Author/Authors
KARA, Recep Afyon Kocatepe Universitesi - Veteriner Fakultesi - Besin/ Gida Hijyeni ve Teknolojisi AD, Turkey , AKKAYA, Levent Balikesir Universitesi - Veteriner Fakultesi - Besin/ Gida Hijyeni ve Teknolojisi Anabilim Dali, Turkey , GÖK, Veli Afyon Kocatepe Universitesi - Muhendislik Fakultesi - Gida Muhendisligi Bolumu, Turkey , GÜRLER, Zeki Afyon Kocatepe Universitesi - Veteriner Fakultesi - Besin/ Gida Hijyeni ve Teknolojisi AD, Turkey , MÜDÜROĞLU, Raziye 1 Nolu Halk Sağlığı Laboratuvarı, Turkey
Title Of Article
Investigation of Some Characteristics Properties of Sucuk (Turkish Dry-Fermented Sausage) Produced With Different Proportion Buffalo Meat during the Ripening and Storage.
شماره ركورد
32978
Abstract
In this study sucuk samples were produced different proportion (A: 100% beef, B: 75% beef + 25% buffalo meat, C: 50% beef + 50% buffalo meat and D: 100% buffalo meat) sucuk using buffalo meat. At the end of the ripening, samples were kept 90 days in the +4 °C at vacuum packaging. Sucuk samples were analysed of physico-chemical, microbiological and sensory properties during ripening and storage. At the end of the ripening of sensory point of sucuk produced using buffalo meat the more appreciated than the other sucuk samples and sucuk samples were determined extended of shelf life with vacuum packaging.
From Page
13
NaturalLanguageKeyword
Buffalo Meat , Beef Meat , Sucuk , Vacuum Packaging
JournalTitle
Kocatepe Veterinary Journal
To Page
19
JournalTitle
Kocatepe Veterinary Journal
Link To Document