Information Package / Course Catalogue
Meat Technology
Course Code: FE310
Course Type: Required
Couse Group: First Cycle (Bachelor's Degree)
Education Language: English
Work Placement: N/A
Theory: 2
Prt.: 2
Credit: 3
Lab: 0
ECTS: 4
Objectives of the Course

To give information about the properties of meat as food, meat processing techniques and production of various meat products

Course Content

Basic information on the composition and chemical structure of meat, meat processing technologies (curing, smoking, emulsification, etc.), production technologies of major meat products

Name of Lecturer(s)
Lec. Aslı ZUNGUR BASTIOĞLU
Learning Outcomes
1.To have knowledge about the chemical structure of muscle and muscle tissue
2.To have knowledge about the changes occurring in meat after slaughter and their effects on meat quality
3.To have knowledge about additives used in meat products
4.To have knowledge about meat products processing technologies
5.To have knowledge about the realization of basic quality analyzes in meat and meat products, evaluation and interpretation of analysis results
Recommended or Required Reading
1.Lawrie, R. A., & Ledward, D. (2014). Lawrie's meat science. Woodhead Publishing.
2.Aberle, E. D. (2001). Principles of meat science. Kendall Hunt
3.Pearson, A. M., & Gillett, T. A. (1996). Processed meats. Springer Science & Business Media.
Weekly Detailed Course Contents
Week 1 - Theoretical & Practice
Introduction to meat technology, the place of meat in nutrition and meat biochemistry & Information about the laboratory
Week 2 - Theoretical & Practice
Structure of muscle tissue and muscle contraction mechanism & Determination of water holding capacity and water activity in meat and meat products
Week 3 - Theoretical & Practice
Conversion of muscle into meat and tenderness of fresh meat & Determination of water holding capacity and water activity in meat and meat products
Week 4 - Theoretical & Practice
Chemical composition and functional properties of meat & Determination of pH and total acidity in meat and meat products and determination of putrefaction
Week 5 - Theoretical & Practice
Undesirable meat characteristics and meat quality attributes & Determination of pH and total acidity in meat and meat products and determination of putrefaction
Week 6 - Theoretical & Practice
Additives used in the meat industry & Determination of TBA content in meat and meat products
Week 7 - Theoretical & Practice
Color in fresh meat and meat products & Determination of TBA content in meat and meat products
Week 8 - Theoretical & Practice
Emulsified meat products production technology & Determination of emulsion stability, cooking efficiency and shrinkage in emulsified meat products
Week 9 - Theoretical & Practice
Fermented meat products production technology & Determination of emulsion stability, cooking efficiency and shrinkage in emulsified meat products
Week 10 - Theoretical & Practice
Restructured meat products & Sucuk production
Week 11 - Theoretical & Practice
Pastırma production technology and roasted meat production technology & Sucuk production
Week 12 - Theoretical & Practice
Poultry meat technology & Texture profile analysis of meat products
Week 13 - Theoretical & Practice
Poultry meat technology & Texture profile analysis of meat products
Week 14 - Theoretical & Practice
Seafood technology & Overview
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%20
Final Examination1%40
Practice Examination1%40
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Lecture - Practice141242
Assignment61112
Practice Examination1516
Midterm Examination1516
Final Examination1819
TOTAL WORKLOAD (hours)103
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
3
OÇ-2
3
OÇ-3
4
OÇ-4
4
4
4
OÇ-5
5
5
Adnan Menderes University - Information Package / Course Catalogue
2026