Information Package / Course Catalogue
Cattle Carcass Evaluation
Course Code: ZT455
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

Knowledge of beef production from cattle, influencing factors, and carcass and meat quality characteristics.

Course Content

Factors affecting meat production from cattle, slaughter and carcass characteristics, carcass grading, meat quality characteristics, muscle-to-meat conversion, factors affecting post-slaughter meat quality, and characteristics used in carcass grading.

Name of Lecturer(s)
Learning Outcomes
1.To be able to explain the status and importance of beef production in Turkey and worldwide.
2.To be able to explain fattening systems and the factors affecting fattening performance.
3.To be able to explain slaughter practices and carcass characteristics in cattle.
4.To be able to explain carcass grading systems and evaluate carcasses according to basic grading criteria.
5.To be able to evaluate post-slaughter changes and their effects on meat quality.
Recommended or Required Reading
1.1. Boggs, D.L. and R. A. Merkel. 1984. Live Animal Carcass Evaluation and Selection Manual. Kendall/Hunt Publishing Company.USA.
2.3. Battaglia, R.A. 2000. Handbook of Livestock Management. Prentice Hall. Upper Saddle River, New Jersey.
4.David Cottle and Lewis Kahn. 2014. Beef cattle production and trade. Published by CSIRO PUBLISHING 150 Oxford Street (PO Box 1139) Collingwood VIC 3066 Australia.
Weekly Detailed Course Contents
Week 1 - Theoretical
Importance of cattle in human nutrition and the situation of cattle production in the world and in Turkey
Week 2 - Theoretical
Growth and fattening of cattle
Week 3 - Theoretical
Fattening methods
Week 4 - Theoretical
Choosing of fattening cattle and exemination points of fattening catle
Week 5 - Theoretical
Live cattle evaluation and garding
Week 6 - Theoretical
Slaugthering and caharcas characteristics of cattle
Week 7 - Theoretical
Charcass characteristics of cattle
Week 8 - Theoretical
Carcass evaluation and garding
Week 9 - Theoretical
Carcass evaluation and garding
Week 10 - Theoretical
Obtaining meat and evaluation
Week 11 - Theoretical
Biochemical changes after slaugtering
Week 12 - Theoretical
Factors having effects on the changes of meat after slaugthering
Week 13 - Theoretical
Beef quality characteristics
Week 14 - Theoretical
Beef quality characteristics
Assessment Methods and Criteria
Type of AssessmentCountPercent
Quiz2%10
Midterm Examination1%30
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory141242
Quiz1606
Midterm Examination110111
Final Examination115116
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
PÇ-8
PÇ-9
PÇ-10
PÇ-11
OÇ-1
3
2
1
1
2
1
2
1
2
2
OÇ-2
4
4
2
3
3
1
3
2
3
3
OÇ-3
4
3
2
3
4
1
3
2
3
3
OÇ-4
4
4
2
3
5
2
4
3
4
3
OÇ-5
4
4
1
3
5
2
4
3
4
4
Adnan Menderes University - Information Package / Course Catalogue
2026