Chicken salami production by adding beef
This study was carried out to determine the physical, chemical, microbiological and sensory properties of chicken salami produced by adding different proportions [0 (control), 10, 20 and 30 %] ol beel. Experimental production was repeated three times. Physical, chemical and microbiological propertie...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Selcuk University Press
|
| Series: | Eurasian Journal of Veterinary Sciences |
| Subjects: | |
| Online Access: | http://eurasianjvetsci.org/pdf.php3?id=360 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1841561477563023360 |
|---|---|
| author | Abdullah Keleş Mustafa Atasever Ahmet Güner Gürkan Uçar |
| author_facet | Abdullah Keleş Mustafa Atasever Ahmet Güner Gürkan Uçar |
| author_sort | Abdullah Keleş |
| collection | DOAJ |
| description | This study was carried out to determine the physical, chemical, microbiological and sensory properties of chicken salami produced by adding different proportions [0 (control), 10, 20 and 30 %] ol beel. Experimental production was repeated three times. Physical, chemical and microbiological properties of the samples were not differed significantly among the study. In sensory examinations, the samples of beef containing are more preferred than the chicken samples. As a result, it was concluded that 20 % and 30 % of beef addition to chicken meat in the production of salami made good effects on the sensory properties of the samples. So chicken salami consumption can be increased by adding beef in the production. |
| format | Article |
| id | doaj-art-45a9019d4fda48af8f32f773c69ffdf2 |
| institution | Kabale University |
| issn | 1309-6958 2146-1953 |
| language | English |
| publisher | Selcuk University Press |
| record_format | Article |
| series | Eurasian Journal of Veterinary Sciences |
| spelling | doaj-art-45a9019d4fda48af8f32f773c69ffdf22025-01-03T01:35:54ZengSelcuk University PressEurasian Journal of Veterinary Sciences1309-69582146-1953162514360Chicken salami production by adding beefAbdullah Keleş0Mustafa Atasever1Ahmet Güner2Gürkan Uçar3S. Ü. Veteriner Fakültesi Anatomi Anabilim Dalı, KONYAAtatürk Ü. Veteriner Fakültesi Besin Hijyeni ve Teknolojisi Anabilim Dalı, ERZURUMS. Ü. Veteriner Fakültesi Anatomi Anabilim Dalı, KONYAS. Ü. Veteriner Fakültesi Anatomi Anabilim Dalı, KONYAThis study was carried out to determine the physical, chemical, microbiological and sensory properties of chicken salami produced by adding different proportions [0 (control), 10, 20 and 30 %] ol beel. Experimental production was repeated three times. Physical, chemical and microbiological properties of the samples were not differed significantly among the study. In sensory examinations, the samples of beef containing are more preferred than the chicken samples. As a result, it was concluded that 20 % and 30 % of beef addition to chicken meat in the production of salami made good effects on the sensory properties of the samples. So chicken salami consumption can be increased by adding beef in the production.http://eurasianjvetsci.org/pdf.php3?id=360salamkalitetavuk etisığır eti |
| spellingShingle | Abdullah Keleş Mustafa Atasever Ahmet Güner Gürkan Uçar Chicken salami production by adding beef Eurasian Journal of Veterinary Sciences salam kalite tavuk eti sığır eti |
| title | Chicken salami production by adding beef |
| title_full | Chicken salami production by adding beef |
| title_fullStr | Chicken salami production by adding beef |
| title_full_unstemmed | Chicken salami production by adding beef |
| title_short | Chicken salami production by adding beef |
| title_sort | chicken salami production by adding beef |
| topic | salam kalite tavuk eti sığır eti |
| url | http://eurasianjvetsci.org/pdf.php3?id=360 |
| work_keys_str_mv | AT abdullahkeles chickensalamiproductionbyaddingbeef AT mustafaatasever chickensalamiproductionbyaddingbeef AT ahmetguner chickensalamiproductionbyaddingbeef AT gurkanucar chickensalamiproductionbyaddingbeef |