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Course Description Course Name : Technology of Meat Processing and Improving Meat Course Code : GM-693 Course Type : Optional Level of Course : Second Cycle Year of Study : 1 Course Semester : Fall (16 Weeks) ECTS : 6 Name of Lecturer(s) : Asst.Prof.Dr. HAKAN BENLİ Learning Outcomes of the Course : Describes muscle ultrastructure and the biochemical and mechanical processes of muscle contraction Defines meat quality and factors affecting the quality of raw meat Discusses pre- and post-harvest factors affecting meat quality Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : The purpose of this course is to teach students the fundemental concepts and application of Technology of Meat Processing and Improving Meat Course Contents : Muscle ultrastructure. Muscle contration. Conversion of muscle to meat. Defining meat quality. Factors affecting the quality of raw meat. The beef quality puzzle and beef quality relationships. Meat packaging. Meat Color. Lipid-derived flavors in meat products. The fat content of meat and meat products. Measuring quality. Language of Instruction : English Work Place : Classrooms in the deparment   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Introduction and syllabus overview Reading class materials Lecturing, discussion 2 Muscle ultrastructure Reading class materials Lecturing, discussion 3 Muscle ultrastructure Reading class materials Lecturing, discussion 4 Muscle contration Reading class materials Lecturing, discussion 5 Conversion of muscle to meat Reading class materials Lecturing, discussion 6 Conversion of muscle to meat Reading class materials Lecturing, discussion 7 Defining meat quality Reading class materials Lecturing, discussion 8 MIDTERM EXAM 9 Factors affecting the quality of raw meat Reading class materials Lecturing, discussion 10 The beef quality puzzle and beef quality relationship Reading class materials Lecturing, discussion 11 Meat packaging Reading class materials Lecturing, discussion 12 Meat color Reading class materials Lecturing, discussion 13 Lipid-derived flavors in meat products Reading class materials Lecturing, discussion 14 The fat content of meat and meat products Reading class materials Lecturing, discussion 15 Measuring meat quality Reading class materials Lecturing, discussion 16/17 FINAL EXAM   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Romans et al., 2001. The Meat We Eat. Interstate Publishers, Inc., Danville, Illinois, USA  Aberle et al., 2001. Principles of Meat Science. Kendall/Hunt Publishing Company, Dubuque, Iowa, USA.  Kerry et al., 2002. Meat Processing Improving quality. CRC Press. Boca Raton, USA. Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 50     Homeworks/Projects/Others 1 50 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 Transfer current developments in the field of food engineering in written, oral and visual presentations with the support of the qualitative and quantitative data to the groups in their fields as well as in other disciplines. 4 2 Examine and improve the social relationships and the norms; act to change them if necessary 1 3 Have the ability to use one foreign language to communicate both in oral and written form at the level of B2 of the European Language Portfolio 5 4 Use advanced information and communication technologies along with the required level of computer software knowledge 4 5 Improve their knowledge related with food engineering fields based on undergraduate qualifications to the level of the expertise 4 6 Comprehend the interdisciplinary relationships relevant to the field of expertise in food engineering 5 7 Interpret and produce new knowledge with synthesizing interdisciplinary knowledge by using theoretical and practical knowledge at the expertise level in food engineering 4 8 Resolve food-related problems by using research methods and setting up cause-and-effect relationship 4 9 Carry out work reqiring expertise in the food engineering field independently 2 10 Develop new approaches to unforeseen complex problems emerged in the field and take responsibility to produce solutions. 3 11 Have the ability to lead in situations requiring solutions to the problems in the field of food engineering 3 12 Evaluate the skills and knowledge acquired at the level of expertise in the field of food engineering with a critical approach and direct his/her learning 3 13 Inspect and teach the stages of data collection, interpretation, implementation and announcement related with food engineering field considering social, scientific, cultural and ethical values 4 14 Develop strategy, policy and implementation plans related with food engineering and evaluate the obtained results considering the framework of quality assurance processes 2 15 Have the ability to use his/her knowledge of solving problems and practical skills obtained in the field of food engineering at the interdisciplinary studies 3 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 14 3 42     Out of Class Study (Preliminary Work, Practice) 14 3 42 Assesment Related Works     Homeworks, Projects, Others 1 15 15     Mid-term Exams (Written, Oral, etc.) 1 20 20     Final Exam 1 20 20 Total Workload: 139 Total Workload / 25 (h): 5.56 ECTS Credit: 6