausage, ham, döner, and meatballs. Hygiene, quality control, packaging, food safety, and relevant legislation concerning meat and meat products are also addressed.

Name of Lecturer(s)
Learning Outcomes
1.Explains the structure and composition of meat, its nutritional importance, the biochemical changes occurring in meat after slaughter, and the effects of these changes on meat quality.
2.Applies the basic principles and criteria used in slaughter, inspection, classification, yield calculation, standard cutting, and quality assessment of livestock and poultry carcasses.
3.Selects and applies appropriate methods for processing, chilling, freezing, storing, and preserving fresh and frozen meat, edible offal, and slaughterhouse by-products.
4.Explains the production stages of meat products such as minced meat, diced meat, sucuk, pastırma, kavurma, salami, sausage, ham, döner, and meatballs, and produces selected meat products using appropriate formulations and processing conditions.
5.Evaluates quality and food safety problems that may arise from raw materials, additives, processing, hygiene, packaging, and preservation during the production of meat and meat products; develops solutions based on legislation and scientific data and reports the results.
Recommended or Required Reading
1.Et Bilimi ve Teknolojisi – Prof .Dr. Aydın Öztan
Weekly Detailed Course Contents
Week 1 - Theoretical
Introduction to the course, its objectives, learning outcomes and course materials. Nutritional importance and chemical composition of meat, and the basic characteristics of slaughter animals
Week 1 - Practice
Visual examination of meat from different animal species
Week 2 - Theoretical
Pre-slaughter procedures, slaughter methods, carcass production, and slaughterhouse hygiene
Week 2 - Practice
Preparation of a simple flow chart for the slaughter process
Week 3 - Theoretical
Carcass inspection, stamping, classification, and grading
Week 3 - Practice
Identification of basic quality characteristics using carcass images
Week 4 - Theoretical
Hot carcass, cold carcass, net meat, and edible meat yields
Week 4 - Practice
Calculation of carcass yield using sample data
Week 5 - Theoretical
Structure of muscle and meat tissue, and the physical, chemical, and technological properties of meat
Week 5 - Practice
Comparison of colour, appearance, and texture properties of meat samples
Week 6 - Theoretical
Post-mortem biochemical changes in meat, rigor mortis, and meat ageing
Week 6 - Practice
Measurement of pH in different meat samples and comparison of the results
Week 7 - Theoretical
PSE and DFD meat, factors affecting meat quality, and quality defects
Week 7 - Practice
Comparison of normal, PSE, and DFD meat characteristics in a table
Week 8 - Theoretical
Standard cutting of meat and production technology of minced and diced meat
Week 8 - Practice
Identification of the uses of meat cuts and simple minced meat production
Week 9 - Theoretical
Chilling, freezing, storage, and thawing of fresh and frozen meat
Week 9 - Practice
Determination of suitable storage temperatures for meat products
Week 10 - Theoretical
Processing of edible offal, slaughterhouse by-products, and poultry meat
Week 10 - Practice
Classification of edible offal and poultry meat cuts
Week 11 - Theoretical
Meat curing, curing ingredients, smoking, and pastırma production technology
Week 11 - Practice
Calculation and preparation of a simple curing mixture
Week 12 - Theoretical
Fermented and heat-treated meat products: sucuk and kavurma production technology
Week 12 - Practice
Preparation of a flow chart for sucuk or kavurma production
Week 13 - Theoretical
Meat emulsions and the production technologies of salami, sausage, and ham
Week 13 - Practice
Preparation of a simple meat emulsion and observation of emulsion stability
Week 14 - Theoretical
Production of döner, meatballs, and kebabs; packaging, preservation, quality control, and legislation for meat products
Week 14 - Practice
Meatball production and determination of an appropriate packaging method
Assessment Methods and Criteria
Type of AssessmentCountPercent
Assignment1%5
Quiz1%5
Midterm Examination1%30
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Lecture - Practice140114
Assignment110111
Individual Work101212
Quiz110111
Midterm Examination1718
Final Examination114115
TOTAL WORKLOAD (hours)99
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
OÇ-1
5
2
2
2
4
OÇ-2
4
3
5
3
3
3
5
OÇ-3
5
3
5
3
3
4
5
OÇ-4
5
3
5
3
4
4
5
OÇ-5
4
5
4
5
5
2
3
5
5
Adnan Menderes University - Information Package / Course Catalogue
2026