TECHNOLOGY AND HYGIENE OF POULTRY MEAT

Module Code Number

VBT  622 

Number of ECTS Credits

6

Hours / Week (T P C)

2 0 2

Module Lecturer

Lecturers of the department

Year / Term

-

Type of Course

(Compulsory / Elective)

Elective

Pre requisites / Recommended

Take lesson with respect to Food Technology

Module Contents

Composition of poultry meat, slaughter methods, inspection, bacterial, fungal and parasitical diseases, cleaning and disinfection in slaughter place, preservation methods.

Aims and Objectives of the module

Acquire information about production technologies, preservation methods, and sanitation of poultry meat,

Method of assessment

Lecture and investigations in relation to topics.

Teaching Language

Turkish

Textbook /

Recommended readings

- Reference articles