Meat Technology Section

General Introduction

Meat Technology discipline investigates the biochemical changes during conversation muscle to meat and the effects of these changes on meat characteristics, the effect of processing technologies, storage conditions and meat additives on overall meat quality. Besides, formulation of healthier meat products, searching the potential additives improving functional characteristics, development of novel products from valueless parts of carcass, and researches concerning prolonging the storage period of meat products are within working topics. Meat Technology discipline also includes fisheries, poultry, and egg processing technologies. The department has two research laboratories and a meat pilot plant used in student applications, projects and thesis. 

Members

Prof. Dr. Meltem SERDAROĞLU

Assoc Prof.Dr. Gülen YILDIZ TURP

Assoc. Prof. Dr. Burcu ÖZTÜRK KERİMOĞLU

Research Assistants

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Useful Links

http://www.meatscience.org American Meat Science Association (AMSA) 

http://www.asas.org American Society of Animal Science 

http://www.wpsa-uk.com The World - Poultry Science Association