ORCID "TR20940" TR-Dizin İndeksli Yayınlar Koleksiyonu için listeleme
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Antimicrobial activity potential of enterococcus spp. isolated from some traditional Turkish cheeses
Özmen Toğay, Sine; Ay, Mustafa; Sandıkçı Altunatmaz, Sema; Yılmaz Aksu, Filiz; Erol Tınaztepe, Özlem; İssa, Ghassan; Büyükünal, Serkan Kemal (2016)Enterococci can produce enterocins which have antimicrobial activity against Gram-positive and also Gram-negative pathogenic, toxigenic and food-spoilage bacteria. The aim of this study was to determine the antimicrobial ... -
Effect of rapid chilling and pelvic suspension on meat quality of longissimus dorsi muscle of lamb
Kahraman, Tolga; Ghassan, Issa; Bingöl, Enver Barış; Dümen, Emek; Göksoy, Ergün Ömer; Büyükünal, Serkan Kemal (Kafkas Üniversitesi, 2014)The objective of this study was to examine the effect of rapid (RC) and conventional (CC) chilling with achilles (AS) and pelvic (PS) suspension on the meat quality of M. Longissimus dorsi. Twenty lamb carcasses were ... -
İstanbul’da satışa sunulan piliç etlerinde termotolerant campylobacter spp. prevalansı ve antibiyotik dirençliliği
Büyükünal, Serkan Kemal (İstanbul Üniversitesi Veteriner Fakültesi, 2017)Campylobacter spp.’nin dünya çapında insanlarda görülen bakteriyel diyarenin en yaygın sebeplerinden biri olduğu ifade edilmektedir. Sporadik kampilobakteriozun en önemli kaynağının, çiğ ya da yeterli ısıl işlem görmemiş ... -
Presence of salmonella spp., listeria monocytogenes, escherichia coli 0157 and nitrate-nitrite residue levels in Turkish traditional fermented meat products (sucuk and pastirma)
Büyükünal, Serkan Kemal; Şakar, Fitnat Şule; Turhan, İlkay; Erginbaş, Çınar; Sandıkçı Altunatmaz, Sema; Yılmaz Aksu, Filiz; Yılmaz Eker, Funda; Kahraman, Tolga (Kafkas Üniversitesi, 2016)Turkish sucuk and pastirma are traditional meat products commonly consumed in Turkey. These products are generally known as dryfermented meat products (FMP), fermented and ripened naturally. Curing is a preparation method ...