Some quality qualifications of cooked meat sous vide in the storage process

Ümit GÜRBÜZ

This study was carried out to determine the physicochemical and microbiological quality characteristics of some meat samples (Longissimus dorsi, LD; Longissimus lumborum, LL; Longissimus thoracis, LT) that were cooked in sous vide method at different time combinations (2 and 4 hours) at 70°C during the storage process. Meats used as materials in the study were obtained from 22-24 months old Simental cattle. All experimental meat samples were cut in 2x15 cm size and salted. Salted meat samples were vacuum-packed and cooked by sous vide method. Cooked meat samples were stored at 2 ± 2°C for 7 da ...Более

Статья 2019 Veteriner Fakültesi MANAS Journal of Engineering (MJEN)7 ( 1 ) 107 Просмотры

Sığır Etlerinde Dinlendirme Uygulamaları = Aging Applications on Beef Meat

Ümit GÜRBÜZ

Etlerin dinlendirilmesi işlemi, tüm karkasın ya da parçalarının buzdolabı sıcaklıklarında doğal süreçle lezzet ve gevrekliğinin arttırılması olarak tanımlanmaktadır. Bu işlem et ürünlerinde gevrekliğin ve lezzetin oluşumu için kullanılan en eski metotlardan birisidir. Dinlendirme sürecinde lezzet ve aroma gelişimini arttıran mekanizmanın, dokuların su kaybederek lezzet veren bileşenlerin yoğunluğunun artmasından; ette gevrekleşmeye neden olan mekanizmanın ise kas dokusundaki doğal enzimlerin bağ dokuyu oluşturan unsurları parçalamasından kaynaklandığı bilinmektedir. Etlerin dinlendirilmesinde ...Более

Статья 2018 Veteriner Fakültesi MANAS Journal of Engineering (MJEN)6 ( 1 ) 90 Просмотры

Use of Ohmic Heating System in Meat Thawing and Its Effects on Microbiological Quality

Ümit GÜRBÜZ

This study was conducted to determine the application of the ohmic heating system in meat thawing process and its effects on the microbiological quality of the meats. For this purpose, traditional thawing methods (room temperature and refrigerator) are compared with the ohmic system. Beef loin (Longissimus lumborum, LL) was used as the material in the experiments by cutting into 5x10cm pieces. The samples were divided into three groups by taking the thawing methods into consideration. The grouped meat samples were frozen at -35±1°C for 24 hours and stored at -18°C for 6 months. During the stor ...Более

Статья 2018 Veteriner Fakültesi MANAS Journal of Engineering (MJEN)6 ( 2 ) 85 Просмотры

Детальный поиск

Фильтры

Коллекция [1]

Ученые [1]

Факультет / Институт [1]

Вид публикации [1]

Год публикации [2]

Язык [2]

Источник [1]

Базы данных [2]

Вид индекса [1]

Издатель [1]

Кафедра [1]

Национальный/Международный [1]

Тематический рубрикатор [13]

Some quality qualifications of cooked meat sous vide in the storage process

Ümit GÜRBÜZ

Sığır Etlerinde Dinlendirme Uygulamaları = Aging Applications on Beef Meat

Ümit GÜRBÜZ

Use of Ohmic Heating System in Meat Thawing and Its Effects on Microbiological Quality

Ümit GÜRBÜZ