Information Package / Course Catalogue
| Course Code | : EU239 |
| Course Type | : Required |
| Couse Group | : Short Cycle (Associate's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 3 |
| Prt. | : 2 |
| Credit | : 4 |
| Lab | : 0 |
| ECTS | : 4 |
Meat sources, slaughtering, cutting meat into pieces according to Turkish Standards
Role of the meat on human nutrition. Sources of meat. Slaughter and slaughter methods. Efficiency in meat and other parts and calculating methods. Changes after killing the meat. Cutting of carcass, processing methods and conservations.
| 1. | To be able to define the livestocks and how to cut/kill them |
| 2. | To be able to comprehend the changes on carcass after killing |
| 3. | To be able to comprehend carcass grading |
| 4. | To be able to comprehend standart cutting on carcass |
| 1. | Et Bilimi ve Teknolojisi – Prof .Dr. Aydın Öztan - Gıda Müh.Odası - 2008 |
| 2. | Et Ürünleri İşleme Müh.- Prof.Dr.H.Yusuf Gökalp, Prof.Dr.Mükerrem Kaya- Doç.Dr.Ömer Zorba - Atatürk Üniversitesi - Ders kitabı |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %70 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 0 | 3 | 42 |
| Lecture - Practice | 14 | 0 | 2 | 28 |
| Laboratory | 2 | 0 | 7 | 14 |
| Midterm Examination | 1 | 7 | 1 | 8 |
| Final Examination | 1 | 10 | 1 | 11 |
| TOTAL WORKLOAD (hours) | 103 | |||
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 | 5 | 2 | 4 | 3 | |||||||||||
OÇ-2 | 5 | 3 | 4 | 2 | 5 | ||||||||||
OÇ-3 | 4 | 4 | 3 | 3 | 1 | ||||||||||
OÇ-4 | 2 | 3 | 4 | 5 | |||||||||||