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)
Learning Outcomes
1.To learn the knowledge to produce raw materials and appropriate formulas to be used in the production of meat products
2.To learn the composition and nutritional value of meat
3.To learn sausage types and production technology
4.To learn production technologies of emulsified meat products such as sausage and salami
5.To learn pastrami technology
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 & Practice
Definition of meat, importance in nutrition, composition of meat & Determination of aw, dry matter and ash in meat products
Week 2 - Theoretical & Practice
Histological structure of meat and muscle proteins, factors affecting meat quality & Lipid and protein analysis
Week 3 - Theoretical & Practice
Soudjouk technology & Soudjouk scent tests, physical and chemical tests
Week 4 - Theoretical & Practice
Pastirma technology & Physical and inspection, imitation and adulteration detection in pastirma
Week 5 - Theoretical & Practice
Emulsion type meat products technology (defination of emulsion, types of emulsions, basic characteristics of meat emulsions), Sausage-Salami Production technologies general information (Raw materials and additives used) & Microbiological analysis methods in meat products
Week 6 - Theoretical & Practice
Microbiological sampling and sowing in Sausage Production Technology & Meat products (total viable count, coliform, yeast and mold determination)
Week 7 - Theoretical & Practice
Salami Production technology & Determination of hydroxyproline ratio in meat products
Week 8 - Intermediate Exam
Midterm exam
Week 9 - Theoretical & Practice
Cooked products technology introduction, smoked language production technology & Histological examination in meat products
Week 10 - Theoretical & Practice
Jelly tripe production technology, leg production technology & pH and acidity determination in meat products
Week 11 - Theoretical & Practice
Doner production technology, meat canned food, hamburger meatball production & Physical, chemical and microbiological examination of meat canned food
Week 12 - Theoretical & Practice
Additives used in meat products I (General information, Using nitrate and nitrite, Curing aids, Kuter auxiliaries) & Determination of starch and salt in meat products
Week 13 - Theoretical & Practice
Additives used in meat products II (Emitters, stabilizers, flavors-artificial and natural flavors, spices) & Determination of nitrates and nitrites in meat products
Week 14 - Theoretical & Practice
Starter cultures used in meat products & Determination of Lactobacilli group bacteria
Week 15 - Theoretical & Practice
Quality and quality defects in meat products & Detection of tricks in meat products
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
Reading100330
Midterm Examination110111
Final Examination116117
TOTAL WORKLOAD (hours)100
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
OÇ-2
5
4
4
4
5
5
4
4
OÇ-3
5
5
5
5
5
4
5
OÇ-4
5
5
5
5
5
4
5
OÇ-5
5
5
5
5
5
4
5
Adnan Menderes University - Information Package / Course Catalogue