Low-dose irradiation as a measure to improve microbiological quality of Turkish raw meat ball (cig kofte)

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dc.contributor.authorVural, Aydin
dc.contributor.authorAksu, Harun
dc.contributor.authorErkan, Mehmet E.
dc.date.accessioned2024-04-24T17:11:30Z
dc.date.available2024-04-24T17:11:30Z
dc.date.issued2006
dc.departmentDicle Üniversitesien_US
dc.description.abstractRaw 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.doi10.1111/j.1365-2621.2006.01273.x
dc.identifier.endpage1107en_US
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue9en_US
dc.identifier.scopus2-s2.0-33750372064en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1105en_US
dc.identifier.urihttps://doi.org/10.1111/j.1365-2621.2006.01273.x
dc.identifier.urihttps://hdl.handle.net/11468/17562
dc.identifier.volume41en_US
dc.identifier.wosWOS:000241503900018
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofInternational Journal of Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectGamma Irradiationen_US
dc.subjectMicrobiological Qualityen_US
dc.subjectRaw Meat Ball (Cig Kofte)en_US
dc.titleLow-dose irradiation as a measure to improve microbiological quality of Turkish raw meat ball (cig kofte)en_US
dc.typeArticleen_US

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