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class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/109872428/Effect_of_replacing_beef_fat_with_hazelnut_oil_on_quality_characteristics_of_sucuk_A_Turkish_fermented_sausage"><img alt="Research paper thumbnail of Effect of replacing beef fat with hazelnut oil on quality characteristics of sucuk – A Turkish fermented sausage" class="work-thumbnail" src="https://attachments.academia-assets.com/107865677/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/109872428/Effect_of_replacing_beef_fat_with_hazelnut_oil_on_quality_characteristics_of_sucuk_A_Turkish_fermented_sausage">Effect of replacing beef fat with hazelnut oil on quality characteristics of sucuk – A Turkish fermented sausage</a></div><div class="wp-workCard_item"><span>Meat Science</span><span>, Apr 1, 2008</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Turkish fermented sausages (sucuk) were produced by replacing 15, 30 and 50% of beef fat with haz...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Turkish fermented sausages (sucuk) were produced by replacing 15, 30 and 50% of beef fat with hazelnut oil incorporated as preemulsified with simplesse Ò 100 (whey protein powder) Each treatment was formulated to contain 20% total fat and beef fat was the only fat material used in the control (C) group. After 12 days of fermentation and ripening, all sucuk samples had TBA values within acceptable limits (<1.0). Increasing levels of hazelnut oil in sucuk formulation increased penetrometer values (softer texture) and moisture content. Hazelnut oil replacement had a significant effect on redness values of the samples. Cholesterol content decreased progressively as the percentage of hazelnut oil increased in the formulation. Replacement of 50% beef fat with 50% hazelnut oil significantly increased MUFA, PUFA and MUFA + PUFA/SFA ratios. The use of hazelnut oil resulted in significant decreases in the slice appearance, texture and taste scores. However there was no significant difference in the overall acceptability score of samples, except those in which hazelnut oil replaced 15% beef fat, which had the highest score.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="a16a70b3b0a20ace07d6199568dbb873" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":107865677,"asset_id":109872428,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/107865677/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="109872428"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="109872428"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 109872428; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="109872424"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/109872424/The_Effect_of_External_Mass_Transfer_Resistance_during_Drying_of_Fermented_Sausage"><img alt="Research paper thumbnail of The Effect of External Mass Transfer Resistance during Drying of Fermented Sausage" class="work-thumbnail" src="https://attachments.academia-assets.com/107865690/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/109872424/The_Effect_of_External_Mass_Transfer_Resistance_during_Drying_of_Fermented_Sausage">The Effect of External Mass Transfer Resistance during Drying of Fermented Sausage</a></div><div class="wp-workCard_item"><span>Drying Technology</span><span>, Nov 21, 2008</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The drying mechanism of fermented sausages (sucuks) that were cylindrical rod shaped, 40 cm long ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The drying mechanism of fermented sausages (sucuks) that were cylindrical rod shaped, 40 cm long and 4 cm diameter, during ripening under natural convection conditions at different temperatures (15 to 30 C) was examined. To simulate the experimental drying curves, three empirical models and a diffusional model assuming negligible external mass transfer resistance were evaluated. The drying rate curves of sucuk samples were also simulated taking into account the influence of the external mass transfer resistance. The equation was solved using the trial-and-error solution algorithm developed in this study and the mass transfer coefficient, k c , and effective moisture diffusivity, D eff , were simultaneously determined (1.44 Â 10-8 to 1.93 Â 10 À8 m=s and 4.30 Â 10 À10 to 6.85 Â 10 À10 m 2 =s, respectively). The proposed model considering the effect of external resistance allowed the accurate simulation of the experimental drying data of sucuks at different temperatures.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="4ca48a3e9e00f17e4edb0d345bbccd77" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":107865690,"asset_id":109872424,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/107865690/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="109872424"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="109872424"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 109872424; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="108595772"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/108595772/The_effects_of_ascorbic_acid_rosemary_extract_and_alpha_tocopherol_ascorbic_acid_on_some_quality_characteristics_of_frozen_chicken_patties"><img alt="Research paper thumbnail of The effects of ascorbic acid, rosemary extract and alpha-tocopherol-ascorbic acid on some quality characteristics of frozen chicken patties" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/108595772/The_effects_of_ascorbic_acid_rosemary_extract_and_alpha_tocopherol_ascorbic_acid_on_some_quality_characteristics_of_frozen_chicken_patties">The effects of ascorbic acid, rosemary extract and alpha-tocopherol-ascorbic acid on some quality characteristics of frozen chicken patties</a></div><div class="wp-workCard_item"><span>Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology</span><span>, 2004</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry, regulatory agencies ...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="108595772"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="108595772"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 108595772; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=108595772]").text(description); $(".js-view-count[data-work-id=108595772]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 108595772; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='108595772']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); 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</script> <div class="js-work-strip profile--work_container" data-work-id="108595771"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/108595771/The_Effects_of_Potato_Puree_on_Some_Quality_Characteristics_of_Meatballs"><img alt="Research paper thumbnail of The Effects of Potato Puree on Some Quality Characteristics of Meatballs" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/108595771/The_Effects_of_Potato_Puree_on_Some_Quality_Characteristics_of_Meatballs">The Effects of Potato Puree on Some Quality Characteristics of Meatballs</a></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="108595771"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="108595771"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 108595771; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=108595771]").text(description); $(".js-view-count[data-work-id=108595771]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 108595771; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='108595771']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=108595771]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":108595771,"title":"The Effects of Potato Puree on Some Quality Characteristics of Meatballs","internal_url":"https://www.academia.edu/108595771/The_Effects_of_Potato_Puree_on_Some_Quality_Characteristics_of_Meatballs","owner_id":16319523,"coauthors_can_edit":true,"owner":{"id":16319523,"first_name":"gulen","middle_initials":null,"last_name":"turp","page_name":"gulenturp","domain_name":"ege","created_at":"2014-09-08T23:00:58.842-07:00","display_name":"gulen turp","url":"https://ege.academia.edu/gulenturp"},"attachments":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="108595770"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/108595770/Effects_of_process_variables_on_some_quality_properties_of_meatballs_semi_cooked_in_a_continuous_type_ohmic_cooking_system"><img alt="Research paper thumbnail of Effects of process variables on some quality properties of meatballs semi-cooked in a continuous type ohmic cooking system" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/108595770/Effects_of_process_variables_on_some_quality_properties_of_meatballs_semi_cooked_in_a_continuous_type_ohmic_cooking_system">Effects of process variables on some quality properties of meatballs semi-cooked in a continuous type ohmic cooking system</a></div><div class="wp-workCard_item"><span>Meat Science</span><span>, 2014</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Ohmic cooking of meatballs was conducted in a continuous type ohmic cooker using different voltag...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Ohmic cooking of meatballs was conducted in a continuous type ohmic cooker using different voltage gradients (15, 20 and 25 V/cm) and holding times (0, 15 and 30 s). The color and textural properties and log reductions in total microbial count of the meatballs were assessed. The effects of process variables on these responses were evaluated by linear and quadratic mathematical models. Desirability function was used to determine the optimum ohmic pre-cooking condition by considering the criteria of minimizing hardness ratio, and maximizing chewiness ratio, resilience ratio, log reduction in microbial load, outside chroma ratio, inside chroma ratio and in range of springiness, gumminess and inside L ratios. The optimum ohmic pre-cooking condition was found to be a 15.26 V/cm voltage gradient with no holding time. It is concluded that application of the optimum condition in the related ohmic system offers potential for the production of high quality and safe semi-cooked meat products.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="108595770"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="108595770"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 108595770; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=108595770]").text(description); $(".js-view-count[data-work-id=108595770]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 108595770; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='108595770']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=108595770]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":108595770,"title":"Effects of process variables on some quality properties of meatballs semi-cooked in a continuous type ohmic cooking system","internal_url":"https://www.academia.edu/108595770/Effects_of_process_variables_on_some_quality_properties_of_meatballs_semi_cooked_in_a_continuous_type_ohmic_cooking_system","owner_id":16319523,"coauthors_can_edit":true,"owner":{"id":16319523,"first_name":"gulen","middle_initials":null,"last_name":"turp","page_name":"gulenturp","domain_name":"ege","created_at":"2014-09-08T23:00:58.842-07:00","display_name":"gulen turp","url":"https://ege.academia.edu/gulenturp"},"attachments":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="108595769"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/108595769/Effects_of_dietary_oregano_and_garlic_essential_oils_on_carcass_characteristics_meat_composition_colour_pH_and_sensory_quality_of_broiler_meat"><img alt="Research paper thumbnail of Effects of dietary oregano and garlic essential oils on carcass characteristics, meat composition, colour, pH and sensory quality of broiler meat" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/108595769/Effects_of_dietary_oregano_and_garlic_essential_oils_on_carcass_characteristics_meat_composition_colour_pH_and_sensory_quality_of_broiler_meat">Effects of dietary oregano and garlic essential oils on carcass characteristics, meat composition, colour, pH and sensory quality of broiler meat</a></div><div class="wp-workCard_item"><span>British Poultry Science</span><span>, 2014</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">1. An experiment was conducted to determine the individual and combined effects of two essential ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">1. An experiment was conducted to determine the individual and combined effects of two essential oils, oregano and garlic, on carcass characteristics, meat composition, colour, pH and sensory quality of broiler meat. 2. The diets were supplemented with no essential oil (control), oregano essential oil or garlic essential oil at 300 mg/kg and oregano essential oil at 150 mg/kg + garlic essential oil at 150 mg/kg. 3. Dietary oregano and garlic oil supplementation did not affect carcass yields, the relative weight of carcass parts, breast and thigh meat composition, pH or b* value of breast meat. Oregano + garlic oil supplementation significantly decreased the L* value. The a* value of breast meat in birds given a diet supplemented with oregano oil was lower than that in birds given a diet supplemented with garlic oil and oregano oil + garlic oil. The essential oil addition had no positive effect on the oxidative stability. There was no difference between the treatments in breast appearance. 4. The juiciness, flavour, oxidised flavour and acceptability of breast meat samples were affected by treatments.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="108595769"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="108595769"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 108595769; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=108595769]").text(description); 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="72877293"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/72877293/T%C4%B1bbi_ve_Yenilebilir_Mantarlar_ve_Et_%C3%9Cr%C3%BCnlerinde_Kullan%C4%B1m%C4%B1"><img alt="Research paper thumbnail of Tıbbi ve Yenilebilir Mantarlar ve Et Ürünlerinde Kullanımı" class="work-thumbnail" src="https://attachments.academia-assets.com/81626841/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/72877293/T%C4%B1bbi_ve_Yenilebilir_Mantarlar_ve_Et_%C3%9Cr%C3%BCnlerinde_Kullan%C4%B1m%C4%B1">Tıbbi ve Yenilebilir Mantarlar ve Et Ürünlerinde Kullanımı</a></div><div class="wp-workCard_item"><span>Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Son yıllarda sağlıklı beslenmeye yönelik olarak toplumun bilinçlenmesi ve tüketicilerin doğal gıd...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Son yıllarda sağlıklı beslenmeye yönelik olarak toplumun bilinçlenmesi ve tüketicilerin doğal gıdalara gösterdikleri ilginin artmasıyla bu konuda yapılan araştırmalar da hız kazanmıştır. Yüksek besin değerine sahip olan mantarlar uzun yıllardır gıda olarak tüketilmekte ve içerdikleri biyoaktif bileşenler nedeniyle ilaç, kozmetik ürün, diyet takviyesi ve fonksiyonel gıda üretimi alanında kullanılabilme potansiyeli taşımaktadırlar. Mantarlara karşı ilginin giderek artması Dünya'da ve ülkemizde mantar üretim ve tüketiminde önemli gelişim ve değişimlere neden olmuştur. Mantarlar, yüksek oranda protein, karbonhidrat, lif, vitamin, mineral ve biyoaktif bileşenler içermektedirler. Bunun yanında sodyum, yağ, kolesterol ve kalori değerleri düşüktür. Bu özellikler mantarları sağlıklı ve dengeli bir diyetin parçası olabilecek gözde gıdalar haline getirmektedir. Bu çalışmada mantarların üretim ve tüketimi, besleyici değerleri, sağlık üzerine etkileri ve et ürünlerinde kullanımlarına yönelik bilgiler derlenerek sunulmuştur.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="85de96acd705e4b70475fea6ee749fde" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":81626841,"asset_id":72877293,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/81626841/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="72877293"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="72877293"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 72877293; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="72877246"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/72877246/Our_Traditional_Product_Doner_Production_Methods_Quality_Characteristics_and_Development_Studies"><img alt="Research paper thumbnail of Our Traditional Product Doner ; Production Methods , Quality Characteristics and Development Studies" class="work-thumbnail" src="https://attachments.academia-assets.com/81626748/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/72877246/Our_Traditional_Product_Doner_Production_Methods_Quality_Characteristics_and_Development_Studies">Our Traditional Product Doner ; Production Methods , Quality Characteristics and Development Studies</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Received : 26/10/2018 Accepted : 04/02/2019 Doner is a kind of kebab which is produced after mari...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Received : 26/10/2018 Accepted : 04/02/2019 Doner is a kind of kebab which is produced after marinating meat and spitting the fat with marinated meat then cooked in the doner cooker. Doner is our traditional product that is consumed gladly and its production is growing day by day in our country and in different countries of the world. The increasing demand for this product, which is unique to our country, has led researchers to work on doner and to raise awareness of consumers. When the limited number of studies are examined, it is concluded that the chemical properties of the doners presented to consumption in Turkey are generally in conformity with the standards, but their microbiological characteristics vary and can have risks for health. In addition to the studies related to doners offered for sale, it has been observed that there are studies in the direction of identifying and developing the factors that affect the quality of doners, however, in recent years formulation develop...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="407e0ccca6034f4d780509d96e3343bf" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":81626748,"asset_id":72877246,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/81626748/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="72877246"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="72877246"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 72877246; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="63638137"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/63638137/Et_%C3%9Cr%C3%BCnlerinde_Bitkisel_Ya%C4%9Flar%C4%B1n_Kullan%C4%B1m%C4%B1"><img alt="Research paper thumbnail of Et Ürünlerinde Bitkisel Yağların Kullanımı" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/63638137/Et_%C3%9Cr%C3%BCnlerinde_Bitkisel_Ya%C4%9Flar%C4%B1n_Kullan%C4%B1m%C4%B1">Et Ürünlerinde Bitkisel Yağların Kullanımı</a></div><div class="wp-workCard_item"><span>Gida the Journal of Food</span><span>, 2006</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The relationship between dietary fat and some diseases has prompted consumers to be more aware of...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The relationship between dietary fat and some diseases has prompted consumers to be more aware of and concerned about the amount and characteristics of fat in their diet. Fat contents in the processed products can be readily reduced through formulation with leaner meats, but this is not cost-effective and may also lessen product quality. It seems that the production of healthier meat products is possible by usage of vegetable oils that do not contain cholesterol and have high amount of unsaturated fatty acids. This review is about the effects of usage vegetable oils on meat products such as frankfurters, fermented sausages and meatballs.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="63638137"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="63638137"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 63638137; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=63638137]").text(description); $(".js-view-count[data-work-id=63638137]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 63638137; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='63638137']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); 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window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=63638136]").text(description); $(".js-view-count[data-work-id=63638136]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 63638136; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='63638136']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=63638136]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":63638136,"title":"Et Ürünlerinde Antioksidan Olarak Karnosin Kullanılması","internal_url":"https://www.academia.edu/63638136/Et_%C3%9Cr%C3%BCnlerinde_Antioksidan_Olarak_Karnosin_Kullan%C4%B1lmas%C4%B1","owner_id":16319523,"coauthors_can_edit":true,"owner":{"id":16319523,"first_name":"gulen","middle_initials":null,"last_name":"turp","page_name":"gulenturp","domain_name":"ege","created_at":"2014-09-08T23:00:58.842-07:00","display_name":"gulen turp","url":"https://ege.academia.edu/gulenturp"},"attachments":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="63638135"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/63638135/K%C3%B6fte_%C3%B6rneklerinin_farkl%C4%B1_son_s%C4%B1cakl%C4%B1klara_ohmik_pi%C5%9Firilme_etkinli%C4%9Finin_incelenmesi"><img alt="Research paper thumbnail of Köfte örneklerinin farklı son sıcaklıklara ohmik pişirilme etkinliğinin incelenmesi" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/63638135/K%C3%B6fte_%C3%B6rneklerinin_farkl%C4%B1_son_s%C4%B1cakl%C4%B1klara_ohmik_pi%C5%9Firilme_etkinli%C4%9Finin_incelenmesi">Köfte örneklerinin farklı son sıcaklıklara ohmik pişirilme etkinliğinin incelenmesi</a></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="63638135"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="63638135"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 63638135; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=63638135]").text(description); $(".js-view-count[data-work-id=63638135]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 63638135; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='63638135']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=63638135]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":63638135,"title":"Köfte örneklerinin farklı son sıcaklıklara ohmik pişirilme etkinliğinin incelenmesi","internal_url":"https://www.academia.edu/63638135/K%C3%B6fte_%C3%B6rneklerinin_farkl%C4%B1_son_s%C4%B1cakl%C4%B1klara_ohmik_pi%C5%9Firilme_etkinli%C4%9Finin_incelenmesi","owner_id":16319523,"coauthors_can_edit":true,"owner":{"id":16319523,"first_name":"gulen","middle_initials":null,"last_name":"turp","page_name":"gulenturp","domain_name":"ege","created_at":"2014-09-08T23:00:58.842-07:00","display_name":"gulen turp","url":"https://ege.academia.edu/gulenturp"},"attachments":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="63638134"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/63638134/Effects_of_Deboning_Methods_on_Chemical_Composition_and_Some_Properties_of_Beef_and_Turkey_Meat"><img alt="Research paper thumbnail of Effects of Deboning Methods on Chemical Composition and Some Properties of Beef and Turkey Meat" class="work-thumbnail" src="https://attachments.academia-assets.com/76001174/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/63638134/Effects_of_Deboning_Methods_on_Chemical_Composition_and_Some_Properties_of_Beef_and_Turkey_Meat">Effects of Deboning Methods on Chemical Composition and Some Properties of Beef and Turkey Meat</a></div><div class="wp-workCard_item"><span>Turkish Journal of Veterinary & Animal Sciences</span><span>, 2005</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The objective of this research was to compare some chemical and physical characteristics of mecha...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The objective of this research was to compare some chemical and physical characteristics of mechanically deboned and hand deboned turkey meat and beef. Samples were analyzed for proximate composition, cholesterol, TBA, calcium and iron contents, hunter colour parameters and fatty acid composition. Deboning method affected chemical composition of beef and turkey meat. Mechanical deboning resulted higher cholesterol values and calcium and iron content. In hand deboned turkey meat the most abundant fatty acids were C16:0, C18:1 and C18:2. Mechanical deboning process was increased the percent of C18:1, C18:2 and C18:3 in turkey meat. C16:0, C18:0 and C18:1 were the major fatty acids in mechanically deboned and hand deboned beef.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="c3f87b8af79a1daf99db926069a4bd80" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":76001174,"asset_id":63638134,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/76001174/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="63638134"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="63638134"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 63638134; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="63638131"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/63638131/Kuzu_Etlerinin_Kolesterol_ve_Ya%C4%9F_%C4%B0%C3%A7eri%C4%9Fi_Aras%C4%B1ndaki_%C4%B0li%C5%9Fkinin_Saptanmas%C4%B1"><img alt="Research paper thumbnail of Kuzu Etlerinin Kolesterol ve Yağ İçeriği Arasındaki İlişkinin Saptanması" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/63638131/Kuzu_Etlerinin_Kolesterol_ve_Ya%C4%9F_%C4%B0%C3%A7eri%C4%9Fi_Aras%C4%B1ndaki_%C4%B0li%C5%9Fkinin_Saptanmas%C4%B1">Kuzu Etlerinin Kolesterol ve Yağ İçeriği Arasındaki İlişkinin Saptanması</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Cholesterol is an essential component of animal tissue. Consumers have changed their eating habit...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Cholesterol is an essential component of animal tissue. Consumers have changed their eating habits as a results of growing concern about cholesterol and amount of daily fat intake. The present study was undertaken to determine the effects of amount of fat and cooking on cholesterol content of various of lamb cuts. As a result no relation was noticed between the fat and cholesterol content of various of lamb cuts. As a result no relation was noticed between the fat and cholesterol content of various parts of iamb carcass. Cooking reduced the weight of each investigated part as a result cholesterol content of cooked samples were found higher than ra ones.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="63638131"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="63638131"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 63638131; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=63638131]").text(description); 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dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=63638130]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":63638130,"title":"Et ve et ürünlerinde biyojen aminler","internal_url":"https://www.academia.edu/63638130/Et_ve_et_%C3%BCr%C3%BCnlerinde_biyojen_aminler","owner_id":16319523,"coauthors_can_edit":true,"owner":{"id":16319523,"first_name":"gulen","middle_initials":null,"last_name":"turp","page_name":"gulenturp","domain_name":"ege","created_at":"2014-09-08T23:00:58.842-07:00","display_name":"gulen turp","url":"https://ege.academia.edu/gulenturp"},"attachments":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="63638129"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/63638129/Efficiencies_of_Various_Forms_of_Herbals_and_Spices_in_Meat_Marination_on_Product_Quality_and_Some_Heterocyclic_Aromatic_Amine_Hca_Compounds"><img alt="Research paper thumbnail of Efficiencies of Various Forms of Herbals and Spices in Meat Marination on Product Quality and Some Heterocyclic Aromatic Amine (Hca) Compounds" class="work-thumbnail" src="https://attachments.academia-assets.com/76001241/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/63638129/Efficiencies_of_Various_Forms_of_Herbals_and_Spices_in_Meat_Marination_on_Product_Quality_and_Some_Heterocyclic_Aromatic_Amine_Hca_Compounds">Efficiencies of Various Forms of Herbals and Spices in Meat Marination on Product Quality and Some Heterocyclic Aromatic Amine (Hca) Compounds</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Conservatively, meat has been marinated to improve flavor, tenderness, and increase meat shelf li...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Conservatively, meat has been marinated to improve flavor, tenderness, and increase meat shelf life. Beneficial effects of marination on meat texture include a juicier texture and decrease of cooking loss. Another aspect of marination is the increase of yield of the raw meat, which can provide benefits to the producer and the consumer. Besides that in recent years, it was revealed that some of the herbals and spices used in marinades have potential to inhibit the occurrence of heterocyclic aromatic amines (HCA) in meat. Cooking of meat generates these heat induced toxicants HCA’s which are strongly mutagenic and carcinogenic. Marinades are water-based solutions that can include salt, organic acids, oil, herbs, spices, sugar, binders, antimicrobial agents and aroma enhancers. Natural additives were increasingly demanded for meat marination since concern over the safety of synthetic additives has arisen in recent years. Herbs and spices such as thyme, garlic, ginger extract have capab...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="35f08e2ba885d0f567eb4f46d9badf52" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":76001241,"asset_id":63638129,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/76001241/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="63638129"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="63638129"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 63638129; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="63638128"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/63638128/Et_End%C3%BCstrisinde_Ozon_Uygulamalar%C4%B1"><img alt="Research paper thumbnail of Et Endüstrisinde Ozon Uygulamaları" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/63638128/Et_End%C3%BCstrisinde_Ozon_Uygulamalar%C4%B1">Et Endüstrisinde Ozon Uygulamaları</a></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="63638128"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="63638128"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 63638128; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=63638128]").text(description); $(".js-view-count[data-work-id=63638128]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 63638128; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='63638128']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=63638128]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":63638128,"title":"Et Endüstrisinde Ozon Uygulamaları","internal_url":"https://www.academia.edu/63638128/Et_End%C3%BCstrisinde_Ozon_Uygulamalar%C4%B1","owner_id":16319523,"coauthors_can_edit":true,"owner":{"id":16319523,"first_name":"gulen","middle_initials":null,"last_name":"turp","page_name":"gulenturp","domain_name":"ege","created_at":"2014-09-08T23:00:58.842-07:00","display_name":"gulen turp","url":"https://ege.academia.edu/gulenturp"},"attachments":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="63638127"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/63638127/Recent_Techniques_for_Evaluation_of_Meat_Quality"><img alt="Research paper thumbnail of Recent Techniques for Evaluation of Meat Quality" class="work-thumbnail" src="https://attachments.academia-assets.com/76001172/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/63638127/Recent_Techniques_for_Evaluation_of_Meat_Quality">Recent Techniques for Evaluation of Meat Quality</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Over the years, numerous and varied techniques have been used for evaluation of meat quality and ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Over the years, numerous and varied techniques have been used for evaluation of meat quality and carcasscomposition. Very few existing assessment techniques meet industrial requirements, the most promising beingcited as ultrasonic measurements for assessment of potential texture on live animals and whole carcasses andimage processing and NIR spectroscopy of meat joints and cuts. In this article besides these techniques,electronic nose and NMR techniques are reviewed.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="d5738a1abb4fe7b060f7610de969a4d9" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":76001172,"asset_id":63638127,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/76001172/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="63638127"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="63638127"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 63638127; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> </div><div class="profile--tab_content_container js-tab-pane tab-pane" data-section-id="1797398" id="papers"><div class="js-work-strip profile--work_container" data-work-id="109872428"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/109872428/Effect_of_replacing_beef_fat_with_hazelnut_oil_on_quality_characteristics_of_sucuk_A_Turkish_fermented_sausage"><img alt="Research paper thumbnail of Effect of replacing beef fat with hazelnut oil on quality characteristics of sucuk – A Turkish fermented sausage" class="work-thumbnail" src="https://attachments.academia-assets.com/107865677/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/109872428/Effect_of_replacing_beef_fat_with_hazelnut_oil_on_quality_characteristics_of_sucuk_A_Turkish_fermented_sausage">Effect of replacing beef fat with hazelnut oil on quality characteristics of sucuk – A Turkish fermented sausage</a></div><div class="wp-workCard_item"><span>Meat Science</span><span>, Apr 1, 2008</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Turkish fermented sausages (sucuk) were produced by replacing 15, 30 and 50% of beef fat with haz...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Turkish fermented sausages (sucuk) were produced by replacing 15, 30 and 50% of beef fat with hazelnut oil incorporated as preemulsified with simplesse Ò 100 (whey protein powder) Each treatment was formulated to contain 20% total fat and beef fat was the only fat material used in the control (C) group. After 12 days of fermentation and ripening, all sucuk samples had TBA values within acceptable limits (<1.0). Increasing levels of hazelnut oil in sucuk formulation increased penetrometer values (softer texture) and moisture content. Hazelnut oil replacement had a significant effect on redness values of the samples. Cholesterol content decreased progressively as the percentage of hazelnut oil increased in the formulation. Replacement of 50% beef fat with 50% hazelnut oil significantly increased MUFA, PUFA and MUFA + PUFA/SFA ratios. The use of hazelnut oil resulted in significant decreases in the slice appearance, texture and taste scores. However there was no significant difference in the overall acceptability score of samples, except those in which hazelnut oil replaced 15% beef fat, which had the highest score.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="a16a70b3b0a20ace07d6199568dbb873" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":107865677,"asset_id":109872428,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/107865677/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="109872428"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="109872428"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 109872428; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="109872424"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/109872424/The_Effect_of_External_Mass_Transfer_Resistance_during_Drying_of_Fermented_Sausage"><img alt="Research paper thumbnail of The Effect of External Mass Transfer Resistance during Drying of Fermented Sausage" class="work-thumbnail" src="https://attachments.academia-assets.com/107865690/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/109872424/The_Effect_of_External_Mass_Transfer_Resistance_during_Drying_of_Fermented_Sausage">The Effect of External Mass Transfer Resistance during Drying of Fermented Sausage</a></div><div class="wp-workCard_item"><span>Drying Technology</span><span>, Nov 21, 2008</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The drying mechanism of fermented sausages (sucuks) that were cylindrical rod shaped, 40 cm long ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The drying mechanism of fermented sausages (sucuks) that were cylindrical rod shaped, 40 cm long and 4 cm diameter, during ripening under natural convection conditions at different temperatures (15 to 30 C) was examined. To simulate the experimental drying curves, three empirical models and a diffusional model assuming negligible external mass transfer resistance were evaluated. The drying rate curves of sucuk samples were also simulated taking into account the influence of the external mass transfer resistance. The equation was solved using the trial-and-error solution algorithm developed in this study and the mass transfer coefficient, k c , and effective moisture diffusivity, D eff , were simultaneously determined (1.44 Â 10-8 to 1.93 Â 10 À8 m=s and 4.30 Â 10 À10 to 6.85 Â 10 À10 m 2 =s, respectively). The proposed model considering the effect of external resistance allowed the accurate simulation of the experimental drying data of sucuks at different temperatures.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="4ca48a3e9e00f17e4edb0d345bbccd77" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":107865690,"asset_id":109872424,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/107865690/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="109872424"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="109872424"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 109872424; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="108595772"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/108595772/The_effects_of_ascorbic_acid_rosemary_extract_and_alpha_tocopherol_ascorbic_acid_on_some_quality_characteristics_of_frozen_chicken_patties"><img alt="Research paper thumbnail of The effects of ascorbic acid, rosemary extract and alpha-tocopherol-ascorbic acid on some quality characteristics of frozen chicken patties" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/108595772/The_effects_of_ascorbic_acid_rosemary_extract_and_alpha_tocopherol_ascorbic_acid_on_some_quality_characteristics_of_frozen_chicken_patties">The effects of ascorbic acid, rosemary extract and alpha-tocopherol-ascorbic acid on some quality characteristics of frozen chicken patties</a></div><div class="wp-workCard_item"><span>Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology</span><span>, 2004</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry, regulatory agencies ...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="108595772"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="108595772"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 108595772; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=108595772]").text(description); 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</script> <div class="js-work-strip profile--work_container" data-work-id="108595771"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/108595771/The_Effects_of_Potato_Puree_on_Some_Quality_Characteristics_of_Meatballs"><img alt="Research paper thumbnail of The Effects of Potato Puree on Some Quality Characteristics of Meatballs" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/108595771/The_Effects_of_Potato_Puree_on_Some_Quality_Characteristics_of_Meatballs">The Effects of Potato Puree on Some Quality Characteristics of Meatballs</a></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="108595771"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="108595771"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 108595771; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=108595771]").text(description); $(".js-view-count[data-work-id=108595771]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 108595771; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='108595771']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=108595771]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":108595771,"title":"The Effects of Potato Puree on Some Quality Characteristics of Meatballs","internal_url":"https://www.academia.edu/108595771/The_Effects_of_Potato_Puree_on_Some_Quality_Characteristics_of_Meatballs","owner_id":16319523,"coauthors_can_edit":true,"owner":{"id":16319523,"first_name":"gulen","middle_initials":null,"last_name":"turp","page_name":"gulenturp","domain_name":"ege","created_at":"2014-09-08T23:00:58.842-07:00","display_name":"gulen turp","url":"https://ege.academia.edu/gulenturp"},"attachments":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="108595770"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/108595770/Effects_of_process_variables_on_some_quality_properties_of_meatballs_semi_cooked_in_a_continuous_type_ohmic_cooking_system"><img alt="Research paper thumbnail of Effects of process variables on some quality properties of meatballs semi-cooked in a continuous type ohmic cooking system" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/108595770/Effects_of_process_variables_on_some_quality_properties_of_meatballs_semi_cooked_in_a_continuous_type_ohmic_cooking_system">Effects of process variables on some quality properties of meatballs semi-cooked in a continuous type ohmic cooking system</a></div><div class="wp-workCard_item"><span>Meat Science</span><span>, 2014</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Ohmic cooking of meatballs was conducted in a continuous type ohmic cooker using different voltag...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Ohmic cooking of meatballs was conducted in a continuous type ohmic cooker using different voltage gradients (15, 20 and 25 V/cm) and holding times (0, 15 and 30 s). The color and textural properties and log reductions in total microbial count of the meatballs were assessed. The effects of process variables on these responses were evaluated by linear and quadratic mathematical models. Desirability function was used to determine the optimum ohmic pre-cooking condition by considering the criteria of minimizing hardness ratio, and maximizing chewiness ratio, resilience ratio, log reduction in microbial load, outside chroma ratio, inside chroma ratio and in range of springiness, gumminess and inside L ratios. The optimum ohmic pre-cooking condition was found to be a 15.26 V/cm voltage gradient with no holding time. It is concluded that application of the optimum condition in the related ohmic system offers potential for the production of high quality and safe semi-cooked meat products.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="108595770"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="108595770"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 108595770; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=108595770]").text(description); $(".js-view-count[data-work-id=108595770]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 108595770; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='108595770']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=108595770]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":108595770,"title":"Effects of process variables on some quality properties of meatballs semi-cooked in a continuous type ohmic cooking system","internal_url":"https://www.academia.edu/108595770/Effects_of_process_variables_on_some_quality_properties_of_meatballs_semi_cooked_in_a_continuous_type_ohmic_cooking_system","owner_id":16319523,"coauthors_can_edit":true,"owner":{"id":16319523,"first_name":"gulen","middle_initials":null,"last_name":"turp","page_name":"gulenturp","domain_name":"ege","created_at":"2014-09-08T23:00:58.842-07:00","display_name":"gulen turp","url":"https://ege.academia.edu/gulenturp"},"attachments":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="108595769"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/108595769/Effects_of_dietary_oregano_and_garlic_essential_oils_on_carcass_characteristics_meat_composition_colour_pH_and_sensory_quality_of_broiler_meat"><img alt="Research paper thumbnail of Effects of dietary oregano and garlic essential oils on carcass characteristics, meat composition, colour, pH and sensory quality of broiler meat" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/108595769/Effects_of_dietary_oregano_and_garlic_essential_oils_on_carcass_characteristics_meat_composition_colour_pH_and_sensory_quality_of_broiler_meat">Effects of dietary oregano and garlic essential oils on carcass characteristics, meat composition, colour, pH and sensory quality of broiler meat</a></div><div class="wp-workCard_item"><span>British Poultry Science</span><span>, 2014</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">1. An experiment was conducted to determine the individual and combined effects of two essential ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">1. An experiment was conducted to determine the individual and combined effects of two essential oils, oregano and garlic, on carcass characteristics, meat composition, colour, pH and sensory quality of broiler meat. 2. The diets were supplemented with no essential oil (control), oregano essential oil or garlic essential oil at 300 mg/kg and oregano essential oil at 150 mg/kg + garlic essential oil at 150 mg/kg. 3. Dietary oregano and garlic oil supplementation did not affect carcass yields, the relative weight of carcass parts, breast and thigh meat composition, pH or b* value of breast meat. Oregano + garlic oil supplementation significantly decreased the L* value. The a* value of breast meat in birds given a diet supplemented with oregano oil was lower than that in birds given a diet supplemented with garlic oil and oregano oil + garlic oil. The essential oil addition had no positive effect on the oxidative stability. There was no difference between the treatments in breast appearance. 4. The juiciness, flavour, oxidised flavour and acceptability of breast meat samples were affected by treatments.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="108595769"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="108595769"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 108595769; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=108595769]").text(description); 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</script> <div class="js-work-strip profile--work_container" data-work-id="108595766"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/108595766/Influence_of_different_cooking_methods_on_quality_characteristics_and_nutritional_value_of_gluten_free_beef_burger_patties_formulated_with_walnut_oil_safflower_oil_and_buckwheat"><img alt="Research paper thumbnail of Influence of different cooking methods on quality characteristics and nutritional value of gluten-free beef burger patties formulated with walnut oil, safflower oil and buckwheat" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/108595766/Influence_of_different_cooking_methods_on_quality_characteristics_and_nutritional_value_of_gluten_free_beef_burger_patties_formulated_with_walnut_oil_safflower_oil_and_buckwheat">Influence of different cooking methods on quality characteristics and nutritional value of gluten-free beef burger patties formulated with walnut oil, safflower oil and buckwheat</a></div><div class="wp-workCard_item"><span>Meat Science</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="108595766"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="108595766"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 108595766; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=108595766]").text(description); $(".js-view-count[data-work-id=108595766]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 108595766; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='108595766']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="72877293"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/72877293/T%C4%B1bbi_ve_Yenilebilir_Mantarlar_ve_Et_%C3%9Cr%C3%BCnlerinde_Kullan%C4%B1m%C4%B1"><img alt="Research paper thumbnail of Tıbbi ve Yenilebilir Mantarlar ve Et Ürünlerinde Kullanımı" class="work-thumbnail" src="https://attachments.academia-assets.com/81626841/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/72877293/T%C4%B1bbi_ve_Yenilebilir_Mantarlar_ve_Et_%C3%9Cr%C3%BCnlerinde_Kullan%C4%B1m%C4%B1">Tıbbi ve Yenilebilir Mantarlar ve Et Ürünlerinde Kullanımı</a></div><div class="wp-workCard_item"><span>Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Son yıllarda sağlıklı beslenmeye yönelik olarak toplumun bilinçlenmesi ve tüketicilerin doğal gıd...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Son yıllarda sağlıklı beslenmeye yönelik olarak toplumun bilinçlenmesi ve tüketicilerin doğal gıdalara gösterdikleri ilginin artmasıyla bu konuda yapılan araştırmalar da hız kazanmıştır. Yüksek besin değerine sahip olan mantarlar uzun yıllardır gıda olarak tüketilmekte ve içerdikleri biyoaktif bileşenler nedeniyle ilaç, kozmetik ürün, diyet takviyesi ve fonksiyonel gıda üretimi alanında kullanılabilme potansiyeli taşımaktadırlar. Mantarlara karşı ilginin giderek artması Dünya'da ve ülkemizde mantar üretim ve tüketiminde önemli gelişim ve değişimlere neden olmuştur. Mantarlar, yüksek oranda protein, karbonhidrat, lif, vitamin, mineral ve biyoaktif bileşenler içermektedirler. Bunun yanında sodyum, yağ, kolesterol ve kalori değerleri düşüktür. Bu özellikler mantarları sağlıklı ve dengeli bir diyetin parçası olabilecek gözde gıdalar haline getirmektedir. Bu çalışmada mantarların üretim ve tüketimi, besleyici değerleri, sağlık üzerine etkileri ve et ürünlerinde kullanımlarına yönelik bilgiler derlenerek sunulmuştur.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="85de96acd705e4b70475fea6ee749fde" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":81626841,"asset_id":72877293,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/81626841/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="72877293"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="72877293"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 72877293; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="72877246"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/72877246/Our_Traditional_Product_Doner_Production_Methods_Quality_Characteristics_and_Development_Studies"><img alt="Research paper thumbnail of Our Traditional Product Doner ; Production Methods , Quality Characteristics and Development Studies" class="work-thumbnail" src="https://attachments.academia-assets.com/81626748/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/72877246/Our_Traditional_Product_Doner_Production_Methods_Quality_Characteristics_and_Development_Studies">Our Traditional Product Doner ; Production Methods , Quality Characteristics and Development Studies</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Received : 26/10/2018 Accepted : 04/02/2019 Doner is a kind of kebab which is produced after mari...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Received : 26/10/2018 Accepted : 04/02/2019 Doner is a kind of kebab which is produced after marinating meat and spitting the fat with marinated meat then cooked in the doner cooker. Doner is our traditional product that is consumed gladly and its production is growing day by day in our country and in different countries of the world. The increasing demand for this product, which is unique to our country, has led researchers to work on doner and to raise awareness of consumers. When the limited number of studies are examined, it is concluded that the chemical properties of the doners presented to consumption in Turkey are generally in conformity with the standards, but their microbiological characteristics vary and can have risks for health. In addition to the studies related to doners offered for sale, it has been observed that there are studies in the direction of identifying and developing the factors that affect the quality of doners, however, in recent years formulation develop...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="407e0ccca6034f4d780509d96e3343bf" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":81626748,"asset_id":72877246,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/81626748/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="72877246"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="72877246"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 72877246; 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="63638137"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/63638137/Et_%C3%9Cr%C3%BCnlerinde_Bitkisel_Ya%C4%9Flar%C4%B1n_Kullan%C4%B1m%C4%B1"><img alt="Research paper thumbnail of Et Ürünlerinde Bitkisel Yağların Kullanımı" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/63638137/Et_%C3%9Cr%C3%BCnlerinde_Bitkisel_Ya%C4%9Flar%C4%B1n_Kullan%C4%B1m%C4%B1">Et Ürünlerinde Bitkisel Yağların Kullanımı</a></div><div class="wp-workCard_item"><span>Gida the Journal of Food</span><span>, 2006</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The relationship between dietary fat and some diseases has prompted consumers to be more aware of...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The relationship between dietary fat and some diseases has prompted consumers to be more aware of and concerned about the amount and characteristics of fat in their diet. Fat contents in the processed products can be readily reduced through formulation with leaner meats, but this is not cost-effective and may also lessen product quality. It seems that the production of healthier meat products is possible by usage of vegetable oils that do not contain cholesterol and have high amount of unsaturated fatty acids. This review is about the effects of usage vegetable oils on meat products such as frankfurters, fermented sausages and meatballs.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="63638137"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="63638137"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 63638137; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=63638137]").text(description); 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dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=63638135]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":63638135,"title":"Köfte örneklerinin farklı son sıcaklıklara ohmik pişirilme etkinliğinin incelenmesi","internal_url":"https://www.academia.edu/63638135/K%C3%B6fte_%C3%B6rneklerinin_farkl%C4%B1_son_s%C4%B1cakl%C4%B1klara_ohmik_pi%C5%9Firilme_etkinli%C4%9Finin_incelenmesi","owner_id":16319523,"coauthors_can_edit":true,"owner":{"id":16319523,"first_name":"gulen","middle_initials":null,"last_name":"turp","page_name":"gulenturp","domain_name":"ege","created_at":"2014-09-08T23:00:58.842-07:00","display_name":"gulen turp","url":"https://ege.academia.edu/gulenturp"},"attachments":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="63638134"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/63638134/Effects_of_Deboning_Methods_on_Chemical_Composition_and_Some_Properties_of_Beef_and_Turkey_Meat"><img alt="Research paper thumbnail of Effects of Deboning Methods on Chemical Composition and Some Properties of Beef and Turkey Meat" class="work-thumbnail" src="https://attachments.academia-assets.com/76001174/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/63638134/Effects_of_Deboning_Methods_on_Chemical_Composition_and_Some_Properties_of_Beef_and_Turkey_Meat">Effects of Deboning Methods on Chemical Composition and Some Properties of Beef and Turkey Meat</a></div><div class="wp-workCard_item"><span>Turkish Journal of Veterinary & Animal Sciences</span><span>, 2005</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The objective of this research was to compare some chemical and physical characteristics of mecha...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The objective of this research was to compare some chemical and physical characteristics of mechanically deboned and hand deboned turkey meat and beef. Samples were analyzed for proximate composition, cholesterol, TBA, calcium and iron contents, hunter colour parameters and fatty acid composition. Deboning method affected chemical composition of beef and turkey meat. Mechanical deboning resulted higher cholesterol values and calcium and iron content. In hand deboned turkey meat the most abundant fatty acids were C16:0, C18:1 and C18:2. Mechanical deboning process was increased the percent of C18:1, C18:2 and C18:3 in turkey meat. C16:0, C18:0 and C18:1 were the major fatty acids in mechanically deboned and hand deboned beef.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="c3f87b8af79a1daf99db926069a4bd80" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":76001174,"asset_id":63638134,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/76001174/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="63638134"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="63638134"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 63638134; 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window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=63638132]").text(description); $(".js-view-count[data-work-id=63638132]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 63638132; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='63638132']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=63638132]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":63638132,"title":"Ohmik-kızılötesi ısıtma sisteminin kurulumu, performans değerlendirmesi ve köfte pişirilmesinde kullanımının bazı kalite özelliklerine etkisinin incelenmesi","internal_url":"https://www.academia.edu/63638132/Ohmik_k%C4%B1z%C4%B1l%C3%B6tesi_%C4%B1s%C4%B1tma_sisteminin_kurulumu_performans_de%C4%9Ferlendirmesi_ve_k%C3%B6fte_pi%C5%9Firilmesinde_kullan%C4%B1m%C4%B1n%C4%B1n_baz%C4%B1_kalite_%C3%B6zelliklerine_etkisinin_incelenmesi","owner_id":16319523,"coauthors_can_edit":true,"owner":{"id":16319523,"first_name":"gulen","middle_initials":null,"last_name":"turp","page_name":"gulenturp","domain_name":"ege","created_at":"2014-09-08T23:00:58.842-07:00","display_name":"gulen turp","url":"https://ege.academia.edu/gulenturp"},"attachments":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="63638131"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/63638131/Kuzu_Etlerinin_Kolesterol_ve_Ya%C4%9F_%C4%B0%C3%A7eri%C4%9Fi_Aras%C4%B1ndaki_%C4%B0li%C5%9Fkinin_Saptanmas%C4%B1"><img alt="Research paper thumbnail of Kuzu Etlerinin Kolesterol ve Yağ İçeriği Arasındaki İlişkinin Saptanması" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/63638131/Kuzu_Etlerinin_Kolesterol_ve_Ya%C4%9F_%C4%B0%C3%A7eri%C4%9Fi_Aras%C4%B1ndaki_%C4%B0li%C5%9Fkinin_Saptanmas%C4%B1">Kuzu Etlerinin Kolesterol ve Yağ İçeriği Arasındaki İlişkinin Saptanması</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Cholesterol is an essential component of animal tissue. Consumers have changed their eating habit...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Cholesterol is an essential component of animal tissue. Consumers have changed their eating habits as a results of growing concern about cholesterol and amount of daily fat intake. The present study was undertaken to determine the effects of amount of fat and cooking on cholesterol content of various of lamb cuts. As a result no relation was noticed between the fat and cholesterol content of various of lamb cuts. As a result no relation was noticed between the fat and cholesterol content of various parts of iamb carcass. Cooking reduced the weight of each investigated part as a result cholesterol content of cooked samples were found higher than ra ones.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="63638131"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="63638131"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 63638131; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=63638131]").text(description); $(".js-view-count[data-work-id=63638131]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 63638131; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='63638131']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=63638131]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":63638131,"title":"Kuzu Etlerinin Kolesterol ve Yağ İçeriği Arasındaki İlişkinin Saptanması","internal_url":"https://www.academia.edu/63638131/Kuzu_Etlerinin_Kolesterol_ve_Ya%C4%9F_%C4%B0%C3%A7eri%C4%9Fi_Aras%C4%B1ndaki_%C4%B0li%C5%9Fkinin_Saptanmas%C4%B1","owner_id":16319523,"coauthors_can_edit":true,"owner":{"id":16319523,"first_name":"gulen","middle_initials":null,"last_name":"turp","page_name":"gulenturp","domain_name":"ege","created_at":"2014-09-08T23:00:58.842-07:00","display_name":"gulen turp","url":"https://ege.academia.edu/gulenturp"},"attachments":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="63638130"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" rel="nofollow" href="https://www.academia.edu/63638130/Et_ve_et_%C3%BCr%C3%BCnlerinde_biyojen_aminler"><img alt="Research paper thumbnail of Et ve et ürünlerinde biyojen aminler" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" rel="nofollow" href="https://www.academia.edu/63638130/Et_ve_et_%C3%BCr%C3%BCnlerinde_biyojen_aminler">Et ve et ürünlerinde biyojen aminler</a></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="63638130"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="63638130"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 63638130; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=63638130]").text(description); $(".js-view-count[data-work-id=63638130]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 63638130; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='63638130']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-a9bf3a2bc8c89fa2a77156577594264ee8a0f214d74241bc0fcd3f69f8d107ac.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=63638130]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":63638130,"title":"Et ve et ürünlerinde biyojen aminler","internal_url":"https://www.academia.edu/63638130/Et_ve_et_%C3%BCr%C3%BCnlerinde_biyojen_aminler","owner_id":16319523,"coauthors_can_edit":true,"owner":{"id":16319523,"first_name":"gulen","middle_initials":null,"last_name":"turp","page_name":"gulenturp","domain_name":"ege","created_at":"2014-09-08T23:00:58.842-07:00","display_name":"gulen turp","url":"https://ege.academia.edu/gulenturp"},"attachments":[]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="63638129"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/63638129/Efficiencies_of_Various_Forms_of_Herbals_and_Spices_in_Meat_Marination_on_Product_Quality_and_Some_Heterocyclic_Aromatic_Amine_Hca_Compounds"><img alt="Research paper thumbnail of Efficiencies of Various Forms of Herbals and Spices in Meat Marination on Product Quality and Some Heterocyclic Aromatic Amine (Hca) Compounds" class="work-thumbnail" src="https://attachments.academia-assets.com/76001241/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/63638129/Efficiencies_of_Various_Forms_of_Herbals_and_Spices_in_Meat_Marination_on_Product_Quality_and_Some_Heterocyclic_Aromatic_Amine_Hca_Compounds">Efficiencies of Various Forms of Herbals and Spices in Meat Marination on Product Quality and Some Heterocyclic Aromatic Amine (Hca) Compounds</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Conservatively, meat has been marinated to improve flavor, tenderness, and increase meat shelf li...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Conservatively, meat has been marinated to improve flavor, tenderness, and increase meat shelf life. Beneficial effects of marination on meat texture include a juicier texture and decrease of cooking loss. Another aspect of marination is the increase of yield of the raw meat, which can provide benefits to the producer and the consumer. Besides that in recent years, it was revealed that some of the herbals and spices used in marinades have potential to inhibit the occurrence of heterocyclic aromatic amines (HCA) in meat. Cooking of meat generates these heat induced toxicants HCA’s which are strongly mutagenic and carcinogenic. Marinades are water-based solutions that can include salt, organic acids, oil, herbs, spices, sugar, binders, antimicrobial agents and aroma enhancers. Natural additives were increasingly demanded for meat marination since concern over the safety of synthetic additives has arisen in recent years. Herbs and spices such as thyme, garlic, ginger extract have capab...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="35f08e2ba885d0f567eb4f46d9badf52" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":76001241,"asset_id":63638129,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/76001241/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="63638129"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="63638129"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 63638129; 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Very few existing assessment techniques meet industrial requirements, the most promising beingcited as ultrasonic measurements for assessment of potential texture on live animals and whole carcasses andimage processing and NIR spectroscopy of meat joints and cuts. In this article besides these techniques,electronic nose and NMR techniques are reviewed.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="d5738a1abb4fe7b060f7610de969a4d9" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":76001172,"asset_id":63638127,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/76001172/download_file?s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="63638127"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="63638127"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 63638127; 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