Ders Bilgileri
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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.
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| 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.
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| 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 |
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| 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 |
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Döküman Paylaşımı |
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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 |