Bayburt University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
GM307B	Meat Science and Technology	Compulsory	3	5	4

Level of Course Unit

First Cycle

Objectives of the Course

The objective of the course is to teach the biochemical changes in meat during the reversion of muscle to meat, the relationship between these changes and meat quality, processing techniques of different types of meat products, functions of additives, materials and equipments used in meat products and storage conditions of meat and meat products. Also the students are aimed to applied theoretical knowledge to the practical usage with the aid of meat pilot plant and laboratory works.

Name of Lecturer(s)

Doç. Dr. Aybike KAMİLOĞLU

Learning Outcomes

1	Understands the structure and nutritional importance of meat
2	Explains the transformation of muscle to meat
3	Explains the factors influencing the quality of meat
4	Knows the basic principles of meat preservation methods
5	Evaluates hygiene applications in meat industry from different angles
6	Knows the microorganisms causing zoonotic diseases

Mode of Delivery

Normal Education

Prerequisites and co-requisities

None

Recommended Optional Programme Components

None

Course Contents

Composition of meat, structure of meat and tissues, glycolysis, post mortem mechanism, conversion of muscle to meat and factors that affecting meat quality during this conversion, meat quality, cooling and freezing of meat, storage conditions, techniques of meat products processing, cured and dryed meat products, fermented and emulsified meat products, additives, materials and equipments that used in meat technology, problems and solutions about meat products, learning analyses about determination of meat and meat products quality.

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	The introduction to the course; The cover and rules.
2	Chemical composition and nutritive value of meat
3	Structure, types and functions of muscles
4	Meat proteins, structure of connective tissue
5	Muscle contraction mechanism
6	Postmortem changes
7	Conversion of muscle to meat, DFD, PSE meat
8	Midterm
9	Introduction to meat quality, properties and factors affecting meat quality
10	Functional properties of meat
11	Storage, freezing and thawing of meat
12	Additives, materials, instruments and equipments used in meat technology
13	Basic principles of meat technology
14	Techniques of producing fermented meat producs, possible problems and solutions
15	Techniques of producing emulsified meat producs, possible problems and solutions

Recommended or Required Reading

1. Lawrie, R.A., 1991. Meat Science, 5th ed. Pergamon Press, New York, NY. 2. Aberle, E. D., Forrest, J. C.,Gerrard, D. E., Hedrick, H. B., Judge, M. D., Merkel, R.A., 2001. “Principles of Meat Science”, Kendall/Hunt Publishing Comp. 3. Pearson, A.M. and Gillet, T.A., 1995. Processed Meats. 3rd Ed. Chapman and Hall, New York, NY

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
Midterm Examination	1	100
SUM		100
End Of Term (or Year) Learning Activities	Quantity	Weight
Final Examination	1	100
SUM		100
Term (or Year) Learning Activities		40
End Of Term (or Year) Learning Activities		60
SUM		100

Language of Instruction

Turkish

Work Placement(s)

None

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	1	1
Final Examination	1	2	2
Quiz	3	1	3
Attending Lectures	15	2	30
Laboratory	14	2	28
Self Study	14	1	14
Individual Study for Mid term Examination	1	10	10
Individual Study for Final Examination	1	25	25
Homework	1	5	5
TOTAL WORKLOAD (hours)			118

Contribution of Learning Outcomes to Programme Outcomes

	PO 1	PO 2	PO 3	PO 4	PO 5	PO 6
LO1	2	1	3	2	3	3
LO2	2	1	3	4	2	2
LO3	2	1	3	3	3	2
LO4	2	4	1	3	3	2
LO5	2	2	2	2	2	2
LO6	2	2	1	2	2	2

* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High