Information Package / Course Catalogue
Pork Quality and Pork Meat Products Processing Technologies
Course Code: VBH555
Course Type: Area Elective
Couse Group: Second Cycle (Master's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 1
Prt.: 0
Credit: 1
Lab: 0
ECTS: 2
Objectives of the Course

Factors affecting pork meat quality and requirements in order to provide high quality pork meat. Pork meat products processing technologies

Course Content

Quality parameters for pork meat. ham, bacon, raw, dry, fermented and cooked sausage technologies , , hamburger, blood sausage and liver pate production techniques

Name of Lecturer(s)