Information Package / Course Catalogue
Poultry Meat Proceesing Technology
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
Objectives of the Course

In this course,it is aimed to gain competence in preserving poultry products according to Turkish Food Standards.

Course Content

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.

Name of Lecturer(s)
Learning Outcomes
1.To be able to define poultry , specifications and factors affecting meat quality
2.To be able to describe slaughterhouses and killing techniques
3.To be able to comprehend slaughter and cut-up techniques
4.To be able to define emulsion type, coated and cooked products
5.To be able to comprehend preserving methods, food safety methods and practices
Recommended or Required Reading
1.Lecture notes
2.Poultry Meat Processing E.R. Sams
3.Poultry Meat Science D.L.Fletcher
4.Et Muayenesi ve Et Ürünleri Teknolojisi -Doç.Dr. Ali Arslan
5.Et Bilimi ve Teknolojisi – Prof. Dr. Aydın Öztan
Weekly Detailed Course Contents
Week 1 - Theoretical
Poultry species and products
Week 1 - Practice
Studying on poultry species
Week 2 - Theoretical
Role of the human nutrition on poultry meats and poultry meat sources
Week 2 - Practice
Balanced nutrition and role of poultry meats
Week 3 - Theoretical
Production of broiler chickens and broiler turkeys
Week 3 - Practice
Methods of broiler chickens and broiler turkeys breeding
Week 4 - Theoretical
Ante mortem inspections
Week 4 - Practice
Ante mortem inspections
Week 5 - Theoretical
Slaughterhouses, killing methods
Week 5 - Practice
Watching about slaughterhouses, videos. Practices about Cutting/killing on poultries
Week 6 - Theoretical
Slaughtering and cut-up
Week 6 - Practice
Slaughtering and cut-up
Week 7 - Theoretical
Giblets and processing
Week 7 - Practice
Processing on broiler giblets
Week 8 - Intermediate Exam
Midterm
Week 9 - Theoretical
Emulsion types poultry meat products
Week 9 - Practice
Production of salami, sausage and jambon froem poultry meat
Week 10 - Theoretical
Ready to cook /eat type poultry meat products
Week 10 - Practice
Production of doner kebabs schinitzel, nugget, cordon blue, and meat balls
Week 11 - Theoretical
Poultry meat quality and effected factors
Week 12 - Theoretical
Conservation of poultry meats and products
Week 12 - Practice
Chilling and deep freezing systems
Week 13 - Theoretical
HACCP, ISO 22000 and Hallal Foods Standarts
Week 14 - Theoretical
Slaughtering and cutting on goose and duck
Week 14 - Practice
Watching slaughtering and cutting on goose and duck videos
Week 15 - Theoretical
Slaughtering and cutting on quail and ostrich
Week 15 - Practice
Watching slaughtering and cutting on quail and ostrich videos
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 - Theory140342
Lecture - Practice140114
Assignment20510
Laboratory50735
Midterm Examination1718
Final Examination110111
TOTAL WORKLOAD (hours)120
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
4
5
5
5
4
4
5
5
4
5
4
5
3
2
1
OÇ-2
5
5
5
4
4
4
5
4
4
5
4
5
3
2
1
OÇ-3
5
5
5
5
5
5
5
4
5
5
4
5
3
2
1
OÇ-4
4
5
4
4
5
4
5
5
5
5
4
5
3
2
1
OÇ-5
4
5
4
5
5
5
5
5
5
5
5
5
3
2
1
Adnan Menderes University - Information Package / Course Catalogue
2026