Properties of Turkish-style sucuk made with different combinations of beef and hen meat

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dc.contributor.authorSaricoban, C
dc.contributor.authorKarakaya, M
dc.contributor.authorCaner, C
dc.date.accessioned2020-03-26T17:04:05Z
dc.date.available2020-03-26T17:04:05Z
dc.date.issued2006
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractMixtures of beef and spent laying hen meat (100/0, 90/10, 80/20, 70/30, 50/50) were investigated for production of Turkish-style sucuks as semidry fermented sausage. During the fermentation period (0-6 days), weight loss increased, shrinkage in diameter occurred and moisture content decreased. Weight loss of the control (100% beef/0% hen) sucuk was the lowest. Increasing the amount of spent hen meat in the sucuks up to 50% increased weight losses. The best sensory scores occurred with 50/50 (beef/hen meats)for color and odor, 100/0 for texture and flavor and 90/10 for overall product taste.en_US
dc.identifier.doi10.1111/j.1745-4573.2006.00027.xen_US
dc.identifier.endpage8en_US
dc.identifier.issn1046-0756en_US
dc.identifier.issn1745-4573en_US
dc.identifier.issue1en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage1en_US
dc.identifier.urihttps://dx.doi.org/10.1111/j.1745-4573.2006.00027.x
dc.identifier.urihttps://hdl.handle.net/20.500.12395/20626
dc.identifier.volume17en_US
dc.identifier.wosWOS:000234897800001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWILEYen_US
dc.relation.ispartofJOURNAL OF MUSCLE FOODSen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.titleProperties of Turkish-style sucuk made with different combinations of beef and hen meaten_US
dc.typeArticleen_US

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