@article{article_507477, title={ASSESSMENT OF SOME PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY PARAMETERS OF RAW MEATBALLS PREPARED WITH HIGH PRESSURIZED MEAT}, journal={Gıda}, volume={44}, pages={340–347}, year={2019}, DOI={10.15237/gida.GD19015}, author={Uzunlu, Sinan}, keywords={Food safety,high hydrostatic pressure,raw meatball}, abstract={<p class="MsoNormal" style="margin-bottom:.0001pt;text-align:justify;line-height:normal;"> <span lang="en-gb" style="font-family:Garamond, serif;letter-spacing:-.15pt;" xml:lang="en-gb"> <span style="font-size:14px;">Raw Meatball (Çiğ Köfte) is a
traditional Turkish food prepared from raw beef or lamb meat, bulgur, tomato
and/or pepper paste, spices, and condiments that is treated with any process
and consumed raw. In this study, high hydrostatic pressure (HHP) was applied to
post-rigor minced beef meat at 50–300 MPa for 20 mins at room temperature
to improve safety of Çiğ Köfte. Physicochemical (a </span> <sub> <span style="font-size:14px;">w </span> </sub> <span style="font-size:14px;">, moisture, pH,
and colour) and total aerobic mesophilic bacteria analyses were performed on
both minced beef and raw meatball samples. Significant ( </span> <i> <span style="font-size:14px;">P </span> </i> <span style="font-size:14px;"><0.05)
differences caused by the HHP treatment were observed in the physicochemical
and microbial analyses: Total aerobic mesophilic bacteria counts decreased as
HHP levels increased. Therefore, it is concluded that HHP treatment is a
promising process for preparing Çiğ Köfte while maintaining its traditional
recipe. The application of the current study is expected therefore, would be a
new insight for ready-to-eat food sector. </span> </span> </p> <p> </p>}, number={2}, publisher={The Association of Food Technology}