Information Package / Course Catalogue
Beef and Lamb Meat Production and Evaluation
Course Code: ZT427
Course Type: Area Elective
Couse Group: First Cycle (Bachelor's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 3
Objectives of the Course

The objective of the course is to teach the main sources of manufacturing meats, classification of slaughtered animals, the fattening practices, slaughter, conservation of meat, processing techniques of different types of meat products.

Course Content

Slaughtered animals, fattening methods, composition of meat, structure of meat and tissues, post mortem mechanism, conversion of muscle to meat and factors that affecting the meat quality during this conversion, cooling and freezing of meat, storage conditions, fermented and emulsified meat products, additives that used in meat technology.

Name of Lecturer(s)
Learning Outcomes
1.To be able to recognize the factors affecting meat quality before and after slaughter
2.To be able have comprehensive knowledge about basic principles of meat technology.
3.To be able to recognize additives and the functions of the additives used in meat processing.
4.To be able to improve the engineering aspect of processing meat and meat products.
5.To be able to have proffessional responsibility and opinions .
Recommended or Required Reading
Weekly Detailed Course Contents
Week 1 - Theoretical
The introduction to the course; Rationale and importance of the course, Course rules and requirements
Week 2 - Theoretical
Classification of slaughtered animals, fat scoring of cattle and sheep, visual assessment of cattle and sheep
Week 3 - Theoretical
Fattening methods of sheep and cattle
Week 4 - Theoretical
The importance of meat in the diet of people, chemical composition and nutritive value of meat
Week 5 - Theoretical
Structure, types and functions of muscles
Week 6 - Theoretical
Slaughter methods of small ruminant and cattle
Week 7 - Theoretical
Postmortem changes, conversion of muscle to meat
Week 8 - Theoretical
Carcass cutting and grading
Week 9 - Theoretical
Introduction to meat quality, properties and factors affecting meat quality
Week 10 - Theoretical
Storage, freezing and thawing of meat
Week 11 - Theoretical
Additives used in meat technology
Week 12 - Theoretical
Techniques of producing fermented meat producs
Week 13 - Theoretical
Techniques of producing emulsified meat producs
Week 14 - Theoretical
General evaluation of course
Assessment Methods and Criteria
Type of AssessmentCountPercent
Attending Lectures1%5
Quiz1%5
Midterm Examination1%30
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory141242
Quiz1505
Midterm Examination110111
Final Examination115116
TOTAL WORKLOAD (hours)74
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
2
OÇ-3
2
OÇ-4
3
3
3
3
3
OÇ-5
3
2
2
Adnan Menderes University - Information Package / Course Catalogue
2026