Low-dose irradiation as a measure to improve microbiological quality of Turkish raw meat ball (cig kofte)
dc.contributor.author | Vural, Aydin | |
dc.contributor.author | Aksu, Harun | |
dc.contributor.author | Erkan, Mehmet E. | |
dc.date.accessioned | 2024-04-24T17:11:30Z | |
dc.date.available | 2024-04-24T17:11:30Z | |
dc.date.issued | 2006 | |
dc.department | Dicle Üniversitesi | en_US |
dc.description.abstract | Raw meat ball is a traditional food, which is prepared by adding ground meat, spices and different supplements and consumed without any cooking process. The effect of low-dose gamma irradiation application on microbiological quality of raw meat ball was examined. In this study, 1, 2, and 3 kGy irradiation doses have decreased or eliminated the microorganism counts in raw meat ball, parallel with the increased doses. Coliform bacteria counts were reduced under detectable value after application of 2 kGy irradiation doses; Staphylococcus aureus, sulphite-reducing Clostridia, yeast and mould by the application of 3 kGy. It has been concluded that the low-dose gamma irradiation applications have increased the hygienic quality of raw meat balls and possible public health risks can be prevented. | en_US |
dc.identifier.doi | 10.1111/j.1365-2621.2006.01273.x | |
dc.identifier.endpage | 1107 | en_US |
dc.identifier.issn | 0950-5423 | |
dc.identifier.issn | 1365-2621 | |
dc.identifier.issue | 9 | en_US |
dc.identifier.scopus | 2-s2.0-33750372064 | en_US |
dc.identifier.scopusquality | Q1 | en_US |
dc.identifier.startpage | 1105 | en_US |
dc.identifier.uri | https://doi.org/10.1111/j.1365-2621.2006.01273.x | |
dc.identifier.uri | https://hdl.handle.net/11468/17562 | |
dc.identifier.volume | 41 | en_US |
dc.identifier.wos | WOS:000241503900018 | |
dc.identifier.wosquality | Q3 | |
dc.indekslendigikaynak | Web of Science | |
dc.indekslendigikaynak | Scopus | |
dc.language.iso | en | en_US |
dc.publisher | Wiley | en_US |
dc.relation.ispartof | International Journal of Food Science and Technology | en_US |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.subject | Gamma Irradiation | en_US |
dc.subject | Microbiological Quality | en_US |
dc.subject | Raw Meat Ball (Cig Kofte) | en_US |
dc.title | Low-dose irradiation as a measure to improve microbiological quality of Turkish raw meat ball (cig kofte) | en_US |
dc.type | Article | en_US |