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National/International : Ulusal ✕Subject Headings : microbiological qual ... ✕
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Tüketim sürecinde döner kebaplarda Salmonella spp. varlığının araştırılması

Ümit GÜRBÜZ

An Investigation of the Salmonella spp. of the doner kebap during the consumption time This study was conducted to determine existence of salmonella in white and red meat donar from 12 randomly selected doner restaurants (6 chicken and 6 red meat doner restaurants) in Amman, Jordan. Samples were taken from uncooked raw meat and cooked doners at 14.00;16.00 and 18.00 during the process of production. A total of 288 samples, 144 chicken meat and 144 red meat doner, were analysed. Identification of salmonellas was performed using serologiiz and PCR method. Salmonella was identified in 15 (5.2 %) ...More

Article 2016 Veteriner Fakültesi MANAS Journal of Agriculture, Veterinary and Life Science (MJAVL)6 ( 2 ) 53 Views
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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 ...More

Article 2019 Veteriner Fakültesi MANAS Journal of Engineering (MJEN)7 ( 1 ) 107 Views
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Kurut Üretim Teknolojisi ve Kalite Niteliklerinin Belirlenmesi

Ümit GÜRBÜZ | Fatih Ramazan İSTANBULLUGİL

Bu araştırma, Bişkek’te tüketime sunulan kurutların bazı fizikokimyasal ve mikrobiyolojik kalite niteliklerini belirlemek ve kontrollü şartlar altında kurut üretim yöntemi oluşturmak amacıyla yapıldı. Araştırmada, Bişkek’te süt ve süt ürünlerinin satışa sunulduğu 5 ayrı pazardan farklı zaman dilimlerinde temin edilen toplam 90 numune analize alındı. Ayrıca kontrollü şartlarda kurut üretimi 6 tekerrür halinde gerçekleştirildi. Deneysel olarak üretilen kurut örnekler ile piyasadan toplanan kurut örneklerinde pH, titrasyon asitliği (% LA ) , rutubet oranı, kül ve tuz miktarı bakımından gruplar ar ...More

Article 2018 Veteriner Fakültesi MANAS Journal of Agriculture, Veterinary and Life Science (MJAVL)8 ( 1 ) 58 Views
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