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Presence of salmonella spp., listeria monocytogenes, escherichia coli 0157 and nitrate-nitrite residue levels in Turkish traditional fermented meat products (sucuk and pastirma)
(Kafkas Üniversitesi, 2016)
Turkish sucuk and pastirma are traditional meat products commonly consumed in Turkey. These products are generally known as dryfermented meat products (FMP), fermented and ripened naturally. Curing is a preparation method ...
Effect of rapid chilling and pelvic suspension on meat quality of longissimus dorsi muscle of lamb
(Kafkas Üniversitesi, 2014)
The objective of this study was to examine the effect of rapid (RC) and conventional (CC) chilling with achilles (AS) and pelvic (PS) suspension on the meat quality of M. Longissimus dorsi. Twenty lamb carcasses were ...
Determination of starter culture properties of lactic acid bacteria isolated from cheese
(2014)
In this study, starter properties of 83 lactic acid bacteria (LAB) strains which were isolated from 13 cheese samples that were produced from raw milk and were characterized by using phenotypic, API and FTIR spectroscopy ...
Antimicrobial activity potential of enterococcus spp. isolated from some traditional Turkish cheeses
(2016)
Enterococci can produce enterocins which have antimicrobial activity against Gram-positive and also Gram-negative pathogenic, toxigenic and food-spoilage bacteria. The aim of this study was to determine the antimicrobial ...
Correlation between metabolic syndrome disorder and circadian rhythm of physically disabled individuals
(The Association of Health Research and Strategy, 2018)
Objectives. The aim of this study was to examine the correlationbetween sleep disorder and metabolic syndrome disorder in physically disablepeaple. Methods. Thestudy was conducted among physically disabled persons who were ...