Information Package / Course Catalogue
| Course Code | : EU205 |
| 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 | : 3 |
In this course, it is aimed to provide information about additives used in meat and meat products, the amount of the legal regulations and is intended to provide information about additives that are harmful to human health
As an additive to meat ; water, salt, antimicrobial additives, fillers and binding agents, flavoring agents, sweetening agents, flavoring agents, spices, antioxidants, free radicals complexed with antioxidants, reducing properties to the accelerator operation and impressive other binders and Kuring will be examined.
| 1. | To be able to define meat additives such as water, salt and antimicrobial additives |
| 2. | To be able to describe fillers , binding agents and flavoring agents |
| 3. | To be able to recognize flavorings, spices, antioxidants |
| 4. | To be able to recognize the antioxidants complexed with free radicals |
| 5. | To be able to comprehend binders showing reducing properties and other chemicals accelarating and affecting the process of Kuring |
| 1. | Meat Products Processing Engineering- Prof.Dr.Hüsnü Yusuf Gökalp |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %70 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 30 | 1 | 1 | 75 |
| TOTAL WORKLOAD (hours) | 75 | |||
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 | 2 | 3 | 5 | 4 | 1 | ||||||||||
OÇ-2 | 5 | 4 | 2 | 3 | 2 | ||||||||||
OÇ-3 | 2 | 5 | 5 | 3 | |||||||||||
OÇ-4 | 2 | 3 | 5 | 4 | 3 | ||||||||||
OÇ-5 | 4 | 3 | 2 | 4 | |||||||||||