Information Package / Course Catalogue
Poultry Products Quality and Technologies
Course Code: VBH650
Course Type: Area Elective
Couse Group: Third Cycle (Doctorate Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 1
Prt.: 0
Credit: 1
Lab: 0
ECTS: 3
Objectives of the Course

Determination of steps of the production of poultry meats, to point out the nutritious value of the poultry meats, the conservation of the poultry meat

Course Content

Characteristics of poultry meats, conservation of the poultry meat, cleaning and sanitation in poultry shredding units

Name of Lecturer(s)
Prof. Filiz KÖK
Learning Outcomes
1.To indicate that the nutritious value and nutrient composition of chicken meat
2.To indicate that the nutritious value and nutrient composition of quail meat
3.To indicate that the nutritious value and nutrient composition of turkey meat
4.To indicate that the nutritious value and nutrient composition of ostrich meat
5.To indicate that the nutritious value and nutrient composition of duck meat
6.Poultry meat products technology, preservation of the poultry meat
Recommended or Required Reading
1.Arslan A., Et muayenesi ve et ürünleri teknolojisi, 2002.
2.Kanatlı Ar-Ge Yayınları no:3., Kanatlı Etleri ve Gıda Güvenliği 2001
Weekly Detailed Course Contents
Week 1 - Theoretical
Characteristics of chicken, quail, turkey, ostrich and duck meat; overview
Week 2 - Theoretical
Determination of hygienic conditions of poultry slaughterhouse, meat shredding place, cold storage and production places
Week 3 - Theoretical
Determination and application of HACCP principles to poultry cutting line
Week 4 - Theoretical
Methods of chilling and frozen storage of the poultry meat
Week 5 - Theoretical
Chemical composition and nutritional properties of poultry meat; Quail meat
Week 6 - Theoretical
Chemical composition and nutritional properties of poultry meat; Turkey meat
Week 7 - Theoretical
Chemical composition and nutritional properties of poultry meat; Ostrich meat
Week 8 - Theoretical
Review (Midterm)
Week 9 - Theoretical
Chemical composition and nutritional properties of poultry meat; Duck meat
Week 10 - Theoretical
Processing of poultry meats
Week 11 - Theoretical
Turkish Standards on Poultry Meat: TS 2409 (Poultry Carcass), TS 4018 (Turkey meat)
Week 12 - Theoretical
Turkish Standards on Poultry Meat: TS 8057 (White Meats -Cooling, Freezing, Preservation, Transportation–Rules), TS 12401 (Boneless Chicken Meat-Dissected)
Week 13 - Theoretical
Personnel hygiene, cleaning and sanitation in poultry shredding units
Week 14 - Theoretical
Types of poultry meat for consumption: Baguette, leg, wing, breast, liver, stony etc types
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140114
Assignment5015
Reading50525
Midterm Examination112113
Final Examination117118
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
3
3
3
3
3
3
3
3
OÇ-2
5
3
3
3
3
3
3
3
3
OÇ-3
5
3
3
3
3
3
3
3
3
OÇ-4
5
3
3
3
3
3
3
3
3
OÇ-5
5
3
3
3
3
3
3
3
3
OÇ-6
3
4
3
5
5
4
5
3
3
Adnan Menderes University - Information Package / Course Catalogue
2026