Information Package / Course Catalogue
Meat Technology II
Course Code: EU236
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: 5
Objectives of the Course

Production of meat and meat products according to Food standards

Course Content

To gain knowledge about popular Turkish meat production and meat products in other countries

Name of Lecturer(s)
Learning Outcomes
1.To be able to comprehend the production of fresh meat
2.To be able to comprehend the production of traditional Turkish meat products
3.To be able to comprehend the production of emulsified meat products
4.To be able to comprehend the production of convenience meat products and meat products in other countries
Recommended or Required Reading
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
Weekly Detailed Course Contents
Week 1 - Theoretical
Production of minced and cutting up meat
Week 1 - Practice
Production of minced and cutting up meat
Week 2 - Theoretical
Curing of meat
Week 2 - Practice
Curing of meat
Week 3 - Theoretical
Production of pastrami
Week 3 - Practice
Watching about production of pastrami
Week 4 - Theoretical
Production of roasting meat
Week 4 - Practice
Production of roasting meat
Week 5 - Theoretical
Production of sausage (Turkish type)
Week 5 - Practice
Production of sausage (Turkish type)
Week 6 - Theoretical
Emulsion technology
Week 6 - Practice
Watching about emulsion technology
Week 7 - Theoretical
Production of salami
Week 7 - Practice
Watching about production of salami
Week 8 - Theoretical
Production of sausage (Frankfurter type)
Week 8 - Practice
Watching about production of sausage (Frankfurter type)
Week 9 - Intermediate Exam
Midterm
Week 10 - Theoretical
Production of jambon
Week 10 - Practice
Watching about production of jambon
Week 11 - Theoretical
Production of fumed tongue
Week 11 - Practice
Watching about production of production of fumed tongue
Week 12 - Theoretical
Production of jelly triple
Week 12 - Practice
Watching about production of jelly triple
Week 13 - Theoretical
Procution of ready to eat meat products (Production of doner kebap)
Week 13 - Practice
Production of doner kebap
Week 14 - Theoretical
Procution of ready to eat meat products (Meat balls and doner kebap)
Week 14 - Practice
Production of meat balls
Week 15 - Theoretical
Packaging and conservation on meat and products
Week 15 - Practice
Study on chilling and deep freezing units.
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 - Practice140228
Laboratory20714
Midterm Examination1718
Final Examination110111
TOTAL WORKLOAD (hours)103
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
5
3
4
2
1
OÇ-2
5
2
3
4
2
OÇ-3
4
5
2
4
OÇ-4
2
4
Adnan Menderes University - Information Package / Course Catalogue
2026