Using of chicken and Turkey meat in salami production

Key Findings & Data:These poultry meats were mixed in different ratios in production and physical, chemical, microbiological and sensory properties of the products were examined.

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Conclusion & Impact:It is concluded that turkey meat could be combined with chicken meat in salami production in a portion of 50 %.

🔬Design:Research Article

📍Scope:Comprehensive Sample

⚙️Variables:tavuk eti · hindi eti · duyusal değerlendirme

Abstract

This study was carried out to determine salami production from turkey and chicken meats. These poultry meats 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 meat 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 %.

Özet

Araştırma, hindi ve tavuk etlerinden salam üretilebilme imkanları ile bu etlerin farklı oranlarda karıştırılmasıyla üretilen salamların fiziksel, kimyasal, mikrobiyolojik ve duyusal niteliklerine etkisini belirlemek amacıyla yapıldı. Numunelerin emülsiyon stabilitesi, rutubet, pH ve yağ oranlarında önemli farklılıklar belirlendi. Mikrobiyolojik nitelikleri bakımından gruplar arasında önemli bir farklılık gözlemlenmedi. Duyusal analizlerde tamamen hindi etinden yapılan salamların, diğer gruplara nazaran daha az beğenildiği saptandı. Sonuç olarak, tavuk etinden veya tavuk etine %50'ye kadar hindi eti karıştırılarak yapılan salamın Türk halkının damak lezzetine daha uygun olabileceği kanaatine varıldı.

Keywords

tavuk eti hindi eti duyusal değerlendirme gıda kalitesi besin değeri salam gıda bileşimi et ürünleri kanatlı eti kümes hayvanları chicken meat turkey meat sensory evaluation food quality nutritive value salami food composition meat products poultry meat poultry

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Cite This Article

ATASEVER, M., KELEŞ, A., GÜNER, A., TEKİNŞEN, K. K. (2000). Using of chicken and Turkey meat in salami production. Veteriner Bilimleri Dergisi . Eurasian Journal of Veterinary Sciences, Cilt: 16 - Sayı: 2, 103–110. https://ajindex.com/articles/333691

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