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About the Course

Department Profile
Course unit title Level of course unit Course unit code Type of course unit Semester of course unit Local credit ECTS credit Syllabus
PASTRAMI TECHNOLOGY Third cycle VBH 662 1 8.00 8.00 Print
   
Description of course unit
Prerequisites and course requisities None
Language of instruction Turkish
Coordinator Assoc. Prof. Dr. Nurhan ERTAŞ ONMAZ
Lecturer(s) Assoc. Prof. Dr. Nurhan ERTAŞ ONMAZ
Teaching assitant(s) None
Mode of delivery Face to Face
Course objective The main aim of this lecture is to give information about providing and preparing and protecting of pastrami meat.
Course description It is a course given information about defination of pastrami, processing steps and preservation.

Course contents
1 Description of Pastrami and composition
2 The Supply of Animals
3 The Preparation of Pastrami Meat
4 The Preparation of Pastrami Meat
5 Processing of Pastrami Meat
6 Processing of Pastrami Meat
7 Cumin paste
8 Midterm
9 Storage
10 Classification of Pastrami
11 Microbiological quality of Pastrami
12 Chemical quality of Pastrami
13 Decomposition and hidden defect which can be seen in pastrami
14 Tricks in Pastrami Processing
15 Quality control
16
17
18
19
20

Learning outcomes of the course unit
1 Discription of pastrami
2 Pastrami processing steps
3 Storage of pastrami
4 Quality control of pastrami
5
6
7
8
9
10

*Contribution level of the course unit to the key learning outcomes
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
Number of stars refer to level of contribution from 1 (the least) to 5 (the most)

Planned learning activities, teaching methods and ECTS work load
  Quantity Time (hour) Quantity*Time (hour)
Lectures (face to face teaching) 14 2 28
Study hours out of classroom (study before and after the class) 14 2 28
Homework 5 5 25
Presentation / seminar 0 0 0
Quiz 0 0 0
Preparation for midterm exams 10 3 30
Midterm exams 1 1 1
Project (term paper) 0 0 0
Laboratuar 14 2 28
Field study 0 0 0
Preparation for final exam 10 3 30
Final exam 1 1 1
Research 5 5 25
Total work load     196
ECTS     8.00

Assessment methods and criteria
Evaluation during semester Quantity Percentage
Midterm exam 1 100
Quiz 0 0
Homework 0 0
Semester total   100
Contribution ratio of evaluation during semester to success   40
Contribution ratio of final exam to success   60
General total   100

Recommended and required reading
Textbook Et Muayenesi ve Et Ürünleri Teknolojisi, Arslan, A., Medipress, 2013
Additional references Mezbaha Bilgisi, İnal, T., Nazlı, B., Saray Medikal Yayıncılık, 1997, Et Bilimi ve Teknolojisi, Dinçer, B., A.Ü. Veteriner Fak. Ders Notları, 1997

Files related to the course unit