APT7104 / Broiler Slaughter and Carcass Quality

Contents Of The Courses in a weekly Period

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