Effect of different temperature-time combinations on chemical, microbiological, textural and sensorial attributes of sous vide turkey breast meats cooked for extended periods
| dc.contributor.author | Ergönül, B | |
| dc.contributor.author | Özçam, M | |
| dc.contributor.author | Obuz, E | |
| dc.date.accessioned | 2024-07-18T11:40:22Z | |
| dc.date.available | 2024-07-18T11:40:22Z | |
| dc.description.abstract | Chemical, microbiological, instrumental textural and sensorial attributes were determined for turkey breast meat samples cooked at 65 degrees C or 75 degrees C for three different extended cooking times (24 h, 36 h or 48 h). According to results obtained, there were no significant differences observed among the chemical compositions, instrumental textural and microbiological attributes of samples (P>0.05). When sensorial analyses scores of the samples are taken into account in terms of consumer preferences, no statistically significant difference was observed among samples. So it is concluded that shortest cooking period should be preferred in terms of saving for energy and cooking time. On the other hand, cooking for extended times like 36 or 48 hours, did not show any nugatory affect on eating and sensorial quality of turkey breast meat samples. | |
| dc.identifier.issn | 0003-925X | |
| dc.identifier.uri | http://akademikarsiv.cbu.edu.tr:4000/handle/123456789/2369 | |
| dc.language.iso | English | |
| dc.publisher | M H SCHAPER GMBH CO KG | |
| dc.subject | QUALITY | |
| dc.subject | SAFETY | |
| dc.title | Effect of different temperature-time combinations on chemical, microbiological, textural and sensorial attributes of sous vide turkey breast meats cooked for extended periods | |
| dc.type | Article |