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    DETERMINATION OF MICROBIAL CONTAMINATION, PH AND TEMPERATURE CHANGES IN SHEEP AND CATTLE CARCASSES DURING THE SLAUGHTER AND PRE-COOLING PROCESSES IN KONYA, TURKEY
    (CHIRIOTTI EDITORI, 2018) Gurbuz, U.; Telli, A. E.; Kahraman, H. A.; Balpetekkulcu, D.; Yalcin, S.
    This study was conducted to determine microbial contamination, pH and internal temperature changes in sheep and cattle carcasses during slaughter and chilling stages. Samples were analysed for the presence of Salmonella spp. and Enterobacteriaceae and aerobic colony counts (ACC) were performed. Air sampling was also performed in slaughtering areas and chilling rooms. Mean values of ACCs were between 2.57 +/- 0.61 and 4.71 +/- 0.24 log CFU/cm(2) and between 3.51 +/- 0.48 and 5.19 +/- 0.28 log CFU/cm(2), whereas Enterobacteriaceae counts were between 0.89 +/- 0.46 and 2.61 +/- 0.10 log CFU/cm(2) and between 0.55 +/- 0.37 and 3.63 +/- 0.39 log CFU/cm(2) in cattle and sheep carcasses, respectively. Enterobacteriaceae contamination in the shoulder region of cattle carcasses after washing, Enterobacteriaceae contamination in all regions in sheep carcasses after chilling and ACC in the shoulder region of sheep carcasses after chilling all exceeded the limits of EC regulation (EC No 2073/2005).
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    The Possibility of Using Potassium Sorbate in Cemen and Its Effect on the Microbial Quality of Pastrami
    (1999) Tekinsen, O.C.; Dogruer, Y.; Nizamlioglu, M.; Gurbuz, U.
    This investigation was carried out to determine the possibility of the use of sorbic acid in cemen and its effect on the microbial quality of pastrami. The pastrami samples were experimentally produced by the tradional metod. The garlic ratio of cemen paste which consist of 50 % water, 15 % cemen flour, 20 % garlic and 15 % red pepper was decreased 25 %, 50 % and 75 %. The cemen samples were respectively suplemented with 0, 0.15 % and 0.30 % potassium sorbat. Microbial quality (general viable microorganisms, mould, yeast, Lactobacillus, Staphylococcus-Micrococcus and Enterobacteriaceae) of the samples were determined on the 1st, 7th, 15th, 30th and 60th days storage periods. It was observed that the number of general viable microorganisms, mould, yeast, Lactobacillus, Staphylococcus-Micrococcus and Enterobacteriaceae of the samples on the 1st, 7th, 15th, 30th and 60th storage days generally increased depending upon the decreasing amount of garlic in cemen; however, the potassium sorbate added to cemen paste at the 0.30 % level significantly prevented the increase of microorganisms. The microbial stability of pastrami samples manufactured with containing 25 % garlic and 0.30 % potassium sorbate were superior than that of other groups. In conclusion, the pastramies made with cemen suplemented with 15 % garlic and 0.30 % potassium sorbate were of good quality from microbiological point wiew.