Using of chicken and turkey meat in salami production
This study was carried out to determine salami production Irom turkey and chicken meats. These poultry meals were mixed in different ratios in production and physical, chemical, microbiological and sensory properties of the products were examined. Samples were different in emulsion stability, moistu...
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| Format: | Article |
| Language: | English |
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Selcuk University Press
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| Series: | Eurasian Journal of Veterinary Sciences |
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| Online Access: | http://eurasianjvetsci.org/pdf.php3?id=374 |
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| author | Mustafa Atasever Abdullah Keleş Ahmet Güner K.Kaan Tekinşen |
| author_facet | Mustafa Atasever Abdullah Keleş Ahmet Güner K.Kaan Tekinşen |
| author_sort | Mustafa Atasever |
| collection | DOAJ |
| description | This study was carried out to determine salami production Irom turkey and chicken meats. These poultry meals were mixed in different ratios in production and physical, chemical, microbiological and sensory properties of the products were examined. Samples were different in emulsion stability, moisture, pH value and fat contents. There were no differences in microbiological analyses. In sensory evaluations, samples produced from turkey meal were obtained low scores than other groups. Chicken salami was more preferred amoung the groups. It is concluded that turkey meat could be combined with chicken meat in salami production in a portion of 50 %. |
| format | Article |
| id | doaj-art-fdb18b6fb4034d02a48738e9e5c33c23 |
| institution | Kabale University |
| issn | 1309-6958 2146-1953 |
| language | English |
| publisher | Selcuk University Press |
| record_format | Article |
| series | Eurasian Journal of Veterinary Sciences |
| spelling | doaj-art-fdb18b6fb4034d02a48738e9e5c33c232025-02-03T11:25:46ZengSelcuk University PressEurasian Journal of Veterinary Sciences1309-69582146-1953162103110374Using of chicken and turkey meat in salami productionMustafa Atasever0Abdullah Keleş1Ahmet Güner2K.Kaan Tekinşen3Atatürk Veteriner Fakültesi, Besin Hijyeni ve Teknolojisi Anabilim Dalı, ERZURUMSelçuk Üniversitesi, Veteriner Fakültesi, Besin Hijyeni ve Teknolojisi Anabilim Dalı, KONYASelçuk Üniversitesi, Veteriner Fakültesi, Besin Hijyeni ve Teknolojisi Anabilim Dalı, KONYAN.Ü. Aksaray Meslek Yüksek Okulu, AKSARAYThis study was carried out to determine salami production Irom turkey and chicken meats. These poultry meals were mixed in different ratios in production and physical, chemical, microbiological and sensory properties of the products were examined. Samples were different in emulsion stability, moisture, pH value and fat contents. There were no differences in microbiological analyses. In sensory evaluations, samples produced from turkey meal were obtained low scores than other groups. Chicken salami was more preferred amoung the groups. It is concluded that turkey meat could be combined with chicken meat in salami production in a portion of 50 %.http://eurasianjvetsci.org/pdf.php3?id=374salamiqualityturkey meatchicken meat |
| spellingShingle | Mustafa Atasever Abdullah Keleş Ahmet Güner K.Kaan Tekinşen Using of chicken and turkey meat in salami production Eurasian Journal of Veterinary Sciences salami quality turkey meat chicken meat |
| title | Using of chicken and turkey meat in salami production |
| title_full | Using of chicken and turkey meat in salami production |
| title_fullStr | Using of chicken and turkey meat in salami production |
| title_full_unstemmed | Using of chicken and turkey meat in salami production |
| title_short | Using of chicken and turkey meat in salami production |
| title_sort | using of chicken and turkey meat in salami production |
| topic | salami quality turkey meat chicken meat |
| url | http://eurasianjvetsci.org/pdf.php3?id=374 |
| work_keys_str_mv | AT mustafaatasever usingofchickenandturkeymeatinsalamiproduction AT abdullahkeles usingofchickenandturkeymeatinsalamiproduction AT ahmetguner usingofchickenandturkeymeatinsalamiproduction AT kkaantekinsen usingofchickenandturkeymeatinsalamiproduction |