Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Spring Semester | ||||
| Level of Course | 2nd Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | FOOD ENGINEERING (DOCTORATE DEGREE) | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | NESİMİ AKTAŞ (naktas@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| The muscle and meat biochemistry course examines the detailed composition and structure of meat. This course focuses on the importance of the relationship between meat quality and biochemical changes, functional properties of meat used in meat products. In addition, it is aimed that students learn different events that occur in muscle / meat. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Examine the detailed composition of the muscle. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-7 Has the endowments to lecture at the undergraduate level PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-2 | Examines the biochemical changes that occur in the muscle after death. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-7 Has the endowments to lecture at the undergraduate level PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-3 | Examines thick and thin filament proteins |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-7 Has the endowments to lecture at the undergraduate level PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-4 | Understands the relationship between glycolysis and meat quality. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-7 Has the endowments to lecture at the undergraduate level PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-5 | Understands the relationship between proteolytic enzymes, working conditions and meat quality. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-7 Has the endowments to lecture at the undergraduate level PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-6 | Gains the ability to learn on his own and to create the learning opportunity himself. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-7 Has the endowments to lecture at the undergraduate level PO-12 Takes responsibility in the solution of a problem related to his/her specialization area as group leader |
Examination |
| LO-7 | Gains the ability to work in harmony and to share tasks in a team by preparing group homework. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-8 | Gains the skill of scanning literature on a subject, compiling information, and using computer software to report. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-7 Has the endowments to lecture at the undergraduate level PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| 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, structuring of myosin in thick filament, proteins of thin filament; actin, tropomyosin and troponin, cytoskeletal and other proteins of myofibrils, protein regulation, A band and I band. Contraction and death rigidity. Post-mortem physical and chemical changes during the transformation of muscle into meat, glycogen, high-energy phosphates and their metabolites. Some events occurring in muscle / meat, cold shortening, dissolution hardness, ripening of meat, water holding capacity of muscle, dark sectioned meat. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Detailed composition of red meat | Lecture, discussion |
| 2 | Muscle types | Lecture, discussion |
| 3 | Thick filament proteins, thin filament proteins | Lecture, discussion |
| 4 | Structural proteins | Lecture, discussion |
| 5 | Biochemical changes after cutting | Lecture, discussion |
| 6 | Death severity and the effects of glycolysis on meat quality | Lecture, discussion |
| 7 | High energy phosphate compounds | Lecture, discussion |
| 8 | mid-term exam | |
| 9 | Water holding capacity and influencing factors | Lecture, discussion |
| 10 | Sarcoplasmic proteins and their functions in muscle | Lecture, discussion |
| 11 | Meat color and factors affecting meat color | Lecture, discussion |
| 12 | Proteolytic enzymes, working conditions and their effects on meat quality | Lecture, discussion |
| 13 | Electrical stimulation | Lecture, discussion |
| 14 | Project presentations | Lecture, discussion |
| 15 | Project presentations | Lecture, discussion |
| 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. | |
| 2 | Meat Science. 5th Ed. Pergamon Press, New York, NY. | |
| 3 | Meat Products Hand Book Gerhard Feiner CRC Press 2006 Laboratory Manual for Meat Science, 2000, 7th Edition by Savell, J.W. and Smith, G.C. | |
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 2 | 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 | 5 | 8 | 40 |
| e) Term paper/Project | 4 | 13 | 52 |
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 3 | 5 | 15 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 4 | 7 | 28 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 180 | ||