Information Package / Course Catalogue
Sausage Technologies
Course Code: VBH634
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: 4
Objectives of the Course

To obtain information about types of sausage, about production technologies and about quality criteria in sausage, about physical chemical and microbiological analysis of sausage

Course Content

Definition of sausage, types and types of sausages, raw materials used in the production of sausages, production processes, main defects and their causes in sausages , analysis of sensory, chemical and microbiological analysis of sausage

Name of Lecturer(s)
Lec. Devrim BEYAZ
Learning Outcomes
1.Information about the microbial process effective in the formation of fermentation
2.Information about additives used in sausage production
3.Principles of sausage production
4.To have detailed information about sausage production technology
5.Safe practices for sausage production
6.Health and safety considerations of sausages
7.Sausage production errors and deterioration of sausages
Recommended or Required Reading
1.Sausage manufacture Principles and practice
3.Basics of Sausage Making Formulation, Processing & Safety
Weekly Detailed Course Contents
Week 1 - Theoretical
Definition of sausage, classification of sausages according to their shapes, ingredients and types
Week 1 - Practice
Description of the equipment used in sausage production
Week 2 - Theoretical
Natural and artificial additives used in sausages, matters to be considered
Week 2 - Practice
Physical examination criteria of sausages
Week 3 - Theoretical
Preparation of sausage dough, selection of raw materials and additives used in sausage and matters to be considered in production
Week 3 - Practice
Chemical analysis of sausage
Week 4 - Theoretical
Ripening and filling processes in sausages, points to be considered during packaging and preservation of sausages
Week 4 - Practice
Determination of moustire and ash in sausages
Week 5 - Theoretical
Fermented sausage production technology
Week 5 - Practice
Determination of fat in sausages
Week 6 - Theoretical
Fermentation dynamics and starter cultures in sausage
Week 6 - Practice
Determination of protein in sausages
Week 7 - Theoretical
Emulsion (heat treated) sausage production technology, boiled and smoked sausages
Week 7 - Practice
Determination of salt in sausages
Week 8 - Theoretical & Practice
Review (Midterm)
Week 9 - Theoretical
Cooked sausages (Liver sausages, blood sausages, galantin)
Week 9 - Practice
Determination of hydroxyproline content in sausage
Week 10 - Theoretical
Sausages consumed by frying, fresh sausages
Week 10 - Practice
Putrefaction tests in sausages
Week 11 - Theoretical
New types of sausage (Organic sausage, vegetarian sausage, gourmet sausage, low-fat sausage, low-salt / sodium-containing sausage)
Week 11 - Practice
Determination of total aerobic mesophilic bacteria count in sausages
Week 12 - Theoretical
Sausage casings
Week 12 - Practice
Determination of yeast and mould count in sausages
Week 13 - Theoretical
Defect in sausage
Week 13 - Practice
Determination of coliform count in sausage
Week 14 - Theoretical
Sausage pests and cheats for sausages
Week 14 - Practice
Determination of Lactic Acid Bacteria count in sausage
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140114
Lecture - Practice140228
Assignment80216
Reading100110
Midterm Examination110111
Final Examination120121
TOTAL WORKLOAD (hours)100
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
4
4
5
4
OÇ-2
4
4
5
5
4
4
5
4
4
OÇ-3
5
5
5
4
5
5
4
5
OÇ-4
5
5
5
4
5
5
4
5
OÇ-5
5
4
5
5
4
5
5
4
5
OÇ-6
5
5
5
5
4
5
5
4
5
OÇ-7
5
5
5
4
5
5
4
5
Adnan Menderes University - Information Package / Course Catalogue
2026