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Ders Tanımı

Ders Kodu Yarıyıl T+U Saat Kredi AKTS
MEAT AND PRODUCTS TECHNOLOGY GIP 204 2 2 + 1 3 4
Ön Koşul Dersleri Food Processing Principles and Machinery, General Microbiology, Food Microbiology
Önerilen Seçmeli Dersler
Dersin Dili Türkçe
Dersin Seviyesi Önlisans
Dersin Türü ZORUNLU
Dersin Koordinatörü Öğr. Gör. TÜLAY DURAN
Dersi Verenler Dr.Öğr.Üyesi HAMZA BOZKIR
Dersin Yardımcıları
Dersin Kategorisi Alanına Uygun Temel Öğretim
Dersin Amacı
The aim of this course is to teach students about nutritional value and importance of meat; the histology, physical, chemical and biochemical properties of meat; meat cutting methods; the change in quality and structure of meat after cutting; meat preservation methods, meat products technology; water products technology; winged meats.
Dersin İçeriği
The nutritional value and importance of meat. the histology, physical, chemical and biochemical properties of meat; meat cutting methods; the change in quality and structure of meat after cutting; meat preservation methods, meat products technology; water products technology; winged meats. Pastırma, faggot, salami and other meat products production.
Dersin Öğrenme Çıktıları Öğretim Yöntemleri Ölçme Yöntemleri
1 - It can sort of production techniques of fresh meat products. 2 - 1 - A - B - C -
2 - To learn about frozen meat products methods 6 - 2 - 1 - F - A - B -
3 - To describe properties and process techniques of processed meat products 3 - 6 - 2 - 1 - F - A - B - C -
4 - To describe processes and properties of winged meat products 2 - 1 - A - B - C -
5 - To describe processes and properties of water products 3 - 2 - 1 - A - B - C -
Öğretim Yöntemleri: 3:Discussion 6:Motivations to Show 2:Question-Answer 1:Lecture
Ölçme Yöntemleri: F:Performance Task A:Testing B:Oral Exam C:Homework

Ders Akışı

Hafta Konular ÖnHazırlık
1 The description of meat and nutrition value
2 The structure, components and properties of meat
3 Histological, physical, chemical and biochemical properties of meat
4 Cutting and cutting methods of slaughter animals
5 Meat inspection
6 Carcass Quality Attributes and carcass dissection
7 Changes are then cut from the carcass.
8 Quality attributes of meat
9 Mid-term examination, Quality attributes of meat
10 The additives used in the production of meat products, some operations applied in meat products
11 Storage Methods of meat and meat products.
12 Production technology of sausages, salami, sausages, bacon, roasting
13 Processing technology of winged meats
14 Water products

Kaynaklar

Ders Notu
Ders Kaynakları Arslan , Et muayenesi ve et ürünleri teknolojisi , Basım yılı: 2002
Baysal,A. 2000. Beslenme. Hatipoğlu Yayınları, Ankara
Çakmakçı, M.L., A.G. Karahan,1995. Mikrobiyolojiye Giriş. Bizim Büro Basımevi, Ankara, 227 s.
Göğüş, A. K. 1986. Et Teknolojisi. Ankara Üniversitesi Ziraat Fakültesi Yayınları: 991

Döküman Paylaşımı


Dersin Program Çıktılarına Katkısı

No Program Öğrenme Çıktıları KatkıDüzeyi
1 2 3 4 5
1 To gain basic theoretical and practical knowledge about mathematics, science and basic engineering. X
2 To have the ability to interpret and evaluate data, identify problems, analyze, and develop evidence-based solutions by using the basic knowledge and skills in the field. X
3 To be able to select and use modern techniques, tools and information technologies required for applications related to the field. X
4 Gaining the ability to produce solutions, take responsibility in teams or do individual work when faced with unforeseen situations in applications related to the field. X
5 Having foreign language knowledge at a level to follow the innovations in the field and master effective communication techniques . X
6 Awareness of the necessity of lifelong learning; to follow the developments in science and technology and gain the consciousness of self-renewal. X
7 To have a sense of social responsibility, universal, social and professional ethics and to respect historical values X
8 To have quality awareness, environmental protection knowledge, worker health and job security. X
9 To gain the ability to use computer software and hardware at the basic level required by the field. X
10 To gain application skills by examining the relevant processes in the industry and service sector on site. X
11 Gaining the ability to design using technical drawing, computer aided drawing, simulation programs, and to select systems and components related to the field, to make basic sizing calculations, to draw professional plans and projects, to use laboratory tools and equipment and their software. X

Değerlendirme Sistemi

YARIYIL İÇİ ÇALIŞMALARI SIRA KATKI YÜZDESİ
Odev 1 15
AraSinav 1 50
Odev 2 15
KisaSinav 1 20
Toplam 100
Yıliçinin Başarıya Oranı 50
Finalin Başarıya Oranı 50
Toplam 100

AKTS - İş Yükü

Etkinlik Sayısı Süresi(Saat) Toplam İş yükü(Saat)
Course Duration (Including the exam week: 16x Total course hours) 16 3 48
Hours for off-the-classroom study (Pre-study, practice) 16 1 16
Mid-terms 1 10 10
Quiz 2 8 16
Assignment 1 5 5
Performance Task (Application) 0 0 0
Performance Task (Seminar) 1 5 5
Final examination 1 10 10
Toplam İş Yükü 110
Toplam İş Yükü /25(s) 4.4
Dersin AKTS Kredisi 4.4
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