Lesson plan / MEAT AND MEAT PRODUCTS TECHNOLOGY

Lesson Information

Course Credit 2.0
Course ECTS Credit 2.0
Teaching Language of Instruction Türkçe
Level of Course Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course Programme Elective
Mode of Delivery Face-to-face
Does the course require compulsory or optional work experience? S
Course Coordinator Prof. Dr. KAMİL BOSTAN
Instructor (s) Prof. Dr. KAMİL BOSTAN
Course Assistant

Purpose and Content

The aim of the course To investigate the relation between the biochemical changes and the meat quality. To investigate the relation between the fuctional properties of raw materials in meat products and product quality. To understand the fundamental process techniques, product formulations and the critical arameters effective on the product quality in meat industry
Course Content Meat, structure and composition of muscle, muscle contraction. Glycolysis, Factors that affects the conversion muscle to meat, and the effects of glycolysis on meat quality. Properties of fresh muscle. Basic processing techniques in meat technology : Curing, smoking, emulsification and fermentation

Weekly Course Subjects

1Introduction to meat technology
2Meat, structure of muscle
3Muscle contraction
4Glycolysis
5Factors effecting conversion of muscle to meat
6Effect of glycolysis on food quality
7Properties of fresh meat
8Midterm
9Unit operations in meat technology
10Curing
11Smoking, emulsification techniques
12Fermentation of meat
13Fermentation meat products and production technology
14Other meat products

Resources

1-Bostan, K. Et ve Ürünleri Teknolojisi. Ders Notu, 2012
2- Anar,Ş. ET VE ET ÜRÜNLERİ TEKNOLOJİSİ. Bursa, 2012