Investigation of Some Physio-Chemical and Microbiological Quality of Fresh Meat Sold Online

Tahir YILMAZ, (Selçuk Üniversitesi, Veteriner Fakültesi, Gıda Hijyeni ve Teknolojisi Bölümü, Konya, Türkiye)
Egemen GURDEMIR, (Selçuk Üniversitesi, Veteriner Fakültesi, Gıda Hijyeni ve Teknolojisi Bölümü, Konya, Türkiye)
Ayse NIZAMLIOGLU, (Selçuk Üniversitesi, Çumra Meslek Yüksekokulu, Gıda İşleme Bölümü, Konya, Türkiye)
Yasin AKKEMIK, (Kastamonu Üniversitesi, Veteriner Fakültesi, Gıda Hijyeni ve Teknolojisi Bölümü, Kastamonu, Türkiye)
Ahmet GUNER (Selçuk Üniversitesi, Veteriner Fakültesi, Gıda Hijyeni ve Teknolojisi Bölümü, Konya, Türkiye)
Eurasian Journal of Veterinary Sciences
5 2
Yıl: 2023 Cilt: 39 Sayı: 3 Sayfa Aralığı: 106 - 113 Metin Dili: İngilizce DOI: 10.15312/EurasianJVetSci.2023.405 İndeks Tarihi: 28-11-2023

Investigation of Some Physio-Chemical and Microbiological Quality of Fresh Meat Sold Online

Öz:
Aim: The research was carried out to draw attention to online fresh meat sales and the precautions to be taken in this area by determining some quality characteristics of fresh meat sold online. Materials and Methods: The pH values of the samples were determined using a digital pH meter and the temperature values were determined using an infrared sensor-operated immersion thermometer. The color values of the samples were determined by measuring the L*, a*, and b* color values with a Chromameter color measuring device. The total viable counts was determined in Plate Count Agar medium, coliform bacteria number in Violet Red Bile Agar medium, Staphylococcus spp. number in Baird Parker Agar medium supplemented with Egg Yolk Tellurite Emulsion using classical culture techniques. Results: The mean pH values of pieced, cubed and minced meat purchased online and customers were respectively 5.62/5.62, 5.64/5.70, and 5.81/5.84. The average temperature values of pieced, cubed, and minced meat purchased online and customers were respectively 11.35/11.1°C, 11.26/11.7°C, and 12.07/12.7°C. Total viable counts of pieced, cubed, and minced meat purchased online and customers were respectively determined as 5.69/5.09, 6.34/5.68, and 7.01/6.36 log10 cfu/g. Temperature values and microbiological results determined in both meat samples purchased online with cold chain and customers without cold chain were similar. Conclusion: In light of the results, it is thought that the temperature values, packaging forms, and shipping conditions of online meat should be more prominent in the reorganization of legislation.
Anahtar Kelime: Legislation online meat cold chain

Online Sipariş Edilen Taze Etlerin Bazı Fiziko-Kimyasal ve Mikrobiyolojik Kalitelerinin İncelenmesi

Öz:
Amaç: Araştırma online satılan taze etlerin bazı kalite niteliklerini belirleye- rek, online taze et satışına ve bu alanda alınması gereken önlemlere dikkat çekmek amacıyla yapıldı. Gereç ve Yöntem: Numunelerin pH değerleri, dijital bir pH metre ile sıcaklık değerleri infrared sensörle çalışan batırma tipinde bir termometre kullanı- larak tespit edildi. Numunelerin renk değerleri Chromameter renk ölçüm cihazı ile L*, a* ve b* renk değerleri ölçülerek belirlendi. Toplam canlı mik- roorganizma sayısı Plate Count Agar besi yerinde, koliform bakteri sayısı Vi- olet Red Bile Agar besi yerinde, Staphylococcus spp. sayısı Egg Yolk Tellurite Emulsion ilave edilmiş Baird Parker Agar besi yerinde klasik kültür teknikleri kullanılarak belirlendi. Bulgular: Online ve müşteri olarak satın alınan parça et, kuşbaşı et ve kıy- maların ortalama pH değerleri sırasıyla 5,62/5,62, 5,64/5,70 ve 5,81/5,84 olarak belirlendi. Online ve müşteri olarak satın alınan parça et, kuşbaşı et ve kıymaların ortalama sıcaklık değerleri sırasıyla 11.35/11.1°C, 11.26/11.7°C ve 12.07/12.7°C olarak belirlendi. Online ve müşteri olarak satın alınan parça et, kuşbaşı et ve kıyma numunelerinin toplam mezofilik aerobik bakteri sayısı sırasıyla 5,69/5,09, 6,34/5,68 ve 7,01/6,36 log10 kob/g olarak belirlendi. So- ğuk zincir altında online olarak satın alınan ve soğuk zincir olmadan müşteri olarak satın alınan örneklerde sıcaklık değerleri ve mikrobiyolojik sonuçlar benzerlik göstermiştir. Öneri: Elde edilen bulgular ışığında, mevzuatın yeniden düzenlenmesinde online etin sıcaklık değerleri, paketleme şekilleri ve sevkiyat koşullarının daha fazla öne çıkması gerektiği düşünülmektedir.
Anahtar Kelime: Denetim online et soğuk zincir

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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APA yılmaz t, Gürdemir E, NİZAMLIOĞLU A, AKKEMIK Y, Güner A (2023). Investigation of Some Physio-Chemical and Microbiological Quality of Fresh Meat Sold Online. , 106 - 113. 10.15312/EurasianJVetSci.2023.405
Chicago yılmaz tahir,Gürdemir Egemen,NİZAMLIOĞLU Ayşe,AKKEMIK YASIN,Güner Ahmet Investigation of Some Physio-Chemical and Microbiological Quality of Fresh Meat Sold Online. (2023): 106 - 113. 10.15312/EurasianJVetSci.2023.405
MLA yılmaz tahir,Gürdemir Egemen,NİZAMLIOĞLU Ayşe,AKKEMIK YASIN,Güner Ahmet Investigation of Some Physio-Chemical and Microbiological Quality of Fresh Meat Sold Online. , 2023, ss.106 - 113. 10.15312/EurasianJVetSci.2023.405
AMA yılmaz t,Gürdemir E,NİZAMLIOĞLU A,AKKEMIK Y,Güner A Investigation of Some Physio-Chemical and Microbiological Quality of Fresh Meat Sold Online. . 2023; 106 - 113. 10.15312/EurasianJVetSci.2023.405
Vancouver yılmaz t,Gürdemir E,NİZAMLIOĞLU A,AKKEMIK Y,Güner A Investigation of Some Physio-Chemical and Microbiological Quality of Fresh Meat Sold Online. . 2023; 106 - 113. 10.15312/EurasianJVetSci.2023.405
IEEE yılmaz t,Gürdemir E,NİZAMLIOĞLU A,AKKEMIK Y,Güner A "Investigation of Some Physio-Chemical and Microbiological Quality of Fresh Meat Sold Online." , ss.106 - 113, 2023. 10.15312/EurasianJVetSci.2023.405
ISNAD yılmaz, tahir vd. "Investigation of Some Physio-Chemical and Microbiological Quality of Fresh Meat Sold Online". (2023), 106-113. https://doi.org/10.15312/EurasianJVetSci.2023.405
APA yılmaz t, Gürdemir E, NİZAMLIOĞLU A, AKKEMIK Y, Güner A (2023). Investigation of Some Physio-Chemical and Microbiological Quality of Fresh Meat Sold Online. Eurasian Journal of Veterinary Sciences, 39(3), 106 - 113. 10.15312/EurasianJVetSci.2023.405
Chicago yılmaz tahir,Gürdemir Egemen,NİZAMLIOĞLU Ayşe,AKKEMIK YASIN,Güner Ahmet Investigation of Some Physio-Chemical and Microbiological Quality of Fresh Meat Sold Online. Eurasian Journal of Veterinary Sciences 39, no.3 (2023): 106 - 113. 10.15312/EurasianJVetSci.2023.405
MLA yılmaz tahir,Gürdemir Egemen,NİZAMLIOĞLU Ayşe,AKKEMIK YASIN,Güner Ahmet Investigation of Some Physio-Chemical and Microbiological Quality of Fresh Meat Sold Online. Eurasian Journal of Veterinary Sciences, vol.39, no.3, 2023, ss.106 - 113. 10.15312/EurasianJVetSci.2023.405
AMA yılmaz t,Gürdemir E,NİZAMLIOĞLU A,AKKEMIK Y,Güner A Investigation of Some Physio-Chemical and Microbiological Quality of Fresh Meat Sold Online. Eurasian Journal of Veterinary Sciences. 2023; 39(3): 106 - 113. 10.15312/EurasianJVetSci.2023.405
Vancouver yılmaz t,Gürdemir E,NİZAMLIOĞLU A,AKKEMIK Y,Güner A Investigation of Some Physio-Chemical and Microbiological Quality of Fresh Meat Sold Online. Eurasian Journal of Veterinary Sciences. 2023; 39(3): 106 - 113. 10.15312/EurasianJVetSci.2023.405
IEEE yılmaz t,Gürdemir E,NİZAMLIOĞLU A,AKKEMIK Y,Güner A "Investigation of Some Physio-Chemical and Microbiological Quality of Fresh Meat Sold Online." Eurasian Journal of Veterinary Sciences, 39, ss.106 - 113, 2023. 10.15312/EurasianJVetSci.2023.405
ISNAD yılmaz, tahir vd. "Investigation of Some Physio-Chemical and Microbiological Quality of Fresh Meat Sold Online". Eurasian Journal of Veterinary Sciences 39/3 (2023), 106-113. https://doi.org/10.15312/EurasianJVetSci.2023.405
Sayfa Oluşturulma Tarihi
07-05-2024 7:25

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