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)
Learning Outcomes
1.To learn pork meat quality parameters
2.To have sufficient knowledge related with factors affecting por meat quality.
3.To know the pork meat production techniques
4.To learn pork meat production quality parameters
5.Identify and use resources to increase knowledge of the subject
Recommended or Required Reading
1.Jay (1996) Modern Food Microbiology, Chapman and Hall, 2006
2.Erol İ. (2008). Gıda Hijyeni
3.Meat and Meat products
Weekly Detailed Course Contents
Week 1 - Theoretical
Introduction
Week 2 - Theoretical
The nutritional value of pork meat
Week 3 - Theoretical
Postmortem changes in pork meat
Week 4 - Theoretical
Quality parameters of pork meat
Week 5 - Theoretical
Water holding capacity
Week 6 - Theoretical
Color and texture
Week 7 - Theoretical
Taste and aroma
Week 8 - Intermediate Exam
Midterm exam
Week 9 - Theoretical
Ham processing technology
Week 10 - Theoretical
Bacon processing technology
Week 11 - Theoretical
Blood sausage processing technology
Week 12 - Theoretical
Sausage types and their processing technologies
Week 13 - Theoretical
Sausage types and their processing technologies
Week 14 - Theoretical
Sausage types and their processing technologies
Week 15 - Theoretical
Discussion
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Reading140114
Midterm Examination1314
Final Examination1314
TOTAL WORKLOAD (hours)50
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
5
5
5
5
4
OÇ-2
5
4
5
5
4
5
OÇ-3
4
5
5
5
5
OÇ-4
5
4
5
5
4
5
OÇ-5
5
5
5
5
5
Adnan Menderes University - Information Package / Course Catalogue