Browsing by Author "Akkaya L."
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Item Effects of packaging method and storage time on the chemical, microbiological, and sensory properties of Turkish pastirma - A dry cured beef product(2008) Gök V.; Obuz E.; Akkaya L.The effects of packaging method (aerobic packaging (AP), vacuum packaging (VP) or modified atmosphere packaging (MAP)), the form of pastirma (sliced or non-sliced) and storage time (0, 15, 30, 60, 90 or 120 days) on the chemical, microbiological and sensory properties of a Turkish pastirma were investigated. Overall, MAP preserved chemical, microbiological and sensory properties of Turkish pastirma better than AP or VP. Very high correlation coefficients (almost all >0.90) were observed between subjective quality parameters (sensory properties) and objective quality parameters (TBARS, hexanal content, L*, a*, and b*), which suggests that sensory panel was able to determine the quality changes over storage time precisely. Based on the results of this study, MAP should be the preferred choice of packaging in order to preserve overall quality of Turkish pastirma and its implication for pastirma packaging may increase pastirma's current share in the processed meat product market. © 2007 Elsevier Ltd. All rights reserved.Item Effect of ground poppy seed as a fat replacer on meat burgers(2011) Gök V.; Akkaya L.; Obuz E.; Bulut S.Poppy seed paste was used in koefte production as an animal fat replacer and efficacy of using poppy seed was investigated. The use of ground poppy seed in formulation of meat burgers had no effect on the moisture content of uncooked meat burgers; however, it did have a significant effect (p < 0.05) on the fat content of meat burgers. Ground poppy seed addition significantly affected (p < 0.05) cooking yield, moisture retention, and fat retention of meat burgers. Ground poppy seed addition significantly decreased (p < 0.05) saturated fatty acid contents as the amount of ground poppy seed increased in meat burgers. A strong significant decrease (p < 0.05) on the cholesterol content of meat burgers with ground poppy seed addition was observed. Samples having 20% ground poppy seed had significantly better texture and juiciness score (p < 0.05) than any other sample which could be explained by increased moisture retention. Replacing animal fat with ground poppy seed paste is effective and may pave the way for an innovative meat product. © 2011 Elsevier Ltd.Item Turkish Pastirma: A Dry-Cured Beef Product(CRC Press, 2012) Obuz E.; Akkaya L.; Gök V.[No abstract available]Item Turkish Pastirma: A Dry-Cured Beef Product(CRC Press, 2012) Obuz E.; Akkaya L.; Gök V.Pastirma, a popular dry-cured beef product made from whole muscle, can be considered an intermediate moisture food (Gök and others 2008). Several whole meat-dried products such as ham, bacon, corned beef, Bündnerfleisch, and pastrami are produced all over the world. Pastirma is generally produced from whole muscles that are obtained from certain parts of cow and water buffalo carcasses (Aktaş and Gürses 2005). In order to produce pastirma, all the exterior fat and connective tissue are removed from the meat, and then curing, drying, pressing, and coating the resultant meat with çemen paste processes are applied (Aksu and Kaya 2002a). Although pastirma is defined as cured and dried meat product, partial fermentation takes place during the production step thanks to natural microbial flora (Katsaras and others 1996; Aksu and Kaya 2001a). © 2012 by Taylor and Francis Group, LLC.Item Effects of dry, vacuum, and special bag aging; USDA quality grade; and end-point temperature on yields and eating quality of beef Longissimus lumborum steaks(2013) Dikeman M.E.; Obuz E.; Gök V.; Akkaya L.; Stroda S.This study evaluated the effects of three aging methods: (dry (D), wet (W), and special bag (SB)); two quality grades [USDA Choice((≥Small50 marbling) and Select); and two cooked end-point temperatures (62.8°C and 71.1°C) on physico-chemical traits of instrumental tenderness, color, and sensory properties of Longissimus lumborum beef muscle. Dry-aged loins had higher (P<0.0001) weight loss than W or SB aged loins. However, D and SB aged loins had similar (P>0.05) combined losses. W aged loins had higher (P<0.01) L* values than D or SB aged loins. Warner-Bratzler shear force of steaks was not affected (P>0.05) by aging method or quality grade but increased (P<0.0001) as end-point temperature increased. Sensory panel evaluation also showed no effect (P>0.05) of aging method or quality grade on myofibrillar tenderness, juiciness, connective tissue amount, overall tenderness or off flavor intensity. Steaks cooked to 62.8°C were juicier (P<0.05) than those cooked to 71.1°C. Neither D nor SB aging had advantages over W aging. © 2013 Elsevier Ltd.Item Effects of blade tenderization, aging method and aging time on meat quality characteristics of Longissimus lumborum steaks from cull Holstein cows(2014) Obuz E.; Akkaya L.; Gök V.; Dikeman M.E.The effects of blade tenderization (BT), two aging methods (dry (D) and wet (W)), and aging time (2 and 23 d) on tenderness, color, and sensory properties of Longissimus lumborum muscles from 12 cull Holstein cows were evaluated. Dry-aged loins had higher combined trim and aging losses than control (C) for both D- and W-aging, mostly because of excess trim losses. BT steaks had WBSF of 33.13. N while C steaks had WBSF of 41.46. N (P= 0.09). Aging decreased WBSF. Blade tenderized steaks had higher cook loss than C steaks. Aging, W-aging, and BT. ×. W-aging improved myofibrillar (sensory) tenderness scores. Aging and/or BT improves sensory panel tenderness cull cow Longissimus lumborum steaks. Aging and blade tenderization combined can increase tenderness and value of Longissimus steaks from cull Holstein cows. © 2013 Elsevier Ltd.Item Turkish pastirma: A dry-cured beef product(CRC Press, 2016) Obuz E.; Akkaya L.; Gök V.[No abstract available]