1 | Course introduction, follow the current knowledge and problems in poultry | [1] pp 1-36 |
2 | Investigation and comparison of broiler meat sector in the World and Turkey | [4] pp 1-28 |
3 | Poultry Biology, Classification, and Trade Descriptions | [5] pp 1-18 |
4 | Muscle metabolism and meat quality of poultry. Muscle Fibre Type and Meat Quality | [6] pp 82-86; [7] pp 219-229 |
5 | The chemical and physical characteristics of broiler meat | [1] pp 150; [5] pp 451-465 |
6 | Slaughterhouse Building and Facility Requirements | [5] pp 69-78 |
7 | 7 Slaughtering Equipment and Operations | [5] pp 79- 100 |
8 | Applying process before slaughter(catching, transport, shackling, stunning) and their affects on carc | [1] pp 281; [5] pp 45-67 |
9 | Slaughter and applying process after slaughter and their affects on carcass quality | [2] pp 281-289 |
10 | Poultry carcass evaluation and cutting | [5] pp 101-106; [3] pp 1-52 |
11 | Food production from the halal perspective | [5] pp 183-215 |
12 | Chemical composition and nutritional content of raw poultry meat | [5] pp 467-489 |
13 | Sanitation and Safety | [5] pp 631- 772 |
14 | Preservation: Refrigeration and Freezing | [5] pp 217-418 |