Information Package / Course Catalogue
Meat Science
Course Code: VBH522
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: 5
Objectives of the Course

To provide information to students about the nutritional value of meat , discrimination of meat species , rigor mortis and biochemical mechanisms occuring in muscle, meat preservation methods of meat and classification of meat according to the quality.

Course Content

The definition and composition of meat , the changes in the muscle after slaughtering , the meat quality attributes and preservation methods of meat

Name of Lecturer(s)
Learning Outcomes
1.Learn about information meat composition and importance of meat in term of nutritional physiology
2.To learn histological structure of the meat and transformation mechanism of muscle to meat
3.To learn differentiation of meat types
4.To learn classification according to meat quality
5.To learn knowledge about cooling and freezing preservation method sof meat
6.Find out the effect of postmortem changes on meat quality
Recommended or Required Reading
1.YILDIRIM, Y. Et Endüstrisi. Kozan Ofset Mat. San. Ve Tic. Ltd. Şti., Ankara, 1996
2.GÖKALP, H.Y., KAYA, M. Ve ZORBA, Ö. Et Ürünleri İşletme Mühendisliği, Erzurum: Atatürk Üniversitesi Yayın No:786
3.Arslan, A. Et Muayenesi ve Et Ürünleri Teknolojisi
4.Türker, S. Hayvansal Gıdalarda Kalite Kontrolü
Weekly Detailed Course Contents
Week 1 - Theoretical
Definition of meat and importance of meat about nutrition, general information about meat production and consumption in the world and Turkey
Week 1 - Practice
The physical examination of meat and meat products
Week 2 - Theoretical
Composition of meat (Water, fat, proteins, vitamins and mineral substances), classification of livestock meat
Week 2 - Practice
Measurement of bleeding degree
Week 3 - Theoretical
Histological structure of muscle tissue, structure and chemical composition of meat
Week 3 - Practice
Differentiation of meat species by ELISA
Week 4 - Theoretical
Separation of the meat species
Week 4 - Practice
Measurement of water activity value in meat and meat products
Week 5 - Theoretical
Changes in the muscle after slaughtering (mechanism of muscle conversion to meat and postmortem changes)
Week 5 - Practice
pH and acidity analysis on meat and meat products
Week 6 - Theoretical
Rigor mortis and varieties of rigor mortis, aging of meats
Week 6 - Practice
Ash and moisture measurement in meat and meat products
Week 7 - Theoretical
Factors affecting of postmortem changes
Week 7 - Practice
Analysis of protein in meat and meat products
Week 8 - Intermediate Exam
Midterm exam
Week 9 - Theoretical & Practice
Effects of postmortem changes on meat quality & Determination of fat in meat and meat products
Week 10 - Theoretical
Artificially maturing of meat
Week 10 - Practice
Analysis of salt in meat and meat products
Week 11 - Theoretical
Quality properties of meat and classification to carcass quality
Week 11 - Practice
Definition of precious meat parts
Week 12 - Theoretical
Factors affecting carcass quality (cultivation, postmortem changes, genetics etc.)
Week 12 - Practice
Putrification tests in meat and meat products
Week 13 - Theoretical
Meat hygiene, meat microbiology and causes of spoilage and pathogenic microorganisms
Week 13 - Practice
Measurement of sensory changes in meat
Week 14 - Theoretical
Meats protection and protection methods
Week 15 - Theoretical
Chilling, freezing, and thaw of meat
Week 15 - Practice
Determining some pathogens in meat and meat products (Salmonella spp, Listeria monocytogenes)
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 - Theory140228
Lecture - Practice140228
Reading140228
Midterm Examination115217
Final Examination122224
TOTAL WORKLOAD (hours)125
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
OÇ-2
5
5
5
5
5
5
OÇ-3
5
5
5
5
5
OÇ-4
5
5
5
5
OÇ-5
5
5
5
5
OÇ-6
5
Adnan Menderes University - Information Package / Course Catalogue