Information Package / Course Catalogue
Poultry Meat Technology
Course Code: VET432
Course Type: Area Elective
Couse Group: First Cycle (Bachelor's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 1
Prt.: 0
Credit: 1
Lab: 0
ECTS: 2
Objectives of the Course

The students will be informed on the composition of poultry meat and egg, microbiological sources of contamination, preservation methods, poultry product processing technologies, quality control, and legal actions and regulations

Course Content

components of poultry meat and egg and their nutritious value, microbiological contamination sources of poultry meat and decontamination methods, welfare, slaughtering methods of poultry and portioning, inspection and examination methods of poultry meat and egg, quality criteria, and legal regulations, the preservation methods of poultry meat and egg, poultry meat product processing techniques

Name of Lecturer(s)
Lec. Pelin KOÇAK KIZANLIK
Learning Outcomes
1.To be able to comprehend the components of poultry meat and egg and their nutritious value
2.To be able to grasp microbiological contamination sources of poultry meat and decontamination methods.
3.To be able to define welfare, slaughtering methods of poultry and portioning
4.To be able to gain sufficient knowledge about inspection and examination methods of poultry meat and egg, quality criteria, and legal regulations.
5.To be able to obtain sufficient information on the preservation methods of poultry meat and egg
6.To be able to apply poultry meat product processing techniques
Recommended or Required Reading
1.Arslan, A (2002) Et muayenesi ve Et Ürünleri Teknolojisi, Elazığ
2.Yücel, A (2002) Kanatlı Etleri Teknolojisi, Bursa
3.Yücel, A (2000) Yumurta ve bal, Bursa
4.İnal, T (1992) Besin Hijyeni Hayvansal Gıdaların Sağlık kontrolleri, İstanbul
5.Uğur, M.., Nazlı, B., Botsan, K (1999) Gıda Hijyeni, İstanbul
Weekly Detailed Course Contents
Week 1 - Theoretical
The aim of course, introduction of lectures, the production trend of poultry meat in Turkey and in the world, The poultry species used in the industry, the chemical content of poultry meat and its nutritious value
Week 2 - Theoretical
Welfare of poultry
Week 3 - Theoretical
The factors affecting meat quality prior to slaughter
Week 4 - Theoretical
Ante and post mortem inspection of poultry meat, slaughtering techniques and marketing
Week 5 - Theoretical
Post mortem changes after slaughtering, maturation
Week 6 - Theoretical
Portioning of poultry carcasses, and quality assessment
Week 7 - Theoretical
Chilling and freezing poultry meat
Week 8 - Theoretical
Review (Midterm)
Week 9 - Theoretical
Poultry meat microbiology, contamination sources, and decontamination techniques
Week 10 - Theoretical
Food poisoning cases related with poultry meat consumption and egg.
Week 11 - Theoretical
Morphology of egg, chemical content, nutritious value and types of egg.
Week 12 - Theoretical
Egg preservation methods (chilling, freezing etc)
Week 13 - Theoretical
Quality assessment of egg
Week 14 - Theoretical
HACCP in poultry meat production
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140114
Midterm Examination114115
Final Examination120121
TOTAL WORKLOAD (hours)50
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
PÇ-16
PÇ-17
PÇ-18
PÇ-19
PÇ-20
PÇ-21
PÇ-22
PÇ-23
PÇ-24
PÇ-25
PÇ-26
PÇ-27
PÇ-28
PÇ-29
PÇ-30
PÇ-31
PÇ-32
PÇ-33
PÇ-34
PÇ-35
PÇ-36
OÇ-1
3
3
4
OÇ-2
3
3
4
3
2
2
3
2
4
5
5
4
4
5
5
OÇ-3
4
4
3
3
2
3
3
4
2
3
5
OÇ-4
5
5
4
3
4
4
5
5
3
4
4
5
3
OÇ-5
3
3
2
2
3
3
OÇ-6
3
3
2
3
3
3
Adnan Menderes University - Information Package / Course Catalogue
2026