Information Package / Course Catalogue
Meat and Meat Products Analysis
Course Code: GKA205
Course Type: Required
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 1
Credit: 3
Lab: 0
ECTS: 3
Objectives of the Course

Doing to most applied chemical and sensorial red meat and poultry meat analyzes

Course Content

Sensorial analyzes, putrefaction tests and chemical analyzes

Name of Lecturer(s)
Lec. İhsan Bülent HELVA
Learning Outcomes
1.Meat sources and meat quality
2.Doing of quality control methods on meat and products
3.Calculating of carcas ratio and yields
4.To be able to sensorial tests on meat and meat products
5.To be able to chemial analyzes on meat and meat products
Recommended or Required Reading
1.Et Bilimi ve Teknolojisi. Aydın Öztan. Gıda Müh. Odası. 2008. ISBN 978-395-632-0
2.Et Muayenesi. Mustafa Tayar & Artun Yıbar.. Dora Basın Yayım Dağıtım. 2013. ISBN 978-605-4485-75-8
3.Et ve Et ürünlerinde Kalite Kontrolü ve Laboratuvar Uygulama Klavuzu. Gökalp,H.Y., Kaya, M., Tülek, Y., Zorba, Ö. Atatürk Üniv.Ziraat Fak. Ofset Tesisi, Erzurum, 2001
Weekly Detailed Course Contents
Week 1 - Theoretical
Meat, role of meat on nutrition, Meat sources
Week 1 - Practice
Recognising of veal and broiler meat and products
Week 2 - Theoretical
Slaughtering and methods. Carcass and ratios
Week 2 - Practice
Killing/cutting and getting carcass. Calculating hot – cold carcass weights, dressing percentage
Week 3 - Theoretical
Cuts of meat. Meat stamps
Week 3 - Practice
Carcass inspection and sealing
Week 4 - Theoretical
Chemical and physical properties of meat
Week 4 - Practice
Study on different charactesitics of meats
Week 5 - Theoretical
Conversion of muscle to meat. Grades of meats.
Week 5 - Practice
Study on PSE and DFD characteristics meat
Week 6 - Theoretical
Meat products and conservation of meat
Week 6 - Practice
Study on chilling and freezing systems
Week 7 - Theoretical
Quality management in meat industry
Week 7 - Practice
Recognising of HACCP and ISO standarts
Week 8 - Theoretical & Practice
Zoonotic diseases (Midterm)
Week 9 - Theoretical
Examination of zoonotic diseases
Week 9 - Practice
Sampling on meat and procedures for samples
Week 10 - Theoretical
Sampling on meat and products
Week 10 - Practice
Sensorial examination on samples
Week 11 - Theoretical
Sensorial examination on veal and broiler meats
Week 11 - Practice
Methods of putrefaction test ,pH analysis colour measurement on meats and blood loss value analysis
Week 12 - Theoretical
Putrefaction test ,pH analysis colour measurement on meats. Blood loss value test.
Week 12 - Practice
Histological and serological analyzes
Week 13 - Theoretical
Determination of species in meat and products
Week 13 - Practice
Nitrit, nitrate, salt and starch measurement methods on meat and products
Week 14 - Theoretical
Methods of moisture, total fat, total protein and minreal on meat and products
Week 14 - Practice
Determination on moisture, total fat, total protein and minreal
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory131239
Lecture - Practice130113
Midterm Examination1718
Final Examination114115
TOTAL WORKLOAD (hours)75
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
OÇ-1
5
5
5
5
4
4
3
OÇ-2
5
5
5
5
4
4
3
OÇ-3
5
5
5
5
4
4
3
OÇ-4
5
5
5
5
4
4
3
OÇ-5
5
5
5
5
4
4
3
Adnan Menderes University - Information Package / Course Catalogue
2026