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Etlerin Korunmasında Kullanılan Kimyasal Yöntemler

Yıl 2019, , 231 - 236, 31.12.2019
https://doi.org/10.25308/aduziraat.552371

Öz

Et ve et ürünleri
tüketicilerin çoğunlukla tercih ettiği, hayvansal orjinli protein kaynağıdır.
Et tüketimi dünya çapında artış göstermektedir. Bu nedenle etlerin
hazırlanması, tüketime sunulması ve uzun süre saklanabilmesi önem arz
etmektedir. Et bozulması sonucunda dokunun rengi, tonu değişmekte, yapışkan
hale gelmekte, kötü koku ve tat görülmektedir. Hayvan etlerinin bozulmasından
sorumlu mikroorganizmalar arasında funguslardan Cladosporium, Sporotrichum, Geotrichum, Penicillium, Mucor, Candida,
Cryptococcus, Rhodotorula,
bakterilerden ise Brochothrix, Pseudomonas, Micrococcus, Streptococcus, Sarcina,
Lactobacillus, Salmonella, Escherichia, Clostridium
ve Bacillus’a ait türler sayılabilir. Bu mikroorganizmaların
gelişimini önlemek için farklı yöntemler kullanılmaktadır. Kullanılan yöntemler
fiziksel, kimyasal ve biyolojik olmak üzere üç bölüme ayrılabilir. Etleri
korumada kullanılan tuzlama yöntemi eski çağlardan beri kullanılan bir kimyasal
yöntemdir. Gıda katkı maddesi olarak kabul edilen diğer kimyasal maddeler de et
koruması için kullanılmaktadır. Bu derlemede etlerin korunmasında kullanılan
kimyasal yöntemler anlatılmıştır.

Kaynakça

  • Amit SK, Uddin MM, Rahman R, Islam S M, Khan MS (2017) A review on mechanisms and commercial aspects of food preservation and processing. Agriculture & Food Security 6: 51. https://doi.org/10.1186/s40066-017-0130-8.
  • Archer DL (2002) Evidence that ingested nitrate and nitrite are beneficial to health. Journal Food Protection 65: 872-875.
  • Baird-Parker AC, Baillie MAH (1974) The inhibition of Clostridium botulinum by nitrite and sodium chloride. In: Proceedings of the International Symposium on Nitrite in Meat Products. Tinbergen, B.J. and B. Krol (Eds). Wageningen: Pudoc, Zeist, The Netherlands, September 10-14, 1973, pp: 77.
  • Booth NH (1987) Veterinary pharmacology and Therapeutics. 6 th Ed., The Iowa State University Press, Ames. Iowa.
  • Borch E, Kant-Muemansb ML, Blixt Y (1996) Bacterial spoilage of meat products. International Journal of Food Microbiology 33: 103-120.
  • Branen AL, Davidson PM, Katz B (1980) Antimicrobial properties of phenolic antioxidants and lipids. Food Technology 34: 42-53.
  • Brul S, Coote P (1999) Preservative agents in foods mode of action and microbial resistance mechanisms. International Journal of Food Microbiology 50: 1-17.
  • Büyükbay F(1972) Kasaplık hayvan etlerinde inhibitör maddelerin (antibiyotiklerin) araştırılması. UzmanlıkTezi, Anakara Üniversitesi, Ankara.
  • Casey PG, Condon S (2002) Sodium chloride decreases the bactericidal effect of acid pH on Escherichia coli O157:H45. International Journal of Food Microbiology 76: 199-206.
  • Cassens RG (1994) Meat Preservation, Preventing Losses And Assuring Safety, 1st Edn., Food and Nutrition Press, Inc. Trumbull, Connecticut, USA, 79-92.
  • Cerveny J, Meyer JD, Hall PA (2009) Microbiological Spoilage of Meat And Poultry Products In: Compendium Of The Microbiological Spoilage, Of Foods And Beverages. Food Microbiology and Food Safety, W.H. Sperber and M.P. Doyle (Eds.). Springer Science and Business Media, NewYork, 69-868.
  • Chipley JR (2005) Sodium benzoate and benzoic acid.In: Antimicrobials in Food, 3rd Edn., Davidson,P.M., J.N. Sofos and A.L. Branen (Eds.). CRC Press, Florida,11-48.
  • Chirife J (1994) Specific solute effects with special reference to Staphylococcus aureus. Journal of Food Enginering 22: 409-419.
  • Dąbrowski W, Różycka-Kasztelan K, Czeszejko K ve Mędrala D (2002) Microflora of low-salt herring II. The influence of sodium benzoate on microflora of low- salt herring. Electronic Journal of Polish Agriculture Universities 5:14.
  • Davidson PM, Sofos JN, Branen AL (2005) Antimicrobials in Food, 3rd Edn., CRC Press, Boca Raton, Florida, 12-17, 29, 68, 116,151, 460-469.
  • Dawson L E, Gray JI, Price JF, Stevenson K E (1979) Nitrite in cured poultry products. I. Chicken frankfurters. Final report. Submitted to Monsanto Co. Sept. 15.
  • Decker EA, Xu Z (1998) Minimizing rancidity in muscle foods. Food Technology, 52: 54-59.
  • DJC (2009) Food and Drug Act, Department of Justice, Canada. http://laws.justice.gc.ca/en/showtdm/cr/C.R.C.-c.870.
  • Doyle EM (1999) Use of other preservatives to control listeria in meat. Retrieved on 11th August, 2010, from http://www.amif.org/ht/a/GetDocumentAction/i/7428
  • Feiner G (2006) Meat products handbook: Practical science and technology. CRC Press, Cambridge, England 73-74, 112-113.
  • Fernandez-Lopez J, Zhi N, Aleson-Carbonell I, Perez-Alvarez A, Kuri V (2005) Antioxidant and antibacterial activities of natural extractapplication in beef meatballs. Meat Science 69(3): 371-380.
  • Gibbs P, Gekas V(2010) Water activity and microbiological aspects of foods a knowledge base.http://www.nelfood.com/help/library/nelfoodkb02.pdf.
  • Giusti M, Vito E (1992) Inactivation of Yersinia entercolitica by nitrite and nitrate in food. Food Additives Contaminants 9: 405-408.
  • González-Fandos E, Dominguez JL (2007) Effect of potassium sorbate washing on the growth of Listeria monocytogenes on fresh poultry. Food Control 18: 842-846.
  • Grun IU (2009) Antioxidants. In: Ingredients in meat products: Properties, functionality and applications. Tarte, R. (Ed.). Springer Science and Business Media, NewYork, 291-300.
  • Harborne JB, Williams CA (2000) Advences in Flavonoid Research Since 1992. Phytochemistry 55: 481.
  • Hazan R, Levine A, Abeliovich H (2004) Benzoic acid, a weak organic acid food preservative, exerts specific effects on intracellular membrane trafficking pathways in Saccharomyces cerevisiae. Applied and Environmental Microbiology 70: 4449-4457.
  • ICLPP (2006) Meat, Poultry and Seafood: Applications of food phosphates. ICL Performance Products LP, St. Louis, Missouri, USA. http://www.iclperfproductslp. com/mm/files/ICL Meat.pdf.
  • Jay JM, Loessner MJ, Golden DA (2005) Modern Food Microbiology, 7th Edn., Springer Science and Business Media. NewYork, 63-101.
  • Kenawi M A, Abdel Salam RR, Kenawi MN (2009) Effect of antimicrobial agents on some chemical and microbiological characteristics of vacuum-packaged ground buffalo meat Stored under refrigerated condition. Biotechnology Animal Husbandry 25: 231-239.
  • Krebs HA, Wiggins D, Stubbs M (1983) Studies on the mechanism of the antifungal action of benzoate. Biochemistry Journal 214: 657-663.
  • Lövenklev M, Artin I, Hagberg O, Borch E ve Holst E,Rådström P (2004) Quantitative interaction effects of carbon dioxide, sodium chloride, and sodium nitrite on neurotoxin gene expression in nonproteolytic clostridium botulinum type B. Applied and Environmental Microbiology 70: 2928-2934.
  • Mirvish SS, Wallcave L, Eagen M, Shubik P (1972) Ascorbate-nitrite reaction: Possible means of blocking the formation of carcinogenic N-nitrosocompounds. Science 7: 65-68.
  • Nychas GJE, Skandamis PN, Tassou CC, Koutsoumanis KP (2008) Meat spoilage during distribution. Meat Science 78: 77-89.
  • Pal M, Devrani M(2018)Application of Various Techniques for Meat Preservation.Journal of Experimental Food Chemistry 4:1-6.
  • Praphailong W, Fleet GH (1997) The effect of pH, sodium chloride, sucrose, sorbate and benzoate on the growth of food spoilage yeasts. Food Microbiology 14: 459-468.
  • Raevuori M (1975) Effect of nitrite and erythorbate on growth of Bacillus cereus in cooked sausage and laboratory media. Zentralblatt für Bakteriologie, Parasitenkunde, Infektionskrankheiten und Hygiene. Erste Abteilung Originale. Reihe B: Hygiene, präventive Medizin 161:280-287.
  • Rahman SF (1999) Post harvest handling of foods of animal origin. In: Handbook of food preservation. Rahman. S.F. (ed). Marcel Dekker, NewYork, 47-54.
  • Ray B (2004) Fundamental food microbiology (3rd Edition). CRC Press, Florida,439-534.
  • Rice-Evans CA, Miller NJ, Paganga G (1996) Structure antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Biology Medicine 20: 933-956.
  • Risch SJ (1997) Spices: Sources, processing and chemistry. Risch S.J., Ho C.T. (eds). Spices flour chemistry and antioxidant properties. American Chemical Society 2-6.
  • Robach MC, lvey F J, Hickey C S (1978) System for evaluation of clostridial inhibition in cured meat products. Applied and Environmental Microbiology 36:210-211.
  • Roberts TA (1975) The microbial role of nitrite and nitrate. Journal of Science and Food Agriculture 26: 1755-1760.
  • Russell SM, Fletcher DL, Cox NA (1996) Spoilage bacteria of fresh broiler chicken carcasses. Poultry Science 75: 2041-2047.
  • Shahidi F, Janitha PK, Wanasundara PD (1992) Phenolic antioxidants. Critical Reviews in Food Science and Nutrition 32(1): 67-103.
  • Sindelar JJ, Houser TA (2009) Alternative curing systems. In: Ingredients in meat products: Properties, functionality and applications. Tarte, R.(Ed.) Springer Science and Business Media, NewYork, 379-405.
  • Soepranianondo K, Wardhana DK, BudiartoBR, Diyantoro D (2019) Analysis of bacterial contamination and antibiotic residue of beef meat from city slaughterhouses in East Java Province, Indonesia, Veterinary World, 12(2): 243-248.
  • Sofos JN, Busta F F, Bhothipaska K, Allen C E (1979) Sodium nitrite and sorbic acid effects on Clostridium botulinum toxin formation in chicken frankfurter type emulsions. Journal of Food Science 44: 668-672-675.
  • Şanlı Y (1988) Veteriner Farmakoloji Kemoterapötik İlaçlar. A. Ü. Basımevi, Ankara.
  • Şanlı Y, Aydın N, İzgür M, Akman A, Baydan E (1986) Sağıtıcı bazı antibiyotiklerin hayvan yetiştiriciliğinde verim artırıcı ve koruyucu amaçlarla kullanılması sonucu bakterilerde gelişen direnç kazanma olgusunun invivo ve invitro olarak duyarlı mikroorganizmalarla araştırılması. TÜBİTAK. Proje No VHAG-595.
  • Tan W, Shelef LA (2002) Effects of sodium chloride and lactates on chemical and microbiological changes in refrigerated and frozen fresh ground pork. Meat Science 62: 27-32.
  • Toldra F, Sanz Y, Lores M (2001) Meat Fermentation Technology, In Hui, Y.H.Ed.. Meat Science Applications. Marcel Dekker Incorporated New York,USA.
  • Tolgay Z (1958) Gıdaların antibiyotiklerle muhafazası. Askeri Veteriner Hekimlik Dergisi, Sayı 205: 20-23.
  • Tompkin RB, Christiansen LN, Shaparis AB (2007) The effect of iron on botulinal inhibition inperishable canned cured meat. International Journal of Food Science & Technology 13: 521-527.
  • Trout GR, Dale S (1990) Prevention of warmedover flavor in cooked beef: effect of phosphate type, phosphate concentration, a lemon juice/phosphate blend, and beef extract. Journal of Agricultural and Food Chemistry 38: 665-669.
  • Urbain WM (1971) Meat Preservation. In: The science of meat and meat products (2nd Edn). Price, J.F. and B.S. Schweigert (Eds). W.H.Freeman and Company, San Francisco, USA,402-451.
  • USDA (2005) FSRE (Food Safety Regulatory Essentials) Shelf-Stable, Principles of preservation of shelf-stable dried meat products. United State Department of Agriculture. Food Safety and Inspection Service. http://www.fsis.usda.gov/PDF/FSRESS7.
  • USFDA, (2009) Food Generally Recognized as Safe (GRAS). U.S. Food and Drug Administration, USA. Retrieved on 14th May 2010, from http://www.USFDA.gov/ Food/FoodIngredientsPackaging/GenerallyRecognizedasSafeGRAS/default.htm
  • Wanasundara PD, Shahidi F (1998) Antioxidant and pro-oxidant activity of green tea extracts in marine oils. Food Chemistry 63(3): 335-342.
  • Warth AD (1991) Mechanism of action of benzoic acid on Zygosaccharomyces bailii effects on glycolytic metabolite levels, energy production, and intracellular pH. Applied and Environmental Microbiology 57: 3410-3414.
  • Yücelt Ö (1998) Broilerlerde Vitamin E'nin Et Kalitesine Etkisi. Doktora Tezi, Çukurova Üniversitesi, Adana.
  • Zhou GH, Xu XL, Liu Y (2010) Preservation technologies for fresh meat-A review. Meat Science 86: 119-128.

Chemical Preservation Methods Used for Meats

Yıl 2019, , 231 - 236, 31.12.2019
https://doi.org/10.25308/aduziraat.552371

Öz

Meat and meat products are the
preferred protein with animal origin for consumers. Meat consumption increases
worldwide. For this reason, it is important to prepare meats, to offer them for
consumption and to be kept for a long time. As a result of meat putrefication,
the color of the tissue and tone is changed, it becomes sticky, bad smell and
taste are seen. Microorganisms responsible for the deterioration of animal meat
include from molds, Cladosporium, Sporotrichum, Geotrichum, Penicillium, Mucor,
Candida, Cryptococcus, Rhodotorula from bacteria, Brochothrix, Pseudomonas,
Micrococcus, Streptococcus, Sarcina, Lactobacillus, Salmonella, Escherichia,
Clostridium and Bacillus. Different methods are used to prevent the growth of
these microorganisms. The methods used can be divided into three parts:
physical, chemical and biological. The salting method is used for preservation
of meat as a chemical method since ancient times. Other chemicals which are
considered as food additives are also used for meat protection in this review,
chemical methods used for preservation of meat are described.

Kaynakça

  • Amit SK, Uddin MM, Rahman R, Islam S M, Khan MS (2017) A review on mechanisms and commercial aspects of food preservation and processing. Agriculture & Food Security 6: 51. https://doi.org/10.1186/s40066-017-0130-8.
  • Archer DL (2002) Evidence that ingested nitrate and nitrite are beneficial to health. Journal Food Protection 65: 872-875.
  • Baird-Parker AC, Baillie MAH (1974) The inhibition of Clostridium botulinum by nitrite and sodium chloride. In: Proceedings of the International Symposium on Nitrite in Meat Products. Tinbergen, B.J. and B. Krol (Eds). Wageningen: Pudoc, Zeist, The Netherlands, September 10-14, 1973, pp: 77.
  • Booth NH (1987) Veterinary pharmacology and Therapeutics. 6 th Ed., The Iowa State University Press, Ames. Iowa.
  • Borch E, Kant-Muemansb ML, Blixt Y (1996) Bacterial spoilage of meat products. International Journal of Food Microbiology 33: 103-120.
  • Branen AL, Davidson PM, Katz B (1980) Antimicrobial properties of phenolic antioxidants and lipids. Food Technology 34: 42-53.
  • Brul S, Coote P (1999) Preservative agents in foods mode of action and microbial resistance mechanisms. International Journal of Food Microbiology 50: 1-17.
  • Büyükbay F(1972) Kasaplık hayvan etlerinde inhibitör maddelerin (antibiyotiklerin) araştırılması. UzmanlıkTezi, Anakara Üniversitesi, Ankara.
  • Casey PG, Condon S (2002) Sodium chloride decreases the bactericidal effect of acid pH on Escherichia coli O157:H45. International Journal of Food Microbiology 76: 199-206.
  • Cassens RG (1994) Meat Preservation, Preventing Losses And Assuring Safety, 1st Edn., Food and Nutrition Press, Inc. Trumbull, Connecticut, USA, 79-92.
  • Cerveny J, Meyer JD, Hall PA (2009) Microbiological Spoilage of Meat And Poultry Products In: Compendium Of The Microbiological Spoilage, Of Foods And Beverages. Food Microbiology and Food Safety, W.H. Sperber and M.P. Doyle (Eds.). Springer Science and Business Media, NewYork, 69-868.
  • Chipley JR (2005) Sodium benzoate and benzoic acid.In: Antimicrobials in Food, 3rd Edn., Davidson,P.M., J.N. Sofos and A.L. Branen (Eds.). CRC Press, Florida,11-48.
  • Chirife J (1994) Specific solute effects with special reference to Staphylococcus aureus. Journal of Food Enginering 22: 409-419.
  • Dąbrowski W, Różycka-Kasztelan K, Czeszejko K ve Mędrala D (2002) Microflora of low-salt herring II. The influence of sodium benzoate on microflora of low- salt herring. Electronic Journal of Polish Agriculture Universities 5:14.
  • Davidson PM, Sofos JN, Branen AL (2005) Antimicrobials in Food, 3rd Edn., CRC Press, Boca Raton, Florida, 12-17, 29, 68, 116,151, 460-469.
  • Dawson L E, Gray JI, Price JF, Stevenson K E (1979) Nitrite in cured poultry products. I. Chicken frankfurters. Final report. Submitted to Monsanto Co. Sept. 15.
  • Decker EA, Xu Z (1998) Minimizing rancidity in muscle foods. Food Technology, 52: 54-59.
  • DJC (2009) Food and Drug Act, Department of Justice, Canada. http://laws.justice.gc.ca/en/showtdm/cr/C.R.C.-c.870.
  • Doyle EM (1999) Use of other preservatives to control listeria in meat. Retrieved on 11th August, 2010, from http://www.amif.org/ht/a/GetDocumentAction/i/7428
  • Feiner G (2006) Meat products handbook: Practical science and technology. CRC Press, Cambridge, England 73-74, 112-113.
  • Fernandez-Lopez J, Zhi N, Aleson-Carbonell I, Perez-Alvarez A, Kuri V (2005) Antioxidant and antibacterial activities of natural extractapplication in beef meatballs. Meat Science 69(3): 371-380.
  • Gibbs P, Gekas V(2010) Water activity and microbiological aspects of foods a knowledge base.http://www.nelfood.com/help/library/nelfoodkb02.pdf.
  • Giusti M, Vito E (1992) Inactivation of Yersinia entercolitica by nitrite and nitrate in food. Food Additives Contaminants 9: 405-408.
  • González-Fandos E, Dominguez JL (2007) Effect of potassium sorbate washing on the growth of Listeria monocytogenes on fresh poultry. Food Control 18: 842-846.
  • Grun IU (2009) Antioxidants. In: Ingredients in meat products: Properties, functionality and applications. Tarte, R. (Ed.). Springer Science and Business Media, NewYork, 291-300.
  • Harborne JB, Williams CA (2000) Advences in Flavonoid Research Since 1992. Phytochemistry 55: 481.
  • Hazan R, Levine A, Abeliovich H (2004) Benzoic acid, a weak organic acid food preservative, exerts specific effects on intracellular membrane trafficking pathways in Saccharomyces cerevisiae. Applied and Environmental Microbiology 70: 4449-4457.
  • ICLPP (2006) Meat, Poultry and Seafood: Applications of food phosphates. ICL Performance Products LP, St. Louis, Missouri, USA. http://www.iclperfproductslp. com/mm/files/ICL Meat.pdf.
  • Jay JM, Loessner MJ, Golden DA (2005) Modern Food Microbiology, 7th Edn., Springer Science and Business Media. NewYork, 63-101.
  • Kenawi M A, Abdel Salam RR, Kenawi MN (2009) Effect of antimicrobial agents on some chemical and microbiological characteristics of vacuum-packaged ground buffalo meat Stored under refrigerated condition. Biotechnology Animal Husbandry 25: 231-239.
  • Krebs HA, Wiggins D, Stubbs M (1983) Studies on the mechanism of the antifungal action of benzoate. Biochemistry Journal 214: 657-663.
  • Lövenklev M, Artin I, Hagberg O, Borch E ve Holst E,Rådström P (2004) Quantitative interaction effects of carbon dioxide, sodium chloride, and sodium nitrite on neurotoxin gene expression in nonproteolytic clostridium botulinum type B. Applied and Environmental Microbiology 70: 2928-2934.
  • Mirvish SS, Wallcave L, Eagen M, Shubik P (1972) Ascorbate-nitrite reaction: Possible means of blocking the formation of carcinogenic N-nitrosocompounds. Science 7: 65-68.
  • Nychas GJE, Skandamis PN, Tassou CC, Koutsoumanis KP (2008) Meat spoilage during distribution. Meat Science 78: 77-89.
  • Pal M, Devrani M(2018)Application of Various Techniques for Meat Preservation.Journal of Experimental Food Chemistry 4:1-6.
  • Praphailong W, Fleet GH (1997) The effect of pH, sodium chloride, sucrose, sorbate and benzoate on the growth of food spoilage yeasts. Food Microbiology 14: 459-468.
  • Raevuori M (1975) Effect of nitrite and erythorbate on growth of Bacillus cereus in cooked sausage and laboratory media. Zentralblatt für Bakteriologie, Parasitenkunde, Infektionskrankheiten und Hygiene. Erste Abteilung Originale. Reihe B: Hygiene, präventive Medizin 161:280-287.
  • Rahman SF (1999) Post harvest handling of foods of animal origin. In: Handbook of food preservation. Rahman. S.F. (ed). Marcel Dekker, NewYork, 47-54.
  • Ray B (2004) Fundamental food microbiology (3rd Edition). CRC Press, Florida,439-534.
  • Rice-Evans CA, Miller NJ, Paganga G (1996) Structure antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Biology Medicine 20: 933-956.
  • Risch SJ (1997) Spices: Sources, processing and chemistry. Risch S.J., Ho C.T. (eds). Spices flour chemistry and antioxidant properties. American Chemical Society 2-6.
  • Robach MC, lvey F J, Hickey C S (1978) System for evaluation of clostridial inhibition in cured meat products. Applied and Environmental Microbiology 36:210-211.
  • Roberts TA (1975) The microbial role of nitrite and nitrate. Journal of Science and Food Agriculture 26: 1755-1760.
  • Russell SM, Fletcher DL, Cox NA (1996) Spoilage bacteria of fresh broiler chicken carcasses. Poultry Science 75: 2041-2047.
  • Shahidi F, Janitha PK, Wanasundara PD (1992) Phenolic antioxidants. Critical Reviews in Food Science and Nutrition 32(1): 67-103.
  • Sindelar JJ, Houser TA (2009) Alternative curing systems. In: Ingredients in meat products: Properties, functionality and applications. Tarte, R.(Ed.) Springer Science and Business Media, NewYork, 379-405.
  • Soepranianondo K, Wardhana DK, BudiartoBR, Diyantoro D (2019) Analysis of bacterial contamination and antibiotic residue of beef meat from city slaughterhouses in East Java Province, Indonesia, Veterinary World, 12(2): 243-248.
  • Sofos JN, Busta F F, Bhothipaska K, Allen C E (1979) Sodium nitrite and sorbic acid effects on Clostridium botulinum toxin formation in chicken frankfurter type emulsions. Journal of Food Science 44: 668-672-675.
  • Şanlı Y (1988) Veteriner Farmakoloji Kemoterapötik İlaçlar. A. Ü. Basımevi, Ankara.
  • Şanlı Y, Aydın N, İzgür M, Akman A, Baydan E (1986) Sağıtıcı bazı antibiyotiklerin hayvan yetiştiriciliğinde verim artırıcı ve koruyucu amaçlarla kullanılması sonucu bakterilerde gelişen direnç kazanma olgusunun invivo ve invitro olarak duyarlı mikroorganizmalarla araştırılması. TÜBİTAK. Proje No VHAG-595.
  • Tan W, Shelef LA (2002) Effects of sodium chloride and lactates on chemical and microbiological changes in refrigerated and frozen fresh ground pork. Meat Science 62: 27-32.
  • Toldra F, Sanz Y, Lores M (2001) Meat Fermentation Technology, In Hui, Y.H.Ed.. Meat Science Applications. Marcel Dekker Incorporated New York,USA.
  • Tolgay Z (1958) Gıdaların antibiyotiklerle muhafazası. Askeri Veteriner Hekimlik Dergisi, Sayı 205: 20-23.
  • Tompkin RB, Christiansen LN, Shaparis AB (2007) The effect of iron on botulinal inhibition inperishable canned cured meat. International Journal of Food Science & Technology 13: 521-527.
  • Trout GR, Dale S (1990) Prevention of warmedover flavor in cooked beef: effect of phosphate type, phosphate concentration, a lemon juice/phosphate blend, and beef extract. Journal of Agricultural and Food Chemistry 38: 665-669.
  • Urbain WM (1971) Meat Preservation. In: The science of meat and meat products (2nd Edn). Price, J.F. and B.S. Schweigert (Eds). W.H.Freeman and Company, San Francisco, USA,402-451.
  • USDA (2005) FSRE (Food Safety Regulatory Essentials) Shelf-Stable, Principles of preservation of shelf-stable dried meat products. United State Department of Agriculture. Food Safety and Inspection Service. http://www.fsis.usda.gov/PDF/FSRESS7.
  • USFDA, (2009) Food Generally Recognized as Safe (GRAS). U.S. Food and Drug Administration, USA. Retrieved on 14th May 2010, from http://www.USFDA.gov/ Food/FoodIngredientsPackaging/GenerallyRecognizedasSafeGRAS/default.htm
  • Wanasundara PD, Shahidi F (1998) Antioxidant and pro-oxidant activity of green tea extracts in marine oils. Food Chemistry 63(3): 335-342.
  • Warth AD (1991) Mechanism of action of benzoic acid on Zygosaccharomyces bailii effects on glycolytic metabolite levels, energy production, and intracellular pH. Applied and Environmental Microbiology 57: 3410-3414.
  • Yücelt Ö (1998) Broilerlerde Vitamin E'nin Et Kalitesine Etkisi. Doktora Tezi, Çukurova Üniversitesi, Adana.
  • Zhou GH, Xu XL, Liu Y (2010) Preservation technologies for fresh meat-A review. Meat Science 86: 119-128.
Toplam 62 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Düzeltme
Yazarlar

Dilek Keskin 0000-0003-2479-0070

Bülent Bozdoğan Bu kişi benim 0000-0003-2469-9728

Yayımlanma Tarihi 31 Aralık 2019
Yayımlandığı Sayı Yıl 2019

Kaynak Göster

APA Keskin, D., & Bozdoğan, B. (2019). Etlerin Korunmasında Kullanılan Kimyasal Yöntemler. Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi, 16(2), 231-236. https://doi.org/10.25308/aduziraat.552371
AMA Keskin D, Bozdoğan B. Etlerin Korunmasında Kullanılan Kimyasal Yöntemler. ADÜ ZİRAAT DERG. Aralık 2019;16(2):231-236. doi:10.25308/aduziraat.552371
Chicago Keskin, Dilek, ve Bülent Bozdoğan. “Etlerin Korunmasında Kullanılan Kimyasal Yöntemler”. Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi 16, sy. 2 (Aralık 2019): 231-36. https://doi.org/10.25308/aduziraat.552371.
EndNote Keskin D, Bozdoğan B (01 Aralık 2019) Etlerin Korunmasında Kullanılan Kimyasal Yöntemler. Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi 16 2 231–236.
IEEE D. Keskin ve B. Bozdoğan, “Etlerin Korunmasında Kullanılan Kimyasal Yöntemler”, ADÜ ZİRAAT DERG, c. 16, sy. 2, ss. 231–236, 2019, doi: 10.25308/aduziraat.552371.
ISNAD Keskin, Dilek - Bozdoğan, Bülent. “Etlerin Korunmasında Kullanılan Kimyasal Yöntemler”. Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi 16/2 (Aralık 2019), 231-236. https://doi.org/10.25308/aduziraat.552371.
JAMA Keskin D, Bozdoğan B. Etlerin Korunmasında Kullanılan Kimyasal Yöntemler. ADÜ ZİRAAT DERG. 2019;16:231–236.
MLA Keskin, Dilek ve Bülent Bozdoğan. “Etlerin Korunmasında Kullanılan Kimyasal Yöntemler”. Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi, c. 16, sy. 2, 2019, ss. 231-6, doi:10.25308/aduziraat.552371.
Vancouver Keskin D, Bozdoğan B. Etlerin Korunmasında Kullanılan Kimyasal Yöntemler. ADÜ ZİRAAT DERG. 2019;16(2):231-6.