Information Package / Course Catalogue
Meat Science
Course Code: VBH605
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: 5
Objectives of the Course

To teach the consistence and chemical reactions occurring meat. To evaluate carcass grading, valuable meat portions and meat products production.

Course Content

The description and the types of meat. Histological structure of meat and tissues related with muscle. postmortem changes, maturation and abnormal postmortem changes occurring in meat. Meat quality parameters. Factors affecting meat quality. Meat products technologies, equipment, starter cultures, casings and process chain for production. Cleaning and sanitation. HACCP im meat industry.

Name of Lecturer(s)
Prof. Ergün Ömer GÖKSOY
Learning Outcomes
1.Students learn the description and the types of meat togather with histological, physical, chemical and microbiological features of meat.
2.Learn the mechanism of conversion of muscle to meat, post-mortem biochemical and biophysical changes occurring in the muscle. Combine knowledge with meat quality parameters.
3.Have detailed knowledge about meat quality parameters
4.Know meat products technologies, equipment, starter cultures, casings and process chain for production
5.Know sanitation and cleaning procedures and HACCP process in meat industry.
Recommended or Required Reading
1. Yıldırım, Y. (1996). Et endüstrisi, Ankara.
2.Arslan, A. (2002). Et teknolojisi, Ankara.
3.Lawrie's Meat Science
4.Meat Handbook
5.Meat Hygiene
Weekly Detailed Course Contents
Week 1 - Theoretical
Decription of meat; physical, chemical, hystological and physiological features of meat .
Week 1 - Practice
Introduction for laboratory work
Week 2 - Theoretical
Conversion of muscle to meat, post-mortem biochemical and biophysical changes occurring in the muscle.
Week 2 - Practice
Practice in chemical meat analysis
Week 3 - Theoretical
Conversion of muscle to meat, post-mortem biochemical and biophysical changes occurring in the muscle.
Week 3 - Practice
Practice in physical meat analysis
Week 4 - Theoretical
Eat quality features
Week 4 - Practice
Practice in microbiological meat analysis
Week 5 - Theoretical
Meat preservation methods
Week 5 - Practice
Practice in histological meat analysis
Week 6 - Theoretical
Meat preservation methods
Week 6 - Practice
Microbiological analysis in determining spoilage of meat
Week 7 - Theoretical
Cleaning and disenfection in meat industry
Week 7 - Practice
Chemical analysis in determining spoilage of meat
Week 8 - Theoretical & Practice
Review (Midterm exam)
Week 9 - Theoretical
Basic equipment used in meat industry, additives.
Week 9 - Practice
Introduction to meat industry equipment, main materials and additives.
Week 10 - Theoretical
Sucuk technology
Week 10 - Practice
Production of Sucuk (a traditional fermented soudjouk)
Week 11 - Theoretical
Emulsified meat products
Week 11 - Practice
Production of emulsified meat products
Week 12 - Theoretical
Production of Pastırma
Week 12 - Practice
Pastırma production
Week 13 - Theoretical
Corned beef and doner technology
Week 13 - Practice
Corned beef and doner technology
Week 14 - Theoretical
Canned and dry meat technology
Week 14 - Practice
Dry meat production
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Lecture - Practice140228
Assignment140114
Reading140114
Midterm Examination115116
Final Examination130131
TOTAL WORKLOAD (hours)131
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
4
5
5
5
5
5
OÇ-2
5
5
5
5
5
5
5
OÇ-3
5
5
5
5
5
5
OÇ-4
5
5
5
5
5
5
5
5
5
5
5
5
5
OÇ-5
5
5
5
5
5
5
5
Adnan Menderes University - Information Package / Course Catalogue
2026