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Toplam kayıt 15, listelenen: 1-10
Fatty acid profile of Turkish Bandirma Crossbreed, Karacabey Merino Multiplier and Karacabey Merino Nucleus lambs raised in the same intensive production system
(Elsevier, 2015)
Fatty acid composition of Longissimus dorsi intramuscular fat in Bandirma Crossbreed (BC), Karacabey Merino Multiplier (KMM) and Karacabey Merino Nucleus (KMN) lambs were compared.Twelve of BC, twelve of KMM and twelve of ...
Women Manufacturing Traditional Food in Rural Areas and Their Opinions on Food Safety
(Parlar Scientific Publications (P S P), 2020)
This study examines women's view and opinions on food safety, namely the women who manufacture traditional food in the rural Thrace Region. The main aim of this study is to review the opinions of women on food safety in ...
Investigating Fatty Acid Composition of Samples were Homogenized Various Meat and Offal Products from Turkey
(Wiley, 2015)
The aim of the present study was to compare the fatty acid composition, PUFA:SFA ratio, n6/n3 ratio, and TFA of different farm animal meats and offal products. These products were collected at a regional farm in Istanbul ...
Effects of Avian Influenza on Consumer Purchasing Behaviour in Tekirdag
(Scibulcom Ltd, 2011)
In this research, the effects of avian flu on meat products consumption habits of public in Tekirdag city center were investigated. To this end, a questionnaire about this topic was used in a survey that has been performed ...
Effect of Different Packaging Methods and Storage Temperature on Microbiological and Physicochemical Quality Characteristics of Meatball
(Sage Publications Ltd, 2010)
The objective of this research was to determine physicochemical changes and microbiological quality of the different packaged meatball samples. Meatball samples in polystyrene tray were closed with polyethylene film (PS ...
Investigating the effects of ingredient levels on physical quality properties of cooked hamburger patties using response surface methodology and image processing technology
(Elsevier Sci Ltd, 2010)
A three-factor central composite design was adopted to determine the interactive effects of fat (15-30%). water (10-20%) and textured soy protein (3-9%) content on the shrinkage, fat loss and moisture loss of hamburger ...
Determination of Fatty Acid Composition and Total Trans Fatty Acids in Meat Products
(Korean Society Food Science & Technology-Kosfost, 2009)
In this research, fatly acid composition and trans fatty acids of 22 selected meat products produced by Turkish companies were analyzed by capillary gas liquid chromatography (GLC). Total fat contents of the meat products ...
Effects of cereal bran addition on chemical composition, cooking characteristics and sensory properties of Turkish meatballs
(Asian Journal Of Chemistry, 2007)
In this study, cereal brans (oat, maize, rye and wheat) were used as dietary fibre source in the production of meatballs. The effects of bran addition on chemical composition, weight losses, dietary fibre content, colour ...
Application of gamma irradiation for inactivation of three pathogenic bacteria inoculated into meatballs
(Pergamon-Elsevier Science Ltd, 2008)
In this research, the effect of gamma irradiation on the inactivation of Escherichia coli O157:H7 (ATCC 33150), Staphylococcus aureus (ATCC 2392) and Salmonella typhimurium (NRRL 4463) inoculated into Tekirdag meatballs ...
Effect of inulin addition on physico-chemical and sensory characteristics of meatballs
(Springer India, 2009)
Effect of veal meatballs produced with 0, 5, 10, 15 and 20% of inulin on their fatty acid composition, trans fatty acids, total fat, instrumental colour, texture, weight losses and sensory properties was studied. Meatballs ...