FACULTY OF AGRICULTURALSCIENCES AND TECHNOLOGIES / ANIMAL PRODUCTION AND TECHNOLOGIES / HUT4035 - HYGIEN AND SECURITY OF ANIMAL PRODUCTS

Contents Of The Courses in a weekly Period

Hafta 
Subjects 
Sources 
1Introduction to Meat Science[1] Sayfa 5-22
2Obtaining and Evaluation of Meat[1] Sayfa 26-46
3Histological Characteristics of Meat[1] Sayfa 55-74
4Physical and Chemical Properties of Meat[1] Sayfa 81-102
5Meat chemistry and microbiology[1] Sayfa 106-138
6Changes in Meat After Slaughter[1] Sayfa 147-189
7Midterm Exam 
8Meat Storage and Processing[1] Sayfa 193-226
9Additives Used in the Sustainable Meat Industry[1] Sayfa 228-267
10Muscle proteins and their industrial importance[1] Sayfa 274-312
11Fermented meat products[1] Sayfa 316-348
12Fermented meat products[1] Sayfa 316-348
13Emulsified meat products[1] Sayfa 348-389
14Emulsified meat products[1] Sayfa 348-389