Information Package / Course Catalogue
| Course Code | : GMP543 |
| Course Type | : Area Elective |
| Couse Group | : Second Cycle (Master's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 3 |
| Prt. | : 0 |
| Credit | : 3 |
| Lab | : 0 |
| ECTS | : 8 |
The aim of this course is to give information about the physical, chemical and biochemical properties of muscles of slaughter animals, to examine the detailed composition and structure of meat
Muscle tissues and muscle structure, muscle components and chemistry, muscle physiology, pre- and post-slaughter factors and meat quality, intrinsic biochemical changes and muscular transformation mechanism. Some events that occur in muscle / meat include cold shortening, dissolution stiffness, meat ripening, muscle water retention capacity, dark cut meat.
| Lec. Aslı ZUNGUR BASTIOĞLU |
| 1. | Understanding of detailed muscle composition |
| 2. | Understanding post mortem biochemical changes |
| 3. | Understanding of mechanism of the meat conditioning |
| 4. | Determine the effects of glycolysis on meat quality |
| 5. | Understanding the effects of factors on meat quality before and after slaughter |
| 1. | Lawrie’s Meat Science, Seventh Edition, R. A. Lawrie ve D. A. Ledward, CRC Press, 2006 |
| 2. | Sun, D.W. (Ed), Emerging Technologies for Food Processing, Second Edition, Elsevier Academic Press, Oxford, 2014 |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %30 |
| Final Examination | 1 | %70 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 8 | 3 | 154 |
| Assignment | 6 | 1 | 1 | 12 |
| Practice Examination | 1 | 5 | 1 | 6 |
| Midterm Examination | 1 | 15 | 1 | 16 |
| Final Examination | 1 | 15 | 2 | 17 |
| TOTAL WORKLOAD (hours) | 205 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | |
OÇ-1 | |||||
OÇ-2 | 5 | 3 | 4 | 5 | 3 |
OÇ-3 | 4 | 3 | 2 | 2 | |
OÇ-4 | 4 | 3 | 5 | 3 | 4 |
OÇ-5 | 4 | 3 | 3 | 3 | 3 |