Browsing by Author "Akkaya, Levent"
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Afyonkarahisar'da satılan çiğ köftelerin mikrobiyolojik kalitesi
Aslan, Savaş; Kara, Recep; Akkaya, Levent; Yaman, Hilmi (2012)Çiğ köfte ülkemizde günlük olarak üretilen ve severek tüketilen geleneksel bir üründür. Yapılan bu çalışma, Afyonkarahisar'ın tüketimine sunulan çiğ köftelerin mikrobiyolojik kalitesini belirlemek amacıyla yapılmış ve 50 ... -
Behavior of brucella abortus and brucella melitensis in Afyon tulum cheese
Kara, Recep; Akkaya, Levent (Wiley-Blackwell, 2015)Raw milk and its products play a considerable role in spreading Brucella infection. The purpose of this study was to determine the growth and survival abilities of Brucella abortus (NCTC - National Collection of Type ... -
Effects of blade tenderization, aging method and aging time on meat quality characteristics of Longissimus lumborum steaks from cull Holstein cows
Obuz, Ersel; Akkaya, Levent; Gök, Veli; Dikeman, Michael E. (Elsevier Sci Ltd, 2014)The effects of blade tenderization (BT), two aging methods (dry (D) and wet (W)), and aging time (2 and 23 d) on tenderness, color, and sensory properties of Longissimus lumborum muscles from 12 cull Holstein cows were ... -
Effects of dry, vacuum, and special bag aging; USDA quality grade; and end-point temperature on yields and eating quality of beef Longissimus lumborum steaks
Dikeman, Michael; Obuz, Ersel; Gök, Veli; Akkaya, Levent; Stroda, Sally (Elsevier Ltd, 2013)This study evaluated the effects of three aging methods: (dry (D), wet (W), and special bag (SB)); two quality grades [USDA Choice(>= Small(50) marbling) and Select); and two cooked end-point temperatures (62.8 degrees C ... -
Enterotoxin production by Staphylococcus aureus (A, B, C, D) during the ripening of sucuk (Turkish dry-fermented sausage)
Akkaya, Levent; Gök, Veli; Kara, Recep; Yaman, Hilmi (Taylor & Francis Ltd, 2014)This study was conducted to determine the capability of Staphylococcus aureus to produce toxins in Turkish sucuk. For this purpose, the ability of four different reference strains of S. aureus (i.e., SEA 10652 FDA 196E, ... -
Identification of enterobacteriaceae and staphylococcaceae at Turkish sucuk
Amaç: Bu çalışmada, Afyonkarahisar'da beş farklı işletmede üretilen Türk sucuğu örneklerinde Enterobacteriaceae ve Staphylococcaceae familyalarına ait türlerin identifikasyonu yapıldı. Gereç ve Yöntem: Materyal olarak ... -
Microbiological quality and salmonella spp/listeria monocytogenes of spices in Turkey
Kara, Recep; Gökmen, Mukadderat; Akkaya, Levent; Gök, Veli (Academic Journals Inc., 2015)Spices contaminated with pathogens may contaminate the food to which they are added and therefore, they pose a great risk to public health. In this study, 250 spices samples (50 samples each of red sweet pepper, red chili ... -
Prevalence of salmonella in edible offal in Afyonkarahisar Province, Turkey
Akkaya, Levent; Atabay, Halil İbrahim; Gök, Veli; Yaman, Hilmi (Kafkas Univ, 2012)In this study, the prevalence of Salmonella sp. was examined using a total of 205 edible bovine offal samples collected from different abattoirs (n=105) and butcheries (n=100) by immunomagnetic separation (IMS) method. The ... -
Survival of listeria monocytogenes in ayran, a traditional Turkish fermented drink
Akkaya, Levent; Kara, Recep; Müdüroğlu, Raziye; Sağdıç, Osman (Croatian Dairy Union, 2015)Ayran is a traditional fermented dairy product produced by mixing milk or yoghurt, water and salt. In this study, survival of Listeria monocytogenes 1/2b was investigated in Ayran samples. For that purpose, Ayran samples ... -
Zeytin yaprağı ekstraktı ilavesinin köftelerde S. typhimurium, S. coli O157 ve S. aureus gelişimi üzerine etkisi
Bu çalışmada köftelere farklı oranlarda zeytin yaprağı ekstraktı (ZYE) ilavesinin S. typhimurium, E. coli O157 ve S. aureus'un gelişimi üzerine antimikrobiyal etkisi araştırılmıştır. Kontrol grubu köfte örneklerinde 3 log ...
