Several quality attributes of beef and turkey meat doner kebabs produced by traditional or continuous process

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dc.contributor.authorErgönül B.
dc.contributor.authorTosun H.
dc.contributor.authorObuz E.
dc.contributor.authorKundakçı A.
dc.date.accessioned2024-07-22T08:19:45Z
dc.date.available2024-07-22T08:19:45Z
dc.date.issued2012
dc.description.abstractThe chemical, microbiological and sensory properties of doners produced by traditional or continuous processes were investigated. The production method (traditional or continuous) did not affect microbiological quality (p<0.05). Doners produced by traditional process had generally better sensory properties than those produced by continuous process. Continuous process produced turkey meat doners with lesser fat content (p<0.05), higher moisture content (p<0.05). Even though, doners produced by the traditional process were given higher ratings by the sensory panel than those produced by the continuous process, the difference might not have any practical importance. Given the higher production capacity, continuous process is expected to replace traditional process in the years to come. © Association of Food Scientists & Technologists (India) 2012.
dc.identifier.DOI-ID10.1007/s13197-012-0663-6
dc.identifier.issn00221155
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/17830
dc.language.isoEnglish
dc.publisherSpringer
dc.rightsAll Open Access; Green Open Access
dc.subjectFood technology
dc.subjectContinuous process
dc.subjectMicrobiological quality
dc.subjectPractical importance
dc.subjectProduction capacity
dc.subjectProduction methods
dc.subjectQuality attributes
dc.subjectSensory properties
dc.subjectTurkey meat
dc.subjectMeats
dc.titleSeveral quality attributes of beef and turkey meat doner kebabs produced by traditional or continuous process
dc.typeArticle

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