Browsing by Author "Berna CAPAN"

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    Usage of Probiotics in the Poultry Industry and Effects on Meat Quality
    (2022) Berna CAPAN; Aytunga BAĞDATLI
    Currently, a significant survey field is the use of probiotics as feed additives. \rThere are many essays about the effect of the use of probiotics on meat quality. \rThere is common agreement that probiotics supplementation could improve \rmeat quality. Probiotic treatment increases meat tenderness however probiotics \ron lipid composition and oxidation of meat and sensory properties may change. \rThe products obtained can be presented to the consumer as a healthy, taste and \raroma enhanced and safe food. Thus, while providing delicious and nutritious \rfood to the consumer, it also has positive effects on consumer health. Especially \rtoday, consumption of functional foods containing probiotics is increasing rapidly. Consumer interest has accelerated research on probiotics. On the other \rhand, there is a continuous increase in the number of microorganisms used in the \rmarket as probiotics. The current situation will be taken one step further with the \rdiscovery of new and active microorganism varieties that can be used as probiotics in the future probiotics will be the subject of many studies in the future.\rTherefore, it is thought that this issue should be emphasized. Apart from all \rthese; as a group of growth promoters, the supplement of probiotics to the diet \rof poultry has been found to develop growth performance, increase feed \rconversion yield and develop immune responses.
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    Investigation of Organic Chicken Breeding and Meat Quality
    (2023) Aytunga BAĞDATLI; Berna CAPAN
    In recent years, with the increase in income in our country, it has been seen that most consumers are awareness of healthy eating and are interested in organic food. The emergence of various diseases, such as cancer and obesity, play a significant role in this preference. In addition, with the prolongation of life expectancy, the desire to increase the quality of life is very important. Due to the harm caused by the foods obtained by conventional methods to human health and the environment, consumers’ demand for healthy and quality food has led to a market segment consisting of organic products. The availability of many conventional foods with unsafe additives, preservatives, swe- eteners, and colorants can be seen as another factor in the increasing importance of natural, safe, and healthy foods. This review study it is aimed to correct some existing misperceptions by giving detailed information about organic chicken breeding and meat quality.
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    THE APPLICATION OF HIGH HYDROSTATIC PRESSURE IN MEAT AND MEAT PRODUCTS: A REVIEW
    (2023) Berna CAPAN; Aytunga BAĞDATLI
    Heat treatment processes are widely used because they inactivate microorganisms and enzymes. However, thermal applications lead to changes in the physical and chemical structure of foods, as well as to deterioration of their sensory properties and natural components. For this reason, studies have been conducted on non-thermal technologies for food preservation. This technology extends the shelf life of foods and provides microbiologically safe, higher quality products. From the studies, it has good potential for the meat industry. The aim of this review was to compile the current state of research in this field and provide information on the characteristics, applications, advantages and disadvantages of non-thermal high hydrostatic pressure technology in meat and meat products.