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Determination of some microbiological and chemical quality of mechanically seperated broiler meats

Yıl 2014, Cilt: 61 Sayı: 3, 185 - 191, 01.09.2014

Alper Karagöz U.tansel Şireli

https://doi.org/10.1501/Vetfak_0000002627
Cited By: 1

Öz

This study was made for defining some microbiological and chemical properties of mechanically deboned broiler meats. For this; a hundred mechanically seperated broiler meat were used, as a material. Mean value of dry matter, humidity, protein, lipid, ash and pH of deboned chicken meats were; 36.10%, 63.89%, 14.04%, 20.18%, 1.09% and 6.6 respectively. At research, calcium and phosphorus analysis have been made by Inductively Coupled Plasma, ICP and mean calcium and phosphorus values were 674.01 mg/kg and 503.38 mg/kg. According to microbiological analysis results; mean aerob mesophile total viable count 6.64 log cfu/g, Enterobacteriaceae spp. 3.95 log cfu/g, Micrococcus/Staphylococcus 5.12 log cfu/g, Pseudomonas spp. 4.24 log cfu/g, yeast/mold 2.19 log.cfu/g. Analysis of coliform group bacteria and E.coli has been made according to MPN techniques. Number of coliform bacteries were <3-45 MPN/g and E.coli were <3-45 MPN/g. At research, for determining coagulase positive staphylococcus; 395 suspect isolates were achieved. 20 of these isolate; were identified as coagulase positive staphylococcus. Seven of total 20 coagulase positive isolates were defined as S. aureus. To determine enterotoxin production ability of S. aureus; Ridascreen SET A, B, C, D, E tests were used. Eventually; 42.85% (3/7) enterotoxin A, 28.57% (2/7) enterotoxin D, 14.28% (1/7) enterotoxin A, B and 14.28% (1/7) enterotoxin A, B and C were identified among the isolates. At research, contamination of totally 100 mechanically deboned meat samples with 30% Salmonella spp.were identified. As a result, some microbiological and chemical properties of mechanically seperated broiler meats put forward with analysis finding according to the Turkish Food Codex was found to be over the legal limits

Anahtar Kelimeler

Chemical quality mechanically seperated broiler meats microbiological quality S.aureus Salmonella spp

Kaynakça

  • Al-Najdawi R, Abdullah, B (2002): Proximate composition selected vitamins and minerals, cholesterol content and lipid oxidation of mechanically and hand- deboned chickens from the jordanian market. Meat Sci, 61, 243-247.
  • Ang CYW, Hamm D (1982): Proximate analyses, selected vitamins and minerals and cholesterol content of mechanically deboned and hand deboned broiler parts. J. Food Sci, 47,885-888.
  • Anonim (1996): Mikrobiyoloji-Muhtemel Escherichia coli Sayımı için Genel Kurallar En Muhtemel Sayı Tekniği. TS 6063 ISO 7251 Erişim: http://www.tse.org.tr/TSEIntWeb/ Standard/Standard/Standard.aspx? Erişim tarihi: 10.02.2013.
  • Anonim (2000): AOAC International in: Compendium of microbiological methods for the analysis of food and agricultural products. Erişim: http://www.fao.org Erişim tarihi: 22.03.2013.
  • Anonim (2001a): Et ve et ürünleri-Azot ve protein tayini. TS 1748-ISO 937 Erişim: http://www.tse.org.tr/ TSEIntWeb/Standard/Standard/Standard.aspx? tarihi: 18.01.2013. Erişim
  • Anonim (2001b): Et ve et ürünleri-Yağ tayini. TS 1744 Erişim: http://www.tse.org.tr/TSEIntWeb/Standard/ Standard/Standard.aspx? Erişim tarihi: 13.04.2013.
  • Anonim (2001c): Et ve et ürünleri-Rutubet tayini. TS 1743-ISO 1442 Erişim: http://www.tse.org.tr/TSEIntWeb/ Standard/Standard/Standard.aspx? Erişim tarihi: 02.03.2013.
  • Anonim (2001d): Et ve et ürünleri-Toplam kül tayini. TS 1746-ISO 936 Erişim: http://www.tse.org.tr/TSEIntWeb/ Standard/Standard/Standard.aspx? Erişim tarihi: 08.04.2013.
  • Anonim (2001e): Et ve et ürünleri-pH tayini. TS 1728- ISO 1842 Erişim: http://www.tse.org.tr/TSEIntWeb/ Standard/Standard/Standard.aspx? Erişim tarihi: 21.01.2013.
  • Anonim (2002): Microbiology of the food chain -- Horizontal method for the detection, enumeration and serotyping of Salmonella. ISO 6579 Erişim: http://www.iso.org/iso/catalogue_detail.htm?csnumber=56 713. Erişim tarihi: 10.02.2013.
  • Anonim (2004): Commission Regulation (EC). No 853/2004. Official J European Union Erişim Tarihi: 14.01.2013.
  • Anonim (2005): Commission Regulation (EC). No 2074/2005. Official J European Union Erişim Tarihi: 11.01.2013.
  • Anonim (2012): Türk Gıda Kodeksi Et ve Et ürünleri Tebliği. Erişim: http://www.mevzuat.gov.tr Erişim Tarihi: 18.06.2013.
  • Babji AS, Chin SY, Sen Chempaka MY, Alina AR (1998):Quality of mechanically deboned chicken meat frankfurter incorporated with chicken skin. Int J of Food Scie and Nutr, 49,319-326.
  • Baumgart J (1997): Microbiologische untersuchung von Lebensmitteln. Behr’s Verlag. Hamburg.
  • Beltran E, Yuste J, Pla RM, Mor-Mur M(2002): Lipid oxidation of pressurized and cooked chicken: role of sodium chloride and mechanical processing on TBARS and hexanal values. Meat Sci, 64,19-25.
  • Bennett RW, Notermans S, Tatini SR (1992): Staphylococcal enterotoxins. In: Compendium of Methods for the Microbiological Examination of Foods Ed: Vanderzant, C., Splittstoesser, D.F. Washington D.C.: American Public Health Association, Chapter 34.
  • BeraquetNJ (2000):Poultry mechanically separated meat. Carne mecanicamente separada de aves.-in: Seminary and theorical-practical course adding value to poultry meat . CTC/ITAL, Campinas, Brazil,pp: 52–69.
  • Castillo-Contreras CJ, Trindade MA, Felicio PE (2008): Physical and chemical characterisation of spent hens mechanically separated meat (MSHM) from the Brazilian production.Poultry Sci,37, 283-291.
  • Cousin MA, Jay JM, Vasavada PC (1992): Psychrotrophic microorganisms. In: Compendium of Methods for the Microbiological Examination of Foods Ed: Vanderzant, C., Splittstoesser, D.F. Washington D.C.: American Public Health Association, Chapter 9.
  • Crosland R, Patterson LS, Higman C, Stewart A (1994):Investigation of methods to detect mechanically recovered meat in meat products - I: Chemical composition. Meat Sci, 40, 289-302.
  • Dawson PL, Sheldon BW, Ball HR (1989): Extraction of lipid and pigment components from mechanically deboned chicken meat. J Food Sci, 53(6), 1615-1617.
  • Deman JC (1983): Eur. J. Appl. Microbiol. Biotechnol. In: Anon (1984). Microbiology General Guidance for Enumeration of Presumptive E.coli – Most probable technique. ISO 7251.
  • Erdinç DB, Saldamlı İ (2000): Gıdalarda metal düzeylerinin belirlenmesinde kullanılan numune hazırlama metotlarının uygulanabilirliği. Gıda Dünya yayınları Sayı - 10, s.73-77.
  • Essary EO (1979): Moisture fat, protein and mineral content of mechanically eboned poultry meat. J Food Technol, 44, 1070-1073.
  • Field RA (1988): Mechanically separated meat, poultry and fish. In: PEARSON AM, DUTSON TR. Edible meat by-products. New York : Elsevier Appl Sci, pp, 83-128.
  • Flowers RS, D’aoust JY, Andrews WH, Bailey JS (1992): Salmonella. In: Compendium of Methods for the Microbiological Examination of Foods Ed: Vanderzant, C, Splittstoesser DF Washington DC: American Public Health Association, Chapter 25.
  • Forsgard N (2007): Inductively coupled plasma spectrometry for speciation analysis. ACTA, Universitatis Upsaliensis Uppsala.
  • Froning GW (1981): Mechanical deboning of poultry and fish. Advanc Food Researc, 27, 109-147.
  • Froning GW, Saterlle LD, Johnson F (1973): Effect of skin content prior to deboning on emulsifying and color characteristics of mechanically deboned chicken back meat. Poultry Sci, 52, 923-926.
  • Grunden LP, Macneil JH (1973): Examination of bone content in mechanically deboned poultry meat by EDTA and atomic absortion spectrophotometric methods. J Food Sci, 38, 712-713.
  • HitchinsAD, Hartman PA, Todd ECD (1992): Coliforms-Escherichia coli and its toxins. In: Compendium of Methods for the Microbiological Examination of Foods Ed: Vanderzant C, Splittstoesser DF Washington DC: American Public Health Association, Chapter 24.
  • Kira CS, Maihara VA (2007): Determination of major and minor elements in products through inductively coupled plasma optical emission spectrometry after wet partial and neutron activation analysis. Food Chem, 100, 390-395.
  • Lancette GA, Tatini SR (1992): Staphylococcus aureus. In: Compendium of Methods for the Microbiological Examination of Foods, Ed: Vanderzant C, Splittstoesser D.F. Washington DC: American Public Health Association, Chapter 33.
  • Mielnik B, Aaby K, Rolfsen K, Ellekjer M, Nilsson A (2001): Quality of comminuted sausages formulated from mechanically deboned poultry meat. Meat Sci, 61, 73-84.
  • Mislivec PB, Beuchat LR, Cousin MA (1992): Yeasts and moulds. In: Compendium of Methods for the Microbiological Examination of Foods, Ed: Vanderzant C, Splittstoesser DF Washington DC: American Public Health Association, Chapter 16.
  • Mott EL, Macheil JH, Mast MG, Leach RM (1982): Protein efficiency ratio and amounts of selected nutrients in mechanically deboned apent layer meat. J Food Sci, 47, 655-663.
  • Pettersen MK, Mielnik MB, Eie T, Skrede G, Nilsson A (2004): Lipid Oxidation in Frozen, Mechanically Deboned Turkey Meat as Affected by Packaging Parameters and Storage Conditions. Poultry Sci, 83, 1240-1248.
  • Scott DL, Baker RC (1989): Frankfurters made from broiler and turkey neck mechanically deboned using two different machines. Poultry Sci, 68, 1653-1657.
  • Serdaroğlu M, Yıldız TGH, Baudatlıoğlu N (2005): Effect of deboned methods on chemical composition and some properties of beef and turkey meat. Turk J Vet Animal Sci, 29, 797-802.
  • Shahidi F, Synowiecki J, Onodenalore AC (1992): Effects of aqueous washings on colour and nutrient quality of mechanically deboned chicken meat. Meat Sci, 32, 289- 297.
  • Swanson KMJ, Busta FF, Peterson EH, Johnson MG (1992): Colony count methods. In: Compendium of Methods for the Microbiological Examination of Foods Ed: Vanderzant C, Splittstoesser DF Washington DC: American Public Health Association, Chapter 4.
  • Yuste J, Pla R, Capellas M, Mor-Mur M, Guamis B (1999): Mechanically recovered poultry meat sausages manufactured with high hydrostatic pressure. Poultry Sci, 78, 914-921.
  • Thomsen HH, Zeuthen P (1988): The influence of mechanically deboned meat and pH on the water-holding capacity and texture of emulsion type meat products. Meat Sci, pp, 65-71.
  • Trindade MA, Castillo CJ, Felicio PE (2006): Mordetalla sausage formulations with mechanically seperated layer hen meat preblended with antioxidants. Scientia Agricola, 63, 240-245. Geliş tarihi: 30.07.2013 / Kabul tarihi: 17.02.2014

Mekanik olarak ayrılmış broiler etlerinin (MABE) bazı mikrobiyolojik ve kimyasal niteliklerinin belirlenmesi

Yıl 2014, Cilt: 61 Sayı: 3, 185 - 191, 01.09.2014

Alper Karagöz U.tansel Şireli

https://doi.org/10.1501/Vetfak_0000002627
Cited By: 1

Öz

Bu çalışma, mekanik olarak ayrılmış broiler etlerinin (MABE) bazı mikrobiyolojik ve kimyasal özelliklerinin belirlenmesi amacıyla yapılmıştır. Bu amaçla materyal olarak 100 adet mekanik olarak ayrılmış kanatlı eti kullanılmıştır. Mekanik olarak ayrılmış broiler etlerinin kuru madde, rutubet, protein, yağ, kül ve pH ortalama değerleri sırasıyla % 36.10, % 63.89, % 14.04, % 20.18, % 1.09 ve 6.6 olarak saptanmıştır. Araştırmada, kalsiyum (Ca) değeri 674.01 mg/kg ve fosfor (P) değeri ise 503.38 mg/kg olarak ölçülmüştür. Mikrobiyolojik analiz sonuçlarına göre aerob mezofil genel canlı sayısı 6.64 log kob/g, Enterobacteriaceae spp. 3.95 log kob/g, mikrokok/stafilokok 5.12 log kob/g, Pseudomonas spp. 4.24 log kob/g, maya/küf 2.19 log kob/g olarak saptanmıştır. Koliform bakteri ve E.coli sayısı <3-45 EMS/g arasında bulunmuştur. Araştırmada, koagulaz pozitif stafilokokların belirlenmesi için 395 şüpheli izolat elde edilmiştir. Bu izolatlardan 20’si (% 5.06) koagulaz pozitif stafilokok olarak saptanmıştır. Koagulaz pozitif izolatların 7’si S.aureus olarak identifiye edilmiştir. İzolatların % 42.85’inin (3/7) enterotoksin A, % 28.57’sinin (2/7) enterotoksin D, % 14.28’inin (1/7) enterotoksin A ve B ve % 14.28’inin (1/7) enterotoksin A, B ve C’yi ürettiği saptanmıştır. Çalışmada örneklerin % 30’nun Salmonella spp. ile kontamine olduğu saptanmıştır. Sonuç olarak; MABE’ye ait olan bazı kimyasal ve mikrobiyolojik analiz sonuçlarının Türk Gıda Kodeksi yasal limitlerinin üzerinde olduğu tespit edilmiştir

Anahtar Kelimeler

Kimyasal kalite mekanik ayrılmış broiler eti (MABE) mikrobiyolojik kalite S. aureus Salmonella spp

Kaynakça

  • Al-Najdawi R, Abdullah, B (2002): Proximate composition selected vitamins and minerals, cholesterol content and lipid oxidation of mechanically and hand- deboned chickens from the jordanian market. Meat Sci, 61, 243-247.
  • Ang CYW, Hamm D (1982): Proximate analyses, selected vitamins and minerals and cholesterol content of mechanically deboned and hand deboned broiler parts. J. Food Sci, 47,885-888.
  • Anonim (1996): Mikrobiyoloji-Muhtemel Escherichia coli Sayımı için Genel Kurallar En Muhtemel Sayı Tekniği. TS 6063 ISO 7251 Erişim: http://www.tse.org.tr/TSEIntWeb/ Standard/Standard/Standard.aspx? Erişim tarihi: 10.02.2013.
  • Anonim (2000): AOAC International in: Compendium of microbiological methods for the analysis of food and agricultural products. Erişim: http://www.fao.org Erişim tarihi: 22.03.2013.
  • Anonim (2001a): Et ve et ürünleri-Azot ve protein tayini. TS 1748-ISO 937 Erişim: http://www.tse.org.tr/ TSEIntWeb/Standard/Standard/Standard.aspx? tarihi: 18.01.2013. Erişim
  • Anonim (2001b): Et ve et ürünleri-Yağ tayini. TS 1744 Erişim: http://www.tse.org.tr/TSEIntWeb/Standard/ Standard/Standard.aspx? Erişim tarihi: 13.04.2013.
  • Anonim (2001c): Et ve et ürünleri-Rutubet tayini. TS 1743-ISO 1442 Erişim: http://www.tse.org.tr/TSEIntWeb/ Standard/Standard/Standard.aspx? Erişim tarihi: 02.03.2013.
  • Anonim (2001d): Et ve et ürünleri-Toplam kül tayini. TS 1746-ISO 936 Erişim: http://www.tse.org.tr/TSEIntWeb/ Standard/Standard/Standard.aspx? Erişim tarihi: 08.04.2013.
  • Anonim (2001e): Et ve et ürünleri-pH tayini. TS 1728- ISO 1842 Erişim: http://www.tse.org.tr/TSEIntWeb/ Standard/Standard/Standard.aspx? Erişim tarihi: 21.01.2013.
  • Anonim (2002): Microbiology of the food chain -- Horizontal method for the detection, enumeration and serotyping of Salmonella. ISO 6579 Erişim: http://www.iso.org/iso/catalogue_detail.htm?csnumber=56 713. Erişim tarihi: 10.02.2013.
  • Anonim (2004): Commission Regulation (EC). No 853/2004. Official J European Union Erişim Tarihi: 14.01.2013.
  • Anonim (2005): Commission Regulation (EC). No 2074/2005. Official J European Union Erişim Tarihi: 11.01.2013.
  • Anonim (2012): Türk Gıda Kodeksi Et ve Et ürünleri Tebliği. Erişim: http://www.mevzuat.gov.tr Erişim Tarihi: 18.06.2013.
  • Babji AS, Chin SY, Sen Chempaka MY, Alina AR (1998):Quality of mechanically deboned chicken meat frankfurter incorporated with chicken skin. Int J of Food Scie and Nutr, 49,319-326.
  • Baumgart J (1997): Microbiologische untersuchung von Lebensmitteln. Behr’s Verlag. Hamburg.
  • Beltran E, Yuste J, Pla RM, Mor-Mur M(2002): Lipid oxidation of pressurized and cooked chicken: role of sodium chloride and mechanical processing on TBARS and hexanal values. Meat Sci, 64,19-25.
  • Bennett RW, Notermans S, Tatini SR (1992): Staphylococcal enterotoxins. In: Compendium of Methods for the Microbiological Examination of Foods Ed: Vanderzant, C., Splittstoesser, D.F. Washington D.C.: American Public Health Association, Chapter 34.
  • BeraquetNJ (2000):Poultry mechanically separated meat. Carne mecanicamente separada de aves.-in: Seminary and theorical-practical course adding value to poultry meat . CTC/ITAL, Campinas, Brazil,pp: 52–69.
  • Castillo-Contreras CJ, Trindade MA, Felicio PE (2008): Physical and chemical characterisation of spent hens mechanically separated meat (MSHM) from the Brazilian production.Poultry Sci,37, 283-291.
  • Cousin MA, Jay JM, Vasavada PC (1992): Psychrotrophic microorganisms. In: Compendium of Methods for the Microbiological Examination of Foods Ed: Vanderzant, C., Splittstoesser, D.F. Washington D.C.: American Public Health Association, Chapter 9.
  • Crosland R, Patterson LS, Higman C, Stewart A (1994):Investigation of methods to detect mechanically recovered meat in meat products - I: Chemical composition. Meat Sci, 40, 289-302.
  • Dawson PL, Sheldon BW, Ball HR (1989): Extraction of lipid and pigment components from mechanically deboned chicken meat. J Food Sci, 53(6), 1615-1617.
  • Deman JC (1983): Eur. J. Appl. Microbiol. Biotechnol. In: Anon (1984). Microbiology General Guidance for Enumeration of Presumptive E.coli – Most probable technique. ISO 7251.
  • Erdinç DB, Saldamlı İ (2000): Gıdalarda metal düzeylerinin belirlenmesinde kullanılan numune hazırlama metotlarının uygulanabilirliği. Gıda Dünya yayınları Sayı - 10, s.73-77.
  • Essary EO (1979): Moisture fat, protein and mineral content of mechanically eboned poultry meat. J Food Technol, 44, 1070-1073.
  • Field RA (1988): Mechanically separated meat, poultry and fish. In: PEARSON AM, DUTSON TR. Edible meat by-products. New York : Elsevier Appl Sci, pp, 83-128.
  • Flowers RS, D’aoust JY, Andrews WH, Bailey JS (1992): Salmonella. In: Compendium of Methods for the Microbiological Examination of Foods Ed: Vanderzant, C, Splittstoesser DF Washington DC: American Public Health Association, Chapter 25.
  • Forsgard N (2007): Inductively coupled plasma spectrometry for speciation analysis. ACTA, Universitatis Upsaliensis Uppsala.
  • Froning GW (1981): Mechanical deboning of poultry and fish. Advanc Food Researc, 27, 109-147.
  • Froning GW, Saterlle LD, Johnson F (1973): Effect of skin content prior to deboning on emulsifying and color characteristics of mechanically deboned chicken back meat. Poultry Sci, 52, 923-926.
  • Grunden LP, Macneil JH (1973): Examination of bone content in mechanically deboned poultry meat by EDTA and atomic absortion spectrophotometric methods. J Food Sci, 38, 712-713.
  • HitchinsAD, Hartman PA, Todd ECD (1992): Coliforms-Escherichia coli and its toxins. In: Compendium of Methods for the Microbiological Examination of Foods Ed: Vanderzant C, Splittstoesser DF Washington DC: American Public Health Association, Chapter 24.
  • Kira CS, Maihara VA (2007): Determination of major and minor elements in products through inductively coupled plasma optical emission spectrometry after wet partial and neutron activation analysis. Food Chem, 100, 390-395.
  • Lancette GA, Tatini SR (1992): Staphylococcus aureus. In: Compendium of Methods for the Microbiological Examination of Foods, Ed: Vanderzant C, Splittstoesser D.F. Washington DC: American Public Health Association, Chapter 33.
  • Mielnik B, Aaby K, Rolfsen K, Ellekjer M, Nilsson A (2001): Quality of comminuted sausages formulated from mechanically deboned poultry meat. Meat Sci, 61, 73-84.
  • Mislivec PB, Beuchat LR, Cousin MA (1992): Yeasts and moulds. In: Compendium of Methods for the Microbiological Examination of Foods, Ed: Vanderzant C, Splittstoesser DF Washington DC: American Public Health Association, Chapter 16.
  • Mott EL, Macheil JH, Mast MG, Leach RM (1982): Protein efficiency ratio and amounts of selected nutrients in mechanically deboned apent layer meat. J Food Sci, 47, 655-663.
  • Pettersen MK, Mielnik MB, Eie T, Skrede G, Nilsson A (2004): Lipid Oxidation in Frozen, Mechanically Deboned Turkey Meat as Affected by Packaging Parameters and Storage Conditions. Poultry Sci, 83, 1240-1248.
  • Scott DL, Baker RC (1989): Frankfurters made from broiler and turkey neck mechanically deboned using two different machines. Poultry Sci, 68, 1653-1657.
  • Serdaroğlu M, Yıldız TGH, Baudatlıoğlu N (2005): Effect of deboned methods on chemical composition and some properties of beef and turkey meat. Turk J Vet Animal Sci, 29, 797-802.
  • Shahidi F, Synowiecki J, Onodenalore AC (1992): Effects of aqueous washings on colour and nutrient quality of mechanically deboned chicken meat. Meat Sci, 32, 289- 297.
  • Swanson KMJ, Busta FF, Peterson EH, Johnson MG (1992): Colony count methods. In: Compendium of Methods for the Microbiological Examination of Foods Ed: Vanderzant C, Splittstoesser DF Washington DC: American Public Health Association, Chapter 4.
  • Yuste J, Pla R, Capellas M, Mor-Mur M, Guamis B (1999): Mechanically recovered poultry meat sausages manufactured with high hydrostatic pressure. Poultry Sci, 78, 914-921.
  • Thomsen HH, Zeuthen P (1988): The influence of mechanically deboned meat and pH on the water-holding capacity and texture of emulsion type meat products. Meat Sci, pp, 65-71.
  • Trindade MA, Castillo CJ, Felicio PE (2006): Mordetalla sausage formulations with mechanically seperated layer hen meat preblended with antioxidants. Scientia Agricola, 63, 240-245. Geliş tarihi: 30.07.2013 / Kabul tarihi: 17.02.2014
Toplam 45 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Veteriner Cerrahi
Diğer ID JA85MN49YJ
Bölüm Araştırma Makalesi
Yazarlar

Alper Karagöz

U.tansel Şireli

Yayımlanma Tarihi 1 Eylül 2014
Yayımlandığı Sayı Yıl 2014Cilt: 61 Sayı: 3

Kaynak Göster

APA Karagöz, A., & Şireli, U. (2014). Determination of some microbiological and chemical quality of mechanically seperated broiler meats. Ankara Üniversitesi Veteriner Fakültesi Dergisi, 61(3), 185-191. https://doi.org/10.1501/Vetfak_0000002627
AMA Karagöz A, Şireli U. Determination of some microbiological and chemical quality of mechanically seperated broiler meats. Ankara Univ Vet Fak Derg. Eylül 2014;61(3):185-191. doi:10.1501/Vetfak_0000002627
Chicago Karagöz, Alper, ve U.tansel Şireli. “Determination of Some Microbiological and Chemical Quality of Mechanically Seperated Broiler Meats”. Ankara Üniversitesi Veteriner Fakültesi Dergisi 61, sy. 3 (Eylül 2014): 185-91. https://doi.org/10.1501/Vetfak_0000002627.
EndNote Karagöz A, Şireli U (01 Eylül 2014) Determination of some microbiological and chemical quality of mechanically seperated broiler meats. Ankara Üniversitesi Veteriner Fakültesi Dergisi 61 3 185–191.
IEEE A. Karagöz ve U. Şireli, “Determination of some microbiological and chemical quality of mechanically seperated broiler meats”, Ankara Univ Vet Fak Derg, c. 61, sy. 3, ss. 185–191, 2014, doi: 10.1501/Vetfak_0000002627.
ISNAD Karagöz, Alper - Şireli, U.tansel. “Determination of Some Microbiological and Chemical Quality of Mechanically Seperated Broiler Meats”. Ankara Üniversitesi Veteriner Fakültesi Dergisi 61/3 (Eylül 2014), 185-191. https://doi.org/10.1501/Vetfak_0000002627.
JAMA Karagöz A, Şireli U. Determination of some microbiological and chemical quality of mechanically seperated broiler meats. Ankara Univ Vet Fak Derg. 2014;61:185–191.
MLA Karagöz, Alper ve U.tansel Şireli. “Determination of Some Microbiological and Chemical Quality of Mechanically Seperated Broiler Meats”. Ankara Üniversitesi Veteriner Fakültesi Dergisi, c. 61, sy. 3, 2014, ss. 185-91, doi:10.1501/Vetfak_0000002627.
Vancouver Karagöz A, Şireli U. Determination of some microbiological and chemical quality of mechanically seperated broiler meats. Ankara Univ Vet Fak Derg. 2014;61(3):185-91.

Cited By

Mekanik ayrılmış kanatlı eti: özellikleri, güncel kullanım alanları ve ilgili mevzuat
Veteriner Hekimler Derneği Dergisi
https://doi.org/10.33188/vetheder.545356