Information Package / Course Catalogue
Traditional Meat Products Technologies
Course Code: VBH564
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: 3
Objectives of the Course

Identification and knowledge of the history of traditional meat products, learning how to do and how to conservation pastirma and soudjouk, classification of pastirma, learning laboratory analyzes of pastrami and soudjouk.

Course Content

Definition of pastirma and soudjouk, production technologies and features, nutritional value, hygiene in the production of pastirma and soudjouk

Name of Lecturer(s)
Learning Outcomes
1.History of pastirma and soudjouk, meats used in production of pastrami
2.To learn the production of pastirma and soudjouk
3.To learn a different class pastirma
4.Pastrami and soudjouk packaging and learn to conservation pastirma and soudjouk
5.Providing hygiene in pastirma and soudjouk industry
6.Perform laboratory analyzes pastirma and soudjouk
Recommended or Required Reading
1.Cenap TEKİNŞEN, Yusuf DOĞRUER. Her Yönüyle Pastırma. Konya, 2000.
2.Ali ARSLAN. Et Muayenesi ve Et Ürünleri Teknolojisi. Elazığ, 2002.
3.YILDIRIM, Y. : Et Endüstrisi. Kozan Ofset Mat. San. Ve Tic. Ltd. Şti., Ankara, 1996
4.GÖKALP, H.Y., KAYA, M. VE ZORBA, Ö.: Et Ürünleri İşleme Mühendisliği, Erzurum: Atatürk Üniversitesi Yayın No: 786, Ziraat Fakültesi Yayın No: 320, Ders Kitapları Serisi No:70, Atatürk Üniv. Ziraat Fak. Ofset Tesisi, 2002
5.İNAL, T.: Besin Hijyeni Hayvansal Gıdaların Sağlık Kontrolü. İstanbul: Final Ofset., 1992
6.ANAR, Ş., Et ve Et Ürünleri Teknolojisi
7.GÖKALP, H.Y., KAYA, M. VE ZORBA, Ö.: Et Ürünleri İşleme
Weekly Detailed Course Contents
Week 1 - Theoretical & Practice
The definition and history of pastirma & Sensory and physical analysis in pastirma
Week 2 - Theoretical & Practice
Preparation of pastirma meat & Moisture, ash and fat analysis in pastirma
Week 3 - Theoretical & Practice
Processing of pastirma meat & Protein analysis in pastirma
Week 4 - Theoretical & Practice
Classification of pastirma & Salt analysis in pastirma, putrefaction analysis
Week 5 - Theoretical & Practice
Pastirma preservation & Preparation for microbiological analysis in pastirma
Week 6 - Theoretical & Practice
Common defects in pastirma & Microbiological analysis in pastirma
Week 7 - Theoretical & Practice
Introduction to fermented soudjouk technology, classification of soudjouk, various soudjouk formulas & Physical examinations and deterioration detectionin soudjouk (mashing, detection of flaws in the cases and surface, color odor changes)
Week 8 - Intermediate Exam
Midterm exam
Week 9 - Theoretical & Practice
Points to be considered in the production of fermented soudjouk & pH, moisture, and ash analysis in soudjouk
Week 10 - Theoretical & Practice
Microbial processes in fermented soudjouk production, starter cultures used in fermented soudjouk & Salt and acidity analysis in soudjouk
Week 11 - Theoretical & Practice
Additives and covers used in soudjouk production & Fat and protein analysis in soudjouk
Week 12 - Theoretical & Practice
Preparation of soudjouk dough, filling, maturing and maturing methods of soudjouk, packaging, preservation and problems encountered & Putrefaction analysis
Week 13 - Theoretical & Practice
Faults seen in sausages and causes of spoiling in soudjouk& Preparation for microbiological analysis in soudjouk
Week 14 - Theoretical & Practice
HACCP applications in soudjouk premises & yeast and mold determination in soudjouk
Week 15 - Theoretical & Practice
Discussion
Week 16 - Final Exam
Final exam
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140114
Lecture - Practice140228
Assignment4028
Midterm Examination110010
Final Examination115015
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
PÇ-12
PÇ-13
OÇ-1
5
3
OÇ-2
5
3
OÇ-3
5
3
OÇ-4
5
3
2
3
OÇ-5
5
3
2
4
OÇ-6
5
3
2
5
5
5
5
Adnan Menderes University - Information Package / Course Catalogue