Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Ümran Çiçek"'
Publikováno v:
Animals, Vol 14, Iss 5, p 704 (2024)
This investigation aimed to assess the influence of birth weight on post-weaning fattening performance, meat quality, muscle fibre characteristics, and carcass traits in Karayaka lambs. The study categorized the lambs into three distinct groups based
Externí odkaz:
https://doaj.org/article/8307a4f2f291409db41399a9c3a59fa8
Autor:
Mehmet Kuran, Alper Önenç, Yüksel Aksoy, Uğur Şen, Zafer Ulutaş, Ümran Çiçek, Emre Şirin, M. Ugurlu
Publikováno v:
Archives Animal Breeding, Vol 62, Pp 41-48 (2019)
Archives Animal Breeding
Archives Animal Breeding
Aksoy, Yuksel/0000-0001-5709-937X WOS: 000457421800001 PubMed: 31807612 The study conducted a comparison of meat quality, fatty acid profile, and cholesterol amounts of longissimus dorsi (LD) and semitendinosus (ST) muscles of male lambs born to Turk
Autor:
Naciye Polat, Ümran Çiçek
Publikováno v:
LWT - Food Science and Technology. 65:145-151
In this research, the effects of different meat:fat ratios and storage periods on physicochemical and sensorial properties of a type of traditional meat product named as bez sucuks were investigated. For this purpose, three groups of bez sucuk were p
Autor:
Uğur Şen, Mehmet Kuran, Ümran Çiçek, Yüksel Aksoy, Emre Şirin, M. Ugurlu, Zafer Ulutaş, Alper Önenç
WOS: 000402217900008
This research was conducted to determine muscle fiber characteristics and its relationship with some meat quality traits in Longissimus dorsi (LD) and Semitendinosus (ST) muscles from lambs of some Turkish native sheep breed
This research was conducted to determine muscle fiber characteristics and its relationship with some meat quality traits in Longissimus dorsi (LD) and Semitendinosus (ST) muscles from lambs of some Turkish native sheep breed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5f69ae7b62ed2c1dcc829fe4f94dbf13
https://hdl.handle.net/11480/3498
https://hdl.handle.net/11480/3498
Publikováno v:
Journal of Food Processing and Preservation. 39:663-670
In this research, the effects of utilizing different commercial starter culture mixes (S1 and S2) and processing methodologies (traditional and heat process) on the color and sensory properties of fermented turkey sausages were examined. For this pur
Publikováno v:
Korean Journal for Food Science of Animal Resources
WOS:000332590600007 PubMed: 26760744 In this study, the effects of two different commercial starter culture mixes and processing methodologies (traditional and heat process) on the lipolytic changes of fermented sausages manufactured with turkey meat
Autor:
Aliye BULGAN, Ümran ÇİÇEK
Publikováno v:
Gazi Osman Paşa Üniversitesi Ziraat Fakültesi Dergisi, Vol 30, Iss 1, Pp 25-32 (2013)
Heterocyclic amines (HA) are the mutagenic/carcinogenic compounds which generate as a result of cooking of red meat, poultry meat and fish fillets at high temperatures. Up to 20 different HAs were detected and classified in the researches that conduc
Autor:
Aliye Bulgan, Ümran Çiçek
Publikováno v:
Volume: 2013, Issue: 1 25-32
Journal of Agricultural Faculty of Gaziosmanpaşa University (JAFAG)
Journal of Agricultural Faculty of Gaziosmanpaşa University (JAFAG)
Heterosiklik aminler (HA) kırmızı et, kanatlı eti ve balıkların yüksek sıcaklıklarda pişirilmesi sonucu oluşan mutajenik/kanserojenik bileşiklerdir. Yüksek sıcaklıkta pişirilen bu et türleriyle yapılan çalışmalarda 20’den fazla
Autor:
Berna Iyiekmekçi, Ümran Çiçek, Şeniz Karabıyıklı, Hande Cevahiroğlu, Duygu Çabuk, Hoşgeldi Kurbandurdiyev
Bu çalışma ile +4 oC’de 7 gün süre ile açık tabakta (K), streç film ile sarılı tabakta (ST) ve vakum ambalajlanmış (VA) olarak depolanan dana etlerinin bazı fizikokimyasal ve mikrobiyolojik özelliklerindeki değişimlerin belirlenmesi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6b253e14097493d97afaebc7b3d4eb77
https://app.trdizin.gov.tr/makale/TVRZd05ESTJOZz09
https://app.trdizin.gov.tr/makale/TVRZd05ESTJOZz09
Autor:
Ümran Çiçek
Publikováno v:
Journal of Agricultural Faculty of Gaziosmanpasa University. 33:142-142