Information Package / Course Catalogue
Poultry Products Technology
Course Code: GT253
Course Type: Area Elective
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 4
Objectives of the Course

According to Turkish Foods Standards; poultry meats, eggs and by-production technologies and preserving methods.

Course Content

Slaughtering of poultries and get to meats and other parts. Cut-up and giblets. Emulsion type, coated and cooked products. Poultry meat quality, preserving methods. HACCP, ISO 22000 and Hallal standards. Eggs production and technologies.

Name of Lecturer(s)
Learning Outcomes
1.to be able to comprehend poultry meat, specifications and efffected factor of meat quality
2.to be able to comprehend killing techniques, slaughterhouses, cutting and cut up
3.to be able to comprehend cook/eat type meat processing techniques and conservation methods
4. to be able to produce egg
5.to be able to comprehend egg technology
Recommended or Required Reading
1.Poultry Meat Science - D.L.Fletcher
2.Poultry Meat Processing - E.R. Sams
3.Optimum Egg Quality - Jeffrey A. Coutts, Graham C. Wilson
4.Et Muayenesi ve Et Ürünleri Teknolojisi -Doç.Dr. Ali Arslan
5.Et Bilimi ve Teknolojisi – Prof .Dr. Aydın Öztan
6.Lecturer's notes
Weekly Detailed Course Contents
Week 1 - Theoretical
Introduction to the course, its objectives, learning outcomes and course materials,
Week 2 - Theoretical
Poultry species and products
Week 3 - Theoretical
Poultry meat quality and effected factors
Week 4 - Theoretical
Slaughterhouses, killing methods and cut-up
Week 5 - Theoretical
Slaughter , cut-up, giblets and processing
Week 6 - Theoretical
Emulsion types poultry meat products
Week 7 - Theoretical
Coated and cooked meat products. Poultry by-products
Week 8 - Theoretical
Egg and production
Week 9 - Theoretical
Egg quality and effected factors
Week 10 - Theoretical
Functional eggs
Week 11 - Theoretical
Classification of eggs
Week 12 - Theoretical
Egg technologies and production of pasteurized egg
Week 13 - Theoretical
Analyses of poultry products
Week 14 - Theoretical
Preserving methods to poultry meat and egg
Assessment Methods and Criteria
Type of AssessmentCountPercent
Assignment1%5
Quiz1%5
Midterm Examination1%30
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Assignment112214
Individual Work114115
Quiz112214
Midterm Examination1819
Final Examination114115
TOTAL WORKLOAD (hours)95
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
OÇ-1
5
3
2
4
2
5
OÇ-2
4
5
3
3
2
4
OÇ-3
5
4
4
4
3
5
OÇ-4
4
4
3
3
2
5
OÇ-5
5
4
4
4
3
5
Adnan Menderes University - Information Package / Course Catalogue
2026