Information Package / Course Catalogue
Meat Hygiene and Inspection
Course Code: VBH546
Course Type: Area Elective
Couse Group: Second Cycle (Master's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 1
Prt.: 2
Credit: 2
Lab: 0
ECTS: 4
Objectives of the Course

Structural characteristics of the sections that make up the slaughterhouses, slaughter of animals for slaughter and systematic meat inspection, encountered during meat inspection bacterial, viral, parasitic diseases and pathological changes, and legal acts will be given during the meat hygiene part of the course.

Course Content

Definition, emphasis and property of meat inspections. Ante-mortem and post-mortem inspections.

Name of Lecturer(s)
Learning Outcomes
1.Learn the structural compartments of slaughterhouses
2.Learn a systematic inspection of slaughter animals
3.Bacterial, viral, parasitic diseases and pathological changes in terms of meat inspection can diagnose
4.Legal decisions taken at meat inspection
5.Learn to apply the cleaning and disinfection program in places processed meat
6.Learn to legal regulations related slaughterhouse and meat inspections
Recommended or Required Reading
1.Et endüstrisi ( Yıldırım, Y., 1996, Ankara)
2.Et muayenesi (Tayar, M., 2001, Bursa
3.Kesim Hayvanı ve Et Muayenesi (İnal, T.,1995, İzmir)
4.Mezbaha Bilgisi (İnal, T., 1997, İzmir)
5.Et Muayenesi ve Et Ürünleri Teknolojisi (Arslan, A., 2002, Elazığ)
Weekly Detailed Course Contents
Week 1 - Theoretical
Introduction, the aim of course, information about lecture notes and books
Week 1 - Practice
Slaughterhouse information, parts of slaughterhouses.
Week 2 - Theoretical
Slaughterhouse information, parts of slaughterhouses.
Week 2 - Practice
Antemortem inspection, presentation ofdocuments required for the slaughter of animals
Week 3 - Theoretical
Legal regulations about slaughterhouses and meat inspections
Week 3 - Practice
Inspection of the lymph nodes of the head and carcass in cattle
Week 4 - Theoretical
Slaughtering of large meat animals and systematic meat inspection
Week 4 - Practice
Inspection of the lymph nodes of the internal organs in cattle
Week 5 - Theoretical
Slaughtering of small ruminants and systematic meat inspection
Week 5 - Practice
Inspection of the lymph nodes of the head and carcass in sheep and goat
Week 6 - Theoretical
Bacterial diseases of meat animals I
Week 6 - Practice
Inspection of the lymph nodes of the internal organs in sheep and goat
Week 7 - Theoretical
Bacterial diseases of meat animals II
Week 7 - Practice
Carcass debonning of large animals
Week 8 - Intermediate Exam
Midterm
Week 9 - Theoretical
Viral diseases of meat animals I
Week 9 - Practice
Systematic inspection of large animals
Week 10 - Theoretical
Viral diseases of meat animals II
Week 10 - Practice
Systematic inspection of large animals
Week 11 - Theoretical
Parasitical infections observed in meat animals
Week 11 - Practice
Meat inspection of small ruminants
Week 12 - Theoretical
Pathological changes observed in meat animals
Week 12 - Practice
Meat inspection of small ruminants
Week 13 - Theoretical
Metabolic diseases observed in meat animals
Week 13 - Practice
Examinations applied to meat samples brought to the laboratory
Week 14 - Theoretical
Personal hygiene at meat processing premises hygiene and sanitation
Week 14 - Practice
Determination of carcass bleeding degrees
Week 15 - Theoretical
Discussion
Week 15 - Practice
Cleaning and disinfection training
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140114
Lecture - Practice140228
Assignment30618
Reading130113
Midterm Examination110111
Final Examination115116
TOTAL WORKLOAD (hours)100
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
OÇ-1
5
4
2
5
OÇ-2
5
3
2
5
OÇ-3
5
4
2
4
2
5
OÇ-4
5
5
4
4
2
5
OÇ-5
5
5
4
4
5
OÇ-6
5
3
4
2
5
Adnan Menderes University - Information Package / Course Catalogue