Information Package / Course Catalogue
Meat Microbiology
Course Code: EU118
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: 5
Objectives of the Course

In this course, it is aimed to examine the relationships of meat and micro-organisms, in accordance with the methods of analysis and legislation ; examine the factors that affect microbial growth in meat, meat indicator and pathogenic microorganisms, how to take control of microorganisms in meat, microbiological spoilage in meat.

Course Content

Examine pathogenic and nonpathogenic microorganisms commonly found in meat.

Name of Lecturer(s)
Learning Outcomes
1.To be able to examine meat and micro-organisms relationships
2.To be able to examine the factors affecting microbial growth in meat
3.To be able to examine the indicator and pathogenic microorganisms in meat
4.To be able to examine the containment of microorganisms in meat
5.To be able to examine the microbiological spoilage in meat
Recommended or Required Reading
Weekly Detailed Course Contents
Week 1 - Theoretical
Investigate the sources of microbial contamination in meat
Week 1 - Practice
investigate the sources of contamination in Livestock Farm
Week 2 - Theoretical
Conduct microscopic
Week 2 - Practice
to investigate Meat Contamination Sources
Week 3 - Theoretical
Examine the internal factors affecting microbial growth examine the external factors that affect microbial growth
Week 3 - Practice
to investigate Meat Contamination Sources
Week 8 - Intermediate Exam
MID-TERM
Week 9 - Theoretical
to examine the microbiological spoilage in meat and meat products
Week 9 - Laboratory
Total Viable Count
Week 10 - Theoretical
Deterioration of red meats
Week 10 - Laboratory
Total Viable Count
Week 11 - Theoretical
Spoilage caused by lactic acid bacteria in cured meat
Week 11 - Laboratory
Calling Staphylococcus aueus
Week 12 - Theoretical
aerobic spoilage
Week 12 - Laboratory
Coliform Bacteria Count
Week 13 - Theoretical
aerobic spoilage
Week 13 - Laboratory
Coliform Bacteria Count
Week 14 - Theoretical
chicken meat
Week 14 - Laboratory
Yeast and Mold Count
Week 15 - Theoretical
Fish and other sea products
Week 15 - Laboratory
Yeast and Mold Count
Week 16 - Final Exam
FINAL EXAM
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%70
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory201428
Lecture - Practice101414
Assignment50735
Laboratory50840
Midterm Examination1011
Final Examination1011
TOTAL WORKLOAD (hours)119
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
PÇ-13
PÇ-14
PÇ-15
OÇ-1
1
2
5
OÇ-2
1
2
5
OÇ-3
1
2
5
OÇ-4
1
2
5
OÇ-5
1
2
5
Adnan Menderes University - Information Package / Course Catalogue
2026