Adana İlinde Satışa Sunulan Yaş ve Kuru Yolum Yapılmış Tavuk Etlerinin Mikrobiyolojik Yönden Karşılaştırılması

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Atıf İçin Kopyala

YENİLMEZ F.

TURKISH JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH, cilt.3, sa.1, ss.78-85, 2022 (Hakemli Dergi)

• Yayın Türü: Makale / Tam Makale
• Cilt numarası: 3 Sayı: 1
• Basım Tarihi: 2022
• Doi Numarası: 10.46592/turkager.1022270
• Dergi Adı: TURKISH JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH
• Derginin Tarandığı İndeksler: Central & Eastern European Academic Source (CEEAS), Food Science & Technology Abstracts
• Sayfa Sayıları: ss.78-85
• Çukurova Üniversitesi Adresli: Evet

Özet

This study was carried out in order to clarify the debates on the hygiene of plucking methods in slaughter in today's poultry. For this purpose, in order to determine the microbiological quality of drumstick and breast meat obtained from the wet and dry plucked carcass for sale in the market Total Mesophilic Aerobic Bacteria (TMAB), Total Mold-Yeast levels and Salmonella ssp. levels were investigated. In this context, a total of 24 meat samples purchased from 12 different markets were used. As a result of the analysis, it was determined that there was no significant difference between the groups of Total Mesophilic Aerobic Bacteria and Total Mold-Yeast levels in wet and dry plucked drumstick and breast samples. 1 Salmonella ssp. was detected in wet plucked drumsticks and also 1 dry plucked breasts. The results obtained show that the wet or dry plucking method does not have an effect on the microorganism level in the meat.