Information Package / Course Catalogue - Adnan Menderes University

Person Responsible for Information Package

Assoc. Prof. Engin YARALI

Meat Preservation Methods

Course Code	: EU234
Course Type	: Required
Couse Group	: Short Cycle (Associate's Degree)
Education Language	: Turkish
Work Placement	: N/A

Objectives of the Course

Course Content

Name of Lecturer(s)

Learning Outcomes

1.	To be able to comprehend meat preservation with low-temperature application techniques
2.	To be able to comprehend the meat protection with the heat treatment application techniques
3.	To be able to comprehend the meat protection with drying application techniques
4.	To be able to comprehend meat preservation with salt application techniques
5.

Recommended or Required Reading

1.	Meat Science and Technology - Prof. Dr. Aydin Öztan
2.	Inspection of Meat and Meat Products Technology -Doç.Dr. Ali Arslan
3.	Meat Products Processing Engineering-Prof.Dr.Hüsnü Yusuf GÖKALP

Weekly Detailed Course Contents

Week 2 - Theoretical

Low-temperature properties of application environments, the importance and benefit of low-temperature applications

Week 3 - Theoretical

The meat is cooling and cold protection

Week 4 - Theoretical

Freeze-thaw protection, and

Week 5 - Theoretical

Low-temperature applications, the critical points

Week 7 - Theoretical

The importance and the principle of canning, canning applications

Week 8 - Intermediate Exam

midterm exam

Week 9 - Theoretical

Roasting meat preservation technique

Week 11 - Theoretical

Week 13 - Theoretical

Week 14 - Theoretical

Week 15 - Theoretical

Week 16 - Final Exam

Assessment Methods and Criteria

Type of Assessment	Count	Percent
Midterm Examination	1	%40
Final Examination	1	%70

Workload Calculation

Activities	Count	Preparation	Time	Total Work Load (hours)
Lecture - Theory	30	2	1	105
TOTAL WORKLOAD (hours)				105

Contribution of Learning Outcomes to Programme Outcomes

Person Responsible for Information Package

Assoc. Prof. Engin YARALI