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Journals / Ankara Üniversitesi Veteriner Fakültesi Dergisi / 2011 / Cilt: 58 - Sayı: 3

Microbiological evaluation of chicken kadinbudu meatball production stages in a poultry meat processing plant

Bir kanatlı eti işletme tesisinde tavuk kadınbudu köfte üretim aşamalarının mikrobiyolojik yönden değerlendirilmesi

Seran TEMELLİ
Mehmet Kurtuluş Cem ŞEN
Şahsene ANAR
Pages
189–194
Publication Date
2022-10-12
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

There was a significant increase in TAMB counts in samples of predusted, battered and breaded patties (p

📌 3 Key Takeaways

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Objective & Hypothesis:This study was conducted to investigate the microbiological changes occuring during the processing stages of chicken kadinbudu meatballs produced in a private poultry meat processing plant, Bursa/Turkey.
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Key Findings & Data:In chicken ground meat, the TAMB, Enterobacteriaceae, enterococci, staphylococci-micrococci, yeast and mold counts were 3.75, 2.38, 2.92, 2.77, 2.59 ve 3.23 log cfu/g, respectively.
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Conclusion & Impact:There was a significant increase in TAMB counts in samples of predusted, battered and breaded patties (p
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

This study was conducted to investigate the microbiological changes occuring during the processing stages of chicken kadinbudu meatballs produced in a private poultry meat processing plant, Bursa/Turkey. One hundred and seventy samples collected from the production stages: and non-meat ingredients were examined for total aerobic mesophilic bacteria (TAMB), coliform bacteria, Escherichia coli (E. coli), Enterobacteriaceae, enterococci, staphylococci-micrococci, coagulase positive staphylococci, yeast and molds. In chicken ground meat, the TAMB, Enterobacteriaceae, enterococci, staphylococci-micrococci, yeast and mold counts were 3.75, 2.38, 2.92, 2.77, 2.59 ve 3.23 log cfu/g, respectively. There was a significant increase in TAMB counts in samples of predusted, battered and breaded patties (p

Özet

Bu çalışma, Bursa’da kanatlı eti ve et ürünleri üreten özel bir işletmede tavuk kadınbudu köftelerin üretim aşamalarındaki mikrobiyolojik değişikliklerin incelenmesi amacı ile gerçekleştirildi. Bu amaçla, üretim aşamalarından ve et harici katkı maddelerinden alınan 170 örnek, toplam aerobik mezofilik bakteri (TAMB), koliform bakteri, Escherichia coli (E. coli), Enterobacteriaceae, enterokok, stafilokok-mikrokok, koagülaz pozitif stafilokok ile maya ve küf yönünden analiz edildi. Hammadde tavuk kıymasında TAMB, koliform bakteri, Enterobacteriaceae, enterokok, stafilokok-mikrokok ile maya ve küf sayıları sırası ile 3.75, 2.38, 2.92, 2.77, 2.59 ve 3.23 log kob/g düzeylerinde tespit edildi. Ön unlama, sıvı kaplama karışımı ve kuru kaplama materyali ile kaplama aşamalarından alınan örneklerin TAMB sayılarında belirlenen artışın istatistiksel olarak önemli olduğu (p

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Cite This Article

TEMELLİ, S., ŞEN, M. K. C., ANAR, Ş. (2022). Microbiological evaluation of chicken kadinbudu meatball production stages in a poultry meat processing plant. Ankara Üniversitesi Veteriner Fakültesi Dergisi, Cilt: 58 - Sayı: 3, 189–194. https://ajindex.com/articles/444909

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