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Found: 10 Piece 0.002 sn
Faculty / Institute : Veteriner Fakültesi ✕Researcher : Ümit GÜRBÜZ ✕
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Prof. Dr. Ümit GÜRBÜZVeteriner Fakültesi
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Determining the Level of Food Safety Consciousness of the Households: Giresun Sample

Ümit GÜRBÜZ

The main purpose of the study is to reveal the level of awareness of the households about food safety and quality and to present their perception of food safety and healthy nutrition as customers. The perspectives on food safety of different genders selected from the households in the city center of Giresun through the appropriate sampling method were included in this study. The socio-demographics and enterprise data were included, membership to European Union, which is an important process for the agriculture sector, was discussed, some basic perceptions of the cases which may threaten food s ...More

Article 2017 Veteriner Fakültesi MANAS Journal of Agriculture, Veterinary and Life Science (MJAVL)7 ( 1 ) 33 Views
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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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Effects of three aging methods on the Longissimus lumborum muscle from Holstein-Friesian steers

Ümit GÜRBÜZ

The aim of this study was to investigate the effects of three aging processes (traditional dry aging, wet aging in vacuum shrink pack and dry aging in a highly moisture-permeable bag) in five aging times (0, 7, 14, 21, 28 days) for their effects on physical, chemical, microbial, histological, textural and sensory properties of beef Longissimus lumborum muscle from Holstein-Friesian steers. Longissimus lumborum muscles were aged dry (D), in a dry-aging bag (B) and a vacuum shrink pack (V) for 28 days at 0.5 degrees C +/- 0.5 with 80% humidity. An increase was observed in pH and TEARS values of ...More

Article 2019 Veteriner Fakültesi Medycyna Weterynaryjna - Veterinary Medicine - Science & Practice75 ( 3 ) 85 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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DETECTION OF THE AIRBORNE MICROBIOLOGICAL CONTAMINATION IN DOMESTIC REFRIGERATORS IN A STUDENT RESIDENTIAL AREA OF KONYA-TURKEY

Ümit GÜRBÜZ

This study aimed to determine the general hygiene status of different residential groups including the student and working residential areas, near the campus of Selcuk University in Konya -Turkey. The student residential group consisted of male (n=27) and female (n=19) students, and another group was of family residents (n=32). Temperature measurement and microbiological analyses using an active air sampler to detect airborne contamination including total viable count (TVC), total psychrotrophic count (TPC), yeast and mold, Pseudomonas spp., and coliform bacteria count (CC) in refrigerators we ...More

Article 2019 Veteriner Fakültesi Fresenius Environmental Bulletin28 ( 6 ) 82 Views
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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 ...More

Article 2018 Veteriner Fakültesi MANAS Journal of Engineering (MJEN)6 ( 1 ) 90 Views
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DETERMINATION OF MICROBIAL CONTAMINATION, PH AND TEMPERATURE CHANGES IN SHEEP AND CATTLE CARCASSES DURING THE SLAUGHTER AND PRE-COOLING PROCESSES IN KONYA, TURKEY

Ümit GÜRBÜZ

his study was conducted to determine microbial contamination, pH and internal temperature changes in sheep and cattle carcasses during slaughter and chilling stages. Samples were analysed for the presence of Salmonella spp. and Enterobacteriaceae and aerobic colony counts (ACC) were performed. Air sampling was also performed in slaughtering areas and chilling rooms. Mean values of ACCs were between 2.57 +/- 0.61 and 4.71 +/- 0.24 log CFU/cm(2) and between 3.51 +/- 0.48 and 5.19 +/- 0.28 log CFU/cm(2), whereas Enterobacteriaceae counts were between 0.89 +/- 0.46 and 2.61 +/- 0.10 log CFU/cm(2 ...More

Article 2018 Veteriner Fakültesi Italian Journal of Food Science30 ( 4 ) 42 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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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 ...More

Article 2018 Veteriner Fakültesi MANAS Journal of Engineering (MJEN)6 ( 2 ) 85 Views
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Kuru Dinlendirme İşleminin Akkaraman Irkı Erkek Kuzuların Longissimus Thoracis ve Longissimus Lumborum Kaslarının Sarkomer Yapısı Üzerine Etkisi

Ümit GÜRBÜZ

Amaç: Araştırmada, Akkaraman ırkı erkek kuzuların longissimus thoracis (LT) ve longissimus lumborum (LL) kaslarından elde edilen etlere, 14 gün süre ile kuru dinlendirme yöntemi uygulanarak dinlendirme periyodu boyunca sarkomer uzunluklarında meydana gelen değişikliklerin belirlenmesi hedeflenmiştir. Gereç ve Yöntem: Materyal olarak, 11 aylık 6 adet Akkaraman ırkı erkek kuzunun longissimus thoracis ve longissimus lumborum kaslarından elde edilen etler kullanılmıştır. Kuru dinlendirme uygulaması için etler, +1°C’de, % 85 rutubet ve 0,2-0,5m/sn hava akımı olan soğutma dolabında 14 gün boyunca di ...More

Article 2018 Veteriner Fakültesi Eurasian Journal of Veterinary Sciences34 ( 1 ) 55 Views
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