Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Fall Semester | ||||
| Level of Course | 2nd Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | FOOD ENGINEERING | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | CEM OKAN ÖZER (cemokanozer@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| The aim of this course is to examine the detailed composition and structure of meat and the importance of the relationship between meat quality and biochemical changes. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Can explain the detailed composition of muscle. |
PO-6 Has extensive knowledge about modern techniques and methods applied in food technology PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader PO-13 Plays an active role in the solution of the problems of food industry |
Examination Term Paper |
| LO-2 | Can explain biochemical changes in muscle after death |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering PO-4 Has the skills of developing methods in constructing and solving engineering problems PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area |
Examination Term Paper |
| LO-3 | Can explain proteolytic enzymes, working conditions and meat quality |
PO-10 Has the required endowments to advice food sector on matters related to his/her specialization area PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader PO-13 Plays an active role in the solution of the problems of food industry |
Examination Quiz Term Paper |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Composition and structure of meat. Types of muscles, thick filament proteins, myosin in thick filament, thin filament proteins; Actin, tropomyosin and troponin, myofibrillin cytoskeletal and other proteins, protein regulation. Contraction and stiffness of death. Post-mortem physical and chemical changes during conversion of muscle to meat, glycogen, high energy phosphates and their metabolites. Some events in muscle / meat, cold shortening, dissolution hardness, maturation of meat, water holding capacity of muscle, dark section meat. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Structure and detailed composition of beef meat | Discussion Method Method of Narration Distance Learning |
| 2 | Structure and detailed composition of beef meat | Discussion Method Method of Narration Distance Learning |
| 3 | Muscle types and Thin filament proteins, thin filament proteins | Discussion Method Method of Narration Distance Learning |
| 4 | Muscle types and Thin filament proteins, thin filament proteins | Discussion Method Method of Narration Distance Learning |
| 5 | Structural proteins | Discussion Method Method of Narration Distance Learning |
| 6 | Biochemical changes after cutting | Discussion Method Method of Narration Distance Learning |
| 7 | Rigor mortis and effects of glycolysis on meat quality | Discussion Method Method of Narration Distance Learning |
| 8 | mid-term exam | |
| 9 | Sarcoplasmic proteins and their functions in caste | Discussion Method Method of Narration Distance Learning |
| 10 | Sarcoplasmic proteins and their functions in caste | Discussion Method Method of Narration Distance Learning |
| 11 | Factors affecting meat color and meat color | Discussion Method Method of Narration Distance Learning |
| 12 | Proteolytic enzymes, working conditions and their effects on meat quality | Discussion Method Method of Narration Distance Learning |
| 13 | Proteolytic enzymes, working conditions and their effects on meat quality | Discussion Method Method of Narration Distance Learning |
| 14 | Proteolytic enzymes, working conditions and their effects on meat quality | Discussion Method Method of Narration Distance Learning |
| 15 | Proteolytic enzymes, working conditions and their effects on meat quality | Discussion Method Method of Narration Distance Learning |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Pearson, A.M.; Young, R.B., 1989. Muscle and Meat Biochemistry. Academic Press, Inc.,London, p.457 Lawrie, R.A., 1991. Meat Science. 5th Ed. Pergamon Press, New York, NY. Laboratory Manual for Meat Science, 2000, 7th Edition by Savell, J.W. and Smith, G. | |
| Required Course instruments and materials | ||
| Pearson, A.M.; Young, R.B., 1989. Muscle and Meat Biochemistry. Academic Press, Inc.,London, p.457 Lawrie, R.A., 1991. Meat Science. 5th Ed. Pergamon Press, New York, NY. Laboratory Manual for Meat Science, 2000, 7th Edition by Savell, J.W. and Smith, G.C. | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 7 | 1 | 20 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | 14 | 4 | 20 |
| 9.Project | |||
| final exam | 14 | 1 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 3 | 14 | 42 |
| Outside Class | |||
| a) Reading | 0 | ||
| b) Search in internet/Library | 0 | ||
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 4 | 14 | 56 |
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 0 | ||
| mid-term exam | 2 | 7 | 14 |
| Own study for final exam | 0 | ||
| final exam | 4 | 14 | 56 |
| 0 | |||
| 0 | |||
| Total work load; | 168 | ||