Information Package / Course Catalogue
| Course Code | : KGT205 |
| 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 theoretical knowledge about the structure, chemical composition, and nutritional importance of meat, and to enable them to analyze the quality characteristics of meat and the factors affecting these properties. The course also covers the raw materials, additives, and technological processes used in the production of processed meat products. It aims to equip students with the ability to apply analysis methods, evaluate the importance of hygiene and storage conditions, and recognize the materials used in meat production.
This course covers the structure, composition, and quality characteristics of meat, along with analysis methods. It includes the production processes of processed meat products, the use of additives, and preservation techniques. Topics such as hygiene, sanitation, and food safety are also addressed.
| Lec. Kübra GENÇDAĞ ŞENSOY |
| 1. | Explains the definition of meat, its histological structure, and its importance in human nutrition. |
| 2. | Lists the genetic and environmental factors affecting the composition of meat. |
| 3. | Explains the quality characteristics of meat and the factors affecting its quality. |
| 4. | Performs bleeding, spoilage, color, and water-holding capacity tests in meats. |
| 5. | Explains the definition and characteristics of processed meat products. |
| 6. | Identifies the main raw materials, additives, and processing techniques used in the production of meat products. |
| 7. | Recognizes the importance of hygiene, sanitation, and storage conditions in the production of meat products. |
| 8. | Identifies the materials used in meat and meat products, including natural and synthetic casings. |
| 1. | Anar, Ş. 2017, Meat and Meat Products Technology, BURSA. |
| 2. | Hecer, C. and Ulusoy, B. 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 | 4 | 4 | |||||
OÇ-2 | 5 | 4 | 4 | 3 | 3 | 5 | 5 | 4 | |||||
OÇ-3 | 5 | 4 | 4 | 4 | 3 | 5 | 5 | 5 | |||||
OÇ-4 | 5 | 4 | 4 | 4 | 3 | 5 | 5 | 5 | |||||
OÇ-5 | 5 | 4 | 4 | 3 | 3 | 5 | 5 | 4 | |||||
OÇ-6 | 5 | 5 | 4 | 4 | 3 | 5 | 5 | 5 | |||||
OÇ-7 | 5 | 5 | 4 | 4 | 4 | 5 | 5 | 5 | |||||
OÇ-8 | 5 | 4 | 4 | 3 | 3 | 5 | 5 | 4 | |||||