Information Package / Course Catalogue
Meat Products Production Technologies
Course Code: VBH635
Course Type: Area Elective
Couse Group: Third Cycle (Doctorate Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 1
Prt.: 2
Credit: 2
Lab: 0
ECTS: 3
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 mechanism of muscle conversion to meat, about processing technologies of meat products

Course Content

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

Name of Lecturer(s)
Prof. Ergün Ömer GÖKSOY
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
Definition of meat, importance in nutrition, composition of meat
Week 1 - Practice
Determination of aw, dry matter and ash in meat products
Week 2 - Theoretical
Histological structure of meat and muscle proteins, factors affecting meat quality
Week 2 - Practice
Lipid and protein analysis
Week 3 - Theoretical
Soudjouk technology
Week 3 - Practice
Soudjouk scent tests, physical and chemical tests
Week 4 - Theoretical
Pastirma technology
Week 4 - Practice
Physical and inspection, imitation and adulteration detection in pastirma
Week 5 - Theoretical
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)
Week 5 - Practice
Microbiological analysis methods in meat products
Week 6 - Theoretical
Microbiological sampling and sowing in Sausage Production Technology
Week 6 - Practice
Meat products (total viable count, coliform, yeast and mold determination)
Week 7 - Theoretical
Salami Production technology
Week 7 - Practice
Determination of hydroxyproline ratio in meat products
Week 8 - Theoretical & Practice
Review (Midterm)
Week 9 - Theoretical
Cooked products technology introduction, smoked language production technology
Week 9 - Practice
Histological examination in meat products
Week 10 - Theoretical
Jelly tripe production technology, leg production technology
Week 10 - Practice
pH and acidity determination in meat products
Week 11 - Theoretical
Doner production technology, meat canned food, hamburger meatball production
Week 11 - Practice
Physical, chemical and microbiological examination of meat canned food
Week 12 - Theoretical
Additives used in meat products I (General information, Using nitrate and nitrite, Curing aids, Kuter auxiliaries)
Week 12 - Practice
Determination of starch and salt in meat products
Week 13 - Theoretical
Additives used in meat products II (Emitters, stabilizers, flavors-artificial and natural flavors, spices)
Week 13 - Practice
Determination of nitrates and nitrites in meat products
Week 14 - Theoretical
Starter cultures used in meat products
Week 14 - Practice
Determination of Lactobacilli group bacteria
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140114
Lecture - Practice140228
Midterm Examination113114
Final Examination118119
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
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
2026