Detection of central nervous system tissue as bovine spongiform encephalopathy specified risk material in traditional Turkish meat products

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dc.contributor.authorKale, Mehmet
dc.contributor.authorHasircioglu, Sibel
dc.contributor.authorOzturk, Cagdas
dc.contributor.authorKale, A. Selcen Akcan
dc.contributor.authorDogruer, Yusuf
dc.date.accessioned2020-03-26T18:24:40Z
dc.date.available2020-03-26T18:24:40Z
dc.date.issued2012
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractBACKGROUND: This study used enzyme-linked immunosorbent assay kits to investigate the presence of central nervous system (CNS) tissue in commercial raw and processed traditional Turkish meat products offered for consumption in various markets. RESULTS: Ninety-six raw traditional Turkish meat products (32 fresh raw beef patties, 32 cig kofta, 32 pastirma) and 64 processed traditional Turkish meat products (32 doner kebabs and 32 fresh processed beef patties) were analysed. CNS tissue was not found in pastirma, doner kebab, or fresh processed beef patty samples. The levels of CNS contamination in fresh raw beef patties were low (0.1% absorbance standard; 3.1%) and moderate (0.2% absorbance standard; 6.2%). The level of contamination in the cig kofta was low (0.1% absorbance standard; 18.8%). CONCLUSION: CNS tissue was present in all raw traditional Turkish meat products except for pastirma. (C) 2011 Society of Chemical Industryen_US
dc.identifier.doi10.1002/jsfa.5527en_US
dc.identifier.endpage1656en_US
dc.identifier.issn0022-5142en_US
dc.identifier.issn1097-0010en_US
dc.identifier.issue8en_US
dc.identifier.pmid22190149en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1653en_US
dc.identifier.urihttps://dx.doi.org/10.1002/jsfa.5527
dc.identifier.urihttps://hdl.handle.net/20.500.12395/27887
dc.identifier.volume92en_US
dc.identifier.wosWOS:000302951000012en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherWILEYen_US
dc.relation.ispartofJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTUREen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectCNSen_US
dc.subjectBSE-SRMen_US
dc.subjectTurkish meat productsen_US
dc.subjectELISAen_US
dc.titleDetection of central nervous system tissue as bovine spongiform encephalopathy specified risk material in traditional Turkish meat productsen_US
dc.typeArticleen_US

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