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| Course Description |
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| Course Name |
: |
Meat Science |
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| Course Code |
: |
ZTP457 |
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| Course Type |
: |
Optional |
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| Level of Course |
: |
First Cycle |
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| Year of Study |
: |
4 |
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| Course Semester |
: |
Fall (16 Weeks) |
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| ECTS |
: |
3 |
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| Name of Lecturer(s) |
: |
Prof.Dr. OKTAY GÜRSOY
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| Learning Outcomes of the Course |
: |
Primarily the student will learn what meat is and how it is classified, prenatal and post natal growth as well as meat quality.
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| Mode of Delivery |
: |
Face-to-Face |
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| Prerequisites and Co-Prerequisites |
: |
None |
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| Recommended Optional Programme Components |
: |
None |
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| Aim(s) of Course |
: |
Meat is the most important product proced in animal science, so the objective is to teach the students how it is produced, what its contents and the factors affecting its quality. |
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| Course Contents |
: |
Definition and classification of meat, myogenesis, post natal growth of muscle, muscle anatomi and physiology, contents of muscle, muscle contraction, conversion of muscle to meat (slaughtering), fat tissue growth, important muscles in a carcass, factors affecting meat quality , methods of meat conservation (cold and frozen<) |
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| Language of Instruction |
: |
Turkish |
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| Work Place |
: |
Class-room, laboratory and visiting slaughter houses and packers. |
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Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
|
1 |
Defining meat and classifying meat |
None |
None |
|
2 |
Growth and growth mechanisms |
None |
None |
|
3 |
Development and maturity |
None |
None |
|
4 |
How can meat production be increased in Turkey? |
None |
None |
|
5 |
Muscle anatomy |
None |
None |
|
6 |
Muscle Physiology |
None |
None |
|
7 |
Anatomy of Muscle |
None |
None |
|
8 |
Mid term exam
Contents of Meat |
None |
None |
|
9 |
Fat tissue growth |
None |
None |
|
10 |
Water holding capacity of meat |
None |
None |
|
11 |
Conversion of muscle to meat |
None |
None |
|
12 |
Factors affecting meat quality |
None |
None |
|
13 |
Factors affecting meat quality |
None |
None |
|
14 |
Meat identification and meat research |
None |
None |
|
15 |
General Review |
None |
None |
|
16/17 |
Final Exam |
None |
None |
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|
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Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
 Et Bilimi Ders Notu -Yazan Prof. Dr. Oktay GÜRSOY
Principles of Meat Science- Forest et al. USA
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| |
| Required Course Material(s) | |
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Assessment Methods and Assessment Criteria |
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Semester/Year Assessments |
Number |
Contribution Percentage |
|
Mid-term Exams (Written, Oral, etc.) |
1 |
70 |
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Homeworks/Projects/Others |
1 |
30 |
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Total |
100 |
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Rate of Semester/Year Assessments to Success |
40 |
| |
|
Final Assessments
|
100 |
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Rate of Final Assessments to Success
|
60 |
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Total |
100 |
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| Contribution of the Course to Key Learning Outcomes |
| # | Key Learning Outcome | Contribution* |
|
1 |
Has information on alternative production systems |
2 |
|
2 |
Has information on basic characteristics (anatomic, morphologic,physiological and biological) of farm animals, has information on planning animal housing for environmental aspects and animal species, about forage production and storage for environmental conditions and different species, making plans about animal breeding. |
2 |
|
3 |
Has genetic and statistical information which can be the basis of animal improvement .Has adequate knowledge of industrial animal farming. |
2 |
|
4 |
Uses IT to get new information in animal production |
3 |
|
5 |
Transfers knowledge to people who work in the field at various levels, has communication skills,has the self -confidence in providing information and following technical developments. |
4 |
|
6 |
Finds the reasons of the technical and economical problems that can adversely affect the quality and capacity levels desired in Animal Science and develops solutions. |
4 |
|
7 |
To get technical knowledge in his/her field |
4 |
|
8 |
-Trains qualified zootechnicians to fulfill the needs of Turkey
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4 |
|
9 |
Obtains information in the field of Animal Science, researches, evaluates, records,consults,plans projects and applies. |
3 |
|
10 |
Knows the techniques in Animal Breeding and applies. Has information about small cattle raising and poultry farming and nutrition and applies.Transfers genetic and statistical information that can be the basis of animal breeding to animal production. |
4 |
| * Contribution levels are between 0 (not) and 5 (maximum). |
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| Student Workload - ECTS |
| Works | Number | Time (Hour) | Total Workload (Hour) |
| Course Related Works |
|
Class Time (Exam weeks are excluded) |
14 |
2 |
28 |
|
Out of Class Study (Preliminary Work, Practice) |
14 |
2 |
28 |
| Assesment Related Works |
|
Homeworks, Projects, Others |
1 |
5 |
5 |
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Mid-term Exams (Written, Oral, etc.) |
1 |
1 |
1 |
|
Final Exam |
1 |
1 |
1 |
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Total Workload: | 63 |
| Total Workload / 25 (h): | 2.52 |
| ECTS Credit: | 3 |
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