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
GM407.1B	Meat Plant Establishment and Organization	Elective	4	7	4

Level of Course Unit

First Cycle

Objectives of the Course

Meat science, meat production, meat carcass classification and shredding systems, histological acteristics of the meat, physical and physico-chemical properties of meat, aimed to learn the microbiological acteristics of the meat.

Name of Lecturer(s)

Doç.Dr. Aybike KAMİLOĞLU

Learning Outcomes

1	He/she can explain basic concepts about meat plants
2	He/she can explain status of the meat plants
3	He/she can operate concepts and layouts of process buildings for slaughter hause, meat storage and manufacturing processing
4	He/she can explain technical properties of using equipments for slaughter hause and storage and manufacturing processes of meat products.
5	He/she can explain basic concepts and expressions about manufacturing processes of meat products.
6	He/she can explain basic concepts and expressions about working and supervision law of slaughterhouse and other meat plants.

Mode of Delivery

Normal Education

Prerequisites and co-requisities

None

Recommended Optional Programme Components

None

Course Contents

Meat production and consumption parameters, introduction to Meat Science, physical and chemical properties of meat, changes occurring in the meat after slaughter.

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Meat production and consumption parameters
2	Introduction to Meat Science
3	Histological acteristics of meat
4	Histological acteristics of meat
5	Physical and chemical properties of meat
6	Physical and chemical properties of meat
7	The microbiological acteristics of the meat
8	Midterm
9	Changes occurring in the meat after slaughter
10	Changes occurring in the meat after slaughter
11	Basic processes used in the meat industry
12	Basic processes used in the meat industry
13	Basic processes used in the meat industry
14	An overview of the course and a brief discussion
15	An overview of the course and a brief discussion

Recommended or Required Reading

Aydın Öztan,2003. Et Bilimi ve Teknolojisi 4. baskı, TMMOB Gıda Mühendisleri Odası Yayınları Kitaplar Serisi Yayın no 1., Ankara

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
Attending Lectures	14	2	28
Self Study	14	1	14
Individual Study for Mid term Examination	3	10	30
Individual Study for Final Examination	4	10	40
TOTAL WORKLOAD (hours)			115

Contribution of Learning Outcomes to Programme Outcomes

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

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