In the past, the beneficial effects of fermented foods on health were unknown, and so people
primarily used fermentation to preserve foods, enhance shelf life, and improve flavour …

Meat and meat products are important foods in the human diet, but there are concerns about
their quality and safety. The discovery of carcinogenic and genotoxic N-nitroso compounds …

Nitrate and nitrite ions are used as food additives to inhibit the growth of microorganisms in
cured and processed meats. Vegetables contain significant quantities of nitrate and nitrite …

Pastırma is a traditional Turkish meat product which produced by using whole meat pieces
obtained from water buffalo and beef carcasses. Although there are many studies on the …

The purpose of this study was to determine the possibility of reducing the amount of NaNO2
added to canned pork during 180 days of storage. In this study, three variants of canned …

There are more than 200 diseases caused by microorganisms such as bacteria, viruses and
parasites, which are taken with foods and cause 600 million people to fall ill and about 420 …

Fermented meat products are important not only for their sensory characteristics, nutrient
content and cultural heritage, but also for their stability and convenience. The aroma of …

In this study, some ready-to-eat foods (meat doner, chicken doner, fermented sausage
(sucuk), braised meat, white pickled cheese, hoşmerim, halva, russian salad, vegetable …

In this study, Turkish type sausages were prepared by fermentation and heat treatment after
adding prohibited tissues and organs, listed in the Communique of Meat and Meat Products …

Salmonella, Listeria monocytogenes (L. monocytogenes) and Escherichia coli (E. coli)
O157: H7 have been observed in fermented sausages, sosis and salami. Although a …