Information Package / Course Catalogue
| Course Code | : EU104 |
| Course Type | : Required |
| Couse Group | : Short Cycle (Associate's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 6 |
In this course, it is aimed to gain information and application competencies about chemical and sensory properties of meat and maturation of meat ,rigor DW formation,chemical structures of meat of slaughtered and hunted cattle, sheep, poultry.
To give information about the quality and sensory properties of the meat, contents of protein, fat, carbohydrates,minerals and vitamins of carcass and boneless meat and rigor mortis.
| 1. | To be able to give general information about meat and meat carcass and the general structure of proteins |
| 2. | To be able to describe the level and form of presence of the essential amino acids and biological valence and carbohydrates, |
| 3. | To be able to explain the formation and the importance of rigor mortis,meat transformation and maturation of muscle |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %70 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 37 | 2 | 2 | 148 |
| TOTAL WORKLOAD (hours) | 148 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | PÇ-12 | PÇ-13 | PÇ-14 | PÇ-15 | |
OÇ-1 | 3 | 5 | 2 | 4 | 5 | ||||||||||
OÇ-2 | 5 | 3 | 5 | 4 | 3 | ||||||||||
OÇ-3 | 1 | 3 | 2 | 3 | 5 | ||||||||||