COURSE INFORMATON 
Course Title Code Semester L+P (Hour) Credits ECTS
Meat Technology GM 306 6/Spring 2+2 3 5
Prerequisites -
Language of Instruction English
Course Level Undergraduate
Course Type Compulsory
Course Instructor
Assistants
Goals This course deals with the technology involved in the processing, storage and further processing of meat, fish and poultry. The topics covered will include:
Key quality attributes in meat, fish and poultry products, including colour in fresh and cured products, tenderness and juiciness.
Mechanisms responsible for tenderisation, both naturally occurring and
The processing involved in making a representative range of processed products
The importance of packaging technologies in fresh and processed meat, fish and poultry products
Food safety and shelf-life of meat, fish and poultry products
Content This course contains basic information about Meat Technology starting from muscles as tissue to further meat product processing, safety and inspection of meat. 
Learning Outcomes Teaching Methods Assessment Methods
To identify the nutritional content and benefits of meat.     
Major ante- and post-mortem factors that impact on meat quality and safety.
Further processing of meat, fish and poultry, such as cooked products, dried and/or fermented products, and formed meat products.
Food safety and shelf-life of meat, fish and poultry. 
Gaining the understanding of the engineering profession with ethical values and sense of responsibility; the awareness about the relevant legislative compliance and legal consequences of food engineering applications.
Gaining the knowledge on current problems and the effects of food engineering applications on topics such as community health, environment, sustainable development, and work safety.
 
Teaching Methods:  1: Lecture, 2: Question-Answer, 3: Discussion, 4: Drilland Practice, 5: Demonstration, 6: Motivations to Show, 7: Role Playing, 8: Group Study, 9: Simulation, 10: Brain Storming, 11: Case Study, 12: Lab / Workshop, 13: Self Study, 14: Problem Solving, 15: Project Based Learning, 16: Undefined
Assessment Methods:  A: Testing, B: Oral Exam, C: Homework, D: Project / Design, E: Performance Task,           F: Portfolio, G: Undefined
 
COURSE CONTENT
Week Topics Study Materials
1 Introduction to Meat Technology  
2 Meat as Food  
3 Muscle and Associated Tissues  
4 Growth and Development of Carcass Tissues  
5 The mechanism of Muscle Contraction  
6 Conversion of Muscle to Meat and Development of Meat Quality  
7 Properties of Fresh Meat  
8  Principles of Meat Processing  
9  Microbiology and Deterioration of Meat  
10  Storage and Preservation of Meat  
11  Meat for Food Service  
12  Nutritive Value of Meat  
13  Meat Inspection and Food Safety  
14  Meat Grading and Evaluation  
           
       
RECOMMENDED SOURCES
Textbook 1.Principles of Meat Science (Fourth Edition). 2001. Harold B Hedrick Elton D Aberle John Forrest Max D Judge Edward W Mills Robert Merkel John C Forrest Edward Mills David E Gerrard David Gerrard Robert A Merkel. ISBN: 0787247200
 
Additional Resources  
 
 
 
ASSESSMENT
IN-TERM STUDIES QUANTITY  
Midterm Exam 1 40
Assignment 1 -
Project 1 -
Total 40
Final Exam 1 60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE 40
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE 60
Total 100