Information Package / Course Catalogue
| Course Code | : KGT206 |
| Course Type | : Area Elective |
| Couse Group | : Short Cycle (Associate's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 1 |
| Credit | : 3 |
| Lab | : 0 |
| ECTS | : 4 |
The aim of this course is to provide students with advanced knowledge about the technology of emulsion-type and further processed meat products (such as sausage, salami, and fermented sausage), poultry meat, and seafood. The course covers production stages, additives used, quality criteria, preservation methods, and analytical techniques, and aims to equip students with the ability to apply this knowledge in practice.
Meat and Meat Products Technology II focuses on the production technologies, quality control, and analysis methods of emulsion-type and further processed meat products (e.g., sausage, salami, fermented sausage). The course also covers poultry and seafood processing, preservation, and quality characteristics, as well as canned meat technologies. It includes sensory, chemical, and physical analysis techniques, along with hygiene and food safety practices.
| Lec. Kübra GENÇDAĞ ŞENSOY |
| 1. | Explains the structural and technological characteristics of different types of meat (red meat, poultry, fish). |
| 2. | Identifies and applies the basic processing steps used in the production of meat and meat products. |
| 3. | Recognizes emulsion-type and further processed meat products and explains their production processes. |
| 4. | Evaluates the slaughtering, processing, and cooling stages of poultry meat. |
| 5. | Explains the processing and preservation techniques specific to fish and seafood products. |
| 6. | Applies sensory, physical, and chemical analysis methods to meat and meat products. |
| 7. | Evaluates the compliance of meat products with quality control, hygiene, and food safety principles. |
| 1. | Anar, Ş. (2017). Meat and Meat Products Technology, Bursa. |
| 2. | Hecer, C., and Ulusoy, B. (2017). Food Analyses, Bursa |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 1 | 2 | 42 |
| Lecture - Practice | 14 | 1 | 1 | 28 |
| Individual Work | 8 | 1 | 1 | 16 |
| Midterm Examination | 1 | 6 | 1 | 7 |
| Final Examination | 1 | 6 | 1 | 7 |
| TOTAL WORKLOAD (hours) | 100 | |||
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 | |
OÇ-1 | 5 | 4 | 4 | 3 | 3 | 5 | 5 | 5 | |||||
OÇ-2 | 5 | 4 | 5 | 4 | 5 | 5 | 5 | ||||||
OÇ-3 | 5 | 4 | 4 | 3 | 5 | 5 | 5 | ||||||
OÇ-4 | 5 | 4 | 3 | 4 | 5 | 5 | 5 | ||||||
OÇ-5 | 5 | 4 | 4 | 3 | 5 | 5 | 4 | ||||||
OÇ-6 | 5 | 4 | 5 | 3 | 3 | 5 | 5 | 5 | |||||
OÇ-7 | 5 | 4 | 5 | 5 | 4 | 4 | 3 | 5 | 5 | 5 | |||