Information Package / Course Catalogue
Poultry Meat Hygiene and Technology
Course Code: VBH553
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: 3
Objectives of the Course

Determination of steps of the production of poultry meat, to point out the nutritious value of the poultry meat, to indicate the risks from the poultry meat

Course Content

Determination of phases of the production of poultry meat, inspection of the poultry meat and quality control, Food infections and intoxications from poultry meat

Name of Lecturer(s)
Lec. Sadık BÜYÜKYÖRÜK
Learning Outcomes
1.To indicate that the nutritious value and nutrient composition of poultry meat
2.To point out the poultry slaughter line, and to establish critical control points on the line
3.Determination of food infection and intoxication caused by poultry meat
4.Poultry meat products technology, preservation of the poultry meat
5.Hygiene and sanitation programme at poultry slaughterhouse and workers
6.To perform laboratory analysis on poultry meat, to know that characteristics of poultry meat and poultry meat slaughter houses and the technical specification
Recommended or Required Reading
1.Arslan A., Et muayenesi ve et ürünleri teknolojisi, 2002.
2.Kanatlı Ar-Ge Yayınları no:3., Kanatlı Etleri ve Gıda Güvenliği 2001
3.Türker., Hayvansal gıdalarda kalite kontrolü, 1997.
Weekly Detailed Course Contents
Week 1 - Theoretical
Kanatlı etlerinin kompozisyon ve besin değerleri
Week 1 - Practice
Introduction
Week 2 - Theoretical
Determination of hygienic conditions of poultry slaughterhouse, meat shredding place, cold storage and production places
Week 2 - Practice
Introduction of laboratories and instruments that conduct the poultry analysis
Week 3 - Theoretical
Determination and application of HACCP principles to poultry cutting line
Week 3 - Practice
Protein analysis of the poultry meat
Week 4 - Theoretical
Draft prohibited and notifiable diseases
Week 4 - Practice
Fat analysis of the poultry meat
Week 5 - Theoretical
Methods of cooling and cold storage of the poultry meat
Week 5 - Practice
Ash, humidity and pH analysis of the poultry meat
Week 6 - Theoretical
Methods of chilling and frozen storage of the poultry meat
Week 6 - Practice
Preparation for microbiological analysis; sterilization and preparation of growth medium
Week 7 - Theoretical
Determination of general hygienic measures and decontamination methods
Week 7 - Practice
Searching for Salmonella in poultry meat
Week 8 - Theoretical & Practice
Review (Midterm exam)
Week 9 - Theoretical
Grouping of chicken meat and deboning
Week 9 - Practice
Searching for Campylobacter in poultry meat
Week 10 - Theoretical
Factors affecting the quality of poultry meat
Week 10 - Practice
Methods of physical inspections of poultry meat
Week 11 - Theoretical
Poultry diseases, which are important for meat inspection
Week 11 - Practice
Searching for Staphylococcus aureus in poultry meat
Week 12 - Theoretical
Cleaning and sanitation programme of poultry plant
Week 12 - Practice
Searching for Aerobic mesophilic counts and yeast and mould in poultry meat
Week 13 - Theoretical
Personnel hygiene in poultry industry
Week 13 - Practice
Hygiene control of cold storage, shredding units of poultry plants
Week 14 - Theoretical
Chemical and microbiological properties of poultry meat
Week 14 - Practice
Hygiene control of personal working in poultry plants
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140114
Lecture - Practice140228
Midterm Examination111112
Final Examination120121
TOTAL WORKLOAD (hours)75
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
1
1
1
2
2
1
3
1
1
1
1
OÇ-2
1
1
5
4
1
1
1
1
4
1
1
1
OÇ-3
1
1
2
5
1
1
3
1
5
1
1
4
OÇ-4
1
4
1
5
5
4
5
1
1
1
3
OÇ-5
1
4
3
1
1
1
5
1
3
5
5
5
OÇ-6
1
5
1
1
4
4
2
1
2
3
3
1
Adnan Menderes University - Information Package / Course Catalogue
2026