Information Package / Course Catalogue
| Course Code | : EU226 |
| Course Type | : Required |
| Couse Group | : Short Cycle (Associate's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 3 |
| Prt. | : 1 |
| Credit | : 4 |
| Lab | : 0 |
| ECTS | : 5 |
In this course,it is aimed to gain competence in preserving poultry products according to Turkish Food Standards.
Poultry species, products and role of the human nutrition. Commercial broiler and turkeys production. Ante mortem and post mortem inspections. Slaughterhouses and killing techniques. Slaughter, cut-up and giblets. Emulsion type, coated and cooked products. Poultry quality, preserving methods. HACCP, ISO 22000 and Hallal standards. Goose, Ducks, Quails and Ostriches slaughter and processing.