Information Package / Course Catalogue
Meat Products Technologies
Course Code: VBH565
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

To learn enough information about the definition of meat, about composition of meat and importance of meat in nutrition, about histological structure of meat, about processing technologies of meat products

Course Content

Definition of meat, sausage(fermented, emulsified) , salami and pastrami technologies; sensory, physical and microbiological examinations of meat products.

Name of Lecturer(s)