ASSESSMENT OF SOME PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY PARAMETERS OF RAW MEATBALLS PREPARED WITH HIGH PRESSURIZED MEAT

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dc.contributor.authorUzunlu, Sinan
dc.date.accessioned2026-01-24T12:01:09Z
dc.date.available2026-01-24T12:01:09Z
dc.date.issued2019
dc.departmentAlanya Alaaddin Keykubat Üniversitesi
dc.description.abstractRaw Meatball (Çiğ Köfte) is a traditional Turkish food prepared from raw beef or lamb meat, bulgur, tomatoand/or pepper paste, spices, and condiments that is treated with any process and consumed raw. In thisstudy, high hydrostatic pressure (HHP) was applied to post-rigor minced beef meat at 50–300 MPa for 20mins at room temperature to improve safety of Çiğ Köfte. Physicochemical (aw, moisture, pH, and colour)and total aerobic mesophilic bacteria analyses were performed on both minced beef and raw meatballsamples. Significant (P <0.05) differences caused by the HHP treatment were observed in thephysicochemical and microbial analyses: Total aerobic mesophilic bacteria counts decreased as HHP levelsincreased. Therefore, it is concluded that HHP treatment is a promising process for preparing Çiğ Köftewhile maintaining its traditional recipe. The application of the current study is expected therefore, would bea new insight for ready-to-eat food sector.
dc.identifier.doi10.15237/gida.GD19015
dc.identifier.endpage347
dc.identifier.issn1300-3070
dc.identifier.issn1309-6273
dc.identifier.issue2
dc.identifier.startpage340
dc.identifier.trdizinid393487
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/393487
dc.identifier.urihttps://doi.org/10.15237/gida.GD19015
dc.identifier.urihttps://hdl.handle.net/20.500.12868/4033
dc.identifier.volume44
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofGIDA
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_TR-Dizin_20260121
dc.subjectGıda Bilimi ve Teknolojisi
dc.titleASSESSMENT OF SOME PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY PARAMETERS OF RAW MEATBALLS PREPARED WITH HIGH PRESSURIZED MEAT
dc.typeArticle

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