Microbiological safety of pastrami A traditional meat product
Yazarlar (3)
Prof. Dr. Şeniz KARABIYIKLI ÇİÇEK Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Nilgün Öncül Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Hande Cevahiroğlu
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | LWT-Food Science and Technology (Q4) | ||
| Dergi ISSN | 0023-6438 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI | ||
| Makale Dili | İngilizce | Basım Tarihi | 05-2015 |
| Cilt / Sayı / Sayfa | 64 / 1 / 1–5 | DOI | 10.1016/j.lwt.2015.05.006 |
| Makale Linki | http://linkinghub.elsevier.com/retrieve/pii/S0023643815003552 | ||
| Özet |
| Pastrami is a traditional and popular meat product which is produced from whole muscle obtained from beef carcasses. Consumers prefer pastrami produced by small scale firms or local butchers, as a result of common estimation about homemade products are healthier and more nutritive than processed pastrami. In this study, it was aimed to investigate the microbiological quality of pastrami samples traditionally produced in Tokat with unstandardized methods and to evaluate the results in the context of food safety. All the samples were analyzed for total mesophilic aerobic bacteria, lactic acid bacteria, coagulase-positive staphylococci, sulphite-reducing bacteria, yeasts and molds, Escherichia coli, Salmonella spp. and Listeria monocytogenes. Titratable acidity, pH and water activity values were determined to evaluate the microbiological test results. The results of microbiological analyses were higher than the … |
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| Google Scholar | 32 |