Information Package / Course Catalogue
Production and Evaluation of Poultry Meat
Course Code: ZZO516
Course Type: Area Elective
Couse Group: Second Cycle (Master's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 2
Credit: 3
Lab: 0
ECTS: 8
Objectives of the Course

the aim of this course is to teach the principles of poultry meat production, production and processing, and to determine the critical points and problems in the process

Course Content

to teach the principles of poultry meat production, production and processing, and to determine the critical points and problems in the process

Name of Lecturer(s)
Prof. Mustafa AKŞİT
Learning Outcomes
1.to be able to describe the Poultry meat and acquire knowledge about meat production processes
2.to be able to gain information about the slaughtering operations, slaughter technique and hygiene
3.to be able to acquire information about affecting factors of poultry meat quality (pH, color, water-holding capacity, water loss)
4.to be able to acquire knowledge about the quality of Poultry meat in apperant differences resulting from breeding and poultry meat products technologies,
5.to be able to recognize the microbiology of poultry meat
Recommended or Required Reading
1.Richardson, R. I. And Mead, G. C., 1999 .“Poultry Meat Science”, CABI Publishing.
2.Sams A. “Poultry meat processing” , Boca Raton, FL, CRC Press, (2001).
3.XV. European Symposium on the Quality of Poultry Meat. September Kuşadası TURKEY
4.XVI .nci European Symposium on the Quality of Poultry Meat. Volume :2 , France, 2003
5.Kanatlı Etleri ve Gıda Güvenliği. Kanatlı AR-GE Yayın: 3 Derleme: 1 BOLU Temmuz 2001
6.Research and Review Articles from J. Poultry Science
Weekly Detailed Course Contents
Week 1 - Theoretical
Definition of poultry meat
Week 1 - Practice
Examination of poultry meat production systems
Week 2 - Theoretical
The process of Poultry meat production
Week 2 - Practice
Examination of poultry meat production systems
Week 3 - Theoretical
The Poultry slaughterhouses
Week 3 - Practice
The presentation of Slaughterhouse equipment
Week 4 - Theoretical
The technique and hygiene of Poulrty Slaughtering
Week 4 - Practice
The examination about structural characteristics of poultry meat and slaughtering application in poultry
Week 5 - Theoretical
the Structural characteristics of poultry meat
Week 5 - Practice
The examination about structural characteristics of poultry meat and slaughtering application in poultry
Week 6 - Theoretical
The effect factors in the quality of poultry meat
Week 6 - Practice
The determination of pH, color and water holding capacity in Poultry meat
Week 7 - Theoretical
the occuring differents in the poultry meat that before and after slaugtering
Week 7 - Practice
The determination of pH, color and water holding capacity in Poultry meat
Week 8 - Theoretical & Practice
the detection to storage losses in Poultry meat
Week 9 - Theoretical & Practice
the detection to storage losses in Poultry meat
Week 10 - Theoretical & Practice
the detection to storage losses in Poultry meat
Week 11 - Theoretical
the detection to storage losses in Poultry meat
Week 11 - Practice
Determination of some growing micro-organisms in poultry meat
Week 12 - Theoretical
Determination of some growing micro-organisms in poultry meat
Week 12 - Practice
The poultry meat quality characteristics and processing forms
Week 13 - Practice
International processing of poultry meat and marketing
Week 13 - Preparation Work
The poultry meat quality characteristics and processing forms
Week 14 - Practice
Theconsumption and amount of produced poultry meat in Turkey
Week 14 - Preparation Work
The importance of the poultry meat processing methods in Turkey and the world,
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%30
Final Examination1%70
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory143270
Lecture - Practice142256
Term Project120121
Midterm Examination120222
Final Examination130232
TOTAL WORKLOAD (hours)201
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
OÇ-1
4
5
3
5
4
5
5
OÇ-2
5
5
4
4
4
4
4
OÇ-3
4
5
4
5
5
4
4
OÇ-4
5
4
5
5
4
4
4
OÇ-5
5
4
5
5
4
4
5
Adnan Menderes University - Information Package / Course Catalogue
2026