Information Package / Course Catalogue
Meat Hygiene and Inspection
Course Code: VBH608
Course Type: Required
Couse Group: Third Cycle (Doctorate Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 2
Credit: 3
Lab: 0
ECTS: 7
Objectives of the Course

In meat inspection part, structure of slaughterhouses, systematic meat inspection, bacterial, viral and parasitic diseases encountered in meat inspection, decision on meats based no pathological findings and based on legal requirements are aimed to be taught, cleaning and disinfection methods in meat processing plants are aimed.

Course Content

Slaughterhouses. The types of slaughterhouses. The parts of slaughterhouses. Cleaning and disinfection in the slaughterhouses.Ante-mortem inspection and the importance of meat inspection. Post-mortem inspection. Systematic meat inspection. Pathology of diseases and lesions seen in animals and organs. Evaluation of changes occurring in the carcasses and meat due to diseases.Valuable parts of carcasses. Legislations and decision taken after inspection. Classification of carcasses.

Name of Lecturer(s)
Prof. Filiz KÖK
Learning Outcomes
1.Able to identify specific requirements of parts of a slaughterhouse, able to know registration documents in slaughter, able to know required documents for animal slaughter.
2.Learn a systematicinspection of slaughteranimals
3.Bacterial, viral, parasiticdiseasesandpathologicalchanges in terms of meatinspection can diagnose
4.Legal decisions taken at meat inspection.
5. Learns technologies of meat products, cleaning and disinfection methods in meat processing plants, can send samples for analysis to laboratory when required.
6. Learn to legal regulations related slaughterhouse and meat inspections
Recommended or Required Reading
1.Gracey J.,Collins D.S., Huey, R. MeatHygiene, W.B. SaundersComp., London,1999.
2.Yıldırım, Y. Et endüstrisi,Ankara, 1996.
3.Tayar, M. Et muayenesi,Bursa, 2011.
4.İnal, T. Kesim Hayvanı ve Et Muayenesi,İzmir, 1995.
5.İnal, T. Mezbaha Bilgisi,İzmir, 1997.
6.Arslan, A. Et Muayenesi ve Et Ürünleri Teknolojisi,Elazığ, 2013.
Weekly Detailed Course Contents
Week 1 - Theoretical
Introduction, the aim of course, information about lecture notes and books
Week 1 - Practice
Presentation of the parts of a slaughterhouse
Week 2 - Theoretical
Classification of slaughterhouses, parts of slaughterhouses, required recorded documents in slaughterhouses, responsibilities of the slaughterhouse, documents required for the slaughter of animals.
Week 2 - Practice
Antemortem inspection, presentation ofdocuments required for the slaughter of animals
Week 3 - Theoretical
Legal regulations about slaughterhouses and meat inspections
Week 3 - Practice
Head and carcass lymph node examination in cattle
Week 4 - Theoretical
Slaughtering of large meat animals and systematic meat inspection
Week 4 - Practice
Inspection of the lymph nodes of the internal organs in cattle
Week 5 - Theoretical
Slaughtering of small ruminants and systematic meat inspection
Week 5 - Practice
Inspection of the lymph nodes of the head and carcass in sheep and goat
Week 6 - Theoretical
Bacterial diseases of meat animals I
Week 6 - Practice
Inspection of the lymph nodes of the internal organs in sheep and goat
Week 7 - Theoretical
Bacterial diseases of meat animals II
Week 7 - Practice
Carcass debonning of large animals
Week 8 - Theoretical & Practice
Review (Midterm exam)
Week 9 - Theoretical
Viral diseases of meat animals I
Week 9 - Practice
Systematic inspection of large animals
Week 10 - Theoretical
Viral diseases of meat animals II
Week 10 - Practice
Systematic inspection of large animals
Week 11 - Theoretical
Parasitical infections observed in meat animals
Week 11 - Practice
Meat inspection of small ruminants
Week 12 - Theoretical
Pathological changes observed in meat animals
Week 12 - Practice
Meat inspection of small ruminants
Week 13 - Theoretical
Metabolic diseases observed in meat animals
Week 13 - Practice
Examinations applied to meat samples brought to the laboratory
Week 14 - Theoretical
Cleanning and disinfection in the slaughterhouses, personal hygiene.
Week 14 - Practice
Cleanning and disinfection in the slaughterhouses
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Lecture - Practice140228
Assignment401040
Reading140228
Midterm Examination120121
Final Examination129130
TOTAL WORKLOAD (hours)175
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
2
3
2
2
1
2
1
2
4
1
OÇ-2
5
2
3
5
1
1
4
2
3
5
4
OÇ-3
5
5
5
5
2
3
4
2
3
5
5
OÇ-4
5
3
1
3
1
1
5
OÇ-5
5
1
2
4
2
1
4
1
1
5
OÇ-6
4
3
1
3
1
1
5
Adnan Menderes University - Information Package / Course Catalogue
2026