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ENGINEERING FACULTY / FOOD ENGINEERING / GDM4006 - MEAT PRODUCTSPROCESSING TECHNOLOGY
GENERAL INFORMATION ABOUT THE COURSE
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Semester
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Course Title
Theoretical
Practical
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Course Objective
The objective of the course is to give information about the properties of meat, its production, factors affecting meat quality and processes applied to meat
Brief Content of the Course
Physical, chemical, microbiological and histological properties of meat, post mortem biochemical changes, factors determining meat quality, cooling and freezing of meat, storage conditions, techniques of meat products processing, production technology of some meat products and flow-charts, additives and equipment used in meat technology, methods used for improving shelf life of meat, analyses about determination of meat and meat products quality
Prerequisites
No.
Course Objectives
Course Objectives
1
Learning basic concepts about meat and meat products
2
Ability to learn the tools and equipment used in the meat and meat products sector
3
Understanding the processing techniques applied to meat products
4
Learning the principles of packaging and storage of meat and meat products
5
Ability to analyze the quality of meat and meat products
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Course Category
Course Category
Percentage
Basic Vocational Courses
Expertise /Field Courses