Microbiological Comparison of Wet and Dry Plucked Chicken Meat Sold in Adana Province
نویسندگان
چکیده
Bu çalışma, günümüz tavukçuluğunda kesimdeki tüy yolma yöntemlerinin hijyeni konusundaki tartışmalara bir açıklık getirmek amacıyla yapılmıştır. amaç doğrultusunda, yaş ve kuru yöntemleri uygulanarak satışa sunulan karkaslardan elde edilen but göğüs etlerinde mikrobiyolojik kaliteyi belirlemek Toplam Mezofilik Aerobik Bakteri (TMAB), Küf-Maya düzeyleri Salmonella ssp. durumları araştırılmıştır. kapsamda 12 farklı marketten satın alınan toplam 24 et örneği kullanılmıştır. Araştırma sonucunda yolum yapılan örneklerinde bakımından gruplar arasında farkın önemli olmadığı tespit edilmiştir. Sulu uygulanmış butlarda 1 adet göğüslerde Elde sonuçlar kesimde sulu veya yöntemi uygulamasının etlerde bulunan mikroorganizma düzeyi üzerine etkisinin bulunmadığını göstermiştir.
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ژورنال
عنوان ژورنال: Turkish journal of agricultural engineering research
سال: 2022
ISSN: ['2717-8420']
DOI: https://doi.org/10.46592/turkager.1022270