| 1 | Definition of meat, meat production, general situation of meat production and consumption in the world and in Turkey, evaluation of meat, general structure of meat industry, legislation related to meat products and product labeling rules |
| 2 | Meat cutting and handling, types of meat inspection, its importance and control points, slaughtering process steps, slaughtering and stunning methods, terms related to slaughter (yield, carcass, Ek Formula etc.), meat stamp types, carcass shredding systems, chemical structure of meat, meat proteins. classification, histological structure of meat, muscle types, conversion of post mortem muscle to meat |
| 3 | Pieces of meat, post-slaughter processes, conditions for obtaining good meat, post-mortem changes, definition of rigor mortis, formation forms, changes in muscle after rigor, forms of maturation, enzymatic reactions, factors affecting the softness of meat, technological properties of meat |
| 4 | Definition of zoonotic diseases, their global effects, classifications, zoonos diseases and their symptoms, parasitic diseases, transmission routes, issues to be controlled by the consumer, Meat microbiology and ways of microorganism contamination, classification, important microorganisms in meat microbiology, factors preventing their activities in live animals, |
| 5 | Factors affecting the microflora of meat, slaughter hygiene, technological processes affecting the microflora of meat, chemical risks in meat, intoxication and infection diagnoses, main poisoning microorganisms and their properties, mycotoxins, biogenic amines, meat preservation methods |
| 6 | Definition and importance of pre-cooling, Process of freezing, methods, points to be considered, points to be considered during thawing and process, quality losses in frozen meat, Drying process and affecting factors, methods, Effect of drying on microorganisms and enzymatic/chemical reactions, dried meat samples from the world |
| 7 | Meat preservation methods (heat treatment, sterilization, irradiation, dehydration) applications, new technologies (high pressure, high intensity accent light, ohmic heating), chemical methods (salting, curing, smoking), inputs used and their functions, |
| 8 | Smoking types, equipment, effects of smoking, taste/appearance and structural effects on meat, Definition of fermentation, classification, microorganisms and enzymes affecting meat, inputs (additives (colorants, flavor enhancers, emulsifiers, preservatives, phosphates) in meat products during the fermentation process. , flavorings, etc.) properties, spices, general properties and classification |
| 9 | Midterm |
| 10 | Definition and practices of hygiene and sanitation in meat facilities, sources of contamination in the sector, hygienic measures for the industry, conditions for the implementation of an effective sanitation program, |
| 11 | Examination of the cleaning costs of the meat business, definition and classification of cleaning, conditions of effective cleaning, definition of dirt, classification and affecting factors, conditions of removal of dirt, definition and applications of disinfection, |
| 12 | Disinfectants used in the food industry, their types and mechanisms of action, the characteristics that disinfectants should have, an overview of different cleaning methods, personnel hygiene and training, checking the effectiveness of the sanitation program, evaluating the effectiveness with different test methods |
| 13 | Definition of fish meat, general situation of production and consumption of fish meat in the world and in Turkey, classification of fish meat, nutritional value, chemical structure of fish, post mortem changes in fish, rigor mortis, expression of dominant microflora in deterioration of fish meat, sensory evaluation in fish products, biogenic amines, fish processing technology (canning and marinating) |
| 14 | Presentations |
