WorldWideScience

Sample records for imported turkey meat

  1. Influence of turkey meat on residual nitrite in cured meat products.

    Science.gov (United States)

    Kilic, B; Cassens, R G; Borchert, L L

    2001-02-01

    A response surface experimental design was employed to estimate residual nitrite level at various initial nitrite concentrations, percent turkey meat in the formula, and heat quantity (F) values using a typical wiener as the test system. Pork and mechanically separated turkey were used as the meat ingredients. Residual nitrite and pH were measured at day 1, 7 days, 14 days, and 49 days after processing. Protein, fat, salt, moisture, and CIE (L*a*b*) color values were also determined. Results showed that the effect of turkey meat on residual nitrite level was significant (P meat in the formula resulted in lower residual nitrite levels at a fixed pH. The residual nitrite level was initially proportional to initial nitrite concentration, but it became a nonsignificant factor during longer storage time. Differences in heat quantity had a significant effect (P nitrite level initially. Greater heat quantity decreased residual nitrite level in finished cured meat products at a fixed pH. However, this effect became nonsignificant during longer storage. Reduction of residual nitrite in wieners because of turkey meat addition at a fixed pH was due to characteristics of the turkey tissue, but the mechanism of action remains unknown. It was also established that commercial wieners had a higher pH if poultry meat was included in the formulation.

  2. Listeria monocytogenes in retailed raw chicken meat in Turkey.

    Science.gov (United States)

    Siriken, Belgin; Ayaz, Naim Deniz; Erol, Irfan

    2014-01-01

    The objectives of this study were, to find the prevalence and antimicrobial resistance of L. monocytogenes from a total of 116 chicken meat samples including 50 carcasses and 66 meat parts marketed in Turkey between 2008 and 2009 using immunomagnetic separation (IMS) based cultivation technique, to detect the hlyA gene for the verification of the isolates by PCR, and to identify the genoserotypes of the L. monocytogenes isolates by multiplex PCR assay. In the study, 51 L. monocytogenes colonies were isolated from 34 (29.3%) chicken meat samples (eleven [22.0%] carcasses and 23 [34.8%] pieces of meat) by IMS based cultivation technique and confirmed by PCR. According to the multiplex PCR results, all the 51 isolates were identified as genoserotype IIa (1/2a or 3a). L. monocytogenes isolates were also tested for their susceptibility to eight antibiotic (gentamicin, vancomycin, chloramphenicol, streptomycin, tetracycline, ampicillin, penicillin G, erythromycin) agents using the disk diffusion method. 14 isolates (27.45%) were susceptible to all eight antimicrobials drugs tested and the remaining 37 isolates (72.54%) were resistant to gentamicin (one isolate, 1.96%), vancomycin (four isolates, 7.84%), penicillin G (six isolates, 11.76%), streptomycin (nine isolates, 17.64%; resistant or intermediate), tetracycline (seven isolates, 13.72%) and ampicillin (six isolates, 11.76%). This study showed that antimicrobial resistance is not highly prevalent in L. monocytogenes isolated from chicken carcasses and pieces of meat. The presence of L. monocytogenes in chicken samples suggests an importance of this pathogen in chicken.

  3. DEMAND FOR TURKEY MEAT: PRICE EFFECT OR SPENDING EFFECT

    Directory of Open Access Journals (Sweden)

    Miguel Angel Martinez Damian

    2016-08-01

    Full Text Available Turkey meat is a white meat demand in Mexico, however, its consumption is still low. In order to explore the convenience of expanding the market and foresee if the industry should compete in price or expenditure, the aim of this work is to study the demand for turkey meat as part of a protein basket; that consists of beef, chicken, pork and egg. Methodologically an almost ideal demand model was used, in an economic sense, this model allows an optimal assignment representation through budget share equations as a function of prices and real expenditure within the bundle. With statistical information from secondary sources, the results showed that the demand for turkey meat responds inelastically to price, and that the response on spending is almost one. With the estimates of price and expenditure growth rates, in terms of an expansion policy in the turkey market, results conclude that spending is the most relevant factor in demand, followed to a lesser extent by price.

  4. The quality evaluation of frankfurter-type sausages from hand and mechanically deboned turkey meat.

    Science.gov (United States)

    Radomyski, T; Niewiarowicz, A

    1987-03-01

    A quality evaluation was made of frankfurter-type sausages made from hand and mechanically deboned meat from various parts of turkey carcasses. The results led to the conclusions that despite some differences in objective measurements of the sausage quality, mechanically deboned turkey meat can be considered as an exclusive meat raw material for the production of frankfurter-type sausages. The quality of sausages from mechanically deboned turkey meat from wings and frames with skin was the least satisfactory.

  5. THE IMPORTANCE OF BACTERIOCINS IN MEAT AND MEAT PRODUCTS

    Directory of Open Access Journals (Sweden)

    Meltem SERDAROĞLU

    2000-03-01

    Full Text Available There is an increasing consumer demand for food products which are free of chemical additives, reduced in salt and processed as little as possible. These minimally processed foods require special application to assure their microbiological safety. The use of microorganisms and enzymes for food preservatives is called biopreservation. The most important group of microorganisms with antimicrobial effect used in the production of foods is the lactic acid bacteria. In meats although lactic acid bacteria constitue apart of the initial microflora, they become dominant during the processing of meats. In this research bacteriocins of lactic acid bacteria and their usage in meat and meat products for biopreservation are discussed.

  6. Comparative evaluation of quality and composition of ostrich, turkey and broiler meat

    OpenAIRE

    Jukna V.; Klementavičiūtė J.; Meškinytė-Kaušilienė E.; Pečiulaitienė N.; Samborskytė M.; Ambrasūnas L.

    2012-01-01

    In this article are presented research data on comparative evaluation of meat quality of various poultry species. The study was made on 5 samples of ostrich, turkey and broiler meat. Samples were weighed 500 to 550 grams. Qualitative and nutritional properties of meat from different species of poultry were estimated. The chemical composition, pH, color, firmness, water holding capacity, cooking loss, drip loss of ostrich, turkey and broiler meat were analyz...

  7. Importance of biomass energy sources for Turkey

    International Nuclear Information System (INIS)

    Demirbas, Ayhan

    2008-01-01

    Various agricultural residues such as grain dust, crop residues and fruit tree residues are available in Turkey as the sources of biomass energy. Among the biomass energy sources, fuelwood seems to be one of the most interesting because its share of the total energy production of Turkey is high at 21% and the techniques for converting it to useful energy are not necessarily sophisticated. Selection of a particular biomass for energy requirements is influenced by its availability, source and transportation cost, competing uses and prevalent fossil fuel prices. Utilization of biomass is a very attractive energy resource, particularly for developing countries since biomass uses local feedstocks and labor. Like many developing countries, Turkey relies on biomass to provide much of its energy requirement. More efficient use of biomass in producing energy, both electrical and thermal, may allow Turkey to reduce petroleum imports, thus affecting its balance of payments dramatically. Turkey has always been one of the major agricultural countries in the world. The importance of agriculture is increasing due to biomass energy being one of the major resources in Turkey. Biomass waste materials can be used in Turkey to provide centralized, medium- and large-scale production of process heat for electricity production. Turkey's first biomass power project is under development in Adana province, at an installed capacity of 45 MW. Two others, at a total capacity of 30 MW, are at the feasibility study stage in Mersin and Tarsus provinces. Electricity production from biomass has been found to be a promising method in the nearest future in Turkey

  8. 78 FR 68327 - Importation of Ovine Meat From Uruguay

    Science.gov (United States)

    2013-11-14

    ... thus has no bearing on this rulemaking. Goat Meat One commenter expressed concern that inspectors may... goats. It is unlikely that a facility would slaughter a goat and present its meat as ovine meat. As.... APHIS-2008-0085] RIN 0579-AD17 Importation of Ovine Meat From Uruguay AGENCY: Animal and Plant Health...

  9. Dietary vitamin E affects lipid oxidation and total volatiles of irradiated raw turkey meat

    International Nuclear Information System (INIS)

    Ahn, D.U.; Sell, J.L.; Jeffery, M.; Jo, C.; Chen, X.; Lee, J.I.

    1997-01-01

    Breast and leg meat patties, prepared from turkeys fed diets containing 25, 200, 400 or 600 IU of dl-alpha-tocopheryl acetate (TA) per kg diet, were irradiated at 0 or 2.5 kGy with vacuum or loose packaging. The effects of dietary TA on storage stability and production of volatiles in irradiated raw turkey meat were determined. Dietary TA at 200 IU/kg decreased lipid oxidation and reduced total volatiles of raw turkey patties after 7-days of storage. However, the antioxidant effects of dietary TA were more notable when the patties were loosely packaged than when vacuum-packaged. Irradiation increased lipid oxidation of raw turkey meats only when loosely packaged but had limited effects on formation of total volatiles after storage at 4 degrees C for 7 days or longer

  10. preservation of irradiated mechanically separated turkey hen meat based Vienna sausages

    International Nuclear Information System (INIS)

    Ben Abderabba, N.

    1996-01-01

    This study evaluates the influence of growing doses of irradiation on the microbiological quality (pathogenic bacteria, faecal contaminants, total germs) and the physical and chemical characteristics (pH, humidity, total free fat materials, chloride and protein) of mechanically separated turkey hen meat. This study also permitted the measuring of the effects of incorporation of mechanical y separated turkey hen meat irradiated at 5 KGy on the microbiological, physical, chemical and structural qualities of Vienna sausages, as manufactured in a private company in Tunis (author)

  11. Antimicrobial activity of poultry bone and meat trimmings hydrolyzates in low-sodium turkey food.

    Science.gov (United States)

    Zanello, Pier Paolo; Sforza, Stefano; Dossena, Arnaldo; Lambertini, Francesca; Bottesini, Chiara; Nikolaev, Ilya V; Koroleva, Olga; Ciociola, Tecla; Magliani, Walter; Conti, Stefania; Polonelli, Luciano

    2014-02-01

    This research was aimed at the evaluation of the antimicrobial activity exerted by poultry protein hydrolyzates derived from industrial leftovers added to minced turkey meat, intended for the production of burgers for human consumption. Hydrolyzates were obtained through enzymatic hydrolysis from poultry bone and meat trimmings, as by-products from the poultry industry. Colony forming unit assays, under both laboratory and industrial conditions, were performed to assess microbial growth. Poultry protein hydrolyzates inhibited microbial growth occurring in semi-finished turkey meat during the normal retention period because of their water holding capacity resulting in a decreased water activity. Overall, the findings demonstrated that poultry protein hydrolyzates could decrease mesophilic, psychrophilic, and thermophilic bacterial growth for the entire product shelf-life. Bacterial growth inhibition obtained in minced turkey meat by addition of poultry protein hydrolyzates (1.5%), hygroscopic amino acids mixture (1.5%) or sodium chloride (1%) was similar. It is suggested that the use of hydrolyzates could allow the reduction of salt content in poultry meat based products leading to the production of low-sodium turkey food still maintaining acceptable sensory characteristics.

  12. Multistate outbreak of Listeriosis linked to turkey deli meat and subsequent changes in US regulatory policy.

    Science.gov (United States)

    Gottlieb, Sami L; Newbern, E Claire; Griffin, Patricia M; Graves, Lewis M; Hoekstra, R Michael; Baker, Nicole L; Hunter, Susan B; Holt, Kristin G; Ramsey, Fred; Head, Marcus; Levine, Priscilla; Johnson, Geraldine; Schoonmaker-Bopp, Dianna; Reddy, Vasudha; Kornstein, Laura; Gerwel, Michal; Nsubuga, Johnson; Edwards, Leslie; Stonecipher, Shelley; Hurd, Sharon; Austin, Deri; Jefferson, Michelle A; Young, Suzanne D; Hise, Kelley; Chernak, Esther D; Sobel, Jeremy

    2006-01-01

    Listeriosis, a life-threatening foodborne illness caused by Listeria monocytogenes, affects approximately 2500 Americans annually. Between July and October 2002, an uncommon strain of L. monocytogenes caused an outbreak of listeriosis in 9 states. We conducted case finding, a case-control study, and traceback and microbiological investigations to determine the extent and source of the outbreak and to propose control measures. Case patients were infected with the outbreak strain of L. monocytogenes between July and November 2002 in 9 states, and control patients were infected with different L. monocytogenes strains. Outcome measures included food exposure associated with outbreak strain infection and source of the implicated food. Fifty-four case patients were identified; 8 died, and 3 pregnant women had fetal deaths. The case-control study included 38 case patients and 53 control patients. Case patients consumed turkey deli meat much more frequently than did control patients (P = .008, by Wilcoxon rank-sum test). In the 4 weeks before illness, 55% of case patients had eaten deli turkey breast more than 1-2 times, compared with 28% of control patients (odds ratio, 4.5; 95% confidence interval, 1.3-17.1). Investigation of turkey deli meat eaten by case patients led to several turkey processing plants. The outbreak strain was found in the environment of 1 processing plant and in turkey products from a second. Together, the processing plants recalled > 30 million pounds of products. Following the outbreak, the US Department of Agriculture's Food Safety and Inspection Service issued new regulations outlining a L. monocytogenes control and testing program for ready-to-eat meat and poultry processing plants. Turkey deli meat was the source of a large multistate outbreak of listeriosis. Investigation of this outbreak helped guide policy changes designed to prevent future L. monocytogenes contamination of ready-to-eat meat and poultry products.

  13. Safer and healthier reduced nitrites turkey meat sausages using lyophilized Cystoseira barbata seaweed extract.

    Science.gov (United States)

    Sellimi, Sabrine; Benslima, Abdelkarim; Ksouda, Ghada; Montero, Veronique Barragan; Hajji, Mohamed; Nasri, Moncef

    2017-10-21

    Background Nitrite salts are still common additives in the meat industry. The present study provides a first approach on the employment of the lyophilized aqueous extract (WE) of the Tunisian seaweed Cystoseira barbata for the quality enhancement of turkey meat sausage. Methods WE was supplemented as a natural antioxidant agent to investigate its effectiveness in delaying lipid oxidation turkey meat sausages containing reduced amounts of sodium nitrites. Results On storage day 5, all concentrations of WE (0.01-0.4 %) reduced the meat lipid oxidation by approximately 36 %, as compared to the negative control containing only 80 mg/kg of meat of sodium nitrites as antioxidant. It was noted that within 15 days of refrigerated storage, a meat system containing 80 mg/kg of meat of sodium nitrites and 0.02 % and 0.04 % of WE had similar Thiobarbituric Acid Reactive Substances (TBARS) levels (19±1.32 and 17±1.12 µmol/kg of meat, respectively), which were comparable to the positive control containing sodium nitrites (150 mg/kg of meat) and 0.045 % vitamin C (18.46±1.27 µmol/kg of meat). In-depth, the metabolomic profiling using gas chromatography-mass spectrometry (GC/MS) and liquid chromatography-quadripole-time-of-flight-mass spectrometry (LC-QTOF-MS) analyses of the Tunisian seaweed C. barbata solvent extracts showed that the main active compounds were phenolic compounds, fatty acids and sterols. Conclusions Overall, the cold medium containing C. barbata lyophilized aqueous extrac, with strong antioxidant activity and antihypertensive properties, may open the way to the development of a natural quality enhancement strategy for new functional and ever healthier reduced nitrites meat sausages based on algae.

  14. Lipolytic Changes in Fermented Sausages Produced with Turkey Meat: Effects of Starter Culture and Heat Treatment

    OpenAIRE

    Karslo?lu, Bet?l; ?i?ek, ?mran Ensoy; Kolsarici, Nuray; Cando?an, Kezban

    2014-01-01

    In this study, the effects of two different commercial starter culture mixes and processing methodologies (traditional and heat process) on the lipolytic changes of fermented sausages manufactured with turkey meat were evaluated during processing stages and storage. Free fatty acid (FFA) value increased with fermentation and during storage over 120 d in all fermented sausage groups produced with both processing methodologies (p

  15. Influence of carbon dioxide stunning procedure on quality of turkey meat.

    Science.gov (United States)

    Mauri, S; Guijarro, A; Avilés, C; Peña, F

    2017-08-01

    1. The objective of this study was to evaluate the effect of sex and gas stunning on quality attributes of turkey breast meat. 2. One hundred B.U.T. Premium turkeys (50 males and 50 females) were divided into four groups of 25 animals and subjected to one of two CO 2 stunning procedures: G1 stepwise (step 1: 30% CO 2 , 15 s; step 2: 55% CO 2 , 40 s; step 3: 70% CO 2 , 45 s) or G2 fixed concentration (80% CO 2 , 100 s). The pH and meat colour at 20 min post-mortem, and pH, colour (L*, a*, b*), water holding capacity (WHC), drip loss (DL), cooking loss (CL) and Warner-Bratzler shear force (WBSF) in breast samples at 24 h and 7 d post-mortem were assessed. 3. There were significant differences between stunning groups for pH, meat colour and CL, whereas no significant differences were found for DL and WBSF. Sex had a significant effect on pH and b* and ageing of meat affected pH, colour coordinates, DL and WBSF. 4. It was concluded that the G2 treatment affected negatively the pH value and colour coordinates. However, G2 stunning affected positively the WHC parameters. Female turkeys had better results than males for pH, and the colour of female turkey breast meat was less yellow than male breast meat.

  16. Fate of gamma-irradiated Listeria monocytogenes during refrigerated storage on raw or cooked turkey breast meat

    International Nuclear Information System (INIS)

    Thayer, D.W.; Boyd, G.; Kim, A.; Fox, J.B. Jr.; Farrell, H.M. Jr.

    1998-01-01

    The radiation resistance and ability of Listeria monocytogenes ATCC 7644, 15313, 43256, and 49594 to multiply on irradiated, air-packed, refrigerated raw or cooked turkey breast meat nuggets (ca. 25 g) and ground turkey breast meat was investigated. Gamma-radiation D values for L. monocytogenes were significantly different on raw and cooked nuggets, 0.56 +/- 0.03 kGy and 0.69 +/- 0.03 kGy, respectively; but they were not significantly different (P less than or equal to 0.05) on raw and cooked ground turkey meat. High populations (approximately 10(9) CFU/g) of L. monocytogenes declined during 14 days of storage at 4 degrees C in both irradiated and nonirradiated samples of raw but not of cooked ground turkey breast meat. A moderate inoculum (approximately 10(3) CFU/g) did not survive a radiation dose of 3 kGy. The population increased in cooked but not in raw samples of irradiated ground turkey meat stored at either 2 or 7 degrees C for 21 days. The D value changed significantly from 0.70 +/- 0.04 to 0.60 +/- 0.02 kGy when the product was cooked to an internal temperature of 80 degrees C before irradiation. Growth on either raw or cooked turkey meat did not alter the radiation resistance of L. monocytogenes. Analyses were performed for pH, a(w), moisture, and reducing potential of raw and cooked turkey meat and for pH, amino acid profile, thiamine, and riboflavin contents of aqueous extracts of raw and cooked turkey meats without identifying the factor or factors involved in differences in the survival and multiplication of L. monocytogenes on raw and cooked meat

  17. The Importance of Taurine Meat in Human Alimentation

    Directory of Open Access Journals (Sweden)

    Marian Daniel Usturoi

    2015-11-01

    Full Text Available Meat is an important ingredient in the proper functioning of the human body. Thinking out of a trophic-biological point of view, meat represents the main aliment with plastic and energetic roles. The protein substances that the meat contains have a high biological value, due to the fact that they have all the necessary amino acids needed to maintain a healthy azote balance within the body. The production of meat is quite a complex operation, that is based not only on the market needs (which is mostly based on price and income, but also a multitude of social and economic influences.

  18. Analysis of nifursol residues in turkey and chicken meat using liquid chromatography-tandem mass spectrometry

    DEFF Research Database (Denmark)

    Gabrielsen, Martin Vahl

    2005-01-01

    on conversion of nifursol and its metabolites with an intact 3,5-dinitrosalicylic acid hydrazide (DNSH) side chain to the 2-nitrophenyl analogue of nifursol (NPDNSH) by treatment with dilute hydrochloric acid and 2-nitrobenzaldehyde. Nifuroxazide (salicylic acid (5-nitrofurfurylidene) hydrazide) added......Nifursol (3,5-dinitrosalicylic acid (5-nitrofurfurylidene) hydrazide) is mainly used as a feed additive for the prevention of blackhead disease in turkeys. The objective of the present work was to establish information on nifursol residues in turkey and chicken meat. The analytical method was based...

  19. Physico-chemical and microbiological properties of raw fermented sausages are not influenced by color differences of turkey breast meat.

    Science.gov (United States)

    Popp, J; Krischek, C; Janisch, S; Wicke, M; Klein, G

    2013-05-01

    It has been suggested that the color of turkey breast meat influences both physico-chemical and microbiological properties of raw fermented sausages. In this study, raw fermented sausages were produced with turkey breast meat in 3 different colors (pale, normal, or dark), which were obtained from 2 fast-growing-genetic-line toms at 2 slaughterhouses. Prior to the sausage production, the breast muscles were sorted into color groups according to the lightness values determined at 24 h postmortem. This meat was subsequently processed to raw fermented sausages using 1.5 or 2.5% curing salt (CS). The pale meat had higher lightness, electrical conductivity, and drip loss, whereas the dark meat showed a darker color only. The physico-chemical (pH, water activity), visual (lightness, redness), and microbial (total plate count) properties of the sausages were not influenced by the color of the turkey breast meat. The sausage made with 2.5% CS had lower aw and higher ash and hardness values than the sausages produced with 1.5% CS. In conclusion, processing of differently colored turkey meat to raw fermented sausages does not influence the quality characteristics of the products. Based on these findings, there is no reason for the sausage producer to separate turkey breast muscles by color before producing raw fermented sausages.

  20. Effect of ionize radiation on microbial flora on minced turkey meat

    International Nuclear Information System (INIS)

    Vural, A.; Aksu, H.

    2003-01-01

    The irradiation of the food with gamma rays is an effective protection method. Microbial contaminations are decreased, spoilage is deleted and shelf life of the product is increased by this method. In the study, effect of gamma irradiation on microflora of the minced turkey meat is explored. The first group is determined as control group and the irradiation wasn't applied to this group. The other groups were irradiated 1.0, 2.0 and 3.0 kGy dosages respectively. According to our study we observed that microbial flora is decreased as a result of irradiation procedure. The level of decrease of the microbial flora depended on the dosage of irradiation. We thing low dosage of irradiation applications can be used successfully to the minced turkey meat if it is combined with hygienic manufacturing techniques

  1. Part II: Effects of gamma irradiation on lipid and cholesterol oxidation in mechanically deboned turkey meat

    International Nuclear Information System (INIS)

    Farkas, J.; Andrassy, E.; Meszaros, L.; Beczner, J.; Polyak-Feher, K.; Gaal, O.; Lebovics, V.K.; Lugasi, A.

    2009-01-01

    The pasteurizing effect of a 2 kGy radiation dose on non-frozen mechanically deboned turkey meat was achieved without increase in cholesterol oxidation products or increases in thiobarbituric acid reactive substance values during 15 d of chilled storage following the treatments, while untreated samples were spoiled. The addition of antioxidants, such as thyme oil or α-tocopherol plus ascorbic acid, significantly inhibited the oxidative changes of cholesterol and lipids during 3 kGy treatment. (author)

  2. Trichinella spp. imported with live animals and meat.

    Science.gov (United States)

    Pozio, Edoardo

    2015-09-30

    Nematodes of the genus Trichinella are widely distributed throughout the world in omnivorous and carnivorous animals (mammals, birds, and reptiles) and in incidental hosts. To prevent the transmission of these zoonotic parasites to humans, meat samples from Trichinella spp. susceptible animals are tested at the slaughterhouse or in game processing plants. The aim of the present review was to collect documented cases on Trichinella infected animals, meat, or meat derived products which reached the international trade or were illegally introduced from one to another country in personal baggage. In the course of the last 60 years in the international literature, there have been 43 reports of importation of Trichinella spp. infected animals or meat, most of which (60%, 26/43) related to live horses or their meat. Meat or meat derived products from pigs, wild boar and bears, account only for 18.6% (8/43), 4.7% (3/43), and 14.3% (6/43), respectively. However, only live horses or their meat intended for human consumption, meat from a single wild boar, and live polar bears caught in the wild for zoos, were imported through the international market; whereas, meat from pigs, wild boars and bears were illegally introduced in a country in personal baggage. Trichinella infected animals or meat which were officially or illegally introduced in a country were the source of 3443 Trichinella infections in humans in a 40-year period (1975-2014). Most of these infections (96.8%) have been linked to horsemeat consumption, whereas meat from pigs, wild boars and bears accounted only for 2.2%, 0.7% and 0.3% of cases, respectively. This review shows the Trichinella spp. risk in the international animal and meat trade has been linked mainly to horses and only one time to wild boar, if they carcasses are not adequately tested, whereas pigs and other wild animals or their derived products infected with Trichinella spp. are unlikely to reach the international market by the official animal and

  3. In vitro susceptibilities to fluoroquinolones in current and archived Mycoplasma gallisepticum and Mycoplasma synoviae isolates from meat-type turkeys.

    Science.gov (United States)

    Gerchman, Irina; Lysnyansky, Inna; Perk, Shimon; Levisohn, Sharon

    2008-10-15

    Monitoring of susceptibility to antibiotics in field isolates of pathogenic avian mycoplasmas is important for appropriate choice of treatment. Our study compared in vitro susceptibility to enrofloxacin and difloxacin in recent (2005-2006) isolates of Mycoplasma gallisepticum and Mycoplasma synoviae from meat-type turkey flocks with archived (1997-2003) isolates and reference strains. Comparison of minimal inhibitory concentration (MIC) values determined by microtest, agar dilution and commercial Etest showed good agreement, but underscored the need for standardized methods for testing. Notably, while the commercial Etest was convenient and accurate for determining MICs for enrofloxacin in the range 0.002-0.094microg/ml, the endpoint of inhibition for M. gallisepticum and M. synoviae strains with MIC values > or =1.0microg/ml could not be determined. A decrease in susceptibility to both fluoroquinolones was detected in archived strains but to a greater degree in recent isolates, most of which had MICs above the NCCLS susceptibility breakpoint for these antibiotics (meat-type turkeys suggests that these strains have become established in Israel, necessitating a reevaluation of antibiotic therapy. Periodic survey of MICs in field isolates of avian mycoplasmas to monitor for the possible appearance of resistant strains is recommended.

  4. Volatile profile, lipid oxidation and protein oxidation of irradiated ready-to-eat cured turkey meat products

    International Nuclear Information System (INIS)

    Feng, Xi; Ahn, Dong Uk

    2016-01-01

    Irradiation had little effects on the thiobarbituric acid reactive substances (TBARS) values in ready-to-eat (RTE) turkey meat products, while it increased protein oxidation at 4.5 kGy. The volatile profile analyses indicated that the amount of sulfur compounds increased linearly as doses increased in RTE turkey meat products. By correlation analysis, a positive correlation was found between benzene/ benzene derivatives and alcohols with lipid oxidation, while aldehydes, ketones and alkane, alkenes and alkynes were positively correlated with protein oxidation. Principle component analysis showed that irradiated meat samples can be discriminated by two categories of volatile compounds: Strecker degradation products and radiolytic degradation products. The cluster analysis of volatile data demonstrated that low-dose irradiation had minor effects on the volatile profile of turkey sausages (<1.5 kGy). However, as the doses increased, the differences between the irradiated and non-irradiated cured turkey products became significant. - Highlights: • Irradiation had little effects on lipid oxidation of ready-to-eat cured turkey. • 4.5 kGy irradiation increased protein oxidation. • Irradiated samples were isolated due to Strecker/radiolytic degradation products. • 1.5 kGy irradiation had limited effects on the volatile profile of turkey sausages. • Dimethyl disulfide can be used as a potential marker for irradiated meat products.

  5. The importance of wild meat in the Global South

    DEFF Research Database (Denmark)

    Nielsen, Martin R.; Meilby, Henrik; Smith-Hall, Carsten

    2018-01-01

    Information on the economic importance of wild meat to rural people is mainly based on small case studies conducted in limited geographical areas with high hunting intensities, which impede generalization of results. Through a one-year quarterly income survey of 7978 households in 24 countries...... is highest among the poorest households and inversely related to their reliance on domestic animal income. Seasonally, reliance on wild meat is inversely related to other incomes, suggesting a gap filling function. The fact that hunting is of low economic importance but widespread and mostly for subsistence...... suggests that wild meat is important in rural households’ diets. Through an approximated yield-effort curve estimation, we show that hunting appears economically sustainable in 78% of the observed communities although in most cases this might represent post-depletion sustainability. Our results imply...

  6. Functional and rheological properties of proteins in frozen turkey breast meat with different ultimate pH.

    Science.gov (United States)

    Chan, J T Y; Omana, D A; Betti, M

    2011-05-01

    Functional and rheological properties of proteins from frozen turkey breast meat with different ultimate pH at 24 h postmortem (pH(24)) have been studied. Sixteen breast fillets from Hybrid Tom turkeys were initially selected based on lightness (L*) values for each color group (pale, normal, and dark), with a total of 48 breast fillets. Further selection of 8 breast samples was made within each class of meat according to the pH(24). The average L* and pH values of the samples were within the following range: pale (L* >52; pH ≤5.7), normal (46 meat, respectively. Ultimate pH did not cause major changes in the emulsifying and foaming properties of the extracted sarcoplasmic and myofibrillar proteins. An SDS-PAGE profile of proteins from low and normal pH meat was similar, which revealed that the extent of protein denaturation was the same. Low pH meat had the lowest water-holding capacity compared with normal and high pH meat as shown by the increase in cooking loss, which can be explained by factors other than protein denaturation. Gel strength analysis and folding test revealed that gel-forming ability was better for high pH meat compared with low and normal pH meat.Dynamic viscoelastic behavior showed that myosin denaturation temperature was independent of pH(24). Normal and high pH meat had similar hardness, springiness, and chewiness values as revealed by texture profile analysis. The results from this study indicate that high pH meat had similar or better functional properties than normal pH meat. Therefore, high pH meat is suitable for further processed products, whereas low pH meat may need additional treatment or ingredient formulations to improve its functionality.

  7. Meat production traits of local Karayaka sheep in Turkey 1. The meat quality characteristic of lambs

    Directory of Open Access Journals (Sweden)

    Y. AKSOY

    2016-03-01

    Full Text Available This study is an investigation into the meat quality parameters of Karayaka lambs at differentslaughter weights (SWs. The single-born Karayaka male lambs (n=30 selected for this study were an average live-weight of 20 kg and weaned at 2.5-3 months of age. The animals with pre-specifiedSWs were divided into slaughter weight (SW groups (30, 35, 40, 45 and 50 kg using a fully randomized design. To determine the M. longissimus dorsi et thoracis (LD muscle meat qualitycharacteristics, six lambs from each weight group were slaughtered. Results revealed significant differences among the slaughter groups with regard to pH, color parameters (L*-lightness,a*-redness, b* -yellowness, cooking loss (CL, drip loss (DL, moisture (M, crude protein (CP and intramuscular fat (IF ratios. Increasing water holding capacities (WHCs and hardness valueswere observed with increasing SW. Significant differences were also observed among the slaughter groups with regard to total monounsaturated fatty acid + total polyunsaturated fatty acid/totalsaturated fatty acid ratios and total cholesterol content.

  8. Characterization of vacuum-packed and irradiated frozen turkey meat (Meleagris gallopavo)

    Energy Technology Data Exchange (ETDEWEB)

    Henry, Fabio C.; Valle, Felipe R.F.A. do; Moulin, Carlos H.S., E-mail: fabiocosta@uenf.b [Universidade Estadual do Norte Fluminense (UENF), Campos dos Goytacazes, RJ (Brazil). Centro de Ciencias e Tecnologias Agropecuarias; Silva, Teofilo J.P.; Franco, Robson M.; Freitas, Monica Q., E-mail: mtatjps@vm.uff.b [Universidade Federal Fluminense (UFF), Niteroi, RJ (Brazil). Fac. de Medicina Veterinaria. Dept. de Tecnologia de Alimentos; Vital, Helio C., E-mail: vital@ctex.eb.b [Centro Tecnologico do Exercito (CTEx), Rio de Janeiro, RJ (Brazil). Div. de Defesa Quimica, Biologica e Nuclear. Secao de Defesa Nuclear; Jesus, Edgar F.O. de, E-mail: edgar@lin.ufrj.b [Universidade Federal do Rio de Janeiro (UFRJ), RJ (Brazil). Coordenacao dos Programas de Pos-Graduacao em Engenharia

    2011-07-01

    Irradiation is known to enhance the sanitary quality and extend the commercial shelf life of many kinds of food such as meat products. In this work, boned breasts from nine male turkeys, slaughtered according to the surveillance requirements of the Brazilian Federal Inspection Service, were purchased from a registered producer. They were then cut, vacuum packed, frozen at -18 degree C, exposed to gamma radiation at doses of 1 and 3kGy and kept in storage at -18 degree C for up to 540 days. Chemical analyses as well as sensory tests for taste, color and overall impression were performed on days 5, 180, 360 and 540 of storage. Statistical analyses were performed in order to investigate possible significant effects arising from the combination of treatments used (a- freezing, b- freezing and irradiation with 1kGy and c- freezing and irradiation with 3kGy) as functions of time. In the beginning of storage, the levels of lipids in samples irradiated with 3 kGy were about twice those found in unirradiated ones, with TBARS values increasing with storage time in all samples. However, the results from the sensory tests performed have indicated that irradiation with doses of 1 and 3 kGy does not significantly impact the acceptance of taste, flavor, color or the overall sensory impression of frozen turkey breast meat. (author)

  9. Characterization of vacuum-packed and irradiated frozen turkey meat (Meleagris gallopavo)

    International Nuclear Information System (INIS)

    Henry, Fabio C.; Valle, Felipe R.F.A. do; Moulin, Carlos H.S.; Silva, Teofilo J.P.; Franco, Robson M.; Freitas, Monica Q.; Vital, Helio C.; Jesus, Edgar F.O. de

    2011-01-01

    Irradiation is known to enhance the sanitary quality and extend the commercial shelf life of many kinds of food such as meat products. In this work, boned breasts from nine male turkeys, slaughtered according to the surveillance requirements of the Brazilian Federal Inspection Service, were purchased from a registered producer. They were then cut, vacuum packed, frozen at -18 degree C, exposed to gamma radiation at doses of 1 and 3kGy and kept in storage at -18 degree C for up to 540 days. Chemical analyses as well as sensory tests for taste, color and overall impression were performed on days 5, 180, 360 and 540 of storage. Statistical analyses were performed in order to investigate possible significant effects arising from the combination of treatments used (a- freezing, b- freezing and irradiation with 1kGy and c- freezing and irradiation with 3kGy) as functions of time. In the beginning of storage, the levels of lipids in samples irradiated with 3 kGy were about twice those found in unirradiated ones, with TBARS values increasing with storage time in all samples. However, the results from the sensory tests performed have indicated that irradiation with doses of 1 and 3 kGy does not significantly impact the acceptance of taste, flavor, color or the overall sensory impression of frozen turkey breast meat. (author)

  10. The effect of different dietary levels of rapeseed meal on growth performance, carcass traits, and meat quality in turkeys.

    Science.gov (United States)

    Mikulski, D; Jankowski, J; Zdunczyk, Z; Juskiewicz, J; Slominski, B A

    2012-01-01

    The objective of this study was to determine the effect of different dietary levels of low-glucosinolate rapeseed meal (RSM) on growth performance, blood thyroid hormone concentration, carcass traits, and chemical composition, physicochemical properties, and fatty acid profile of breast meat in growing turkeys. The experiment lasted for 21 wk. Large White BIG-6 turkeys were fed isoenergetic and isonitrogenous diets containing 0, 60, 120, and 180 g/kg of RSM. Each experimental group was comprised of 7 replicates/pen of 28 birds each. There was no effect of graded levels of RSM on final BW. An increase in the inclusion rate of RSM was followed by a linear increase in feed conversion ratio, which was significantly higher (P dressing percentage or the meat fat content were observed. Significant differences were found in the fatty acid composition and physicochemical properties of breast meat. The concentrations of margaroleic acid and saturated fatty acids, including myristic and palmitic acid, in meat from male turkeys fed 120 and 180 g/kg of RSM decreased linearly; whereas the levels of oleic acid and polyunsaturated fatty acids, including linoleic and linolenic acid (an n-3 fatty acid), increased linearly. An increase in RSM content of the diets was accompanied by the unfavorable changes in selected functional properties of meat, including a significant increase in drip loss in groups fed 120 g/kg of RSM (from 1.85 to 2.38%) and 180 g/kg of RSM (from 1.85 to 3.02%) and a decrease in Warner-Bratzler shear force values in turkeys fed 180 g/kg of RSM (from 19.1 to 15.8 N). The results suggest that the quality of turkey meat could be affected by impaired triiodothyronine secretion caused by dietary RSM.

  11. Rigor mortis development at elevated temperatures induces pale exudative turkey meat characteristics.

    Science.gov (United States)

    McKee, S R; Sams, A R

    1998-01-01

    Development of rigor mortis at elevated post-mortem temperatures may contribute to turkey meat characteristics that are similar to those found in pale, soft, exudative pork. To evaluate this effect, 36 Nicholas tom turkeys were processed at 19 wk of age and placed in water at 40, 20, and 0 C immediately after evisceration. Pectoralis muscle samples were taken at 15 min, 30 min, 1 h, 2 h, and 4 h post-mortem and analyzed for R-value (an indirect measure of adenosine triphosphate), glycogen, pH, color, and sarcomere length. At 4 h, the remaining intact Pectoralis muscle was harvested, and aged on ice 23 h, and analyzed for drip loss, cook loss, shear values, and sarcomere length. By 15 min post-mortem, the 40 C treatment had higher R-values, which persisted through 4 h. By 1 h, the 40 C treatment pH and glycogen levels were lower than the 0 C treatment; however, they did not differ from those of the 20 C treatment. Increased L* values indicated that color became more pale by 2 h post-mortem in the 40 C treatment when compared to the 20 and 0 C treatments. Drip loss, cook loss, and shear value were increased whereas sarcomere lengths were decreased as a result of the 40 C treatment. These findings suggested that elevated post-mortem temperatures during processing resulted in acceleration of rigor mortis and biochemical changes in the muscle that produced pale, exudative meat characteristics in turkey.

  12. Determination of the species specificity of the primers for the detection of chicken and turkey meat by realtime PCR method

    Directory of Open Access Journals (Sweden)

    Lenka Maršálková

    2014-07-01

    Full Text Available The aim of this work was to use TaqMan Real-Time PCR for quantitative authentication of chicken and turkey meat. To meet this purpose, a specific pair of primers and TaqMan probe was used. The test was aimed at identifying the reaction cycle of turkey and chicken meat using by two sets of primers. With first set of primer designed for chicken we obtained the following results: Cp = 16.18 for 100% chicken DNA Cp = 29, 18 100% turkey DNA It was also amplified DNA of pig that exceeded the detection threshold fluorescence intensities in the 31.07 cycle (Cp = 31.07. Using primers designed for turkey we obtained the following results Cp = 31.16 for 100% CHDNA, Cp =16.18 100% TDNA. It was also amplified the 100% DNA of rabbit in 31.63 cycle (Cp = 31.63 and deer in cycle 32 (Cp = 32. The DNA of all other animal species was amplificated after more than 35 cycles (Cp >35. It follows that the second detection primer pair is specific enough to unrelated species of animals by 30 cycles of the reaction. Species authentication based on DNA analysis from this perspective overcomes all the shortcomings of proteins. At present, DNA analysis use different types of PCR. Is the most progressive Real-time PCR, which is suitable for the specific use of detection (primers and TaqMan probe. The TaqMan Real-time PCR is within the sensitivity and specificity, clearly one of the best methods for identifying the species of chicken and turkey meat. The specificity of this method, however, depends primarily on the specificity of the primers and TaqMan probe. The 30 cycle reaction was chosen by us as the threshold for specificity using primers for authentication chicken and turkey meat.

  13. Determination of response level for imported meat and poultry

    Energy Technology Data Exchange (ETDEWEB)

    Houston, Donald L; Engel, Ronald E

    1986-07-01

    The response level of 75,000 picocuries per kilogram (pci/kg) for imported meat and poultry was determined in accordance with the Food and Drug Administration's (FDA's) Accidental Radioactive Contamination of Human Food and Animal Feeds, Recommendations for State and Local Agencies which was published in the Federal Register of October 22, 1982, and in consultation with FDA. The response level takes into account the total intake of activity from a radionuclide and the average daily consumption of food in the United States. This response level value is based, in part, upon the expectation that the major contributors of radiation to imported meat and poultry will be cesium-134 (half-life 2.1 years) and cesium-137 (half-life 30 years)

  14. Determination of response level for imported meat and poultry

    International Nuclear Information System (INIS)

    Houston, Donald L.; Engel, Ronald E.

    1986-01-01

    The response level of 75,000 picocuries per kilogram (pci/kg) for imported meat and poultry was determined in accordance with the Food and Drug Administration's (FDA's) Accidental Radioactive Contamination of Human Food and Animal Feeds, Recommendations for State and Local Agencies which was published in the Federal Register of October 22, 1982, and in consultation with FDA. The response level takes into account the total intake of activity from a radionuclide and the average daily consumption of food in the United States. This response level value is based, in part, upon the expectation that the major contributors of radiation to imported meat and poultry will be cesium-134 (half-life 2.1 years) and cesium-137 (half-life 30 years)

  15. Detection of irradiated deboned turkey meat using electron spin resonance spectroscopy

    International Nuclear Information System (INIS)

    Gray, Richard; Stevenson, M.H.

    1989-01-01

    Bone fragments were extracted from two blocks of frozen deboned turkey meat (irradiated and non-irradiated) using alcoholic KOH digestion. Electron spin resonance (ESR) spectroscopy was used to differentiate between the samples. Comparison of an alcoholic KOH digestion procedure with a freeze drying and grinding method showed that the former method gave a signal which was 78% of that obtained using the freeze drying procedure. Regression analysis of the results obtained after subjection of the original non-irradiated sample to irradiation doses of 3.0, 5.0 and 7.0 kGy gave a linear relationship between irradiation dose and ESR signal strength over this range. Using this relationship the estimated mean dose received by the irradiated block was 4.72 kGy. (author)

  16. Effect of antioxidants on the quality of irradiated sausages prepared with turkey thigh meat.

    Science.gov (United States)

    Du, M; Ahn, D U

    2002-08-01

    The effects of antioxidants on the flavor and color of electron-beam-irradiated turkey sausages were studied. Sausages were prepared from turkey thigh meat, NaCl (2.0%), phosphate (0.5%), water (10%), and one of five antioxidant treatments (none, vitamin E, sesamol, rosemary extract, or gallic acid at 0.02%). Sausages were stuffed and cooked in an 85 C smokehouse to an internal temperature of 74 C, then chilled and sliced to 1.5-cm thickness, and vacuum-packaged. Packaged sausages were randomly divided into three groups and irradiated at 0, 1.5 or 3.0 kGy, using an electron beam. Volatiles, color, 2-TBA-reactive substances values, and sensory characteristics were analyzed. The antioxidant effect of sesamol was the highest, followed by vitamin E and gallic acid; rosemary extract had the weakest antioxidant effect. Irradiation induced red color in sausages, but addition of gallic acid, rosemary extract, or sesamol reduced it. Gallic acid was very effective in lowering the redness of irradiated and nonirradiated sausages. The redness (a*) values of sausages with added gallic acid that were irradiated at 0, 1.5, and 3.0 kGy were 1.49,2.03, and 2.29, respectively, whereas those of control sausages under the same irradiation conditions were 2.58, 2.81, and 3.25, respectively. The reduction of redness in irradiated sausages by antioxidants was not related to CO, because antioxidants had no effect on CO production by irradiation. The amount of total volatiles was decreased significantly by antioxidants, but antioxidants had minimal effect on the off-flavor of turkey sausages induced by irradiation.

  17. Thermal Inactivation Kinetics of Human Norovirus Surrogates and Hepatitis A Virus in Turkey Deli Meat.

    Science.gov (United States)

    Bozkurt, Hayriye; D'Souza, Doris H; Davidson, P Michael

    2015-07-01

    Human noroviruses (HNoV) and hepatitis A virus (HAV) have been implicated in outbreaks linked to the consumption of presliced ready-to-eat deli meats. The objectives of this research were to determine the thermal inactivation kinetics of HNoV surrogates (murine norovirus 1 [MNV-1] and feline calicivirus strain F9 [FCV-F9]) and HAV in turkey deli meat, compare first-order and Weibull models to describe the data, and calculate Arrhenius activation energy values for each model. The D (decimal reduction time) values in the temperature range of 50 to 72°C calculated from the first-order model were 0.1 ± 0.0 to 9.9 ± 3.9 min for FCV-F9, 0.2 ± 0.0 to 21.0 ± 0.8 min for MNV-1, and 1.0 ± 0.1 to 42.0 ± 5.6 min for HAV. Using the Weibull model, the tD = 1 (time to destroy 1 log) values for FCV-F9, MNV-1, and HAV at the same temperatures ranged from 0.1 ± 0.0 to 11.9 ± 5.1 min, from 0.3 ± 0.1 to 17.8 ± 1.8 min, and from 0.6 ± 0.3 to 25.9 ± 3.7 min, respectively. The z (thermal resistance) values for FCV-F9, MNV-1, and HAV were 11.3 ± 2.1°C, 11.0 ± 1.6°C, and 13.4 ± 2.6°C, respectively, using the Weibull model. The z values using the first-order model were 11.9 ± 1.0°C, 10.9 ± 1.3°C, and 12.8 ± 1.7°C for FCV-F9, MNV-1, and HAV, respectively. For the Weibull model, estimated activation energies for FCV-F9, MNV-1, and HAV were 214 ± 28, 242 ± 36, and 154 ± 19 kJ/mole, respectively, while the calculated activation energies for the first-order model were 181 ± 16, 196 ± 5, and 167 ± 9 kJ/mole, respectively. Precise information on the thermal inactivation of HNoV surrogates and HAV in turkey deli meat was generated. This provided calculations of parameters for more-reliable thermal processes to inactivate viruses in contaminated presliced ready-to-eat deli meats and thus to reduce the risk of foodborne illness outbreaks. Copyright © 2015, American Society for Microbiology. All Rights Reserved.

  18. Lipolytic Changes in Fermented Sausages Produced with Turkey Meat: Effects of Starter Culture and Heat Treatment.

    Science.gov (United States)

    Karsloğlu, Betül; Çiçek, Ümran Ensoy; Kolsarici, Nuray; Candoğan, Kezban

    2014-01-01

    In this study, the effects of two different commercial starter culture mixes and processing methodologies (traditional and heat process) on the lipolytic changes of fermented sausages manufactured with turkey meat were evaluated during processing stages and storage. Free fatty acid (FFA) value increased with fermentation and during storage over 120 d in all fermented sausage groups produced with both processing methodologies (p<0.05). After drying stage, free fatty acid values of traditional style and heat processed fermented sausages were between 10.54-13.01% and 6.56-8.49%, respectively. Thiobarbituric acid (TBA) values of traditionally processed fermented sausages were between 0.220-0.450 mg·kg(-1), and TBA values of heat processed fermented sausages were in a range of 0.405-0.795 mg·kg(-1). Oleic and linoleic acids were predominant fatty acids in all fermented sausages. It was seen that fermented sausage groups produced with starter culture had lower TBA and FFA values in comparison with the control groups, and heat application inhibited the lipase enzyme activity and had an improving effect on lipid oxidation. As a result of these effects, heat processed fermented sausages had lower FFA and higher TBA values than the traditionally processed groups.

  19. Feeding time can alleviate negative effects of heat stress on performance, meat quality and health status of turkey.

    Science.gov (United States)

    Farghly, M F A; Alagawany, M; Abd El-Hack, M E

    2018-04-01

    1. A total of 180 one-day-old turkeys were randomly assigned to 6 equal groups to investigate the effect of feeding time on growth performance, carcass characteristics, meat quality, leg problems and physiological responses of growing turkeys under the high temperature conditions of summer. 2. Birds of the first group were ad libitum fed and were considered as the controls (C). The second group (T1) was given 80% of diet in the morning and 20% of diet in the afternoon, the third group (T2) was given 60% of diet in the morning and 40% of diet in the afternoon, the fourth group (T3) was given 40% of diet in the morning and 60% of diet in the afternoon, the fifth group (T4) was given 20% of diet in the morning and 80% of diet in the afternoon and the sixth group (T5) was given 100% of diet in the afternoon. 3. Body weight, body weight gain and feed conversion ratio were improved with T2, T3, T4 and T5 in comparison to control or T1 under heat stress conditions. No significant impacts on carcass traits and meat quality due to changing the time of feeding were seen, except for tenderness and juiciness. 4. Feeding in the afternoon (100%) decreased body temperature and tonic immobility test score, which were positively related with the health condition of the birds. 5. The incidence of leg problems, plumage condition and breast blisters were not significantly different among the experimental groups. 6. It is concluded that feeding turkeys mainly or totally in the afternoon (T4 and T5, birds were fed with 80% or 100% of the diet in the afternoon) can be used as a strategy and a managerial tool for improving growth rate, feed utilisation, carcass and meat quality, as well as health status of growing turkeys reared under hot climate conditions.

  20. Genetic control and variation in turkey: molecular insights in selection

    NARCIS (Netherlands)

    Aslam, M.L.

    2012-01-01


    The turkey (Meleagris gallopavo) is an important agricultural species that is largely used as a meat type bird as egg production of this species is very low. Turkey is the second largest contributor to the world’s poultry meat production after chicken. Understanding the etiology and

  1. Importance of biomass energy as alternative to other sources in Turkey

    International Nuclear Information System (INIS)

    Gokcol, Cihan; Dursun, Bahtiyar; Alboyaci, Bora; Sunan, Erkan

    2009-01-01

    Energy plays a vital role in socio-economic development and raising standards of human beings. Turkey is a rapidly growing country; both its population and economy are expanding each year so its energy demand increases correspondingly and this increasing demand has to be met for keeping sustainable development in the economy and raising living conditions of mankind. Although Turkey has many energy sources, it is a big energy importer. Turkey has a lot of potential to supply its own energy, which could be put to use in order to avoid this energy dependence. Additionally, Turkey is a country that has an abundance of renewable energy sources and can essentially provide all energy requirements from indigenous energy sources. Biomass is one of the most promising energy sources considered to be alternative to conventional ones. This paper investigates the importance of biomass energy in Turkey. Additionally, the potential of biomass and its utilization in Turkey are presented in detail. Turkey has always been one of the major agricultural countries of the world. The importance of agriculture is increasing due to biomass energy being a major resource of Turkey. Like many developing countries, Turkey relies on biomass to satisfy much of its energy requirements

  2. Texture Profile and Color Determination on Local and Imported Meat Available in Semarang City, Indonesia

    Science.gov (United States)

    Arifin, Mukh; Ni'matullah Al-Baarri, Ahmad; Etza Setiani, Bhakti; Fazriyati Siregar, Risa

    2018-02-01

    This study was done for analysing the texture profile and colour performance in local and imported meat in Semarang, Indonesia. Two types of available meat were compared in the hardness, cohesiveness, springiness, adhesiveness and the colour L*a*b* performance. Five fresh beef cut of round meats from local and imported meat were used in this experiments. Data were analysed statistically using T-test. The results showed that local beef exhibit higher in the springiness than imported beef resulting in the remarkable differences. The colour analysis showed that imported beef provided remarkable higher in L* value than local beef. Resulting significant differences among two types of beef. As conclusion, these value might provide the notable of differences among local and imported meat and may give preferences status to the user for further application in meat processing.

  3. The effect of plant sterol-enriched turkey meat on cholesterol bio-accessibility during in vitro digestion and Caco-2 cell uptake.

    Science.gov (United States)

    Grasso, S; Harrison, S M; Monahan, F J; Brayden, D; Brunton, N P

    2018-03-01

    This study evaluated the effect of a plant sterol-enriched turkey product on cholesterol bio-accessibility during in vitro digestion and cholesterol uptake by Caco-2 monolayers. Turkey products, one plant sterol-enriched (PS) and one plant sterol-free (C), were produced in an industrial pilot plant. Before simulated digestion, matrices were spiked with cholesterol (1:5 weight ratio of cholesterol to plant sterol). Plant sterols were included at a concentration equivalent to the minimum daily intake recommended by the European Food Safety Authority (EFSA) for cholesterol lowering. After simulated digestion, the percentage of cholesterol micellarization and uptake by Caco-2 cells in the presence of PS meat were measured. Compared to C meat, PS meat significantly inhibited cholesterol micellarization on average by 24% and Caco-2 cell accumulation by 10%. This study suggests that plant sterols in meat can reduce cholesterol uptake by intestinal epithelia and it encourages efforts to make new PS-based functional foods.

  4. Importance of the producer on retail broiler meat product contamination with Campylobacter spp

    DEFF Research Database (Denmark)

    Kudirkiene, Egle; Buneviciene, Jurgita; Serniene, Loreta

    2013-01-01

    Background Campylobacter spp. are a leading cause of human bacterial gastroenteritis worldwide, with poultry meat being considered the most important source of the infection. To obtain data on broiler meat contamination with Campylobacter spp. in Lithuania, the occurrence, counts and genotypes...... of these pathogens on raw broiler meat products from different producers were examined. Results Out of 312 broiler meat product samples examined, 46.8% were contaminated with Campylobacter spp. Campylobacter jejuni was identified in 51.4% and Campylobacter coli in 37.7% of positive samples. Campylobacter jejuni...

  5. An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat.

    Science.gov (United States)

    Arroyo, Cristina; Eslami, Sara; Brunton, Nigel P; Arimi, Joshua M; Noci, Francesco; Lyng, James G

    2015-05-01

    Pulsed electric fields (PEF) is a novel nonthermal technology that has the potential to cause physical disruption to muscle tissue which in turn could alter the sensorial aspects of meat in both a positive (e.g., enhanced tenderization) and a negative way (e.g., off-flavor development). If there is a risk of off-flavor development it should be identified prior to embarking on an extensive investigation on PEF in meat tenderization and turkey meat was chosen for this purpose as it is particularly prone to oxidation. The objective of this study was to investigate the effect of various PEF treatments on the quality attributes of turkey breast meat. Turkey breast meat obtained 1 d postslaughter was treated in a batch PEF chamber with increasing electric field strength up to 3 kV/cm and analyzed for lipid oxidation by thiobarbituric acid reactive substances assay (TBARS) with up to 5 d storage at 4°C in aerobic conditions. In a separate experiment, turkey breast meat samples were exposed to PEF under various combinations of pulse number, frequency, and voltage. Following PEF treatments weight loss, cook loss, lipid oxidation, texture, and color were assessed by instrumental methods. A sensory analysis was also performed to determine consumer acceptability for color, texture, and odor of the samples. Lipid oxidation in all PEF-treated samples progressed at the same rate with storage as the untreated samples and was not found to be significantly different to the control. Under the conditions examined PEF treatments did not induce differences in instrumentally measured weight loss, cook loss, lipid oxidation, texture, and color (raw and cooked) either on fresh or frozen samples. However, the sensory evaluation suggested that panelists could detect slight differences between the PEF-treated samples and the controls in terms of texture and odor. © 2015 Poultry Science Association Inc.

  6. Effects of Different Amounts of Blue Lupine (L. Angustifolius L. in The Diets of Heavy-Type Turkeys on Their Growth Rate, Carcass and Meat Qualities

    Directory of Open Access Journals (Sweden)

    R Juodka

    Full Text Available ABSTRACT A study was carried out to determine the effects of soybean meal replacement with different amounts of blue lupine in the diets of turkeys on the growth rate, anatomic carcass dissection data, chemical indicators of breast and thigh muscles and the content of tryptophan and oxyprolin. In total three hundred and sixty cross BIG-6 turkeys were allotted to two control and ten experimental groups of 30 one-day-old turkeys. The control group of turkeys was fed the diet containing soybean meal, whereas the trial groups were offered different amounts (from 20 to 30% of lupines. Group 4 and 5 were additionally given probiotic mixture Bio Plus 2B and allzyme SSF, respectively. Soybean oil replacement from 20 to 30% lupine in the diet had no influence on the growth rate, dressing percentage, edible parts and abdominal fat content of turkeys. The study indicated that lupines in the diet of turkeys had a different effect on the meat quality of different genders. Lupines did not have any negative effect on the meat quality of female turkeys and 30% lupines even improved the protein value index of breast muscles. However, 20-30 and 25-30% lupines in male turkey diets lowered dry matter and protein contents in breast muscles but had no negative influence on the main quality indicators in thigh muscles. The results of the study showed that the negative effect on the male breast muscle quality might be avoided using Bio Plus 2B or allzyme SSF additives in the male diets containing 30% lupines.

  7. Presence of Staphylococcus aureus and Shiga Toxigenic Escherichia coli O157:H7 in Raw Meat in Ağrı, Turkey

    Directory of Open Access Journals (Sweden)

    Naim Deniz Ayaz

    2016-08-01

    Full Text Available Background: Staphylococcus aureus and Shiga toxin producing Escherichia coli O157:H7 (EHEC are significant foodborne pathogens worldwide. While S. aureus can cause mild superficial skin infections or life-threatening bacteremia and endocarditis, as well as toxininduced cases such as toxic shock syndrome; E. coli O157:H7 can cause symptoms from mild diarrhea to severe hemorrhagic colitis (HC, hemolytic uremic syndrome (HUS, thrombotic thrombocytopenic purpura (TTP. Objectives: The objectives of this study were to find out the prevalence and seasonal distribution of S. aureus in 214 frozen raw meat (turkey, chicken and beef and the prevalence of E. coli O157:H7 in 70 raw beef with the characterization of the E. coli O157:H7 isolate by multiplex polymerase chain reaction (PCR. Materials and Methods: For the detection of S. aureus, a total of 214 frozen raw meat samples including 74 turkey meat, 70 chicken meat and 70 beef cuts (approximately 2 × 3 cm cubic parts; and for the detection of E. coli O157:H7, a total of 70 frozen raw beef samples that all were produced from national companies and consumed in Ağrı, Turkey were analyzed. Results: Out of 214 meat samples, 25.7 % (18/70 of the beef, 11.4 % (8/74 of the chicken meat, and 5.4 % (4/70 of the turkey meat samples were contaminated with S. aureus. Out of 70 frozen raw beef samples, only 1 (1.4% was identified as both Shiga toxin 1 and 2producing E. coli O157:H7 by the detection of stx1, stx2, eaeA, hly, and fliCh7 according to multiplex PCR analysis. Conclusion: Our findings demonstrate that occurrence frequency of S. aureus was higher in frozen raw beef than in raw chicken and turkey meat samples. Although the prevalence of E. coli O157:H7 was low in beef, the presence of virulence genes, especially toxin genesrema in a significant public health concern.

  8. Beta-Lactamase Producing Escherichia coli Isolates in Imported and Locally Produced Chicken Meat from Ghana

    DEFF Research Database (Denmark)

    Rasmussen, Mette Marie; Opintan, Japheth A; Frimodt-Møller, Niels

    2015-01-01

    whether imported chicken meat and meat from locally reared chicken are potential sources for human exposure to multi resistant Escherichia coli isolates. 188 samples from imported and locally produced chicken meat were sampled and analyzed. 153 bacteria isolates were successfully cultured and identified...... phenotypically confirmed on all isolates showing resistance to cefpodoxime. Beta-lactamase producing (BLP) E. coli meat isolates were further genotyped. Antimicrobial resistance to four antibiotic markers with highest resistance was detected more frequently in isolates from local chickens compared to imported......The use of antibiotics in food animals is of public health concern, because resistant zoonotic pathogens can be transmitted to humans. Furthermore, global trade with food may rapidly spread multi-resistant pathogens between countries and even continents. The purpose of the study was to investigate...

  9. Of the importance of a leaf: the ethnobotany of sarma in Turkey and the Balkans.

    Science.gov (United States)

    Dogan, Yunus; Nedelcheva, Anely; Łuczaj, Łukasz; Drăgulescu, Constantin; Stefkov, Gjoshe; Maglajlić, Aida; Ferrier, Jonathan; Papp, Nora; Hajdari, Avni; Mustafa, Behxhet; Dajić-Stevanović, Zora; Pieroni, Andrea

    2015-04-03

    Sarma - cooked leaves rolled around a filling made from rice and/or minced meat, possibly vegetables and seasoning plants - represents one of the most widespread feasting dishes of the Middle Eastern and South-Eastern European cuisines. Although cabbage and grape vine sarma is well-known worldwide, the use of alternative plant leaves remains largely unexplored. The aim of this research was to document all of the botanical taxa whose leaves are used for preparing sarma in the folk cuisines of Turkey and the Balkans. Field studies were conducted during broader ethnobotanical surveys, as well as during ad-hoc investigations between the years 2011 and 2014 that included diverse rural communities in Croatia, Bosnia and Herzegovina, Serbia, Kosovo, Albania, Macedonia, Bulgaria, Romania, and Turkey. Primary ethnobotanical and folkloric literatures in each country were also considered. Eighty-seven botanical taxa, mainly wild, belonging to 50 genera and 27 families, were found to represent the bio-cultural heritage of sarma in Turkey and the Balkans. The greatest plant biodiversity in sarma was found in Turkey and, to less extent, in Bulgaria and Romania. The most commonly used leaves for preparing sarma were those of cabbage (both fresh and lacto-fermented), grape vine, beet, dock, sorrel, horseradish, lime tree, bean, and spinach. In a few cases, the leaves of endemic species (Centaurea haradjianii, Rumex gracilescens, and R. olympicus in Turkey) were recorded. Other uncommon sarma preparations were based on lightly toxic taxa, such as potato leaves in NE Albania, leaves of Arum, Convolvulus, and Smilax species in Turkey, of Phytolacca americana in Macedonia, and of Tussilago farfara in diverse countries. Moreover, the use of leaves of the introduced species Reynoutria japonica in Romania, Colocasia esculenta in Turkey, and Phytolacca americana in Macedonia shows the dynamic nature of folk cuisines. The rich ethnobotanical diversity of sarma confirms the urgent need to

  10. Binary combination of epsilon-poly-L-lysine and isoeugenol affect progression of spoilage microbiota in fresh turkey meat, and delay onset of spoilage in Pseudomonas putida challenged meat.

    Science.gov (United States)

    Hyldgaard, Morten; Meyer, Rikke L; Peng, Min; Hibberd, Ashley A; Fischer, Jana; Sigmundsson, Arnar; Mygind, Tina

    2015-12-23

    Proliferation of microbial population on fresh poultry meat over time elicits spoilage when reaching unacceptable levels, during which process slime production, microorganism colony formation, negative organoleptic impact and meat structure change are observed. Spoilage organisms in raw meat, especially Gram-negative bacteria can be difficult to combat due to their cell wall composition. In this study, the natural antimicrobial agents ε-poly-L-lysine (ε-PL) and isoeugenol were tested individually and in combinations for their activities against a selection of Gram-negative strains in vitro. All combinations resulted in additive interactions between ε-PL and isoeugenol towards the bacteria tested. The killing efficiency of different ratios of the two antimicrobial agents was further evaluated in vitro against Pseudomonas putida. Subsequently, the most efficient ratio was applied to a raw turkey meat model system which was incubated for 96 h at spoilage temperature. Half of the samples were challenged with P. putida, and the bacterial load and microbial community composition was followed over time. CFU counts revealed that the antimicrobial blend was able to lower the amount of viable Pseudomonas spp. by one log compared to untreated samples of challenged turkey meat, while the single compounds had no effect on the population. However, the compounds had no effect on Pseudomonas spp. CFU in unchallenged meat. Next-generation sequencing offered culture-independent insight into population diversity and changes in microbial composition of the meat during spoilage and in response to antimicrobial treatment. Spoilage of unchallenged turkey meat resulted in decreasing species diversity over time, regardless of whether the samples received antimicrobial treatment. The microbiota composition of untreated unchallenged meat progressed from a Pseudomonas spp. to a Pseudomonas spp., Photobacterium spp., and Brochothrix thermosphacta dominated food matrix on the expense of low

  11. meat

    African Journals Online (AJOL)

    p2492989

    These nutrient values determined in meat from red hartebeest could ... percentage of a-linolenic acid (C18:3n-3) (Wiklund et al., 2001). .... system (1525 HPLC with a binary gradient delivery, 717 auto-sampler and Injector, 1500 ..... polyunsaturated fatty acids and conjugated linoleic acid in lamb, beef and pork: A review.

  12. 78 FR 19080 - Importation of Live Birds and Poultry, Poultry Meat, and Poultry Products From a Region in the...

    Science.gov (United States)

    2013-03-29

    ..., meat, parts or products of carcasses, and eggs (other than hatching eggs) of poultry, game birds, or..., Poultry Meat, and Poultry Products From a Region in the European Union AGENCY: Animal and Plant Health... governing the importation of live birds and poultry and poultry meat and products from the APHIS-defined EU...

  13. 9 CFR 94.7 - Disposal of animals, meats, and other articles ineligible for importation.

    Science.gov (United States)

    2010-01-01

    ... articles ineligible for importation. 94.7 Section 94.7 Animals and Animal Products ANIMAL AND PLANT HEALTH... RESTRICTED IMPORTATIONS § 94.7 Disposal of animals, meats, and other articles ineligible for importation. (a..., which come into the United States aboard an airplane or railroad car and are offered for entry and...

  14. Identification of duck, partridge, pheasant, quail, chicken and turkey meats by species-specific PCR assays to assess the authenticity of traditional game meat Alheira sausages

    OpenAIRE

    Amaral, J.S.; Santos, Cristina G.; Melo, Vitor S.; Costa, Joana; Oliveira, M.B.P.P.; Mafra, I.

    2015-01-01

    Game meat Alheira (Alheira de caça) sausage is a traditional fermented product typical from the Northeast region of Portugal, having bread and meats (including game) as main ingredients. It is a particularly appreciated product by consumers that commands higher prices, especially in comparison with the common Alheira produced with pork and poultry meats. Following our previous work in which several mammalian game meat species were successfully identified in game meat Alheira sausages for auth...

  15. Beta-Lactamase Producing Escherichia coli Isolates in Imported and Locally Produced Chicken Meat from Ghana.

    Science.gov (United States)

    Rasmussen, Mette Marie; Opintan, Japheth A; Frimodt-Møller, Niels; Styrishave, Bjarne

    2015-01-01

    The use of antibiotics in food animals is of public health concern, because resistant zoonotic pathogens can be transmitted to humans. Furthermore, global trade with food may rapidly spread multi-resistant pathogens between countries and even continents. The purpose of the study was to investigate whether imported chicken meat and meat from locally reared chicken are potential sources for human exposure to multi resistant Escherichia coli isolates. 188 samples from imported and locally produced chicken meat were sampled and analyzed. 153 bacteria isolates were successfully cultured and identified as E. coli using MALDI-ToF. Of these 109 isolates were from meat whereas the remaining 44 were isolated from the cloaca of locally reared live chickens. Antimicrobial susceptibility test was done on the identified E. coli isolates. Additionally, beta-lactamases production (ESBL and/or AmpC) were phenotypically confirmed on all isolates showing resistance to cefpodoxime. Beta-lactamase producing (BLP) E. coli meat isolates were further genotyped. Antimicrobial resistance to four antibiotic markers with highest resistance was detected more frequently in isolates from local chickens compared to imported chickens (tetracycline 88.9% vs. 57.5%, sulphonamide 75.0% vs. 46.6%, ampicillin 69.4% vs. 61.6% and trimethoprim 66.7% vs. 38.4%). Beta-lactamase production was found in 29 E. coli meat isolates, with 56.9% of them being multiple drug resistant (≥ 3). The predominant phylogroup identified was B1 followed by A and D, with similar distribution among the isolates from meat of locally reared chickens and imported chickens. Beta-lactamase producing genotype blaCTX-M-15 (50%; 10/20) was the most frequently drug resistant gene detected. More BLP E. coli isolates were found in imported chicken meat compared to locally reared chickens, demonstrating that these isolates may be spreading through food trade. In conclusion, both imported and locally produced chicken meats are potential

  16. Beta-Lactamase Producing Escherichia coli Isolates in Imported and Locally Produced Chicken Meat from Ghana.

    Directory of Open Access Journals (Sweden)

    Mette Marie Rasmussen

    Full Text Available The use of antibiotics in food animals is of public health concern, because resistant zoonotic pathogens can be transmitted to humans. Furthermore, global trade with food may rapidly spread multi-resistant pathogens between countries and even continents. The purpose of the study was to investigate whether imported chicken meat and meat from locally reared chicken are potential sources for human exposure to multi resistant Escherichia coli isolates. 188 samples from imported and locally produced chicken meat were sampled and analyzed. 153 bacteria isolates were successfully cultured and identified as E. coli using MALDI-ToF. Of these 109 isolates were from meat whereas the remaining 44 were isolated from the cloaca of locally reared live chickens. Antimicrobial susceptibility test was done on the identified E. coli isolates. Additionally, beta-lactamases production (ESBL and/or AmpC were phenotypically confirmed on all isolates showing resistance to cefpodoxime. Beta-lactamase producing (BLP E. coli meat isolates were further genotyped. Antimicrobial resistance to four antibiotic markers with highest resistance was detected more frequently in isolates from local chickens compared to imported chickens (tetracycline 88.9% vs. 57.5%, sulphonamide 75.0% vs. 46.6%, ampicillin 69.4% vs. 61.6% and trimethoprim 66.7% vs. 38.4%. Beta-lactamase production was found in 29 E. coli meat isolates, with 56.9% of them being multiple drug resistant (≥ 3. The predominant phylogroup identified was B1 followed by A and D, with similar distribution among the isolates from meat of locally reared chickens and imported chickens. Beta-lactamase producing genotype blaCTX-M-15 (50%; 10/20 was the most frequently drug resistant gene detected. More BLP E. coli isolates were found in imported chicken meat compared to locally reared chickens, demonstrating that these isolates may be spreading through food trade. In conclusion, both imported and locally produced chicken meats

  17. Effect of acid- and alkaline-aided extractions on functional and rheological properties of proteins recovered from mechanically separated turkey meat (MSTM).

    Science.gov (United States)

    Hrynets, Yuliya; Omana, Dileep A; Xu, Yan; Betti, Mirko

    2010-09-01

    Functional and rheological characteristics of acid- and alkali-extracted proteins from mechanically separated turkey meat (MSTM) have been investigated. Extractions were carried out at 4 pH values (2.5, 3.5, 10.5, and 11.5). The study demonstrated that alkali and acid extractions resulted in significant (P hardness, chewiness, springiness, and cohesiveness) of recovered proteins were found to be unaffected (P > 0.05) by different extraction pH. The protein extracted at pH 3.5 formed a highly viscoelastic gel network as evidenced by storage modulus (G') values, whereas the gel formed from proteins extracted at pH 10.5 was found to be the weakest. The work also revealed that acid treatments were more effective for removal of total heme pigments from MSTM. Color characteristics of protein isolates were markedly improved compared to the initial material and tended to be better when subjected to acid extractions. Mechanically separated meat is one of the cheapest sources of protein obtained by grinding meat and bones together and forcing the mixture through a perforated drum. The use of mechanically separated turkey meat (MSTM) for the production of further processed poultry products is limited due to its undesirable color and textural properties. Recovery of proteins from MSTM using pH shifting process will help the poultry processors to get better returns and also create opportunity to produce functional food ingredients.

  18. Resistance of Listeria monocytogenes F2365 cells to synthetic gastric fluid is greater following growth on ready-to-eat deli turkey meat than in brain heart infusion broth.

    Science.gov (United States)

    Peterson, Luke D; Faith, Nancy G; Czuprynski, Charles J

    2007-11-01

    Ready-to-eat (RTE) deli meats have been categorized as high-risk foods for contraction of foodborne listeriosis. Several recent listeriosis outbreaks have been associated with the consumption of RTE deli turkey meat. In this study, we examined whether the growth of Listeria monocytogenes F2365 on commercially prepared RTE deli turkey meat causes listerial cells to become more resistant to inactivation by synthetic gastric fluid (SGF). Listerial cells grown on turkey meat to late logarithmic-early stationary phase were significantly more resistant to SGF at pH 7.0, 5.0, or 3.5 than listerial cells grown in brain heart infusion (BHI) broth. The pH was lower in the fluid in packages of turkey meat than in BHI broth (6.5 versus 7.5). However, listerial cells grown in BHI broth adjusted to a lower pH (6.0) did not exhibit enhanced resistance to SGF. The lesser resistance to SGF of listerial cells grown in BHI broth may be due, in part, to the presence of glucose (0.2%). This study indicates the environment presented by the growth of L. monocytogenes on deli turkey meat affects its ability to survive conditions it encounters in the gastrointestinal tract.

  19. Importance for Municipalities of Infrastructure Information Systems in Turkey

    OpenAIRE

    Kamil KARATAS; Cemal BIYIK

    2017-01-01

    Technical infrastructures are the important development-level parameters of countries, difficult to maintain and require high-investment cost. It is required to take the advantage of information system for the better administration of technical infrastructure facilities, planning and taking effective decisions. Hence, infrastructure information systems must be built oriented to technical infrastructure (TI). In this study, Kunduracilar Street in Trabzon was selected as pilot area oriented to ...

  20. An estimation of crude oil import demand in Turkey: Evidence from time-varying parameters approach

    International Nuclear Information System (INIS)

    Ozturk, Ilhan; Arisoy, Ibrahim

    2016-01-01

    The aim of this study is to model crude oil import demand and estimate the price and income elasticities of imported crude oil in Turkey based on a time-varying parameters (TVP) approach with the aim of obtaining accurate and more robust estimates of price and income elasticities. This study employs annual time series data of domestic oil consumption, real GDP, and oil price for the period 1966–2012. The empirical results indicate that both the income and price elasticities are in line with the theoretical expectations. However, the income elasticity is statistically significant while the price elasticity is statistically insignificant. The relatively high value of income elasticity (1.182) from this study suggests that crude oil import in Turkey is more responsive to changes in income level. This result indicates that imported crude oil is a normal good and rising income levels will foster higher consumption of oil based equipments, vehicles and services by economic agents. The estimated income elasticity of 1.182 suggests that imported crude oil consumption grows at a higher rate than income. This in turn reduces oil intensity over time. Therefore, crude oil import during the estimation period is substantially driven by income. - Highlights: • We estimated the price and income elasticities of imported crude oil in Turkey. • Income elasticity is statistically significant and it is 1.182. • The price elasticity is statistically insignificant. • Crude oil import in Turkey is more responsive to changes in income level. • Crude oil import during the estimation period is substantially driven by income.

  1. FOOD SECURITY IN TUNISIA WITHIN WATER SCARCITY THE RELATIVE IMPORTANCE OF THE MEAT SECTOR

    Directory of Open Access Journals (Sweden)

    Emna Ouertani

    2016-01-01

    Full Text Available This paper analyzes the evolution of food and nutrition security in Tunisia, judges its sustainability within water scarcity conditions and free trade areas, with a specific focus on the meat sector. For such purpose, the FAO indicators and Food Balance Sheets, as well as the Global Food Security Index are all analyzed. Virtual water, owed to meat and cereals for animal feed production and trade, was estimated to expect food security sustainability. Results indicated that Tunisian food and nutrition security (FNS has been improved over the years, but its stability remains vulnerable because of the political and economic risks and the dependence of Tunisia on imported cereals for animal feed due to water scarcity. Tunisian agricultural policy, especially in both sectors of cereals and meat, should be readjusted to guarantee food and nutrition sustainability.

  2. 78 FR 19182 - Electronic Filing of Import Inspection Applications for Meat, Poultry, and Egg Products...

    Science.gov (United States)

    2013-03-29

    ...] Electronic Filing of Import Inspection Applications for Meat, Poultry, and Egg Products: Availability of..., and egg products through the Automated Commercial Environment (ACE). ACE is the Web- based portal for... products (21 U.S.C. 620, 466). The Egg Products Inspection Act (EPIA) (21 U.S.C. 1031 et seq.) prohibits...

  3. China's meat and grain imports during 2000–2012 and beyond

    DEFF Research Database (Denmark)

    Yu, Wusheng; Cao, Lijuan

    2015-01-01

    projected shifts in consumption patterns driven by rapid per capita income growth. Several plausible explanations of this paradoxical trade pattern are offered, including mass imports of feed grains, persistent (but shrinking) gaps between Chinese and international meat prices, tariff barriers, and non-tariff...

  4. Crude oil import policy of Turkey: Historical analysis of determinants and implications since 1968

    Energy Technology Data Exchange (ETDEWEB)

    Ediger, Volkan S., E-mail: volkanediger@gmail.co [Izmir University of Economics, Sakarya Caddesi, No. 156, 35330 Izmir (Turkey); Berk, Istemi [Izmir University of Economics, Sakarya Caddesi, No. 156, 35330 Izmir (Turkey)

    2011-04-15

    Turkey is one of the most energy import dependent countries in the world, suffering deeply from the economic and strategic burdens of oil importation. Our purpose is to determine the factors behind the crude oil import policy of Turkey and to measure their contribution to a well-organized import strategy. We implemented a principle component analysis to construct an Oil Import Vulnerability Index (OIVI) based on four factors, which are crude oil import dependency of primary energy consumption, crude oil import bill as a share of Gross Domestic Product (GDP), non-diversification of import sources, and share of oil in total energy import. The contribution of these factors to the OIVI is found to be approximately equal. While an overall deterioration in the OIVI has been observed during periods of increasing oil prices, better diversification of oil import sources has lead to significant improvements. We suggest Turkish policy-makers implement sound policies, emphasizing diversification of crude oil import sources and reduction of the share of crude oil in primary energy imports to increase energy supply security. This study has also demonstrated that it is possible to construct an index representing crude oil vulnerability caused by import dependency. - Research highlights: {yields}We examine the factors lying behind the crude oil import policy of Turkey. {yields} We measure the contribution of each factor to a well-organized import strategy. {yields} We constrtuct an Oil Import Vulnerability Index using principle component analysis. {yields} We suggest that four factors affect oil import policies with almost equal weights. {yields} Source diversification is found to be the core issue in oil import policies.

  5. Crude oil import policy of Turkey: Historical analysis of determinants and implications since 1968

    International Nuclear Information System (INIS)

    Ediger, Volkan S.; Berk, Istemi

    2011-01-01

    Turkey is one of the most energy import dependent countries in the world, suffering deeply from the economic and strategic burdens of oil importation. Our purpose is to determine the factors behind the crude oil import policy of Turkey and to measure their contribution to a well-organized import strategy. We implemented a principle component analysis to construct an Oil Import Vulnerability Index (OIVI) based on four factors, which are crude oil import dependency of primary energy consumption, crude oil import bill as a share of Gross Domestic Product (GDP), non-diversification of import sources, and share of oil in total energy import. The contribution of these factors to the OIVI is found to be approximately equal. While an overall deterioration in the OIVI has been observed during periods of increasing oil prices, better diversification of oil import sources has lead to significant improvements. We suggest Turkish policy-makers implement sound policies, emphasizing diversification of crude oil import sources and reduction of the share of crude oil in primary energy imports to increase energy supply security. This study has also demonstrated that it is possible to construct an index representing crude oil vulnerability caused by import dependency. - Research highlights: →We examine the factors lying behind the crude oil import policy of Turkey. → We measure the contribution of each factor to a well-organized import strategy. → We constrtuct an Oil Import Vulnerability Index using principle component analysis. → We suggest that four factors affect oil import policies with almost equal weights. → Source diversification is found to be the core issue in oil import policies.

  6. Importance for Municipalities of Infrastructure Information Systems in Turkey

    Directory of Open Access Journals (Sweden)

    Kamil KARATAS

    2017-08-01

    Full Text Available Technical infrastructures are the important development-level parameters of countries, difficult to maintain and require high-investment cost. It is required to take the advantage of information system for the better administration of technical infrastructure facilities, planning and taking effective decisions. Hence, infrastructure information systems must be built oriented to technical infrastructure (TI. In this study, Kunduracilar Street in Trabzon was selected as pilot area oriented to urban TI studies. Graphic and attribute information of the pilot area were collected. Every TI facility was arranged into the same coordinate system with different layers. Maps showing TI facilities in the pilot area and 3D view of the site were prepared on ArcGIS software.

  7. DNA barcoding commercially important fish species of Turkey.

    Science.gov (United States)

    Keskın, Emre; Atar, Hasan H

    2013-09-01

    DNA barcoding was used in the identification of 89 commercially important freshwater and marine fish species found in Turkish ichthyofauna. A total of 1765 DNA barcodes using a 654-bp-long fragment of the mitochondrial cytochrome c oxidase subunit I gene were generated for 89 commercially important freshwater and marine fish species found in Turkish ichthyofauna. These species belong to 70 genera, 40 families and 19 orders from class Actinopterygii, and all were associated with a distinct DNA barcode. Nine and 12 of the COI barcode clusters represent the first species records submitted to the BOLD and GenBank databases, respectively. All COI barcodes (except sequences of first species records) were matched with reference sequences of expected species, according to morphological identification. Average nucleotide frequencies of the data set were calculated as T = 29.7%, C = 28.2%, A = 23.6% and G = 18.6%. Average pairwise genetic distance among individuals were estimated as 0.32%, 9.62%, 17,90% and 22.40% for conspecific, congeneric, confamilial and within order, respectively. Kimura 2-parameter genetic distance values were found to increase with taxonomic level. For most of the species analysed in our data set, there is a barcoding gap, and an overlap in the barcoding gap exists for only two genera. Neighbour-joining trees were drawn based on DNA barcodes and all the specimens clustered in agreement with their taxonomic classification at species level. Results of this study supported DNA barcoding as an efficient molecular tool for a better monitoring, conservation and management of fisheries. © 2013 John Wiley & Sons Ltd.

  8. DNA barcoding commercially important aquatic invertebrates of Turkey.

    Science.gov (United States)

    Keskin, Emre; Atar, Hasan Hüseyin

    2013-08-01

    DNA barcoding was used in order to identify aquatic invertebrates sampled from fisheries bycatch and discards. A total of 440 unique cytochrome c oxidase sub unit I (COI) barcodes were generated for 22 species from three important phyla (Arthropoda, Cnidaria, and Mollusca). All the species were sequenced and submitted to GenBank and Barcode of Life Database (BOLD) databases using 654 bp-long fragment of mitochondrial COI gene. Two of them (Pontastacus leptodactylus and Rapana bezoar) were first records of the species for the BOLD database and six of them (Carcinus aestuarii, Loligo vulgaris, Melicertus kerathurus, Nephrops norvegicus, Scyllarides latus, and Scyllarus arctus) were first standard (>648 bp) COI barcode records for the GenBank database. COI barcodes were analyzed for nucleotide composition, nucleotide pair frequencies, and Kimura's two-parameter genetic distance. Mean genetic distance among species was found increasing at higher taxonomic levels. Neighbor-joining trees generated were congruent with morphometric-based taxonomic classification. Findings of this study clearly demonstrate that DNA barcodes could be used as an efficient molecular tool in identification of not only target species from fisheries but also bycatch and discard species, and so it could provide us leverage for a better understanding in monitoring and management of fisheries and biodiversity.

  9. Genotypic characterization of ESBL-producing E. coli from imported meat in South Korea.

    Science.gov (United States)

    Kim, Young-Jo; Moon, Jin-San; Oh, Deog-Hwan; Chon, Jung-Whan; Song, Bo-Ra; Lim, Jong-Su; Heo, Eun-Jeong; Park, Hyun-Jung; Wee, Sung-Hwan; Sung, Kidon

    2018-05-01

    Twenty extended-spectrum β-lactamase (ESBL)-producing E. coli strains were isolated from imported meat in South Korea. ESBL strains of E. coli were detected in chicken (14/20) more often than in pork (6/20) and beef (0/20); the highest number (12/20) was detected in Brazilian meats. The bla CTX-M genes were predominant in meats from many countries. E. coli from pork imported from France produced the bla CTX-M-58 enzyme, which has never been documented previously in ESBL-producing bacteria from clinical or environmental sources. Additionally, the coexistence of the bla CTX-M-2 and bla OXA-1 enzymes in EC12-5 isolate was found for the first time in an ESBL E. coli isolate. A rare bla CTX-M type, bla CTX-M-25 , was found in 40% of ESBL E. coli isolates. Phenotypic susceptibility testing showed that E. coli isolates were resistant to up to eleven antibiotics, including ciprofloxacin. For the first time, a new combination in an integron gene cassette, aacA4-cmlA6-qacEΔ1, was found in an E. coli isolate from poultry imported from Brazil. Three E. coli ST117 isolates, from an avian pathogenic lineage producing CTX-M-94, harbored fimH, fyuA, iutA, papC, rfc, and traT virulence genes and were not susceptible to quinolones. For the first time, rfc and papG virulence factors were detected in ESBL E. coli strains isolated from meat products. Even though E. coli CC21 and CC22 were obtained from meats from the USA and Brazil, respectively, they had a similarity coefficient higher than 99% in rep-PCR and the same MLST type (ST117), phenotypic antibiotic resistance pattern, integron gene (qacEΔ1), and plasmid DNA profile. This study indicates that imported meat products may be a source of ESBL-producing E. coli strains in South Korea. Published by Elsevier Ltd.

  10. Comparison of important nutrients/ elements and chemical/ microbiological contaminants in different types of meat

    International Nuclear Information System (INIS)

    Ihsanullah; Khattak, T.N.; Mehmood, N.; Sattar, A.

    2001-01-01

    Studies were conducted to see the levels of important nutrients and selected essential/toxic metals in different types of meat i.e. beef, poultry, mutton and fish. The meat samples were also analyzed for bacterial contamination. Highest value of protein (20.32 +- 1.86% was detected in poultry (chicken) while maximum fats and fiber contents (13.50 +- 0.14 and 0.135 +- 0.112%) were found in beef samples. The Pb content was found to be 7.0 +- 0.61 (mutton), 6.6 +- 0.58 (beef) and 3.3 +- 0.39 ppm (poultry). The highest level of Cd was determined in poultry (1.00 +- 0.13) followed by mutton (0.80 +- 0.07), beef (0.70 +- 0.08) and fish (0.25 +- 0.04 ppm). The maximum level of Cu (10.0 +- 0.55 and 7.0 +- 0.43 ppm) was detected in beef and mutton respectively while comparatively low Cu content was found in poultry as well as fish samples. It was observed that fresh meat had low levels of heavy metals. Highest concentrations of Fe (3.29 +- 0.41ppm) and P (167.8 +- 10.31) were found in mutton and beef respectively. The data revealed that majority of meat samples were also contaminated with bacteria and showed presence of E. coli. Hence, were considered unfit for human consumption. In addition % moisture and ash were also examined. The results were compared with recommended daily allowances and some remedial measures to control environmental pollution of meat sold in the open air are suggested. (author)

  11. 9 CFR 94.26 - Restrictions on importation of live poultry, poultry meat, and other poultry products from...

    Science.gov (United States)

    2010-01-01

    ... poultry, poultry meat, and other poultry products from specified regions. 94.26 Section 94.26 Animals and... IMPORTATION OF ANIMALS (INCLUDING POULTRY) AND ANIMAL PRODUCTS RINDERPEST, FOOT-AND-MOUTH DISEASE, EXOTIC... poultry, poultry meat, and other poultry products from specified regions. Argentina and the Mexican States...

  12. Impact of cutting meat intake on hidden greenhouse gas emissions in an import-reliant city

    Science.gov (United States)

    Yau, Y. Y.; Thibodeau, B.; Not, C.

    2018-06-01

    Greenhouse gas emissions embodied in trade is a growing concern for the international community. Multiple studies have highlighted drawbacks in the territorial and production-based accounting of greenhouse gas emissions because it neglects emissions from the consumption of goods in trade. This creates weak carbon leakage and complicates international agreements on emissions regulations. Therefore, we estimated consumption-based emissions using input-output analysis and life cycle assessment to calculate the greenhouse gas emissions hidden in meat and dairy products in Hong Kong, a city predominately reliant on imports. We found that emissions solely from meat and dairy consumption were higher than the city’s total greenhouse gas emissions using conventional production-based calculation. This implies that government reports underestimate more than half of the emissions, as 62% of emissions are embodied in international trade. The discrepancy emphasizes the need of transitioning climate targets and policy to consumption-based accounting. Furthermore, we have shown that dietary change from a meat-heavy diet to a diet in accordance with governmental nutrition guidelines could achieve a 67% reduction in livestock-related emissions, allowing Hong Kong to achieve the Paris Agreement targets for 2030. Consequently, we concluded that consumption-based accounting for greenhouse gas emissions is crucial to target the areas where emissions reduction is realistically achievable, especially for import-reliant cities like Hong Kong.

  13. SDS-PAGE in conjunction with match lane statistical analysis for the detection of meat adulteration

    International Nuclear Information System (INIS)

    Hegazy, R.A.; Nassef, A.E.

    2003-01-01

    Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) of seven meat types and two component mixtures of them were made. Banding patterns of resulting denstograms in conjunction with cluster analysi and match lane statistical analysis were used for the detection of meat adulteration. The use of beef as a reference meat have resulted in a clear distinction from goat, pork, chicken, turkey, camel meats and their mixture and camel meat. The use of pork meat as a reference was more assurate because of the low degrees of matching with all meats and their mixtures and consequently high abilities of differentiations. The purpose of identification. the purpose of identification of meat species arises from the desire of human, in general, to confirm what he eat ? for moslems the establisment that meat is free from pork type is most important. Another economic purpose is the detection of adulteration of valuable meat by less valuable types. Several attempts in different laboratories were done to serve this object but most of analytical techniques. Barbieri and formi (1999) were able to detect 5% of meat type in mixtures by isolelectric focusing and 1% of meat type by PCR technique in beef, pork, chicken and turkey meats. By crossover immunoelectrophoresis technique, zanon and vianello (1998) were also to detect a limit of 5% of specific meat in mixuters of beef, pork, mutton/lamb, horse and chicken meats

  14. [An imported dengue Fever case in Turkey and review of the literature].

    Science.gov (United States)

    Uyar, Yavuz; Aktaş, Eray; Yağcı Çağlayık, Dilek; Ergönül, Onder; Yüce, Ayşe

    2013-01-01

    Dengue fever is an acute viral disease that can affect all age groups in tropical and subtropical countries. The predominant vectors are the mosquitoes namely Aedes aegypti and A.albopictus. Although there have been no case reports in Turkey due to DF, there is seroepidemiological evidence indicating the presence of Dengue virus (DENV) in Turkey. In this case report we presented an imported dengue fever case. The patient was 40 years old, previously healthy male, Switzerland citizen. He had immigrated from Dubai to India two weeks ago and after one week from immigration he attended to a hospital in India because of high fever. The NS1 antigen test (Bio-Rad Laboratories, USA) was found positive and the patient was followed-up with diagnosis of dengue fever in India. During his visit to Turkey, he attended to the hospital for a routine control and his analysis revealed thrombocytopenia (PLT: 48.000/µl), leukopenia (white blood cell: 2800/µL) and elevated liver enzymes (AST: 76 U/L, ALT: 83 U/L). Fever was not detected in follow-up. The patient had petechial rash on his lower extremities. white blood cell and PLT count increased to 4100/µl and 93.000/µl, respectively. Liver function tests revealed a decrease in AST (63 U/L) and ALT (78 U/L) on the third day. The PLT count increased to 150.000/ml. Since the patient had no fever and had normal physical and laboratory findings, he was discharged from the hospital. For the confirmation of dengue fever diagnosis the serum sample was sent to National Public Health Center, Virology Reference and Research Laboratory where IgM and IgG antibodies against DENV types 1-4 were investigated by indirect immunofluorescence method (Euroimmun, Germany). The serum sample yielded positive result at the dilutions of 1/1000 for IgM and 1/10.000 for IgG. The last dilution of type 3 DENV IgM and IgG were determined high density of fluorescein, thus the serotype was identified as "DENV type 3". Travel-related diseases become important

  15. Isolation and genetic characterization of a novel 2.2.1.2a H5N1 virus from a vaccinated meat-turkeys flock in Egypt.

    Science.gov (United States)

    Salaheldin, Ahmed H; Veits, Jutta; Abd El-Hamid, Hatem S; Harder, Timm C; Devrishov, Davud; Mettenleiter, Thomas C; Hafez, Hafez M; Abdelwhab, Elsayed M

    2017-03-09

    Vaccination of poultry to control highly pathogenic avian influenza virus (HPAIV) H5N1 is used in several countries. HPAIV H5N1 of clade 2.2.1 which is endemic in Egypt has diversified into two genetic clades. Clade 2.2.1.1 represents antigenic drift variants in vaccinated commercial poultry while clade 2.2.1.2 variants are detected in humans and backyard poultry. Little is known about H5N1 infection in vaccinated turkeys under field conditions. Here, we describe an HPAI H5N1 outbreak in a vaccinated meat-turkey flock in Egypt. Birds were vaccinated with inactivated H5N2 and H5N1 vaccines at 8 and 34 days of age, respectively. At 72 nd day of age (38 days post last vaccination), turkeys exhibited mild respiratory signs, cyanosis of snood and severe congestion of the internal organs. Survivors had a reduction in feed consumption and body gain. A mortality of ~29% cumulated within 10 days after the onset of clinical signs. Laboratory diagnosis using RT-qPCRs revealed presence of H5N1 but was negative for H7 and H9 subtypes. A substantial antigenic drift against different serum samples from clade 2.2.1.1 and clade 2.3.4.4 was observed. Based on full genome sequence analysis the virus belonged to clade 2.2.1.2 but clustered with recent H5N1 viruses from 2015 in poultry in Israel, Gaza and Egypt in a novel subclade designated here 2.2.1.2a which is distinct from 2014/2015 2.2.1.2 viruses. These viruses possess 2.2.1.2 clade-specific genetic signatures and also mutations in the HA similar to those in clade 2.2.1.1 that enabled evasion from humoral immune response. Taken together, this manuscript describes a recent HPAI H5N1 outbreak in vaccinated meat-turkeys in Egypt after infection with a virus representing novel distinct 2.2.1.2a subclade. Infection with HPAIV H5N1 in commercial turkeys resulted in significant morbidity and mortality despite of vaccination using H5 vaccines. The isolated virus showed antigenic drift and clustered in a novel cluster designated here

  16. Short-run and long-run elasticities of import demand for crude oil in Turkey

    International Nuclear Information System (INIS)

    Altinay, Galip

    2007-01-01

    The aim of this study is to attempt to estimate the short-run and the long-run elasticities of demand for crude oil in Turkey by the recent autoregressive distributed lag (ARDL) bounds testing approach to cointegration. As a developing country, Turkey meets its growing demand for oil principally by foreign suppliers. Thus, the study focuses on modelling the demand for imported crude oil using annual data covering the period 1980-2005. The bounds test results reveal that a long-run cointegration relationship exists between the crude oil import and the explanatory variables: nominal price and income, but not in the model that includes real price in domestic currency. The long-run parameters are estimated through a long-run static solution of the estimated ARDL model, and then the short-run dynamics are estimated by the error correction model. The estimated models pass the diagnostic tests successfully. The findings reveal that the income and price elasticities of import demand for crude oil are inelastic both in the short run and in the long run

  17. Genome-wide candidate regions for selective sweeps revealed through massive parallel sequencing of DNA across ten turkey populations

    NARCIS (Netherlands)

    Aslam, M.L.; Bastiaansen, J.W.M.; Megens, H.J.W.C.; Crooijmans, R.P.M.A.; Blomberg, L.; Groenen, M.

    2014-01-01

    Background The domestic turkey (Meleagris gallopavo) is an important agricultural species that is largely used as a meat-type bird. Characterizing genetic variation in populations of domesticated species and associating these variation patterns with the evolution, domestication, and selective

  18. Explicit versus implicit motivations: Clarifying how experiences affect turkey hunter satisfaction using revised importance-performance, importance grid, and penalty-reward-contrast analyses

    Science.gov (United States)

    Schroeder, Susan A.; Cornicelli, Louis; Fulton, David C.; Merchant, Steven S.

    2018-01-01

    Although research has advanced methods for clarifying factors that relate to customer satisfaction, they have not been embraced by leisure researchers. Using results from a survey of wild turkey hunters, we applied traditional and revised importance-performance (IPA/RIPA), importance-grid analysis (IGA), and penalty-reward-contrast analysis (PRCA) to examine how activity-specific factors influenced satisfaction. Results suggested differences between the explicit and implicit importance of factors related to turkey hunting. Opportunities to kill turkeys were explicitly rated as less important than seeing, hearing, or calling in turkeys, but opportunities for harvest had relatively higher levels of implicit importance. PRCA identified “calling turkeys in” and “hearing gobbling” as minimum requirements that cause dissatisfaction if not fulfilled, but do not provide satisfaction, whereas “seeing turkeys” and an “opportunity to kill a turkey” related to both satisfaction and dissatisfaction. RIPA, IGA, and PRCA could provide valuable insights about factors that may improve satisfaction for leisure participants.

  19. THE ROLE AND IMPORTANCE OF REPUBLIC OF TURKEY WITHIN EUROPEAN UNION NETWORK

    OpenAIRE

    Serkan GÜZEL

    2016-01-01

    This paper examines Republic of Turkey’s relationships with Western world in general, and with EU in special. Putting forth the relationship betweeen EU and Republic of Turkey in a clear manner, underlying factors of Republic of Turkey’s accession to the EU has been discussed in accordance with the main problem of Republic of Turkey, including overpopulation and unemployment rate. However, it is essential for EU to consider geostrategical position of Republic of Turkey bringing Europe and Asi...

  20. Global impacts of the meat trade on in-stream organic river pollution: the importance of spatially distributed hydrological conditions

    Science.gov (United States)

    Wen, Yingrong; Schoups, Gerrit; van de Giesen, Nick

    2018-01-01

    In many regions of the world, intensive livestock farming has become a significant source of organic river pollution. As the international meat trade is growing rapidly, the environmental impacts of meat production within one country can occur either domestically or internationally. The goal of this paper is to quantify the impacts of the international meat trade on global organic river pollution at multiple scales (national, regional and gridded). Using the biological oxygen demand (BOD) as an overall indicator of organic river pollution, we compute the spatially distributed organic pollution in global river networks with and without a meat trade, where the without-trade scenario assumes that meat imports are replaced by local production. Our analysis reveals a reduction in the livestock population and production of organic pollutants at the global scale as a result of the international meat trade. However, the actual environmental impact of trade, as quantified by in-stream BOD concentrations, is negative; i.e. we find a slight increase in polluted river segments. More importantly, our results show large spatial variability in local (grid-scale) impacts that do not correlate with local changes in BOD loading, which illustrates: (1) the significance of accounting for the spatial heterogeneity of hydrological processes along river networks, and (2) the limited value of looking at country-level or global averages when estimating the actual impacts of trade on the environment.

  1. Enhancing colour and oxidative stabilities of reduced-nitrite turkey meat sausages during refrigerated storage using fucoxanthin purified from the Tunisian seaweed Cystoseira barbata.

    Science.gov (United States)

    Sellimi, Sabrine; Ksouda, Ghada; Benslima, Abdelkarim; Nasri, Rim; Rinaudo, Marguerite; Nasri, Moncef; Hajji, Mohamed

    2017-09-01

    The present study investigated the angiotensin-I converting enzyme (ACE) inhibitory activity and the antioxidant properties, in vitro and in cured meat sausages containing reduced levels of sodium nitrite, of fucoxanthin extracted from the Tunisian brown seaweed Cystoseira barbata (CBFX). Results revealed that CBFX exhibited great scavenging activities against DPPH free radicals (EC 50  = 136 μg/ml), peroxyl radicals in the linoleate-β-carotene system (EC 50  = 43 μg/ml) and hydroxyl radicals generated by Fenton reaction (DNA nicking assay). A considerable ferric reducing potential was also recorded for CBFX (EC 50  = 34 μg/ml). It is interesting to note that CBFX was found to modulate the ACE activity, which is the key enzyme involved in the blood pressure regulation, with an EC 50 of 5 μg/ml. When fucoxanthin was supplemented, the concentration of sodium nitrite added to cured turkey meat sausages was reduced from 150 to 80 ppm, coupled with the enhancement of colour and oxidative stabilities. Thus, CBFX, with noticeable antioxidant and antihyertensive effects, could be used as a natural additive in functional foods to alleviate potential human health hazards caused by carcinogenic nitrosamines formation. Copyright © 2017 Elsevier Ltd. All rights reserved.

  2. Long-Term Capital Goods Importation and Minimum Wage Relationship in Turkey: Bounds Testing Approach

    Directory of Open Access Journals (Sweden)

    Tastan Serkan

    2015-04-01

    Full Text Available In order to examine the long-term relationship between capital goods importation and minimum wage, autoregressive distributed lag (ARDL bounds testing approach to the cointegration is used in the study. According to bounds test results, a cointegration relation exists between the capital goods importation and the minimum wage. Therefore an ARDL(4,0 model is estimated in order to determine the long and short term relations between variables. According to the empirical analysis, there is a positive and significant relationship between the capital goods importation and the minimum wage in Turkey in the long term. A 1% increase in the minimum wage leads to a 0.8% increase in the capital goods importation in the long term. The result is similar for short term coefficients. The relationship observed in the long term is preserved in short term, though in a lower level. In terms of error correction model, it can be concluded that error correction mechanism works as the error correction term is negative and significant. Short term deviations might be resolved with the error correction mechanism in the long term. Accordingly, approximately 75% of any deviation from equilibrium which might arise in the previous six month period will be resolved in the current six month period. This means that returning to long term equilibrium progresses rapidly.

  3. Studies on importance of using meat, fish and their derivates in athletes diet

    Directory of Open Access Journals (Sweden)

    Sorin Barbuica

    2015-05-01

    Full Text Available Due to the high nutritional value and especially due to its class I protein content, meat and fish are needed during exercise and sports especially during speed and strength exercises. This paper presents a study on the use of meat, fish and their derivatives in Athletes diet.

  4. Importance of Typological Analysis in Architecture for Cultural Continuity: An Example from Kocaeli (Turkey)

    Science.gov (United States)

    Ayyıldız, Sonay; Ertürk, Filiz; Durak, Şahin; Dülger, Alper

    2017-10-01

    Cities are formed from historical layers. When different periods are examined, it is possible to reach out the information about the relation with the built environment created with the society’s owned culture and the location where the built environment is through these historical layers. Cultural and natural values owned by the city, shape the city identity. To have a city identity, it is necessary to provide the continuity of these values and to protect moral and material values which transfer messages of city’s past to its future. City identities in the World and in Turkey have been gradually disappearing because of the immigrations which are the results of globalization and industrialization. This situation creates the feeling of “Alienation” in the people who live in the city. Also in Kocaeli, which lost its’ agricultural city feature owned until 1960s and whose industrial city feature has come into prominence for 50 years, same problems can be observed. Traditional houses are formed depending on the society’s different cultural values. Some places in the traditional houses have disappeared completely or have become useless time-dependently. That’s why it is very important to reveal the local similarities. Thanks to the datum gathered by analysing with the Typology method, the historical traces will be the guiding light of continuing structuring and future. On this purpose, Kapanca Street has been chosen as study area. This street is one of the historical layers of Kocaeli city and which is one of the rare places still protecting the authenticity. There are 10 traditional registered houses belonging to the late Ottoman Period in the end of 19th century and the beginning of 20th century on this street. The values of Kapanca Street, which constitutes an important place in the historical identity of Kocaeli and has a historical background more than a century are thought to be in need of being recorded to provide the cultural continuity and to be

  5. Importance of perceived naturalness for acceptance of food additives and cultured meat.

    Science.gov (United States)

    Siegrist, Michael; Sütterlin, Bernadette

    2017-06-01

    Four experiments examined some factors influencing the perceived naturalness of food products and their biasing effect on risk perception. The results of Experiment 1a showed that three food additives displaying their respective E-numbers (i.e., codes for food additives in the European Union and Switzerland) decreased perceived naturalness. Experiment 1b demonstrated that mentioning possible health effects decreased the perceived naturalness of a plant-based food additive. This experiment further showed that it would not matter for perceived naturalness whether the food was synthetic or nature-identical. Moreover, the results of Experiments 2 and 3 suggested that the same risk associated with meat consumption was much more acceptable for traditionally produced meat compared with in-vitro meat. Experiment 3 further indicated that the perceived naturalness of the meat (i.e., traditional or cultured meat) had a full mediation effect on participants' evaluation of the acceptability of the risk of colon cancer associated with the meat consumption. Even if the new production method (i.e., cultured meat) was more environmentally friendly and less harmful to animals, the perceived lack of naturalness might reduce the acceptability of the risk associated with such a product. The present study provides evidence that consumers rely on symbolic information when evaluating foods, which may lead to biased judgments and decisions. Copyright © 2017 Elsevier Ltd. All rights reserved.

  6. 9 CFR 94.23 - Importation of poultry meat and other poultry products from Sinaloa and Sonora, Mexico.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 1 2010-01-01 2010-01-01 false Importation of poultry meat and other poultry products from Sinaloa and Sonora, Mexico. 94.23 Section 94.23 Animals and Animal Products ANIMAL... (INCLUDING POULTRY) AND ANIMAL PRODUCTS RINDERPEST, FOOT-AND-MOUTH DISEASE, EXOTIC NEWCASTLE DISEASE, AFRICAN...

  7. 76 FR 42595 - Importation of Live Birds and Poultry, Poultry Meat, and Poultry Products From a Region in the...

    Science.gov (United States)

    2011-07-19

    ..., 94, 95, and 104 [Docket No. APHIS-2009-0094] RIN 0579-AD45 Importation of Live Birds and Poultry, Poultry Meat, and Poultry Products From a Region in the European Union AGENCY: Animal and Plant Health... as the APHIS-defined European Union poultry trade region and adding it to the list of regions we...

  8. Consumer profile analysis for different types of meat in Spain.

    Science.gov (United States)

    Escriba-Perez, Carmen; Baviera-Puig, Amparo; Buitrago-Vera, Juan; Montero-Vicente, Luis

    2017-07-01

    It is important to analyse the consumer profile of each type of meat to better adapt the marketing mix to each one. To this end, we examined the average consumption frequency of different types of meat based on two methodologies: consumer segmentation using the food-related lifestyle (FRL) framework, giving rise to 4 segments, and analysis of socio-demographic profiles. The variables used were: sex, age, educational level, social class, number of people in the household, presence of children younger than 18 in the home, geographical area and habitual residence. Beef was the only meat type significant in both analyses. Turkey meat only appeared as significant in the FRL analysis. The other meats (chicken, pork, rabbit and lamb) were only significant in the sociodemographic variables analysis. From the outcomes we may conclude that there is no single consumer profile, which rather depends on the type of meat. Copyright © 2017 Elsevier Ltd. All rights reserved.

  9. Effect of micellized natural (D-α-tocopherol) vs. synthetic (DL-α-tocopheryl acetate) vitamin E supplementation given to turkeys on oxidative status and breast meat quality characteristics.

    Science.gov (United States)

    Rey, A I; Segura, J; Olivares, A; Cerisuelo, A; Piñeiro, C; López-Bote, C J

    2015-06-01

    This study evaluates the effect of vitamin E supplementation source (micellized natural vs. the synthetic form) and dosage (40, 80, or 120 mg/kg) on α-tocopherol concentration in plasma and muscle, antioxidant capacity, and breast meat quality in turkeys. Three hundred female turkeys were randomly selected at an average live weight 63.2 g±0.5 and distributed into 7 groups. One group (control) was fed a standard diet without vitamin E supplementation and the other 6 were given mixed diets supplemented with the natural (d-α-tocopherol) or synthetic (dl-α-tocopheryl acetate) form of vitamin E in 3 dosages (40, 80, or 120 mg/kg). Following 11 wk feeding, results showed that performance parameters were not modified either by source or dosage of vitamin E supplementation to the turkeys. Plasma and muscle α-tocopherol at d 9 of refrigerated storage were higher when turkeys were supplemented with the natural form at higher doses. Losses in the concentration of α-tocopherol in meat between the beginning and the end of the 9 d refrigerated storage were greater in the groups supplemented with the synthetic form of vitamin E compared to those receiving the natural supplementation. The relationship between plasma α-tocopherol and the Trolox equivalent antioxidant capacity followed a different trend depending on the vitamin E source. Intramuscular fat was not significantly affected by the vitamin E source supplementation; however the slope of the linear regression equation was lower for the natural form than for the synthetic form. Turkeys given the natural form had higher C18:1n-9 but lower C15:1, C17:1, C20:5n-3, and C22:6n-3 in breast muscle. Meat samples from turkeys supplemented with natural vitamin E had higher deoxymyoglobin at d 3, 6, and 9 and lower metmyoglobin at d 9 of refrigerated storage than those receiving the synthetic form. Dietary supplementation with medium doses (80 mg/kg) micellized d-α-tocopherol is an interesting feeding strategy for

  10. Molecular Characterization of Kastamonu Garlic: An Economically Important Garlic Clone in Turkey

    Science.gov (United States)

    This study was conducted to assess genetic relationship of Kastamonu garlic, which is very popular in Turkey due to its high quality features, along with some previously characterized garlic clones collected from different regions of the world using AFLP and locus specific DNA markers. UPGMA cluste...

  11. Authentication of Meat Species in Sucuk by Multiplex PCR

    Directory of Open Access Journals (Sweden)

    Osman İrfan İLHAK

    2015-01-01

    Full Text Available The identification of meat species used in meat products is important by reason of economic considerations, religious factors, verification of label, and prevention of unfair-market competition. In this paper, multiplex PCR method was experienced for routine detection of equine (horse and donkey, poultry (chicken and turkey, pig and cattle meat in sucuk (sausage. The primers used for these animals generated specific fragments, and they did not show cross reactions with the DNA from the other genus of animal. After multiplex PCR was successfully optimized, a field study was carried out to investigate the presence of horse, donkey, chicken, turkey and pig meat in 50 sucuks (30 beef and 20 beef + poultry collected from markets. The result of the field study indicated that 23.3% of 30 beef sucuk samples were containing poultry meat. None of the 50 sucuk samples was containing pig meat, but one (2% of the samples generated equine fragment. The present study showed that the multiplex PCR method can be used for routine analysis of meat species identification, verification and control of label information of meat products.

  12. Molecular characterization and phylogeny of Shiga toxin-producing E. coli (STEC) from imported beef meat in Malaysia.

    Science.gov (United States)

    Abuelhassan, Nawal Nouridaim; Mutalib, Sahilah Abdul; Gimba, Fufa Ido; Yusoff, Wan Mohtar

    2016-09-01

    This study aimed at determining the presence and characterization of Escherichia coli and Shiga toxin-producing E. coli (STEC) from imported frozen beef meats. Seventy-four (74) frozen imported beef meat samples from two countries, India (42 samples) and Australia (32 samples), were collected and tested for E. coli. These samples were purchased from the frozen meat sections of five different supermarkets in different locations in Selangor, Malaysia, from April 2012 to October 2014. A total of 222 E. coli strains were isolated from the meat samples; 126 strains were isolated from country A (India), and 96 E. coli strains were from country of origin B (Australia), respectively. A total of 70 E. coli strains were identified and characterized. All E. coli strains were isolated into Fluorocult medium and identified using API 20E kit. All selected E. coli strains were characterized for Shiga toxin genes (stx1 and stx2). All biochemically identified E. coli in this study were further subjected to molecular detection through polymerase chain reaction (PCR) amplification and characterization using 16S ribosomal RNA (rRNA) gene of Shiga toxin-producing E. coli. Of the 70 E. coli strains, 11 strains were positive for both Shiga toxin genes (stx1 and stx2) and 11 (11/70) strains were positive for stx1 gene, while 25 (25/70) strains were positive for stx2 gene. The analysis of 16S rRNA gene of all the E. coli isolates in this study was successfully sequenced and analyzed, and based on sequence data obtained, a phylogenetic tree of the 16S rRNA gene was performed using Clustal W programme in MEGA 6.06 software. Phylogenetic tree showed that the E. coli isolates in our study cluster with the strain of E. coli isolated in other countries, which further confirm that the isolates of E. coli in this study are similar to those obtained in other studies. As a result, all the strains obtained in this study proved to be a strain of pathogenic E. coli, which may cause a serious outbreak

  13. The Importance of Target Market Selection for More Profitable Olive Oil Exports by Turkey: A Case Study

    Directory of Open Access Journals (Sweden)

    Mustafa METE

    2015-12-01

    Full Text Available In this study, the quotas and taxes implemented by EU to Turkey were examined and it was observed that these policies have negative effects on Turkey’s olive oil exports. Due to the restrictive policies and low profitability in the entry to the EU market, it was determined that Turkey should be directed to the markets that have higher profitability compared with the exports to EU countries. These detections were carried out in accordance with the information obtained from International Trade Center (ITC and Market Access Database (MAD. As a result of the detections it has been found that exports to the EU countries are more profitable and the entry to the market is easier than to the US. As a result of the researches in ITC and MAD databases, actual companies in oil imports in the US market have been determined and it has shown by examining a bill of loading sample that the firms that make olive oils exports in Turkey easily enter new target markets if they know the usage of the databases

  14. Detection of mcr-1 encoding plasmid-mediated colistin-resistant Escherichia coli isolates from human bloodstream infection and imported chicken meat, Denmark 2015

    DEFF Research Database (Denmark)

    Hasman, H.; Hammerum, A. M.; Hansen, F.

    2015-01-01

    The plasmid-mediated colistin resistance gene, mcr-1, was detected in an Escherichia coli isolate from a Danish patient with bloodstream infection and in five E. coli isolates from imported chicken meat. One isolate from chicken meat belonged to the epidemic spreading sequence type ST131...

  15. Study of methicillin resistant Staphylococcus aureus (MRSA) in Danish pigs at slaughter and in imported retail meat reveals a novel MRSA type in slaughter pigs

    DEFF Research Database (Denmark)

    Agersø, Yvonne; Hasman, Henrik; Cavaco, Lina M.

    2012-01-01

    Methicillin-resistant Staphylococcus aureus (MRSA), especially CC398, have emerged in livestock worldwide. We investigated the occurrence of MRSA in pigs at slaughter and in retail meat. During 2009, nasal swabs (n=789) were taken from pigs at slaughter. Moreover, 866 meat samples [Danish: pork...... (153), broiler meat (121), beef (142) and; imported: pork (173), broiler meat (193), and beef (84)] were randomly collected in retail stores and outlets. MRSA was isolated from nasal swabs or from meat samples after preenrichment (Mueller Hinton broth with 6.5% NaCl), selective enrichment (tryptone...... soya broth with 4mg/L cefoxitine and 75mg/L aztreonam) and selective plating on Brilliance Chromogenic MRSA agar. The presence of mecA was confirmed by PCR and the MRSA isolates were spa typed. Novel MRSA spa types were characterized by MLST, PFGE and SCCmec typing. Thirteen percent (101...

  16. Extended-spectrum beta-lactamase-producing Escherichia coli and Klebsiella pneumoniae in local and imported poultry meat in Ghana.

    Science.gov (United States)

    Eibach, Daniel; Dekker, Denise; Gyau Boahen, Kennedy; Wiafe Akenten, Charity; Sarpong, Nimako; Belmar Campos, Cristina; Berneking, Laura; Aepfelbacher, Martin; Krumkamp, Ralf; Owusu-Dabo, Ellis; May, Jürgen

    2018-04-01

    Antibiotic use in animal husbandry has raised concerns on the spread of resistant bacteria. Currently animal products are traded globally with unprecedented ease, which has been challenging the control of antimicrobial resistance. This study aims to detect and characterize extended-spectrum beta-lactamase (ESBL)-producing Escherichia coli and Klebsiella pneumoniae from imported and locally produced poultry products sold in Ghana. Local and imported chicken meat was collected from 94 stores and markets throughout Kumasi (Ghana) and cultured on selective ESBL screening agar. Phenotypic ESBL-producing E. coli and K. pneumoniae isolates were confirmed by combined disc test and further characterized by antibiotic susceptibility testing, amplification of the bla CTX-M , bla TEM and bla SHV genes as well as multilocus sequence typing (MLST) and linked to the country of origin. Out of 200 meat samples, 71 (36%) samples revealed 81 ESBL-producing isolates (46 E. coli and 35 K. pneumoniae), with 44% (30/68) of local poultry and 31% (41/132) of imported products being contaminated. Most ESBL-producing isolates harboured the bla CTX-M-15 gene (61/81, 75%) and the dominant Sequence Types (ST) were ST2570 (7/35, 20%) among K. pneumoniae and ST10 (5/46, 11%) among E. coli. High numbers of ESBL-producing bacteria, particularly on local but also imported poultry meat, represent a potential source for human colonization and infection as well as spread within the community. Surveillance along the poultry production-food-consumer chain would be a valuable tool to identify sources of emerging multidrug resistant pathogens in Ghana. Copyright © 2018 Elsevier B.V. All rights reserved.

  17. Breast meat yield, muscle linear measurements and meat ...

    African Journals Online (AJOL)

    Breast meat yield, chemical composition, mineral profile and linear measurement of the resultant breast meat Supracoracoides and Pectoralis thoracicus of one hundred and eighty (28 days old BUT) male turkeys fed diet containing wheat or sorghum as sole cereal source were studied. One hundred and eighty 28-days old ...

  18. Application and optimization of microwave-assisted extraction and dispersive liquid-liquid microextraction followed by high-performance liquid chromatography for sensitive determination of polyamines in turkey breast meat samples.

    Science.gov (United States)

    Bashiry, Moein; Mohammadi, Abdorreza; Hosseini, Hedayat; Kamankesh, Marzieh; Aeenehvand, Saeed; Mohammadi, Zaniar

    2016-01-01

    A novel method based on microwave-assisted extraction and dispersive liquid-liquid microextraction (MAE-DLLME) followed by high-performance liquid chromatography (HPLC) was developed for the determination of three polyamines from turkey breast meat samples. Response surface methodology (RSM) based on central composite design (CCD) was used to optimize the effective factors in DLLME process. The optimum microextraction efficiency was obtained under optimized conditions. The calibration graphs of the proposed method were linear in the range of 20-200 ng g(-1), with the coefficient determination (R(2)) higher than 0.9914. The relative standard deviations were 6.72-7.30% (n = 7). The limits of detection were in the range of 0.8-1.4 ng g(-1). The recoveries of these compounds in spiked turkey breast meat samples were from 95% to 105%. The increased sensitivity in using the MAE-DLLME-HPLC-UV has been demonstrated. Compared with previous methods, the proposed method is an accurate, rapid and reliable sample-pretreatment method. Copyright © 2015 Elsevier Ltd. All rights reserved.

  19. 9 CFR 94.19 - Restrictions on importation from BSE minimal-risk regions of meat and edible products from...

    Science.gov (United States)

    2010-01-01

    ... OF ANIMALS (INCLUDING POULTRY) AND ANIMAL PRODUCTS RINDERPEST, FOOT-AND-MOUTH DISEASE, EXOTIC... encephalopathy. (e) Meat or dressed carcasses of hunter-harvested wild sheep, goats, or other ruminants other than cervids. The meat or dressed carcass (eviscerated and the head is removed) is derived from a wild...

  20. The importance of meat, particularly salmon, to body size, population productivity, and conservation of North American brown bears.

    Science.gov (United States)

    G.V. Hilderbrand; C.C. Schwartz; C.T. Robbins; M.E. Hanley Jacoby; S.M. Arthur; C. Servheen

    1999-01-01

    We hypothesized that the relative availability of meat, indicated by contribution to the diet, would be positively related to body size and population productivity of North American brown, or grizzly, bears (Ursus arctos). Dietary contributions of plant matter and meat derived from both terrestrial and marine sources were quantified by stable-...

  1. 9 CFR 94.11 - Restrictions on importation of meat and other animal products from specified regions.

    Science.gov (United States)

    2010-01-01

    ... animal products, and ship stores, airplane meals, and baggage containing such meat or animal products... carcass of any ruminant or swine, other than meat and articles regulated under part 95 or 96 of this... conveyance that will bring the article to the United States in a manner to preclude its being commingled or...

  2. Important Non-Wood Forest Products in Turkey: An Econometric Analysis

    Directory of Open Access Journals (Sweden)

    R. Kurt

    2016-12-01

    Full Text Available Wood resources obtained from forest and non-wood forest products (NWFP have gained great importance recently as their economic values keeps increasing by the day. In this study, forecasting of Turkish Non-Wood Forest Products such as thyme, bay leaves, salvia and pine nut export amounts was carried out using a linear regression analysis method for the next fifteen years based on the data for the years between 1990 and 2009. Moreover, estimated import values and actual import values from the last years were compered and analyzed. Finally, predictions on future trends were made.

  3. Morphological and anatomical features of cypsela of some crepis taxa (asteraceae) from turkey and their taxonomic importance

    International Nuclear Information System (INIS)

    Ru, J.; Cheng, X.Y.; Wang, C.

    2015-01-01

    Fruit morphology and anatomy have taxonomic importance in Asteraceae. The fruits structures of Crepis from Turkey, which include five species (C. alpina, C. smyrnaea, C. pulchra, C. zacintha, C. sancta) and two subspecies (C. foetida subsp. foetida and C. foetida subsp. rhoeadifolia) were studied for fruit morphological and anatomical characters with one-way analysis of variance, cluster analysis and principal component analysis. Fruit size, shape, color, and the presence of beak were observed with stereomicroscopy. Whereas the surface patterns of fruit and pappus were examined using scanning electron microscopy (SEM). Furthermore, pericarp structure, thicknesses of testa and endosperm, and number of rib, cotyledon width in cypsela were studied anatomically. Results indicated that cypsela sizes, the presence or absence of beak on the cypsela, fruit and pappus surfaces, pericarp. Thickness of testa and endosperm, and number of ribs are of major importance to illustrate interspecific relations among the examined taxa. Also, this investigation is a preliminary study, which was performed to use fruit morphological and anatomical characters for their practicality on the classification of taxa within the genus. (author)

  4. Estimation of soil erosion risk within an important agricultural sub-watershed in Bursa, Turkey, in relation to rapid urbanization.

    Science.gov (United States)

    Ozsoy, Gokhan; Aksoy, Ertugrul

    2015-07-01

    This paper integrates the Revised Universal Soil Loss Equation (RUSLE) with a GIS model to investigate the spatial distribution of annual soil loss and identify areas of soil erosion risk in the Uluabat sub-watershed, an important agricultural site in Bursa Province, Turkey. The total soil loss from water erosion was 473,274 Mg year(-1). Accordingly, 60.3% of the surveyed area was classified into a very low erosion risk class while 25.7% was found to be in high and severe erosion risk classes. Soil loss had a close relationship with land use and topography. The most severe erosion risk typically occurs on ridges and steep slopes where agriculture, degraded forest, and shrubs are the main land uses and cover types. Another goal of this study was to use GIS to reveal the multi-year urbanization status caused by rapid urbanization that constitutes another soil erosion risk in this area. Urbanization has increased by 57.7% and the most areal change was determined in class I lands at a rate of 80% over 25 years. Urbanization was identified as one of the causes of excessive soil loss in the study area.

  5. The importance of subcutaneous abscess infection by Pasteurella spp. and Staphylococcus aureus as a cause of meat condemnation in slaughtered commercial rabbits

    Directory of Open Access Journals (Sweden)

    A. Ferreira

    2014-12-01

    Full Text Available Subcutaneous abscesses are lesions frequently reported in commercial rabbits. Both at farm and slaughterhouse level, these lesions are responsible for economic losses and a potential decrease in meat quality. The present study was devised to identify the main causes of meat condemnation in slaughtered commercial rabbits and assess the importance of abscess lesions in this domain. For these purposes, 281423 rabbits were evaluated during meat inspection at the slaughterhouse. The results achieved showed that subcutaneous abscesses were the major cause of condemnation, being responsible for the rejection of 1355 (0.48% rabbit carcasses. The main affected area was the hind limbs (31.37%, followed by the cervical area (23.10%. Microbiological analyses of 27 abscess samples indicated Pasteurella spp. as the bacteria mostly isolated (59.3%, followed by Staphylococcus aureus (25.9%. These results enable us to advise the industry on the significance of abscesses as an important cause of economic losses, due to meat condemnation during post mortem inspection, and highlight the importance of implementing monitoring plans as a way to control this pathological problem.

  6. Quality of slaughter material ? BIG 6 heavy turkeys

    OpenAIRE

    Artur Kryza; Marian Pietrzak; Ewa Gornowicz

    2016-01-01

    The aim of the study was to perform a randomized assessment of slaughter material in the form of intensively farmed turkeys obtained by large poultry slaughter and meat processing plants. The assessment involved determining the slaughter value and physical characteristics of the meat. Samples (23 male and 12 female turkeys) were collected from the processing line of a large commercial poultry processing facility, and hybrid turkeys of a BIG 6 heavy breeding line came from different producers....

  7. Virulence characterisation of Salmonella enterica isolates of differing antimicrobial resistance recovered from UK livestock and imported meat samples.

    Directory of Open Access Journals (Sweden)

    Roderick eCard

    2016-05-01

    Full Text Available Salmonella enterica is a foodborne zoonotic pathogen of significant public health concern. We have characterised the virulence and antimicrobial resistance gene content of 95 Salmonella isolates from 11 serovars by DNA microarray recovered from UK livestock or imported meat. Genes encoding resistance to sulphonamides (sul1, sul2, tetracycline (tet(A, tet(B, streptomycin (strA, strB, aminoglycoside (aadA1, aadA2, beta-lactam (blaTEM, and trimethoprim (dfrA17 were common. Virulence gene content differed between serovars; S. Typhimurium formed two subclades based on virulence plasmid presence. Thirteen isolates were selected by their virulence profile for pathotyping using the Galleria mellonella pathogenesis model. Infection with a chicken invasive S. Enteritidis or S. Gallinarum isolate, a multidrug resistant S. Kentucky, or a S. Typhimurium DT104 isolate resulted in high mortality of the larvae; notably presence of the virulence plasmid in S. Typhimurium was not associated with increased larvae mortality. Histopathological examination showed that infection caused severe damage to the Galleria gut structure. Enumeration of intracellular bacteria in the larvae 24 hours post-infection showed increases of up to 7 log above the initial inoculum and transmission electron microscopy (TEM showed bacterial replication in the haemolymph. TEM also revealed the presence of vacuoles containing bacteria in the haemocytes, similar to Salmonella containing vacuoles observed in mammalian macrophages; although there was no evidence from our work of bacterial replication within vacuoles. This work shows that microarrays can be used for rapid virulence genotyping of S. enterica and that the Galleria animal model replicates some aspects of Salmonella infection in mammals. These procedures can be used to help inform on the pathogenicity of isolates that may be antibiotic resistant and have scope to aid the assessment of their potential public and animal health risk.

  8. Occurrence and characterisation of pathogenic Escherichia coli isolated from beef meat imported from South Africa and marketed in united Arab Emirates

    Science.gov (United States)

    Dulaimi, Samar Abdulkareem Khalifa Al; Ibrahim, Nazlina

    2018-04-01

    This study is aimed at determining the presence of Escherichia coli and characterizing the availability of Shiga toxin gene in beef meat samples imported from South Africa. Meat samples (n=47) were randomly collected from meat sections at different supermarkets in the United Arab Emirates (UAE) from the beginning of August 2016 till the end of March 2017. Samples were diluted and inoculated on MacConkey agar and Eosin methylene blue agar (EMB), and the colony forming units (CFU) were recorded. API 20E identification kit was used for biochemical identification of E. coli. Detection of the 16S rRNA and shiga toxin genes by PCR amplification was done. Our results revealed that 14 (29.7%) out of the total 47 samples were positive for E. coli. The bacterial burden of E. coli as determined by colony growth showed variable level of contamination. From the PCR amplification, the shiga toxin gene carried by the E. coli is the Stx2 gene. This study revealed moderately high contamination levels of E. coli in beef samples imported from South Africa and marketed in UAE which mostly carries the shiga toxin gene Stx2.

  9. Staphylococcus aureus Enterotoxin A Gene Isolated From Raw Red Meat and Poultry in Tehran, Iran

    Directory of Open Access Journals (Sweden)

    Mohammad Hossein Sarrafzadeh Zargar

    2014-07-01

    Full Text Available Background: Staphylococcus aureus is the most prevalent infectious agent of food materials. Enterotoxin producing types of S. aureus cause well-known food-borne disease. Staphylococcal Enterotoxin A (SEA is the most important agent of gastroenteritis. Objectives: The present study aimed to screen the raw meat samples collected from different regions of Tehran for S. aureus infection and type of encoding enterotoxin. Materials and Methods: Hundred and eighty six meat samples were collected randomly from city dealers and transferred to laboratory within screw cap containers. The samples were first cultured according to the standard bacteriological methods and then S. aureus isolates were identified using standard bacteriological tests. The isolates were subjected to Polymerase Chain Reaction (PCR to detect gene encoding SEA. Results: Staphylococcus aureus isolated from 29 (15.6% meat samples including beef 14.8%, raw lamb 15%, raw chicken 15.7% and raw turkey 16.6%. Using special primer sets proved that the species isolated from five samples (two raw chicken, two raw beef and one raw turkey encoded enterotoxin A. Conclusions: Although staphylococcal contamination within food material is more or less a routine, but detection of enterotoxin encoding species from raw meat samples is alarming for health authorities. These data highlight the importance of periodic surveillance of raw meat distributed among ordinary consumers.

  10. Meat Processing.

    Science.gov (United States)

    Legacy, Jim; And Others

    This publication provides an introduction to meat processing for adult students in vocational and technical education programs. Organized in four chapters, the booklet provides a brief overview of the meat processing industry and the techniques of meat processing and butchering. The first chapter introduces the meat processing industry and…

  11. Czech Foreign Trade with Meat and Meat Products

    Directory of Open Access Journals (Sweden)

    Karina Pohlová

    2016-04-01

    Full Text Available The meat production and meat processing industry are the most important parts of the agribusiness in the Czech Republic. The problem of the industry is its low competitiveness towards foreign producers and processors which results in negative balance of foreign trade. The aim of the article is to evaluate long-term development of value and structure of Czech foreign trade flows of meat and meat products. The analysis covers the period of 2001–2014. The problems of the negative trade balance are revealed through description of the trade flows of meat and meat products, the RCA index and relations between import and export prices. The analysis points out the problems of low competitiveness of the intermediate and finalized meat. Alternatively, Czech Republic has comparative advantage in live animals, sausages and homogenized meat products.

  12. Levels of polonium-210 in the grapevine leaves in Alasehir district in Turkey

    International Nuclear Information System (INIS)

    Gurboga, G.; Aytas Oelmez, S.

    2001-01-01

    The objective of present work is the estimation of Po-210 (polonium) content in the edible grapevine leaves (Vitis viniferae, L.cv Sultana syn.) collected from Gediz plain in Western Turkey. Alasehir District in Gediz plain is one of the most important wine culture region of Turkey. Grapevine leaves are important food material for Dolma in Turkish cuisine. Dolma is a name applied to such vegetables as grapevine leaves, cabbage leaves and green peppers stuffed ground meat or spiked rice. Levels of Po-210 in the grapevine leaves had not been analyzed before in Turkey. In this study, after wet ashing of grapevine leaves, Po-210 was spontaneously plated onto a copper disc from dilute hydrochloric acid medium and deposited activity was measured. The results for Po-210 in the grapevine leaves are compared with the other foodstuff values in the literature

  13. Decarbonising meat : Exploring greenhouse gas emissions in the meat sector

    NARCIS (Netherlands)

    Aan Den Toorn, S. I.; Van Den Broek, M. A.; Worrell, E.

    Consumption of meat is an important source of global greenhouse gas (GHG) emission and deep decarbonisation of the whole meat production chain is required to be able to meet global climate change (CC) mitigation goals. Emissions happen in different stages of meat production ranging from agricultural

  14. Transcriptional profiling identifies differentially expressed genes in developing turkey skeletal muscle

    Directory of Open Access Journals (Sweden)

    Velleman Sandra G

    2011-03-01

    Full Text Available Abstract Background Skeletal muscle growth and development from embryo to adult consists of a series of carefully regulated changes in gene expression. Understanding these developmental changes in agriculturally important species is essential to the production of high quality meat products. For example, consumer demand for lean, inexpensive meat products has driven the turkey industry to unprecedented production through intensive genetic selection. However, achievements of increased body weight and muscle mass have been countered by an increased incidence of myopathies and meat quality defects. In a previous study, we developed and validated a turkey skeletal muscle-specific microarray as a tool for functional genomics studies. The goals of the current study were to utilize this microarray to elucidate functional pathways of genes responsible for key events in turkey skeletal muscle development and to compare differences in gene expression between two genetic lines of turkeys. To achieve these goals, skeletal muscle samples were collected at three critical stages in muscle development: 18d embryo (hyperplasia, 1d post-hatch (shift from myoblast-mediated growth to satellite cell-modulated growth by hypertrophy, and 16wk (market age from two genetic lines: a randombred control line (RBC2 maintained without selection pressure, and a line (F selected from the RBC2 line for increased 16wk body weight. Array hybridizations were performed in two experiments: Experiment 1 directly compared the developmental stages within genetic line, while Experiment 2 directly compared the two lines within each developmental stage. Results A total of 3474 genes were differentially expressed (false discovery rate; FDR Conclusions The current study identified gene pathways and uncovered novel genes important in turkey muscle growth and development. Future experiments will focus further on several of these candidate genes and the expression and mechanism of action of

  15. Food safety challenges associated with traditional foods of Turkey

    Directory of Open Access Journals (Sweden)

    Arzu CAGRI-MEHMETOGLU

    Full Text Available Abstract Consumer food safety concerns are continually increasing in Turkey, with consumer demand for safer foods becoming an important challenge for the industry. Most traditional foods in Turkey are produced under different requirements, and food safety risk management and risk assessment are conducted primarily by the government. Based on risk assessment, safety regulations and standards for traditional foods (e.g. Turkish white cheese, doner, helva have been established. In this paper, safety concerns surrounding the commercialization of traditional Turkish foods and related studies to identify and minimize potential hazards are discussed along with pathogen contamination in raw meat balls and aflatoxin in helva and white cheese. Based on this review, additional national risk analysis experts and related databases are urgently needed. In addition, the manufacturing processes for traditional foods need to be standardized and harmonized with international standards, such as CODEX.

  16. Antimicrobial residues and resistance against critically important antimicrobials in non-typhoidal Salmonella from meat sold at wet markets and supermarkets in Vietnam.

    Science.gov (United States)

    Nhung, Nguyen Thi; Van, Nguyen Thi Bich; Cuong, Nguyen Van; Duong, Truong Thi Quy; Nhat, Tran Thi; Hang, Tran Thi Thu; Nhi, Nguyen Thi Hong; Kiet, Bach Tuan; Hien, Vo Be; Ngoc, Pham Thi; Campbell, James; Thwaites, Guy; Carrique-Mas, Juan

    2018-02-02

    Excessive antimicrobial usage and deficiencies in hygiene in meat production systems may result in undesirable human health hazards, such as the presence of antimicrobial drug residues and non-typhoidal Salmonella (NTS), including antimicrobial resistant (AMR) NTS. Recently, Vietnam has witnessed the emergence of integrated intensive animal production systems, coexisting with more traditional, locally-sourced wet markets. To date no systematic studies have been carried out to compare health hazards in beef, pork and chicken in different production systems. We aimed to: (1) estimate the prevalence of antimicrobial residues in beef, pork and chicken meat; (2) investigate the prevalence and levels of NTS contamination; and (3) investigate serovar distribution and AMR against critically important antimicrobials by animal species and type of retail (wet market vs. supermarket) in Vietnam. Fresh pork, beef and chicken meat samples (N=357) sourced from wet markets and supermarkets in Ho Chi Minh City (HCMC), Hanoi and Dong Thap were screened for antimicrobial residues by PremiTest, and were further investigated by Charm II. Samples from HCMC (N=113) were cultured using ISO 6579:2002/Amd 1:2007. NTS bacteria were quantified using a minimum probable number (MPN) technique. NTS isolates were assigned to serovar by Multilocus Sequence Typing (MLST), and were investigated for their phenotypic susceptibility against 32 antimicrobials. A total of 26 (7.3%) samples tested positive by PremiTest (9.5% beef, 4.1% pork and 8.4% chicken meat). Sulfonamides, tetracyclines and macrolides were detected by Charm in 3.1%, 2.8% and 2.0% samples, respectively. Overall, meat samples from wet markets had a higher prevalence of residues than those from supermarkets (9.6% vs. 2.6%) (p=0.016). NTS were isolated from 68.4% samples from HCMC. Chicken samples from wet markets had by far the highest NTS counts (median 3.2 logMPN/g). NTS isolates displayed high levels of resistance against quinolones

  17. Growth performance of three commercial strains of turkey ...

    African Journals Online (AJOL)

    At 16 weeks of age correlation values for body parts against body weight were mostly negative across the treatment groups. It was evident from the results of this study that any of the turkey strains can be reared for meat without emphasis on plumage except at the discretion of the farmer. Keywords: Turkeys, Strains, Growth ...

  18. Energy Diplomacy of Turkey

    Directory of Open Access Journals (Sweden)

    Volkan Ozdemir

    2016-01-01

    Full Text Available The article deals with current issues of energy diplomacy of Turkey. The authors describe the main positive and negative results of Turkey's foreign energy policy in terms of the implementation of major energy projects. Geopolitical processes in the world, the conflict of interests of various countries in the political arena are important factors that affect the crude oil and natural gas pipeline projects. Particular attention is paid to the problems and prospects of cooperation between the Turkish Republic and the Russian Federation in the fuel and energy complex. The authors describe the interaction betweeen Russia and Turkey in the energy sector, including geo-economic interests of the countries in the Russian-Turkish gas dialogue. Turkey made efforts to position as an alternative gas supply route, taking advantage of concern about increasing Europe's dependence on Russian exports. Last years Turkey has set itself the important task - to turn from transit country into a regional gas hub. Ukrainian crisis increased the geostrategic importance of the Black Sea region to Russia, as well as strengthened the ambition of the Turkish side. The authors also highlight the prospects of the natural gas pipeline project from Russia via the Black Sea to Turkey and to the Turkish-Greek border, which named "Turkish stream". This project was frozen in terms of military and political processes at the end of 2015 in Syria.

  19. Detection of irradiated meats by hydrocarbon method

    International Nuclear Information System (INIS)

    Goto, Michiko; Miyakawa, Hiroyuki; Fujinuma, Kenji; Ozawa, Hideki

    2005-01-01

    Meats, for example, lamb, razorback, wild duck and turkey were irradiated by gamma ray, and the amounts of hydrocarbons formed from fatty acids were measured. Since C 20:0 was found from wild duck and turkey. C 1-18:1 was recommended for internal standard. Good correlation was found between the amount of hydrocarbons and the doses of gamma irradiation. This study shows that such hydrocarbons induced after radiation procedure as C 1,7-16:2 , C 8-17:1 , C 1-14:1 , and C 15:0 may make it possible to detect irradiated lamb, razorback, wild duck and turkey. (author)

  20. The safety and quality of pork and poultry meat imports for the common European market received at border inspection post Hamburg Harbour between 2014 and 2015.

    Science.gov (United States)

    Jansen, Wiebke; Woudstra, Svenja; Müller, Anja; Grabowski, Nils; Schoo, Gundela; Gerulat, Bettina; Klein, Günter; Kehrenberg, Corinna

    2018-01-01

    Though imports of products of animal origin into the European Union (EU) have to comply with legal requirements and quality standards of the community, food consignment rejections at external EU borders have been increasing in recent years. This study explored microbiological metrics according to national target and critical values valid for samples at consumer level of 498 fresh poultry meat and 136 fresh pork filets from consignments subjected to physical checks during clearing at the border inspection post Hamburg harbour between January 2014 and December 2015 with ISO standard methods. Quantitative results indicated that critical thresholds for aerobic counts, Enterobacteriaceae, and E. coli were never surpassed. Merely for staphylococci, one poultry sample (0.2%) and 10 pork samples (9.3%) exceeded the critical limit (3.7 log cfu/g). However, qualitative analyses revealed that, Staphylococcus aureus was present in 16% and 10% of all poultry and pork samples, respectively, though no methicillin-resistant Staphylococcus aureus could be confirmed. Moreover, E. coli was present in 50% and 67% of all pork and poultry samples, respectively, and thereof 33 isolates were confirmed as extended-spectrum β-lactamase-producing E. coli. Only 1.2% of the poultry samples were unacceptable due to the presence of Salmonella spp., whereas they were not detected in any pork sample. Campylobacter spp. were not detected in any sample. Though imported pork and poultry meat complies mostly with national market requirements, it might pose a potential risk to public health, especially for a direct or indirect foodborne transmission of imported, uncommon strains of zoonotic bacteria.

  1. Seropositivity of agents causing abortion in local goat breeds in Eastern and South-eastern Anatolia, Turkey

    OpenAIRE

    BABÜR, Cahit; Tan, Tolga; ATASEVEN, Lale; ATASEVEN, Veysel Soydal; OĞUZOĞLU, Tuba Çiğdem

    2006-01-01

    The epidemiological information has not been available on the seroprevalenceof agents causing abortion and genital tract infection in indigenousgoats of Eastern and South-eastern regions of Turkey, yet. In these regions,the goats have importance for local economy and their production of meat,milk and mohair. There are also differences of the husbandry and climateconditions between two regions. The objective of this study was to describethe seroprevalence and distribution of antibodies to agen...

  2. Cross-cultural comparison of need importance and need satisfaction during adolescence: Turkey and the United States.

    Science.gov (United States)

    Hortaçsu, N

    1997-09-01

    Turkish and U.S. adolescents' views concerning the importance of different needs and instrumentality of relationships with mothers, fathers, siblings, and same-sex friends for need satisfaction were examined and compared. Questionnaires covered needs related to crucial issues of adolescence, namely, relatedness and autonomy/individuation. Participants were 12- to 17-year-old boys and girls from intact families. Cross-cultural differences in ascribed importance of needs related to some aspects of relatedness and autonomy/individuation emerged. Cross-cultural similarities in ascribed importance of needs related to feelings of basic acceptance and need for self-understanding/development also emerged. Turkish adolescents perceived mothers as more instrumental for need satisfaction than did U.S. adolescents. Gender differences in importance ascribed to different needs also emerged. Cross-cultural differences were consistent with differences in predominant values and model family dynamics of the respective countries.

  3. Meet meat

    NARCIS (Netherlands)

    Bekker, Gerben A.; Tobi, Hilde; Fischer, Arnout R.H.

    2017-01-01

    In this cross-cultural study we investigated how study participants from China, Ethiopia and the Netherlands operationalize the concept of meat and to what extent cultured meat fits or does not fit into this operationalization. We argue that combining the conceptual approaches symbolic boundaries

  4. The Meat City

    DEFF Research Database (Denmark)

    Thelle, Mikkel

    2017-01-01

    This article investigates the emergence of the Copenhagen slaughterhouse, called the Meat City, during the late nineteenth century. This slaughterhouse was a product of a number of heterogeneous components: industrialization and new infrastructures were important, but hygiene and the significance...... of Danish bacon exports also played a key role. In the Meat City, this created a distinction between rising production and consumption on the one hand, and the isolation and closure of the slaughtering facility on the other. This friction mirrored an ambivalent attitude towards meat in the urban space: one...... where consumers demanded more meat than ever before, while animals were being removed from the public eye. These contradictions, it is argued, illustrate and underline the change of the city towards a ‘post-domestic’ culture. The article employs a variety of sources, but primarily the Copenhagen...

  5. Meat spoilage during distribution.

    Science.gov (United States)

    Nychas, George-John E; Skandamis, Panos N; Tassou, Chrysoula C; Koutsoumanis, Konstantinos P

    2008-01-01

    Meat spoilage during distribution can be considered as an ecological phenomenon that encompasses the changes of the available substrata (e.g., low molecular compounds), during the prevailing of a particular microbial association, the so-called specific spoilage organisms (SSO). In fact, spoilage of meat depends on an even smaller fraction of SSO, called ephemeral spoilage organisms (ESO). These ESO are the consequence of factors that dynamically persist or imposed during, e.g., processing, transportation and storage in the market. Meanwhile spoilage is a subjective judgment by the consumer, which may be influenced by cultural and economic considerations and background as well as by the sensory acuity of the individual and the intensity of the change. Indeed, when spoilage progresses, most consumers would agree that gross discoloration, strong off-odors, and the development of slime would constitute the main qualitative criteria for meat rejection. On the other hand, meat industry needs rapid analytical methods or tools for quantification of these indicators to determine the type of processing needed for their raw material and to predict remaining shelf life of their products. The need of an objective evaluation of meat spoilage is of great importance. The use of metabolomics as a potential tool for the evaluation of meat spoilage can be of great importance. The microbial association of meat should be monitored in parallel with the estimation of changes occurring in the production and/or assimilation of certain compounds would allow us to evaluate spoilage found or produced during the storage of meat under different temperatures as well as packaging conditions.

  6. Characterization of Clostridium perfringens isolates from healthy turkeys and from turkeys with necrotic enteritis

    DEFF Research Database (Denmark)

    Lyhs, Ulrike; Perko-Mäkelä, P.; Kallio, H.

    2013-01-01

    from 1998 to 2012. Furthermore, C. perfringens isolates from healthy and diseased turkeys were characterized and their genetic diversity was investigated using pulsed-field gel electrophoresis (PFGE). Isolates (n = 212) from birds with necrotic gut lesions and from healthy flocks of 30 commercial...... turkey farms were characterized for the presence of cpa, cpb, iA, etx, cpb2, and cpe and netB genes. A total of 93 C. perfringens isolates, including 55 from birds with necrotic gut lesions and 38 from healthy birds from 13 different farms, were analyzed with PFGE. All contract turkey farmers (n = 48......) of a turkey company that produces 99% of domestic turkey meat in Finland were interviewed about background information, management at the farm, and stress factors related to NE outbreaks. Pulsed-field gel electrophoresis analysis with SmaI restriction enzyme resulted in 30 PFGE patterns among the 92 C...

  7. Energy in Turkey

    International Nuclear Information System (INIS)

    Bumin, S.

    2005-01-01

    Because of its limited energy resources, Turkey is heavily dependent on imported oil and gas. 73 percent of the world's proven oil reserves and 72 percent of the world's proven gas reserves are located in the surrounding regions of Turkey: Middle East, Caspian Region and Russia. This makes Turkey a crucial bridge between energy rich regions and Europe. There are major oil and gas pipelines going through Turkey and additional pipelines are being constructed or are being planned. There is some production of lignite which is used in power plants and industry. Turkey's natural energy resources are quite diversified; with quite abundant coal reserves. Energy forecasts show that primary energy demand would be 117 million TOE in 2005 and 156 million TOE in 2010. Oil has the biggest share (39 percent) in total primary energy consumption, while natural gas has a share of 21 percent and increasing due to the recent diversification efforts of energy resources. Turkey has about 1percent of the total world hydroelectric potential and a considerable potential for electricity generation from wind. As of early 2004, Turkey had electric power generating capacity of around 32,000 megawatts (MW), and was building 13,000 MW more. Since adoption of Electricity Market Law in February 2001, there were significant changes towards liberalisation of power generation market and distribution in the country. Privatization of generation assets is envisaged to start in 2006. The Electricity Market Law set the stage for new supporting laws and regulations as well as new organization of the market: the Energy Market Regulation Agency (EMRA), that oversees the power, natural gas markets, oil markets and liquefied petroleum gases market, including setting tariffs, issuing licenses, and assuring competition; the Energy Market Regulatory Board, which runs the EMRA; the Energy Market Licensing Regulation and the Electricity Market Tariffs Regulation; 4-phase approach towards electric energy market

  8. Use of poultry protein isolate as a food ingredient: sensory and color characteristics of low-fat Turkey bologna.

    Science.gov (United States)

    Omana, Dileep A; Pietrasik, Zeb; Betti, Mirko

    2012-07-01

    The potential of using poultry protein isolate (PPI) as a food ingredient to substitute either soy protein isolate (SPI) or meat protein in turkey bologna was investigated. PPI was prepared from mechanically separated turkey meat using pH-shift technology and the prepared PPI was added to turkey bologna at 2 different concentrations (1.5% and 2% dry weight basis). Product characteristics were compared with those prepared with the addition of 2% SPI, 11% meat protein (control-1), or 13% meat protein (control-2). All the 5 treatments were subjected to sensory analysis to evaluate aroma, appearance, color, flavor, saltiness, juiciness, firmness, and overall acceptability of the turkey bologna samples using 9-point hedonic scales. A turkey bologna control sample with 11% meat protein appeared to be softer compared to other treatments as revealed by texture profile analysis while purge loss during storage in a retail display case was significantly (P Sensory analysis concluded that 1.5% PPI and 2% PPI could be used as substitute of SPI or lean meat and the treatments could be improved by increasing saltiness and decreasing firmness. The study revealed that with slight modifications in saltiness, turkey bologna can be prepared with the addition of poultry protein isolates as an acceptable substitute for soy protein isolate or meat protein. This will help to avoid usage of nonmeat ingredients (as SPI substitute) and to reduce the cost of production (as meat protein substitute) of low-fat turkey bologna. © 2012 Institute of Food Technologists®

  9. Control of Listeria monocytogenes in turkey deli loaves using organic acids as formulation ingredients.

    Science.gov (United States)

    Lloyd, T; Alvarado, C Z; Brashears, M M; Thompson, L D; McKee, S R; Berrang, M

    2009-10-01

    The growth of Listeria monocytogenes in further-processed meat products has become a major concern and an important food safety issue. The meat and poultry industries have incorporated interventions such as organic acids in marinades to inhibit the growth of L. monocytogenes. In this study, organic acids were utilized in the raw product and as a postcook dip to determine their inhibitory effect on the growth of L. monocytogenes in turkey deli loaves. The turkey deli loaves were processed, cooked, cooled, inoculated with streptomycin-resistant L. monocytogenes, and then dipped. Treatments were potassium lactate (PL) in the raw product with sodium lactate (SL), sodium diacetate (SD) dip, PL with SL/PL/SD dip, SL with SL/SD dip, and SL with SL/PL/SD dip. There was also a positive (inoculated) and negative (noninoculated) control, which was dipped in distilled water. Days 0, 7, 14, 21, 28, 42, and 56 were sampled for L. monocytogenes. There were no differences (P>0.05) among the organic acid treatments in the turkey deli loaves at any time points; therefore, all of the treatments increased the lag phase of L. monocytogenes, extending the shelf-life of the product. However, there was a difference between the treatments and the positive control at d 7, 14, 21, 28, 42, and 56. The growth of L. monocytogenes increased immediately in the positive control, whereas the negative control appeared to have no growth. These organic acids can provide meat processors with a useful method for extending the lag phase of L. monocytogenes in ready-to-eat meat and poultry products.

  10. Meat flavour

    International Nuclear Information System (INIS)

    Rosset, R.; Liger, P.; Roussel-Ciquard, N.

    1978-01-01

    For the consumer, meat is characterized by a certain number of organoleptic qualities; among them, flavour -that is to say the association of both odour and taste- plays a leading part. This property is based upon a great number of chemical components: some volatile components are responsible for the aroma and some non-volatile ones for the taste. These substances are either made or released during the heating of the meat on account of components called precursors which are produced during the aging of the meat. The two main reactions which preside over the elaboration of flavour are: the Maillard's reaction and the autooxidation reactions. Meat flavour is associated with the animal characteristics; it is influenced by the ante- and post mortem treatments as well as by the technological treatments for storing it. The use of synthetical flavours is to be considered as possible in the future [fr

  11. STRUCTURAL VULNERABILITY ASSESSMENT OF MASONRY BUILDINGS IN TURKEY

    OpenAIRE

    KORKMAZ, Kasım Armagan; CARHOGLU, Asuman Isıl

    2011-01-01

    Turkey is located in an active seismic zone. Mid to high rise R/C building and low rise masonry buildings are very common construction type in Turkey. In recent earthquakes, lots of existing buildings got damage including masonry buildings. Masonry building history in Turkey goes long years back. For sure, it is an important structure type for Turkey. Therefore, earthquake behavior and structural vulnerability of masonry buildings are crucial issues for Turkey as a earthquake prone country. I...

  12. Whole genome SNP discovery and analysis of genetic diversity in Turkey (Meleagris gallopavo)

    Science.gov (United States)

    2012-01-01

    Background The turkey (Meleagris gallopavo) is an important agricultural species and the second largest contributor to the world’s poultry meat production. Genetic improvement is attributed largely to selective breeding programs that rely on highly heritable phenotypic traits, such as body size and breast muscle development. Commercial breeding with small effective population sizes and epistasis can result in loss of genetic diversity, which in turn can lead to reduced individual fitness and reduced response to selection. The presence of genomic diversity in domestic livestock species therefore, is of great importance and a prerequisite for rapid and accurate genetic improvement of selected breeds in various environments, as well as to facilitate rapid adaptation to potential changes in breeding goals. Genomic selection requires a large number of genetic markers such as e.g. single nucleotide polymorphisms (SNPs) the most abundant source of genetic variation within the genome. Results Alignment of next generation sequencing data of 32 individual turkeys from different populations was used for the discovery of 5.49 million SNPs, which subsequently were used for the analysis of genetic diversity among the different populations. All of the commercial lines branched from a single node relative to the heritage varieties and the South Mexican turkey population. Heterozygosity of all individuals from the different turkey populations ranged from 0.17-2.73 SNPs/Kb, while heterozygosity of populations ranged from 0.73-1.64 SNPs/Kb. The average frequency of heterozygous SNPs in individual turkeys was 1.07 SNPs/Kb. Five genomic regions with very low nucleotide variation were identified in domestic turkeys that showed state of fixation towards alleles different than wild alleles. Conclusion The turkey genome is much less diverse with a relatively low frequency of heterozygous SNPs as compared to other livestock species like chicken and pig. The whole genome SNP discovery

  13. Whole genome SNP discovery and analysis of genetic diversity in Turkey (Meleagris gallopavo

    Directory of Open Access Journals (Sweden)

    Aslam Muhammad L

    2012-08-01

    Full Text Available Abstract Background The turkey (Meleagris gallopavo is an important agricultural species and the second largest contributor to the world’s poultry meat production. Genetic improvement is attributed largely to selective breeding programs that rely on highly heritable phenotypic traits, such as body size and breast muscle development. Commercial breeding with small effective population sizes and epistasis can result in loss of genetic diversity, which in turn can lead to reduced individual fitness and reduced response to selection. The presence of genomic diversity in domestic livestock species therefore, is of great importance and a prerequisite for rapid and accurate genetic improvement of selected breeds in various environments, as well as to facilitate rapid adaptation to potential changes in breeding goals. Genomic selection requires a large number of genetic markers such as e.g. single nucleotide polymorphisms (SNPs the most abundant source of genetic variation within the genome. Results Alignment of next generation sequencing data of 32 individual turkeys from different populations was used for the discovery of 5.49 million SNPs, which subsequently were used for the analysis of genetic diversity among the different populations. All of the commercial lines branched from a single node relative to the heritage varieties and the South Mexican turkey population. Heterozygosity of all individuals from the different turkey populations ranged from 0.17-2.73 SNPs/Kb, while heterozygosity of populations ranged from 0.73-1.64 SNPs/Kb. The average frequency of heterozygous SNPs in individual turkeys was 1.07 SNPs/Kb. Five genomic regions with very low nucleotide variation were identified in domestic turkeys that showed state of fixation towards alleles different than wild alleles. Conclusion The turkey genome is much less diverse with a relatively low frequency of heterozygous SNPs as compared to other livestock species like chicken and pig. The

  14. Genotypic relatedness and antimicrobial resistance of Salmonella Heidelberg isolated from chickens and turkeys in the midwestern United States.

    Science.gov (United States)

    Nisar, Muhammad; Kassem, Issmat I; Rajashekara, Gireesh; Goyal, Sagar M; Lauer, Dale; Voss, Shauna; Nagaraja, Kakambi V

    2017-05-01

    Salmonella is one of the most common causes of foodborne illnesses in humans in the United States, and domestic poultry is considered an important source of this pathogen. Salmonella enterica subsp. enterica serovar Heidelberg is the fourth most commonly reported Salmonella from retail meats and food animals in the United States. We assessed the genotypes and antimicrobial resistance phenotypes of Salmonella Heidelberg isolated from various chicken and turkey hatcheries and breeder farms in the Midwest. The genotypes of 33 S. Heidelberg isolates from chickens ( n = 19) and turkeys ( n = 14) were compared using pulsed-field gel electrophoresis analysis. Cluster analysis of the fingerprints showed that the majority of the chicken isolates grouped together with 87% similarity; those from turkeys clustered with 88% similarity. Similarity between chicken and turkey isolates was also high (86%). Isolates from turkeys were generally more genetically diverse than those from chickens. Antimicrobial susceptibility analysis detected resistance to sulfisoxazole (36% of the isolates), streptomycin (33%), gentamicin (27%), tetracycline (24%), ampicillin and amoxicillin-clavulanic acid (15%), cefoxitin (12%), ceftriaxone and ceftiofur (12%), and chloramphenicol (9%). None of the isolates was resistant to azithromycin, ciprofloxacin, or nalidixic acid. Although the number of the isolates was limited in our study, we conclude that S. Heidelberg isolates from the same host generally clustered together and that a considerable number of the isolates were resistant to a number of antimicrobial agents.

  15. Privatization in Turkey

    OpenAIRE

    Kjellstrom, Sven B.

    1990-01-01

    State capitalism has been a basic tenet of the developing strategy for Turkey for half a century, with import-substituting industrialization through state economic enterprises (SEEs) as a guiding principle. By 1980 a serious economic and political crisis called for a reassessment of economic policies. Policy reorientation was radical : from import substitution to export promotion, from interventionism to market forces, and from promotion of SEEs to promotion of the private sector. The state's...

  16. Meat and Meat Product Consumption among Infants in Latvia

    Directory of Open Access Journals (Sweden)

    Širina Inga

    2017-12-01

    Full Text Available Meat consumption during the first year of life is especially important to provide necessary iron requirements. The aim of the study was to assess meat and meat product consumption of Latvian infants during their first year of life, in relation to different factors. Data were collected by interview method using two types of questionnaires: food frequency questionnaires and food diary. The study included a representative sample of infants and toddlers from all regions of Latvia with a target sample of 560 participants. The study included 266 infants: 127 girls, 139 boys, aged from 0 to 12 month. Data were summarised using the Excel software and analysed using the SPSS software. For data analysis two age groups were created: 0–5.9 months and 6–12 months. Consumption was analysed by two parameters: frequency and amount per feeding. Meat products were defined as offal products, sausages, and meat in baby food. Meat was mainly consumed after 6 months of age and by 73% of infants (n = 107. Meat from baby food was consumed only after 6 months and by 23% (n = 34. Sausages and offal products were consumed after 6 months of age. Sausages were consumed by 18% (n = 28 and offal products by 11% (n = 16 of infants. Meat consumption for the majority of infants was introduced after 6 months and was in accordance with recommendations.

  17. The Economic Importance of Mineral Production in Iran, Pakistan and Turkey in View of Co-operation in Mineral Exports and Interregional Trade*

    Directory of Open Access Journals (Sweden)

    Zeki Doğan

    1968-06-01

    Full Text Available Possibilities of co-operation are discussed regarding exports of mineral commodities, namely, chromite and marble which are produced by the three regional countries.  In order to improve the opportunities for the regional trade among Iran, Pakistan and Turkey, the following minerals can offer potentialities: coking coal, sulphur, barite, bentonite, magnesite, lead and zinc ores and boron minerals, which are in short supply in one country and abundant in another.

  18. Wind energy and Turkey.

    Science.gov (United States)

    Coskun, Aynur Aydin; Türker, Yavuz Özhan

    2012-03-01

    The global energy requirement for sustaining economic activities, meeting social needs and social development is increasing daily. Environmentally friendly, renewable energy resources are an alternative to the primary non-renewable energy resources, which devastate ecosystems in order to meet increasing demand. Among renewable energy sources such as hydropower, biopower, geothermal power and solar power, wind power offers distinct advantages to Turkey. There is an increasing tendency toward wind globally and the European Union adjusted its legal regulations in this regard. As a potential EU Member state, Turkey is going through a similar process. The number of institutional and legal regulations concerning wind power has increased in recent years; technical infrastructure studies were completed, and some important steps were taken in this regard. This study examines the way in which Turkey has developed support for wind power, presents a SWOT analysis of the wind power sector in Turkey and a projection was made for the concrete success expected to be accomplished in the future.

  19. Characteristics and consumer acceptance of healthier meat and meat product formulations-a review.

    Science.gov (United States)

    Hathwar, Swapna C; Rai, Amit Kumar; Modi, Vinod Kumar; Narayan, Bhaskar

    2012-12-01

    Awareness of health and nutrition has led to the development of "functional foods" which is a new approach to achieve healthier status thus reducing the risk of diseases. Meat has been highly exploited as a functional ingredient/food in recent years wherein meat has either been modified or incorporated into non meat products. Changing consumer demand has influenced the market for all types of meat. The development and marketing the functional foods can be, however, very challenging compared to the foods that conventionally have a high health image. This review gives the overall perception about importance of using meat/meat products as a functional food.

  20. Iodine in meat in Macedonia

    International Nuclear Information System (INIS)

    Bogdanov, Bogdan; Gonev, Mihajlo; Tadzher, Isak

    2000-01-01

    Iodine deficiency in Macedonia still persists in a mild form. In 1999 the iodination of salt rose to 20 m gr iodine in Kg salt. The consumption of salt diminished after the last war from 20-30 gr salt per day to 10-20 gr salt daily. This shows that the problem of the elimination of iodine deficiency is being vigorously tackled. Since 1956 the iodine in salt in Macedonia rose to 10 m gr KI/Kg salt. The content of iodine in the Macedonian diet seems to be important. The amount of iodine in milk, eggs and bread is low as found by the investigation of MANU. The content of iodine in meat is low, compared to British meat is 10 times lower. The average iodine content in Macedonian meat is 95.15 micro gr per Kg, whereas in British meat it is 850-1510 micro gr iodine per k gr meat. (Original)

  1. Antimicrobial residues and resistance against critically important antimicrobials in non-typhoidal Salmonella from meat sold at wet markets and supermarkets in Vietnam.

    OpenAIRE

    Nhung, NT; Van, NTB; Cuong, NV; Duong, TTQ; Nhat, TT; Hang, TTT; Nhi, NTH; Kiet, BT; Hien, VB; Ngoc, PT; Campbell, J; Thwaites, G; Carrique-Mas, J

    2017-01-01

    Excessive antimicrobial usage and deficiencies in hygiene in meat production systems may result in undesirable human health hazards, such as the presence of antimicrobial drug residues and non-typhoidal Salmonella (NTS), including antimicrobial resistant (AMR) NTS. Recently, Vietnam has witnessed the emergence of integrated intensive animal production systems, coexisting with more traditional, locally-sourced wet markets. To date no systematic studies have been carried out to compare health h...

  2. 2013 Early Career Achievement Award--Proteomics of muscle- and species-specificity in meat color stability.

    Science.gov (United States)

    Suman, S P; Rentfrow, G; Nair, M N; Joseph, P

    2014-03-01

    Meat color is the most important quality trait influencing consumer purchase decisions. The interinfluential interactions between myoglobin and biomolecules govern color stability in meat. The advances in proteomics, such as high throughput analytical tools in mass spectrometry, 2-dimensional electrophoresis, and bioinformatics, offer themselves as robust techniques to characterize the proteome basis of muscle- and species-specific meat color phenomena. Differential abundance of chaperones and antioxidant proteins contributes to muscle-specific color stability in beef; the greater abundance of chaperones and antioxidant proteins in color-stable Longissimus lumborum than in color-labile Psoas major protects myoglobin and contributes to superior color stability of beef Longissimus steaks. Lipid oxidation-induced myoglobin oxidation is more critical to beef color than pork color due to the inherent differences in myoglobin chemistry; the number of nucleophilic histidine residues adducted by reactive aldehydes is greater in beef myoglobin than in pork myoglobin. Preferential adduction of secondary products of lipid oxidation to beef myoglobin accelerates metmyoglobin formation at a greater degree than in its pork counterpart. Mass spectrometric investigations revealed that although cherry-red carboxymyoglobin is more stable than oxymyoglobin, both redox forms undergo lipid oxidation-induced oxidation in model systems. The accuracy of mass spectrometry to detect the molecular mass of proteins has been applied to differentiate myoglobins from closely related meat animals, such as goats and sheep or emu and ostrich. In addition, this approach indicated that turkey myoglobin is 350 Da greater in molecular mass than beef myoglobin, and the unique biochemistry of turkey myoglobin could be responsible for its greater thermostability in model systems as well as the pink color defect observed in fully cooked uncured turkey products.

  3. Water Policies of Turkey

    Directory of Open Access Journals (Sweden)

    Hakan Istanbulluoglu

    2011-06-01

    Full Text Available Water is one of our most critical resources. Civilization has historically flourished around major waterways. The most important uses of water are; agricultural, industrial and domestic use. This critical resource is under threat around the world. In the next 20 years, the quantity of water available to everyone is predicted to decrease by 30%. 40% of the world\\\\\\\\\\\\\\'s inhabitants currently have insufficient fresh water for minimal hygiene. In 2000 more than 2.2 million people died from waterborne diseases. Water politics is politics affected by water and water resources. There are connections between water resources, water systems, and international security and conflict. Today, water is a strategic resource in the globe and an important element in many political conflicts. Turkey can be faced severe water-stress in the near future. Therefore Turkey has to develop realistic and feasible water policy for future generations. [TAF Prev Med Bull 2011; 10(3.000: 327-338

  4. Wind energy status in renewable electrical energy production in Turkey

    International Nuclear Information System (INIS)

    Kaygusuz, Kamil

    2010-01-01

    Main electrical energy sources of Turkey are thermal and hydraulic. Most of the thermal sources are derived from natural gas. Turkey imports natural gas; therefore, decreasing usage of natural gas is very important for both economical and environmental aspects. Because of disadvantages of fossil fuels, renewable energy sources are getting importance for sustainable energy development and environmental protection. Among the renewable sources, Turkey has very high wind energy potential. The estimated wind power capacity of Turkey is about 83,000 MW while only 10,000 MW of it seems to be economically feasible to use. Start 2009, the total installed wind power capacity of Turkey was only 4.3% of its total economical wind power potential (433 MW). However, the strong development of wind energy in Turkey is expected to continue in the coming years. In this study, Turkey's installed electric power capacity, electric energy production is investigated and also Turkey current wind energy status is examined. (author)

  5. Turkey: Thwarted Ambition

    Science.gov (United States)

    1997-01-01

    military in the democratic process. 14. Heper, State Tradition, 45. 15. Andrew Mango , "The State of Turkey," Middle Eastern Studies, 13 (1977), 265...introducing free-market economics, privatization, export -promotion, a fully convertible currency, and a development philosophy of "build, operate, transfer Ŗ...to Ozal for the major export market it represented, s and he shared with the Turkish elite the symbolic importance of joining the premier politico

  6. RESEARCH ON CONSUMER BEHAVIOUR ON BUCHAREST MEAT MARKET

    Directory of Open Access Journals (Sweden)

    Agatha POPESCU

    2013-01-01

    Full Text Available The paper aimed to analyze consumer behavior for meat on Bucharest market, using a sample of 100 individuals, representatives as age, sex and profession, who were interviewed within a structured questionaire based survey on their preference to buy and consume meat. The answers were processed using the semantic differential and Likert Scale. The obtained results pointed out that white meat is the top preference, because it is healthier and its price is more acceptable compared to red meat. However, men prefer red meat, no matter its price. The most prefered meat sorts in order of their importance are chicken meat, pork and beef. Consumers prefer to buy 1-2 kg fresh meat from supermarket every 2-3 days. Income/family and meat pice are the major factors limiting the amount of consumed meat and buying frequence. The term of availability and meat origin have become more and more important criteria on which buying decision is based, besides meat quality. All consumers prefer to consume Romanian meat which is tasty and has a pleasant flavor. As a conclusion, consumers expectations from meat producers are related to a large variety of meat of a higher quality. Also, presentation form in packed portionated meat parts on the shelf as wellas hygiene come on the next positions from consumers side in order to satisfy their needs better.

  7. Effect of Various Inoculum Levels of Multidrug-Resistant Salmonella enterica Serovar Heidelberg (2011 Ground Turkey Outbreak Isolate on Cecal Colonization, Dissemination to Internal Organs, and Deposition in Skeletal Muscles of Commercial Turkeys after Experimental Oral Challenge

    Directory of Open Access Journals (Sweden)

    Divek V. T. Nair

    2018-01-01

    Full Text Available Salmonella enterica serovar Heidelberg (S. Heidelberg is a major foodborne pathogen colonizing poultry. The pathogen is associated with a significant number of foodborne outbreaks through contaminated poultry meat, including turkeys. Recently, multidrug-resistant (MDR strains of S. Heidelberg have emerged as a threat to human public health in the United States. The objective of this study was to determine the cecal colonization, dissemination to internal organs, and the potential for skeletal muscle deposition of an MDR S. Heidelberg isolate from the 2011 ground turkey outbreak in the United States after the experimental oral challenge of poults (young turkeys and adult turkey hens. In the poult study, two separate experiments using day-old, straight-run, commercial hybrid converter poults were randomly assigned to five challenge groups (0, 10∧2, 10∧4, 10∧6, 10∧8 CFU groups; 12 poults/group; N = 60/experiment and a week after, treatment groups were challenged separately with 0-, 2-, 4-, 6-, and 8- log10 CFU of S. Heidelberg orally. After 14 days post-challenge, the poults were euthanized, and samples were collected to determine MDR S. Heidelberg colonization in the cecum, dissemination to liver and spleen, and deposition in the thigh, drumstick, and breast muscles. A similar experimental design was followed for the adult turkey hens. In two separate experiments, 11-week-old commercial Hybrid Converter turkey hens (4 hens/group; N = 20/experiment were challenged with MDR S. Heidelberg and on day 16 post-challenge, birds were euthanized and samples were collected to determine Salmonella populations in the samples. The results indicated that, in turkey poults, the recovery of MDR S. Heidelberg was highest in the cecum followed by spleen, liver, thigh, drumstick, and breast. All tested inoculum levels resulted in more than 3.5 log10 CFU/g colonization in the poult cecum. The cecal colonization, dissemination to internal organs, and tissue

  8. The pentose moiety of adenosine and inosine is an important energy source for the fermented-meat starter culture Lactobacillus sakei CTC 494.

    Science.gov (United States)

    Rimaux, T; Vrancken, G; Vuylsteke, B; De Vuyst, L; Leroy, F

    2011-09-01

    The genome sequence of Lactobacillus sakei 23K has revealed that the species L. sakei harbors several genes involved in the catabolism of energy sources other than glucose in meat, such as glycerol, arginine, and nucleosides. In this study, a screening of 15 L. sakei strains revealed that arginine, inosine, and adenosine could be used as energy sources by all strains. However, no glycerol catabolism occurred in any of the L. sakei strains tested. A detailed kinetic analysis of inosine and adenosine catabolism in the presence of arginine by L. sakei CTC 494, a fermented-meat starter culture, was performed. It showed that nucleoside catabolism occurred as a mixed-acid fermentation in a pH range (pH 5.0 to 6.5) relevant for sausage fermentation. This resulted in the production of a mixture of acetic acid, formic acid, and ethanol from ribose, while the nucleobase (hypoxanthine and adenine in the case of fermentations with inosine and adenosine, respectively) was excreted into the medium stoichiometrically. This indicates that adenosine deaminase activity did not take place. The ratios of the different fermentation end products did not vary with environmental pH, except for the fermentation with inosine at pH 5.0, where lactic acid was produced too. In all cases, no other carbon-containing metabolites were found; carbon dioxide was derived only from arginine catabolism. Arginine was cometabolized in all cases and resulted in the production of both citrulline and ornithine. Based on these results, a pathway for inosine and adenosine catabolism in L. sakei CTC 494 was presented, whereby both nucleosides are directly converted into their nucleobase and ribose, the latter entering the heterolactate pathway. The present study revealed that the pentose moiety (ribose) of the nucleosides inosine and adenosine is an effective fermentable substrate for L. sakei. Thus, the ability to use these energy sources offers a competitive advantage for this species in a meat environment.

  9. Impact of Selected Factors on the Occurrence of Contact Dermatitis in Turkeys on Commercial Farms in Germany

    Directory of Open Access Journals (Sweden)

    Thomas Bartels

    2013-07-01

    Full Text Available In a long term research project in Germany the influence of husbandry on the health of fattening turkeys (Study 1 as well as the influence of practiced rearing conditions on the health of turkey poults (Study 2 was examined in 24 farms and at the meat processing plant. In all examined rearing farms, litter samples for the determination of litter moisture were taken. This paper summarizes the results obtained by our working group from 2007 until 2012. The results elucidate the universal problem of foot pad dermatitis (FPD. Nearly 100% of the observed turkeys showed a clinically apparent FPD at the meat processing plant. Furthermore, skin lesions of the breast, especially breast buttons were diagnosed, particularly at the slaughterhouse. FPD was detected in the first week of the rearing phase. Prevalence and degree showed a progressive development up to the age of 22–35 days, whereas 63.3% of the poults had foot pad alterations. As even mild alterations in the foot pad condition can be indicators for suboptimal design of the rearing environment, especially high litter moisture, it is important to focus on the early rearing phase.

  10. Concentrations of environmental organic contaminants in meat and meat products and human dietary exposure: A review.

    Science.gov (United States)

    Domingo, José L

    2017-09-01

    Meat and meat products is one of the most relevant food groups in an important number of human diets. Recently, the IARC, based on results of a number of epidemiological studies, classified the consumptions of red meat and processed meat as "probably carcinogenic to humans" and as "carcinogenic to humans", respectively. It was suggested that the substances responsible of the potential carcinogenicity would be mainly generated during meat processing, such as curing and smoking, or when meat is heated at high temperatures. However, the exposure to environmental pollutants through meat consumption was not discussed. The purpose of the present paper was to review recent studies reporting the concentrations of PCDD/Fs, DL-PCBs and PAHs in meat and meat products, as well as the human exposure to these pollutants through the diet. It is concluded that the health risks derived from exposure to carcinogenic environmental contaminants must be considered in the context of each specific diet, which besides meat and meat products, includes other foodstuffs containing also chemical pollutants, some of them with carcinogenic potential. Anyhow, meat and meat products are not the main food group responsible of the dietary exposure to carcinogenic (or probably carcinogenic) environmental organic pollutants. Copyright © 2017 Elsevier Ltd. All rights reserved.

  11. Comparative analysis of milk yield and reproductive traits of Holstein-Friesian cows born in Turkey or imported from Italy and kept on farms under the Turkish-ANAFI project

    Directory of Open Access Journals (Sweden)

    Yavuz Akbas

    2010-01-01

    Full Text Available This research investigated the milk yield, reproductive traits and productive life of Holstein-Friesian cows born in Turkeyor imported from Italy and raised on farms involved in the Turkish-ANAFI Project. A total of 2600 records for age at firstcalving, 4733 completed lactation records from 2080 cows, and 1130 productive life (from first calving to disposalrecords from 50 farms in the provinces of I•zmir, Manisa and Aydın under the Turkish-ANAFI Project were evaluated. Leastsquares means for age at first calving, 305-day milk yield, lactation milk yield, lactation duration, days open, days dry,and productive life were 28.2 months, 6232 kg, 6829 kg, 336.0 days, 138.0 days, 78.3 days, and 28.9 months, respectively.Corresponding least squares means for cows born in Turkey and imported from Italy were 28.8 and 27.6 months(P0.05, 6761 and 6897 kg (Pdays (P0.10, and 21.6 and 36.1 months (Pof Holstein-Friesian cows in herd-book herds under the project in the Aegean Region was satisfactory. However, therewere reproductive problems as shown by the length of days open. Shorter productive life of cows born in Turkey comparedto cows from Italy suggested that breeders tended to cull locally born cows at a younger age but that they tendedto keep imported cows in the herd for a longer period unless serious problems occurred.

  12. Main Concerns of Pathogenic Microorganisms in Meat

    Science.gov (United States)

    Nørrung, Birgit; Andersen, Jens Kirk; Buncic, Sava

    Although various foods can serve as sources of foodborne illness, meat and meat products are important sources of human infections with a variety of foodborne pathogens, i.e. Salmonella spp., Campylobacter jejuni/coli, Yersinia enterocolitica, Verotoxigenic E. coli and, to some extent, Listeria monocytogenes. All these may be harboured in the gastrointestinal tract of food-producing animals. The most frequent chain of events leading to meat-borne illness involves food animals, which are healthy carriers of the pathogens that are subsequently transferred to humans through production, handling and consumption of meat and meat products. Occurrences of Salmonella spp., C. jejuni/coli, Y. enterocolitica and Verotoxigenic E. coli in fresh red meat vary relatively widely, although most often are between 1 and 10%, depending on a range of factors including the organism, geographical factors, farming and/or meat production practices.

  13. Turkey and natural gas

    International Nuclear Information System (INIS)

    Yardim, G.

    1992-01-01

    Turkey is a developing country with a population of 56 millions and approximately $ 2604 per capita income. Geographically she is located among the energy rich countries whereas almost half of her energy requirement is met by imports. Turkey is relatively well endowed with hydro-power and lignite resources, some limited amount of oil, gas and coal resources exist and there is significant geothermal potential in the country. Environmental issues are increasingly important consideration in energy policy decisions in the world. Energy production, transportation and use are contributing to environmental degradation to a certain extent. Protection of the environment and public health from pollution arising from energy production and consumption activities is one of the principles of Turkish national energy policy. In conjunction with this policy the 'Environment Law' was promulgated in 1983 and 'The Regulation on Protection of the Air Quality' in order to control all kinds of emissions in the form of soot, smoke, fines and particulate and to prevent the adverse impacts of the air pollution, was issued in October 1986. Policy of diversification of energy sources and the environmental issues which were explained above brought the natural gas usage into the energy scene in Turkey. 6 figs., 4 tabs

  14. 78 FR 55095 - Certain Pasta From Italy and Turkey

    Science.gov (United States)

    2013-09-09

    ...)] Certain Pasta From Italy and Turkey Determinations On the basis of the record \\1\\ developed in the subject... countervailing and antidumping duty orders on certain pasta from Italy and Turkey would be likely to lead to... respect to imports of certain pasta from Turkey. Background The Commission instituted these reviews on...

  15. Snail meat: Significance and consumption

    Directory of Open Access Journals (Sweden)

    Dragićević Olgica

    2005-01-01

    Full Text Available The consumption of snail meat goes back to prehistoric times. Different ancient nations had snails on their menu, but Helices culture as a productive activity was born as a Roman culture. Some of the most economically important edible species are: Helix aspersa (Mtiller Helixpomatia (Linne, Helix iucorum (Linne, Helix aperta (Born, Eobania vermiculata (Miiller. Together with its tasie, snail meat has several advantages over others: quite low lipid rate and calorie values versus rich mineral, essential amino acid and fatty acid content. The composition of snail meat is presented. In addition, the composition of different snail species and the part analyzed (pedal mass and visceral mass is presented. Also, the differences in composition according to the species (snail meat horse/chicken meat, beef, swine meat, fish meat are presented. The French are the world's leading consumers of snails. !n France snails come to market in a variety of ways. Estimated consumption of snails in France is around 40 000 tones/year. Total French imports account for 25% of world imports. France is also the leading exporter of prepared snails, mainly sold as preserved snails and prepared dishes. Snail imports have been much higher than exports (65 tones exported in 2002. vs. 2.700 tones imported. Despite the large consumption, only 3% of snails in France come from production (farming. Italy is in second place in the world consumption of snails, and Spain and Germany are in the third and fourth place. The development of snails consumption in Italy is followed with the same amount of production of snails in the whole biological circle. In 2001, from 24,700 tons, 9,350 tons (37.8% came from production, 6 00 tons (2.4% came from nature, and 14,750 tons (59.70% came from imports (frozen, fresh and prepared snails. In Serbia, at the beginning of 2005, we had over 400 registered farms for snail production.

  16. Refugee movements and Turkey.

    Science.gov (United States)

    Kirisci, K

    1991-12-01

    There has been a long tradition in the Ottoman Empire and the Turkish Republic of receiving refugees. There were Jewish refugees from the Spanish Inquisition, Hungarians and Poles fleeing revolts in 1848-9, and those of Turkish descent and usually from the Balkans. Concurrent with this trend is the history of refugees and immigrants leaving Turkey, such as many Armenians, Greeks and Jews leaving at the turn of the century, and after 1923 and the Treaty of Lausanne. Little is currently published on the topic. This article defines a refugee; provides an overview of the refugee problems of the 1980's due to Bulgarian, Kurdish, and Turkish refugees; and the legal and political aspects. As a country of origin, there is discussion of the political and economic aspects of Turkish asylum seekers in Europe. The potential refugee flows to and from Turkey are also examined. I) For this study, refugees are victims of political violence and are persecuted for political or religious beliefs, ethnic or racial background, or war. In Turkey, there are national refugees, international refugees outside the Convention, and UNHCR Convention refugees. During the 1980's all 3 groups were arriving: from eastern Europe, Iranian Kurds, Iraqis, and ethnic Turks from Bulgaria and Afghanistan. The Turkish restricted acceptance of the 1951 Convention on Refugees creates serious humanitarian and security consequences for refugees other than those from eastern Europe and of Turkish ethnicity. Political considerations play an important role in treatment where security threats outweigh humanitarian need. The case is given for Kurdish refugees. II) Asylum seekers from Turkey in Western Europe was determined between 1986-90 to be 185,000 from applications. These figures have risen steadily due to the political instability and military activity of areas bordering Iraq and Syria, the Emergency Region. In addition there are economic and employment problems, and there has been a suspension of human

  17. British American Tobacco's failure in Turkey.

    Science.gov (United States)

    Lawrence, S

    2009-02-01

    Transnational tobacco companies (TTCs) considered Turkey an important, potential investment market because of its high consumption rates and domestic commitment to tobacco. This paper outlines how British American Tobacco (BAT) attempted to establish a joint venture with the government monopoly TEKEL, while waiting for privatisation and a private tender. Analysis of tobacco industry documents from the Guildford Depository and online tobacco document sources. BAT failed to establish a market share in Turkey until 2000 despite repeated attempts to form a joint venture with Turkey's tobacco monopoly, TEKEL, once the market liberalised in the mid 1980s. BAT's failure in the Turkish market was due to a misguided investment strategy focused solely on acquiring TEKEL and is contrasted with Philip Morris success in Turkey despite both TTCs working within Turkey's unstable and corrupt investing climate.

  18. The effect of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of turkey sausages.

    Science.gov (United States)

    Pietrasik, Zeb; Gaudette, Nicole J

    2015-07-01

    Producing high-quality processed meats that contain reduced amounts of sodium chloride is a major challenge facing industry owing to the importance of sodium chloride toward the functional, microbial stability and sensory properties of these products. In order to create reduced sodium alternatives, a number of commercial salt replacers and flavor enhancers have entered the market; however, their ability to be applied in processed meats requires investigation. In this study, two salt replacers (Ocean's Flavor - OF45, OF60) and one flavor enhancer (Fonterra™ Savoury Powder - SP) were evaluated for their ability to effectively reduce sodium while maintaining the functional and sensory properties of turkey sausages. Functionality via instrumental measures (yield, purge loss, pH, expressible moisture, proximate composition, sodium content, color, texture), safety (microbiological assessment) and consumer acceptability were obtained on all samples. All non-control treatments resulted in products with sodium chloride contents below Canada's Health Check™ Program target for processed meats. There was no detrimental effect on water binding and texture in treatments when NaCl was substituted with OF60 sea salt replacers. Sodium reduction had no negative effect on the shelf life of the turkey sausages with up to 60 days of refrigerated storage. Consumer acceptability for all attributes did not differ significantly, except for aftertaste, which scored lowest for OF45 compared with the control (regular NaCl content). This work demonstrated that salt replacers could potentially substitute for NaCl in smoked turkey sausages; however, further flavor optimization may be required to suppress undesirable levels of bitterness elicited by some of these ingredients. © 2014 Society of Chemical Industry.

  19. International red meat trade.

    Science.gov (United States)

    Brester, Gary W; Marsh, John M; Plain, Ronald L

    2003-07-01

    The maturation of the US beef and pork markets and increasing consumer demands for convenience, safety, and nutrition suggests that the beef and pork industries must focus on product development and promotion. New marketing arrangements are developing that help coordinate production with consumer demands. The relative high levels of incomes in the United States are likely to increase the demands for branded products rather than increase total per capita consumption. Foreign markets represent the greatest opportunity for increased demand for commodity beef and pork products. Increasing incomes in developing countries will likely allow consumers to increase consumption of animal-source proteins. Real prices of beef and pork have declined substantially because of sagging domestic demand and increasing farm-level production technologies. Increasing US beef and pork exports have obviated some of the price declines. Pork attained a net export position from a quantity perspective in 1995. The United States continues to be a net importer of beef on a quantity basis but is close to becoming a net exporter in terms of value. By-products continue to play a critical role in determining the red meat trade balance and producer prices. The United States, however, must continue to become cost, price, and quality competitive with other suppliers and must secure additional market access if it is to sustain recent trade trends. Several trade tensions remain in the red meat industry. For example, mandated COOL will undoubtedly have domestic and international effects on the beef and pork sectors. Domestically, uncertainty regarding consumer demand responses or quality perceptions regarding product origin, as well as added processor-retailer costs will be nontrivial. How these factors balance out in terms of benefits versus costs to the industry is uncertain. From an international perspective, some beef and pork export suppliers to the United States could view required labeling as a

  20. Turkey: A Geostrategic Analysis

    National Research Council Canada - National Science Library

    Fanale, Rosalie A

    2001-01-01

    ...] America"s primary national security interest in Turkey is regional stability. U.S. strategy aims for Turkey to be a strong regional player, able to act in support of U.S. interests in a troubled region.

  1. Radiocaesium contents of meat in Italy after the Chernobyl accident and their changes during the cooking process

    International Nuclear Information System (INIS)

    Lotfi, M.; Notaro, M.; Piermattei, S.; Tommasino, L.; Azimi-Garakani, D.

    1990-01-01

    Levels of radioactive contamination in meat have been studied, along with ways of decreasing them. Specifically, radiocaesium concentrations in a range of samples of different types of meat collected throughout Italy since April 1986 are presented here. The samples are of beef, lamb, pork, chicken, turkey and rabbit. It was found that the radiocesium content of lamb is higher than that in any of the other meat types considered here. Studies of the decrease in the radiocaesium content of meat during cooking showed that, when the meat is cooked in salt water (1%), the activity decreases by as much as 80% relative to uncooked samples. (author)

  2. The Future of Secular Turkey

    Science.gov (United States)

    1997-03-01

    into the global trade market of “ franchises and brand-name import- export.”6 Through his power, Ozal sought to redefine Turkey along capitalist...entertainment along with access to theaters, bars and cafes . These fears were never realized. The Refah mayors have left well enough alone. They have

  3. Radiation preservation of meat and meat products: A review.

    Science.gov (United States)

    Dempster, J F

    1985-01-01

    The World Health Organisation (WHO) in 1980 clarified the position regarding the medical acceptability of irradiated foods when it said'…no health hazard results from consuming any food irradiated up to a dose of one megarad (1 Mrad)'. This resulted in renewed interest in irradiation as a cost-effective alternative to traditional preservation methods such as canning and freezing. Thus, radurisation (the application of ionising radiation at a dose level which substantially reduces the microbial population) increases the shelf life of poultry, comminuted meat and meat dishes significantly. Low dose irradiation, or radicidation, eliminates parasites such as Trichinae and cysticerci in pork and, very importantly, salmonella organisms in poultry and red meat. Therefore, irradiation has an important rôle to play in public health protection. High dose irradiation, or radappertisation ('cold sterilisation'), uses doses in excess of 1 Mrad and is analogous to retorting as understood in the canning industry. However, it can adversely affect quality in producing 'free radicals' in high protein foods such as meat. To prevent this, special precautions are necessary, e.g. irradiation is conducted at very low temperatures and the product is usually vacuum packed. A further potential use of irradiation is its ability to reduce the quantity of nitrite necessary in cured meats. This may become of practical significance if legislation further reduces the amount of nitrite permitted in these products. Copyright © 1985. Published by Elsevier Ltd.

  4. Significance of authenticity in meat and meat products in Iran

    Directory of Open Access Journals (Sweden)

    Tahereh Rezazadeh

    2014-06-01

    Full Text Available The Authenticity of meat products is very important for religious and health reasons in Iran. According to legislation in Iran, the consumption and importation of pork, horse, donkey and cat products should be banned. Therefore, the identification of meat products cannot be judged solely by its appearance. This issue led to the authenticity of bovine, sheep, pig, horse, donkey, chicken and soya (Glycine max in raw and processed meat products.In this study, specific primers were designed for the identification of pig ( base pair, donkey (325 base pair, chicken (391 base pair, sheep (499 base pair, horse (607 base pair, soya (707 base pair and bovine (853 base pair by Polymerase chain reaction. Following PCR, expected,, , 499,,  and  base pair fragments were detectable in pig, donkey, chicken, sheep, horse, soya and bovine, respectively. This protocol can be used for identification of raw and processed meat products in various animal species for replication to regulatory obligations for meat species safety in Iran.

  5. Molecular assay to fraud identification of meat products.

    Science.gov (United States)

    Doosti, Abbas; Ghasemi Dehkordi, Payam; Rahimi, Ebrahim

    2014-01-01

    Detection of species fraud in meat products is important for consumer protection and food industries. A molecular technique such as PCR method for detection of beef, sheep, pork, chicken, donkey, and horse meats in food products was established. The purpose of this study was to identification of fraud and adulteration in industrial meat products by PCR-RFLP assay in Iran. In present study, 224 meat products include 68 sausages, 48 frankfurters, 55 hamburgers, 33 hams and 20 cold cut meats were collected from different companies and food markets in Iran. Genomic DNA was extracted and PCR was performed for gene amplification of meat species using specific oligonucleotid primers. Raw meat samples are served as the positive control. For differentiation between donkey's and horse's meat, the mitochondrial DNA segment (cytochrome-b gene) was amplified and products were digested with AluI restriction enzyme. Results showed that 6 of 68 fermented sausages (8.82%), 4 of 48 frankfurters (8.33%), 4 of 55 hamburgers (7.27%), 2 of 33 hams (6.6%), and 1 of 20 cold cut meat (5%) were found to contain Haram (unlawful or prohibited) meat. These results indicate that 7.58% of the total samples were not containing Halal (lawful or permitted) meat and have another meat. These findings showed that molecular methods such as PCR and PCR-RFLP are potentially reliable techniques for detection of meat type in meat products for Halal authentication.

  6. Nuclear Medicine in Turkey

    International Nuclear Information System (INIS)

    Durak, H.

    2001-01-01

    Nuclear Medicine is a medical specialty that uses radionuclides for the diagnosis and treatment of diseases and it is one of the most important peaceful applications of nuclear sciences. Nuclear Medicine has a short history both in Turkey and in the world. The first use of I-131 for the treatment of thyrotoxicosis in Turkey was in 1958 at the Istanbul University Cerrahpasa Medical School. In 1962, Radiobiological Institute in Ankara University Medical School was established equipped with well-type counters, radiometers, scalers, external counters and a rectilinear scanner. In 1965, multi-probe external detection systems, color dot scanners and in 1967, anger scintillation camera had arrived. In 1962, wet lab procedures and organ scanning, in 1965 color dot scanning, dynamic studies (blood flow - renograms) and in 1967 analogue scintillation camera and dynamic camera studies have started. In 1974, nuclear medicine was established as independent medical specialty. Nuclear medicine departments have started to get established in 1978. In 1974, The Turkish Society of Nuclear Medicine (TSNM) was established with 10 members. The first president of TSNM was Prof. Dr. Yavuz Renda. Now, in the year 2000, TSNM has 349 members. Turkish Society of Nuclear Medicine is a member of European Association of Nuclear Medicine (EANM), World Federation of Nuclear Medicine and Biology (WFNMB) and WFNMB Asia-Oceania. Since 1974, TSNM has organized 13 national Nuclear Medicine congresses, 4 international Nuclear Oncology congresses and 13 nuclear medicine symposiums. In 1-5 October 2000, 'The VII th Asia and Oceania Congress of Nuclear Medicine and Biology' was held in Istanbul, Turkey. Since 1992, Turkish Journal of Nuclear Medicine is published quarterly and it is the official publication of TSNM. There are a total of 112 Nuclear Medicine centers in Turkey. There are 146 gamma cameras. (52 Siemens, 35 GE, 16 Elscint, 14 Toshiba, 10 Sopha, 12 MIE, 8 Philips, 9 Others) Two cyclotrons are

  7. Occurrence of Salmonella in retail beef and related meat products in Zaria, Nigeria

    DEFF Research Database (Denmark)

    Tafida, S.Y.; Kabir, J.; Kwaga, J.K.P.

    2013-01-01

    Salmonella is among the most important food borne pathogens worldwide contaminating a wide range of animal products including meat products. Human illnesses due to this pathogen are attributed to poor biosecurity in production, improper processing and handling of meat and meat products....... This is more likely where surveillance and regulatory control is weak. There is however limited information on the occurrence of these pathogens in foods in Nigeria. The extent of contamination of retail-beef and related meat products with Salmonellae in Zaria was evaluated. A total of 435 retailed beef...... and related meat products consisting of muscle meat, offal and processed meat products were tested for the presence of Salmonella species. Sample types included raw meat, ‘suya’ (roasted meat), ‘balangu’ (barbequed meat), ‘Kilishi’ (spiced sun dried meat) and ‘dambu’ (shredded fried meat). Samples were...

  8. Istanbul, Turkey

    Science.gov (United States)

    2000-01-01

    This June 16, 2000 image of Istanbul, Turkey show a full 60 by 60 km ASTER scene in the visible and infrared channels. Vegetation appears red, and urban areas blue-green. Bustling Istanbul, with its magnificent historical heritage, has spanned the divide between Europe and Asia for more than 2,500 years. Originally called Byzantium, the city was founded in the 7th century BC on the Golden Horn, an arm of the narrow Bosporus (also spelled Bosphorus) Strait, which connects the Sea of Marmara to the south, with the Black Sea to the north. Constantine I made it his capital of the Eastern Roman Empire in AD 330. As Constantinople, the strategically located city arose as the preeminent cultural, religious, and political center of the Western world. It reached the height of its wealth and glory in the early 5th century. After centuries of decline, the city entered another period of tremendous growth and prosperity when, as Istanbul, it became the capital of the Turkish Ottoman Empire in 1457. Although Turkey moved its capital to Ankara in 1923, Istanbul remains the nation's largest city with a population of over 8 million, its commercial center, and a major port. Two bridges spanning the Bosporus, and ships in the busy channel can be seen on the enlargement. On the image, the water areas have been replaced with a thermal image: colder waters are displayed in dark blue, warmer areas in light blue. Note the dark lines showing boat wakes, and the cold water entering the Sea of Marmara from deeper waters of the Bosporus.Advanced Spaceborne Thermal Emission and Reflection Radiometer (ASTER) is one of five Earth-observing instruments launched December 18, 1999, on NASA's Terra satellite. The instrument was built by Japan's Ministry of International Trade and Industry. A joint U.S./Japan science team is responsible for validation and calibration of the instrument and the data products. Dr. Anne Kahle at NASA's Jet Propulsion Laboratory, Pasadena, Calif., is the U.S. Science team

  9. Comparison of public health impact of Listeria monocytogenes product-to-product and environment-to-product contamination of deli meats at retail.

    Science.gov (United States)

    Pradhan, Abani K; Ivanek, Renata; Gröhn, Yrjö T; Bukowski, Robert; Wiedmann, Martin

    2011-11-01

    This study compared the relative public health impact in deli meats at retail contaminated with Listeria monocytogenes by either (i) other products or (ii) the retail environment. Modeling was performed using the risk of listeriosis-associated deaths as a public health outcome of interest and using two deli meat products (i.e., ham and turkey, both formulated without growth inhibitors) as model systems. Based on reported data, deli meats coming to retail were assumed to be contaminated at a frequency of 0.4%. Three contamination scenarios were investigated: (i) a baseline scenario, in which no additional cross-contamination occurred at retail, (ii) a scenario in which an additional 2.3% of products were cross-contaminated at retail due to transfer of L. monocytogenes cells from already contaminated ready-to-eat deli meats, and (iii) a scenario in which an additional 2.3% of products were contaminated as a result of cross-contamination from a contaminated retail environment. By using a previously reported L. monocytogenes risk assessment model that uses product-specific growth kinetic parameters, cross-contamination of deli ham and turkey was estimated to increase the relative risk of listeriosis-associated deaths by 5.9- and 6.1-fold, respectively, for contamination from other products and by 4.9- and 5.8-fold, respectively, for contamination from the retail environment. Sensitivity and scenario analyses indicated that the frequency of cross-contamination at retail from any source (other food products or environment) was the most important factor affecting the relative risk of listeriosis-associated deaths. Overall, our data indicate that retail-level cross-contamination of ready-to-eat deli meats with L. monocytogenes has the potential to considerably increase the risk of human listeriosis cases and deaths, and thus precise estimates of cross-contamination frequency are critical for accurate risk assessments.

  10. Broiler meat quality: Proteins and lipids of muscle tissue ...

    African Journals Online (AJOL)

    Proteins and lipids of muscle tissue are important meat quality parameters. They contribute substantially to the nutritional characteristics of meat. A number of studies has been conducted on the effect of different factors on the protein and lipid content of broiler meat. Given the above, the subject matter of the present paper ...

  11. 9 CFR 327.9 - Burlap wrapping for foreign meat.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Burlap wrapping for foreign meat. 327... AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION IMPORTED PRODUCTS § 327.9 Burlap wrapping for foreign meat. Burlap shall not be...

  12. Petroleum Gases Market in Turkey

    International Nuclear Information System (INIS)

    Bumin, S.; Ozyoruk, B.

    2007-01-01

    We are at the beginning of a new millennium. At this stage, we are observing economic and social liberalization efforts and regional alliance projects throughout the world. In this very same process, we are also experiencing a more holistic concept called globalization, which covers rapid and simultaneous dissemination and integration of capital, labor, information and technology, world-wide. This globalization opened a new era where national market economies and local companies went into competition in the international arena. In this era, it became a necessity for the non-liberal economies to catch up with the developments in the international markets and be open to economic and political changes. These developments have brought along many radical economic and social changes throughout the world. Policies adopted in Turkey, with respect to the energy reform process, display a general tendency towards putting in place a legal framework that will support the implementation of good governance principles, and providing conformity with the relevant legislative infrastructure of both OECD and EU countries. Turkey has only limited reserves of oil and natural gas, but substantial reserves of coal, particularly lignite. Energy demand has grown at 4-5 % per annum over the past three decades and will continue to grow rapidly, which will require enormous investments in 2000 and 2020, with the most significant increase being that of natural gas. Because of its limited energy resources, Turkey is heavily dependent on imported oil and gas. There are major oil and gas pipelines going through Turkey and additional pipelines are being constructed or are being planned. There is some production of lignite which is used in power plants and industry. 73 % of the world's proven oil reserves and 72 % of the world's proven gas reserves are located in the surrounding regions of Turkey: Middle East, Caspian Region and Russia. This makes Turkey a crucial bridge between energy rich regions

  13. In vitro meat production system: why and how?

    OpenAIRE

    Sharma, Shruti; Thind, Sukhcharanjit Singh; Kaur, Amarjeet

    2015-01-01

    Due to the nutritional importance and the sustained popularity of meat as a foodstuff, the livestock production sector has been expanding incessantly. This exponential growth of livestock meat sector poses a gigantic challenge to the sustainability of food production system. A new technological breakthrough is being contemplated to develop a substitute for livestock meat. The idea is to grow meat in a culture in the lab and manipulate its composition selectively. This paper aims to discuss th...

  14. Exchange Rate Pass-Through in Turkey

    OpenAIRE

    Marco Rossi; Daniel Leigh

    2002-01-01

    In light of the strong correlation between exchange rate movements and domestic prices in Turkey, it is important to assess the impact of the exchange rate on domestic prices, in particular as Turkey moves to an inflation targeting regime. This paper uses a recursive vector autoregression model to investigate the impact of exchange rate movements on prices in Turkey. We find that (i) the impact of the exchange rate on prices is over after about a year, but is mostly felt in the first four mon...

  15. Water diffusion to assess meat microstructure.

    Science.gov (United States)

    Laghi, Luca; Venturi, Luca; Dellarosa, Nicolò; Petracci, Massimiliano

    2017-12-01

    In the quest for setting up rapid methods to evaluate water retention ability of meat microstructures, time domain nuclear magnetic resonance (TD-NMR) has gained a prominent role, due to the possibility to observe water located outside the myofibrils, easily lost upon storage or cooking. Diffusion weighted signals could be used to monitor the shape and dimension of the pores in which water is confined, thus boosting the information offered by TD-NMR. The work outlines a parsimonious model to describe relative abundance and diffusion coefficient of intra and extra myofibrillar water populations, exchange rate between them, diameter of the myofibrillar cells. To test our model, we registered diffusion and T 2 weighted NMR signals at 20MHz on fresh meat from pectoralis major muscle of 100days old female turkey. We then purposely altered water distribution and myofibrils shape by means of freezing. The model predicted nicely the consequences of the imposed modifications. Copyright © 2016. Published by Elsevier Ltd.

  16. Antimicrobial drug resistance of Salmonella isolates from meat and humans, Denmark

    DEFF Research Database (Denmark)

    Skov, Marianne Nielsine; Andersen, Jens Strodl; Aabo, Søren

    2007-01-01

    We compared 8,144 Salmonella isolates collected from meat imported to or produced in Denmark, as well as from Danish patients. Isolates from imported meat showed a higher rate of antimicrobial drug resistance, including multidrug resistance, than did isolates from domestic meat. Isolates from...... humans showed resistance rates lower than those found in imported meat but higher than in domestic meat. These findings indicate that programs for controlling resistant Salmonella spp. are a global issue...

  17. Antimicrobial drug resistance of Salmonella isolates from meat and humans, Denmark

    DEFF Research Database (Denmark)

    Skov, Marianne; Andersen, Jens Strodl; Aabo, Søren

    2007-01-01

    We compared 8,144 Salmonella isolates collected from meat imported to or produced in Denmark, as well as from Danish patients. Isolates from imported meat showed a higher rate of antimicrobial drug resistance, including multidrug resistance, than did isolates from domestic meat. Isolates from...... humans showed resistance rates lower than those found in imported meat but higher than in domestic meat. These findings indicate that programs for controlling resistant Salmonella spp. are a global issue....

  18. Lipid stability in meat and meat products.

    Science.gov (United States)

    Morrissey, P A; Sheehy, P J; Galvin, K; Kerry, J P; Buckley, D J

    1998-01-01

    Lipid oxidation is one of the main factors limiting the quality and acceptability of meats and meat products. Oxidative damage to lipids occurs in the living animal because of an imbalance between the production of reactive oxygen species and the animal's defence mechanisms. This may be brought about by a high intake of oxidized lipids or poly-unsaturated fatty acids, or a low intake of nutrients involved in the antioxidant defence system. Damage to lipids may be accentuated in the immediate post-slaughter period and, in particular, during handling, processing, storage and cooking. In recent years, pressure to reduce artificial additive use in foods has led to attempts to increase meat stability by dietary strategies. These include supplementation of animal diets with vitamin E, ascorbic acid, or carotenoids, or withdrawal of trace mineral supplements. Dietary vitamin E supplementation reduces lipid and myoglobin oxidation, and, in certain situations, drip losses in meats. However, vitamin C supplementation appears to have little, if any, beneficial effects on meat stability. The effect of feeding higher levels of carotenoids on meat stability requires further study. Some studies have demonstrated that reducing the iron and copper content of feeds improves meat stability. Post-slaughter carnosine addition may be an effective means of improving lipid stability in processed meats, perhaps in combination with dietary vitamin E supplementation.

  19. Meat and masculinity in the Norwegian Armed Forces.

    Science.gov (United States)

    Kildal, Charlotte Lilleby; Syse, Karen Lykke

    2017-05-01

    In 2013, the Norwegian Armed Forces decided to introduce a meat reduction scheme in its military mess halls, for both health reasons and environmental concerns. This article explores Norwegian soldiers' reactions to the introduction of Meat free Monday, and their attitudes towards reducing meat consumption. As of yet, Meat free Monday has not been implemented due to both structural and contextual challenges. We explore both the process and potential of the Norwegian military's Meat free Monday initiative to promote sustainable and climate friendly diets. We found significant barriers preventing the military from implementing Meat free Monday. The main reason behind the resistance to reduce meat consumption among Norwegian soldiers was meat's associations with protein, masculinity and comfort. Our results underline the importance of acknowledging the social and cultural role of food. The study is qualitative and uses focus group interviews as its main methodology. Copyright © 2017 Elsevier Ltd. All rights reserved.

  20. Meat species identification and Halal authentication using PCR analysis of raw and cooked traditional Turkish foods.

    Science.gov (United States)

    Ulca, Pelin; Balta, Handan; Çağın, Ilknur; Senyuva, Hamide Z

    2013-07-01

    The method performance characteristics of commercially available PCR kits for animal species identification were established. Comminuted meat products containing different levels of pork were prepared from authentic beef, chicken, and turkey. These meat products were analysed in the raw state and after cooking for 20 min at 200 °C. For both raw and cooked meats, the PCR kit could correctly identify the animal species and could reliably detect the addition of pork at a level below 0.1%. A survey of 42 Turkish processed meat products such as soudjouk, salami, sausage, meatball, cured spiced beef and doner kebap was conducted. Thirty-six samples were negative for the presence of pork (meatball sample labelled as 100% beef was found to contain chicken. Another turkey meatball sample was predominantly chicken. Copyright © 2013 Elsevier Ltd. All rights reserved.

  1. Thalassemias and hemoglobinopathies in Turkey.

    Science.gov (United States)

    Canatan, Duran

    2014-01-01

    Thalassemias and hemoglobinopathies are a serious health problem in Turkey. There is a 70-year history of thalassemia in Turkey. The first patient with β-thalassemia major (β-TM) was reported in 1941. The first clinical and hematological studies were published by Aksoy in 1958. The overall incidence of β-thalassemia (β-thal) was reported by Çavdar and Arcasoy to be 2.1% in 1971. Important steps such as written regulations, education and prevention campaigns, have been taken to prevent thalassemia in Turkey by the Ministry of Health (MOH), the Turkish National Hemoglobinopathy Council (TNHC) and the Thalassemia Federation of Turkey (TFT) since 2000. A national hemoglobinopathy prevention program was started in provinces with a high prevalence by the MOH in 2003. While the percentage of premarital screening test was 30.0% of all couples in 2003, it reached 86.0% in 2013. While the number of newborn with thalassemias and hemoglobinopathies was 272 in 2002, it had dropped to 25 in 2010. There has been a 90.0% reduction of affected births in the last 10 years.

  2. Human Metapneumovirus in Turkey Poults

    Science.gov (United States)

    Velayudhan, Binu T.; Nagaraja, Kakambi V.; Thachil, Anil J.; Shaw, Daniel P.; Gray, Gregory C.

    2006-01-01

    This study was conducted to reexamine the hypothesis that human metapneumovirus (hMPV) will not infect turkeys. Six groups of 2-week-old turkeys (20 per group) were inoculated oculonasally with 1 of the following: noninfected cell suspension; hMPV genotype A1, A2, B1, or B2; or avian metapneumovirus (aMPV) subtype C. Poults inoculated with hMPV showed nasal discharge days 4–9 postexposure. Specific viral RNA and antigen were detected by reverse-transcription PCR and immunohistochemical evaluation, respectively, in nasal turbinates of birds exposed to hMPV. Nasal turbinates of hMPV-infected turkeys showed inflammatory changes and mucus accumulation. Each of the 4 hMPV genotypes caused a transient infection in turkeys as evidenced by clinical signs, detection of hMPV in turbinates, and histopathologic examination. Detailed investigation of cross-species pathogenicity of hMPV and aMPV and its importance for human and animal health is needed. PMID:17235379

  3. Managing meat tenderness.

    Science.gov (United States)

    Thompson, John

    2002-11-01

    This paper discusses the management of meat tenderness using a carcass grading scheme which utilizes the concept of total quality management of those factors which impact on beef palatability. The scheme called Meat Standards Australia (MSA) has identified the Critical Control Points (CCPs) from the production, pre-slaughter, processing and value adding sectors of the beef supply chain and quantified their relative importance using large-scale consumer testing. These CCPs have been used to manage beef palatability in two ways. Firstly, CCPs from the pre-slaughter and processing sectors have been used as mandatory criteria for carcasses to be graded. Secondly, other CCPs from the production and processing sectors have been incorporated into a model to predict palatability for individual muscles. The evidence for the importance of CCPs from the production (breed, growth path and HGP implants), pre-slaughter and processing (pH/temperature window, alternative carcass suspension, marbling and ageing) sectors are reviewed and the accuracy of the model to predict palatability for specific muscle×cooking techniques is presented.

  4. GERMANY & TURKEY – A PARTNERSHIP PERSPECTIVE

    Directory of Open Access Journals (Sweden)

    Bestenigar KARA

    2015-04-01

    Full Text Available The article shortly deals with economic and commercial relations between Turkey, that keeps close regulary economic, political and cultural relationship and Germany, which is one of six founding fathers of the European Union. The subject of article has been searched within the following framework: Measurement of commercial relations between export and import between, investment relations between Germany and Turkey, mutual distribution sector.

  5. Evaluation and monitoring of the satisfaction of meat and meat products consumers

    Directory of Open Access Journals (Sweden)

    Corina Constanta Rușeț

    2014-05-01

    Full Text Available The managers have to be focused on clients and satisfy their needs, so that the products meet their expectations. The evaluation and monitoring the consumers satisfaction is very important because it is a managerial instrument which offers the possibility to understand and satisfy the needs of the existing consumers. In this study we used the questionnaire as research method and after analyzing and processing the data we noticed the consumers preferences related to the meat and meat products consumption, the frequency of consumption and the places from where the consumers procure their meat and meat products.

  6. Recent incentives for renewable energy in Turkey

    International Nuclear Information System (INIS)

    Simsek, Hayal Ayca; Simsek, Nevzat

    2013-01-01

    Recently, the importance of renewable energy sources has increased significantly as climate change has become an important long term threat to global ecosystems and the world economy. In the face of increased concern about climate change and high fossil fuel costs together with a reduction in the primary energy sources such as oil, natural gas and coal, alternative energy sources (renewables) are increasingly needed to respond to the threat of climate change and growing energy demand in the world. Recent developments in Turkey, such as the liberalization of the electricity market and improvements in the renewable legislations, have accelerated the growth process and investment opportunities in the field of renewable energy. Turkey′s naturally endowed potential for renewables, such as solar, geothermal and wind, also accompanied these developments and attracted world attention to this market. In Turkey, renewable energy sources have gained great importance in the last decades due to growing energy demand and incentive policies which foster the utilization of renewable energy sources. This study aims to explore the availability and potential of renewable energy sources in Turkey and discuss the government policies and economic aspects. - highlights: • Turkey′s potential for renewable energy has attracted world attention. • Turkey has specific energy objectives in promoting renewable energy. • This paper evaluates recent incentives for renewable energy in Turkey. • Incentives in Turkey have led to more investment in renewable energy generation

  7. A Re-Run in Turkey: A Coup in the Near Future?

    National Research Council Canada - National Science Library

    Foust, Shawn J

    2007-01-01

    ... of coup activity in the near future, as has been seen in Turkey's history. Turkey has a proven status of importance to the United States by virtue of its strategic location, democratic pursuits, cultural status, and economic potential...

  8. Defense Expenditure and Economic Growth: Empirical Study on Case of Turkey

    National Research Council Canada - National Science Library

    Tekeoglu, Ertugrul

    2008-01-01

    .... Since Turkey has one of the largest defense budgets within the Middle East and also NATO, this question has important implications for Turkey's future economic well-being and political stability...

  9. Meat analog: a review.

    Science.gov (United States)

    Malav, O P; Talukder, S; Gokulakrishnan, P; Chand, S

    2015-01-01

    The health-conscious consumers are in search of nutritious and convenient food item which can be best suited in their busy life. The vegetarianism is the key for the search of such food which resembles the meat in respect of nutrition and sensory characters, but not of animal origin and contains vegetable or its modified form, this is the point when meat analog evolved out and gets shape. The consumers gets full satisfaction by consumption of meat analog due to its typical meaty texture, appearance and the flavor which are being imparted during the skilled production of meat analog. The supplement of protein in vegetarian diet through meat alike food can be fulfilled by incorporating protein-rich vegetative food grade materials in meat analog and by adopting proper technological process which can promote the proper fabrication of meat analog with acceptable meat like texture, appearance, flavor, etc. The easily available vegetables, cereals, and pulses in India have great advantages and prospects to be used in food products and it can improve the nutritional and functional characters of the food items. The various form and functional characters of food items are available world over and attracts the meat technologists and the food processors to bring some innovativeness in meat analog and its presentation and marketability so that the acceptability of meat analog can be overgrown by the consumers.

  10. Mobility in Turkey. Electric Vehicles

    Energy Technology Data Exchange (ETDEWEB)

    Yazgan, M. [Embassy of the Kingdom of the Netherlands, Turan Gunes Bulvari, Hollanda Caddesi, No.5,06550 Yildiz-Ankara (Turkey)

    2013-01-15

    The purpose of this report is to provide information about electric vehicles (EVs) and e-mobility as an emerging market in Turkey. EVs receive attention from the Turkish government for a number of reasons: Turkey has a strong automotive industry and needs to follow the technological developments taking place regarding intelligent vehicles and intelligent transport systems, as well as electric transportation technologies. Secondly, a considerable amount of carbon emissions from motor vehicles is of great concern in relation to climate change. EVs might be an alternative which can break the dependence of Turkey on imported fuel that has a negative influence on its current account deficit (CAD). On top of these factors, the Prime Minister of Turkey has a desire to have a 'Local Brand Vehicle' before the 100th year of the establishment of the Republic in 2023 and preferably an 'EV'. EVs are included in the strategy documents and action plans of almost all ministries and public institutions. Among all ministries, the Ministry of Science, Industry and Technology (MoSI and T) takes a leading position. It holds bi-annual meetings with stakeholders to monitor and evaluate progress about the level of actualization of the identified policies on e-mobility. MoSI and T's related institution of the Scientific and Technological Research Council of Turkey (TUBITAK) co-ordinates the R and D activities and provides generous R and D incentives. EVs have been put on sale in Turkey in 2012 and are still very limited in number. Public institutions are taking the lead by converting their vehicle fleet to EVs. EVs are also more suitable for businesses/ duties with a fixed/short route; therefore it is expected that the growth of the sector will mainly come from the vehicle fleet of the public organisations and institutions, followed by the private vehicle fleet of companies, e.g. freight companies. Although there are some on-going test drives, it is not yet proven

  11. Detection and subtyping avian metapneumovirus from turkeys in Iran.

    Science.gov (United States)

    Mayahi, Mansour; Momtaz, Hassan; Jafari, Ramezan Ali; Zamani, Pejman

    2017-01-01

    Avian metapneumovirus (aMPV) causes diseases like rhinotracheitis in turkeys, swollen head syndrome in chickens and avian rhinotracheitis in other birds. Causing respiratory problems, aMPV adversely affects production and inflicts immense economic losses and mortalities, especially in turkey flocks. In recent years, several serological and molecular studies have been conducted on this virus, especially in poultry in Asia and Iran. The purpose of the present study was detecting and subtyping aMPV by reverse transcriptase polymerase chain reaction (RT-PCR) from non-vaccinated, commercial turkey flocks in Iran for the first time. Sixty three meat-type unvaccinated turkey flocks from several provinces of Iran were sampled in major turkey abattoirs. Samples were tested by RT-PCR for detecting and subtyping aMPV. The results showed that 26 samples from three flocks (4.10%) were positive for viral RNA and all of the viruses were found to be subtype B of aMPV. As a result, vaccination especially against subtype B of aMPV should be considered in turkey flocks in Iran to control aMPV infections.

  12. Technological characteristics of meat - viscosity

    OpenAIRE

    DIBĎÁK, Tomáš

    2012-01-01

    This bachelor thesis is focused on the technological characteristics of meat, mainly viscosity of meat. At the beginning I dealt with construction of meat and various types of meat: beef, veal, pork, mutton, rabbit, poultry and venison. Then I described basic chemical composition of meat and it?s characteristic. In detail I dealt with viscosity of meat. Viscosity is the ability of meat to bind water both own and added. I mentioned influences, which effects viscosity and I presented the possib...

  13. UNDERSTANDING CONSUMERS' ATTITUDE TOWARD MEAT LABELS AND MEAT CONSUMPTION PATTERN

    OpenAIRE

    Rimal, Arbindra; Fletcher, Stanley M.

    2003-01-01

    This paper addressed consumers' attitude toward meat labels and the influence of different aspects of meat labels on beef, poultry and seafood consumption using a national survey data. Nutrition and ingredient information on meat labels were positively related with attitude toward meat labels as well as meat consumption frequency.

  14. Quantitative risk assessment of listeriosis-associated deaths due to Listeria monocytogenes contamination of deli meats originating from manufacture and retail.

    Science.gov (United States)

    Pradhan, Abani K; Ivanek, Renata; Gröhn, Yrjö T; Bukowski, Robert; Geornaras, Ifigenia; Sofos, John N; Wiedmann, Martin

    2010-04-01

    The objective of this study was to estimate the relative risk of listeriosis-associated deaths attributable to Listeria monocytogenes contamination in ham and turkey formulated without and with growth inhibitors (GIs). Two contamination scenarios were investigated: (i) prepackaged deli meats with contamination originating solely from manufacture at a frequency of 0.4% (based on reported data) and (ii) retail-sliced deli meats with contamination originating solely from retail at a frequency of 2.3% (based on reported data). Using a manufacture-to-consumption risk assessment with product-specific growth kinetic parameters (i.e., lag phase and exponential growth rate), reformulation with GIs was estimated to reduce human listeriosis deaths linked to ham and turkey by 2.8- and 9-fold, respectively, when contamination originated at manufacture and by 1.9- and 2.8-fold, respectively, for products contaminated at retail. Contamination originating at retail was estimated to account for 76 and 63% of listeriosis deaths caused by ham and turkey, respectively, when all products were formulated without GIs and for 83 and 84% of listeriosis deaths caused by ham and turkey, respectively, when all products were formulated with GIs. Sensitivity analyses indicated that storage temperature was the most important factor affecting the estimation of per annum relative risk. Scenario analyses suggested that reducing storage temperature in home refrigerators to consistently below 7 degrees C would greatly reduce the risk of human listeriosis deaths, whereas reducing storage time appeared to be less effective. Overall, our data indicate a critical need for further development and implementation of effective control strategies to reduce L. monocytogenes contamination at the retail level.

  15. A next generation semiconductor based sequencing approach for the identification of meat species in DNA mixtures.

    Directory of Open Access Journals (Sweden)

    Francesca Bertolini

    Full Text Available The identification of the species of origin of meat and meat products is an important issue to prevent and detect frauds that might have economic, ethical and health implications. In this paper we evaluated the potential of the next generation semiconductor based sequencing technology (Ion Torrent Personal Genome Machine for the identification of DNA from meat species (pig, horse, cattle, sheep, rabbit, chicken, turkey, pheasant, duck, goose and pigeon as well as from human and rat in DNA mixtures through the sequencing of PCR products obtained from different couples of universal primers that amplify 12S and 16S rRNA mitochondrial DNA genes. Six libraries were produced including PCR products obtained separately from 13 species or from DNA mixtures containing DNA from all species or only avian or only mammalian species at equimolar concentration or at 1:10 or 1:50 ratios for pig and horse DNA. Sequencing obtained a total of 33,294,511 called nucleotides of which 29,109,688 with Q20 (87.43% in a total of 215,944 reads. Different alignment algorithms were used to assign the species based on sequence data. Error rate calculated after confirmation of the obtained sequences by Sanger sequencing ranged from 0.0003 to 0.02 for the different species. Correlation about the number of reads per species between different libraries was high for mammalian species (0.97 and lower for avian species (0.70. PCR competition limited the efficiency of amplification and sequencing for avian species for some primer pairs. Detection of low level of pig and horse DNA was possible with reads obtained from different primer pairs. The sequencing of the products obtained from different universal PCR primers could be a useful strategy to overcome potential problems of amplification. Based on these results, the Ion Torrent technology can be applied for the identification of meat species in DNA mixtures.

  16. In vitro meat production system: why and how?

    Science.gov (United States)

    Sharma, Shruti; Thind, Sukhcharanjit Singh; Kaur, Amarjeet

    2015-12-01

    Due to the nutritional importance and the sustained popularity of meat as a foodstuff, the livestock production sector has been expanding incessantly. This exponential growth of livestock meat sector poses a gigantic challenge to the sustainability of food production system. A new technological breakthrough is being contemplated to develop a substitute for livestock meat. The idea is to grow meat in a culture in the lab and manipulate its composition selectively. This paper aims to discuss the concept of In Vitro Meat production system, articulate the underlying technology and analyse the context of its implications, as proposed by several scientists and stakeholders. The challenges facing this emerging technology have also been discussed.

  17. Medicinal and Aromatic Plants Sold in The Herbalists in Bartın and Their Export and Import Situations in Turkey

    OpenAIRE

    Kurt, Pınar; Karaoğul, Eyyüp

    2018-01-01

    The aims of this study are to first, reveal the inventory of the plantssold by herbalist in the Bartın province to use medical purposes by the peopleand secondly determine the phytotherapeutic properties and analysis of themarket share regarding some major species in terms of both imports and exportsin our country. Within the scope of the study, the herbalists being in Bartınwere visited and the list of the products that they have  were recorded in to inventory, followed bythe most selling me...

  18. The paradoxical effect of extra-virgin olive oil on oxidative phenomena during in vitro co-digestion with meat.

    Science.gov (United States)

    Martini, Serena; Cavalchi, Martina; Conte, Angela; Tagliazucchi, Davide

    2018-07-01

    Extra-virgin olive oil is an integral part of the Mediterranean diet and its consumption has been associated with a reduction risk of chronic diseases. Here we tested the potential of extra-virgin olive oil to limit the oxidative phenomena during in vitro gastro-intestinal co-digestion with turkey breast meat. The extra-virgin olive oil was particularly rich in oleuropein aglycone isomers, which represented the 66.8% of total phenolic determined with MS/MS experiments. Meals supplemented with extra-virgin olive oil equivocally affected lipid peroxidation. At low concentration (2.5% respect to meat), a significant inhibition of lipid oxidation was observed, whereas lipid peroxidation was greatly enhanced when the amount of extra-virgin olive oil was increased in the gastro-intestinal system. The inhibitory effect observed at 2.5% extra-virgin olive oil was due to the antioxidant properties of extra-virgin olive oil phenolic compounds. At high concentration, extra-virgin olive oil phenolic compounds (especially hydroxytyrosol-derivative) behaved as pro-oxidants increasing the generation of lipid hydroperoxides from meat. At the same time, the presence in the digestive system of catalysers from meat induced the peroxidation of extra-virgin olive oil fatty acids, which was further intensified by the pro-oxidant activity of extra-virgin olive oil phenolic compounds. Our study underlined the importance of the timing and amount of consumption of extra-virgin olive oil as well as its phenolic composition in limiting the peroxidative phenomena on meat lipids during digestion. Copyright © 2018 Elsevier Ltd. All rights reserved.

  19. Imported chicken meat as a potential source of quinolone-resistant Escherichia coli producing extended-spectrum beta-lactamases in the UK.

    Science.gov (United States)

    Warren, R E; Ensor, V M; O'Neill, P; Butler, V; Taylor, J; Nye, K; Harvey, M; Livermore, D M; Woodford, N; Hawkey, P M

    2008-03-01

    Escherichia coli producing CTX-M-15 enzyme began to rapidly spread in the UK from around 2003 but other types also occur, notably CTX-M-14. We examined breasts from UK-reared (n = 62) and imported (n = 27) chickens as potential sources of quinolone-resistant E. coli with bla(CTX-M) genes. A further 40 samples for which the country of rearing could not be identified were examined. During 2006, 129 fresh and frozen chicken breast fillets were purchased from retail outlets in the West Midlands. These were cultured for E. coli on CLED agar containing 8 mg/L ciprofloxacin and carrying a 10 microg cefpodoxime disc. Resistant isolates were identified and typed by RAPD fingerprinting; bla(CTX-M) was identified by PCR and genotyped by reverse-line hybridization. The country of rearing was identified from the packaging for 89 of 129 purchased samples. Only one of the 62 UK-reared chicken samples carried E. coli producing a CTX-M-1 enzyme, whereas 10 of 27 samples reared overseas had E. coli with CTX-M enzymes. Specifically, 4/10 Brazilian, 3/4 Brazilian/Polish/French, and 2/2 Dutch samples had E. coli with CTX-M-2 enzymes. Six of 40 samples for which the country of rearing was not known had producers of CTX-M enzymes, 5 of them with CTX-M-14. Quinolone-resistant E. coli with various CTX-M beta-lactamase genes that are common in human infections worldwide were found in imported chicken breasts, indicating a possible source for gut colonization. Samples from Brazil were commonly positive for E. coli with CTX-M-2, the dominant bla(CTX-M) genotype from human infections in South America, which is currently rare in clinical infections in the UK. CTX-M-15, the dominant CTX-M type in human infections in the UK, was not found in chicken isolates, suggesting that the UK-reared chickens are not a reservoir of CTX-M-15.

  20. The importance of pre-annealing treatment for ESR dating of mollusc shells: A key study for İsmil in Konya closed Basin/Turkey

    Science.gov (United States)

    Ekici, Gamze; Sayin, Ulku; Aydin, Hulya; Isik, Mesut; Kapan, Sevinc; Demir, Ahmet; Engin, Birol; Delikan, Arif; Orhan, Hukmu; Biyik, Recep; Ozmen, Ayhan

    2018-02-01

    In this study, Electron Spin Resonance (ESR) spectroscopy is used to determine the geological ages of fossil mollusc shells systematically collected from two different geological splitting at İsmil Location (37.72769° N, 33.17781° E) in eastern part of Konya. According to the assessment of obtained ESR ages, the importance of pre-annealing treatment emphasize in the case of g=2.0007 dating signal is overlapped with the other signals arisen from short lived radicals that cause the wrong age calculation. To overcome this problem, the samples are pre-annealed at 180°C for 16 minutes and, in this case ESR ages are re-calculated for g=1.9973 dating signal. Dose response curves are obtained using 1.9973 signals after pre-annealing treatments for each samples. ESR ages of samples are obtained in the range of 138 ± 38 ka and 132 ± 30 ka (Upper Pleistocene) according to the Early Uranium Uptake model and the results are in good agreement with the estimated ages from stratigraphic and paleontological correlation by geologists. Thus, it is suggested that especially in the case of 2.0007 dating signal cannot been used due to superimposition case, the signal with 1.9973 g value can be used for dating after pre-annealing treatment. The results reports the first ESR ages on shells collected from İsmil Location and highlight the importance of pre-annealing treatment. This study is supported by TUBITAK 114Y237 research project.

  1. Consumers' perceptions of African wildlife meat

    DEFF Research Database (Denmark)

    Radder, Laetitia; Grunert, Klaus G.

    2009-01-01

    African wildlife meat offers South Africans' a healthy and novel red meat alternative, yet consumption is far less than that of beef and lamb. Laddering interviews with 40 respondents were employed to identify the consequences and values associated with the product's perceived attributes. Important...... attributes included low levels of fat, dryness, novelty, and special preparation requirements. Significant values included security, self-esteem, hedonism, tradition, and stimulation. Promoters of the product are advised to capitalize on consumers' interest in health and the health benefits of the meat...

  2. GLOBAL SOURCING: A THEORETICAL STUDY ON TURKEY

    Directory of Open Access Journals (Sweden)

    Aytac GOKMEN

    2010-07-01

    Full Text Available Global sourcing is to source from the global market for goods and services across national boundaries in order to take advantage of the global efficiencies in the delivery of a product or service. Such efficiencies are consists of low cost skilled labor, low cost raw materials and other economic factors like tax breaks and deductions as well as low trade tariffs. When we assess the case regarding to Turkey, global sourcing is an effective device for some firms. The domestic firms in Turkey at various industries are inclined to global source finished or intermediate goods from the world markets, finish the production process in Turkey and export. Eventually, on the one hand the export volume of Turkey increases, but on the other hand the import of a considerable volume of finished or intermediate goods bring about a negative trade balance and loss of jobs in Turkey. Therefore, the objective of this study is to assess the concept of global sourcing transactions on Turkey resting on comprehensive publications.

  3. Oil and gas market developments in Turkey

    International Nuclear Information System (INIS)

    Kaygusuz, K.

    2003-01-01

    Turkey's strategic location makes it a natural 'energy bridge' between major oil and gas producing areas in the Middle East and Caspian Sea regions on one hand and consumer markets in Europe on the other. Oil consumption has increased in recent years in Turkey, and this trend is expected to continue, with growth of 2-3% annually in coming years. The annual oil consumption of the country is around 31.3 million tons, while 83% of total consumption is supplied from imports and only 17% is supplied from indigenous production. Oil provides around 43% of Turkey's total energy requirements, but its share is declining (as the share of natural gas rises). On the other hand, due to diversification efforts of energy sources, use of natural gas was newly introduced into the Turkish economy in 1987 and has been growing rapidly. Turkey's natural gas reserves seem limited and current gas production in the country meets 2.8% of domestic consumption requirements. The annual natural gas consumption of Turkey is around 14.7 billion m 3 and is assumed to increase by 12% per annum. Turkish natural gas use is projected to increase dramatically in coming years, with the prime consumers expected to be industry and power plants. Turkey has chosen natural gas as the preferred fuel for the massive amount of new power plant capacity to be added in coming years. (Author)

  4. Market Brief : Turkey oil and gas pipelines

    International Nuclear Information System (INIS)

    2001-08-01

    This report presented some quick facts about oil and gas pipelines in Turkey and presented opportunities for trade. The key players and customers in the oil and gas sector were described along with an export check list. Turkey is looking into becoming an energy bridge between oil and gas producing countries in the Middle East, Central Asia and Europe. The oil and gas sectors are dominated by the Turkish Petroleum Corporation, a public enterprise dealing with exploration and production, and the State Pipeline Corporation which deals with energy transmission. They are also the key buyers of oil and gas equipment in Turkey. There are several pipelines connecting countries bordering the Caspian Sea. Opportunities exist in the areas of engineering consulting as well as contracting services for oil and gas pipeline transmission and distribution. Other opportunities lie in the area of pipeline construction, rehabilitation, materials, equipment, installation, and supervisory control and data acquisition (SCADA) systems. Currently, the major players are suppliers from Italy, Germany, France, United States and Japan. Turkey has no trade barriers and imported equipment and materials are not subjected to any restriction. The oil and gas market in Turkey expected in increase by an average annual growth rate of 15 per cent from 2001 to 2003. A brief description of pipeline projects in Turkey was presented in this report along with a list of key contacts and support services. 25 refs., 1 append

  5. Thorium research and development in Turkey

    International Nuclear Information System (INIS)

    Güngör, Görkem

    2015-01-01

    Turkey has a great potential regarding thorium resources. Thorium exploration activities have been done in the past mainly by state organizations for determining the thorium resources in Turkey. Thorium occurs as complex mineral together with barite, fluorite and rare earth elements (REE). The increase in global demand for REE creates the opportunity for REE production which will also produce thorium as a by-product. The development of nuclear energy program in Turkey provides the stimulus for research and development activities in nuclear technologies. The final declaration of the workshop emphasizes the importance of thorium reserves in Turkey and the necessity for thorium exploration and development activities in order to determine the feasibility of thorium mining and fuel cycle in Turkey. These activities should be conducted together with the development of technologies for separation of these complex minerals and purification of thorium, REE and other minerals to be utilized as commercial products. There are advanced academic research studies on thorium fuel cycle which should be supported by the industry in order to commercialize the results of these studies. Turkey should be integrated to international R and D activities on ADS which is expected to commercialize on medium term. The legislative framework should be developed in order to provide the industrial baseline for nuclear technologies independent from nuclear regulatory activities

  6. Meat : a natural symbol.

    OpenAIRE

    Fiddes, Nick

    1989-01-01

    In Britain, and in cultures around the world, meat's significance extends beyond what might be anticipated from its nutritional utility. By looking at the academic and popular literature, and through a series of looselystructured interviews, this study investigates the range of ideas that people hold about meat in modern Britain for evidence as to what it is that makes animal flesh such an esteemed foodstuff. The principle conclusion is that meat's pre-eminence derives from ...

  7. Identification of candidate genes associated with porcine meat color traits by genome-wide transcriptome analysis

    OpenAIRE

    Bojiang Li; Chao Dong; Pinghua Li; Zhuqing Ren; Han Wang; Fengxiang Yu; Caibo Ning; Kaiqing Liu; Wei Wei; Ruihua Huang; Jie Chen; Wangjun Wu; Honglin Liu

    2016-01-01

    Meat color is considered to be the most important indicator of meat quality, however, the molecular mechanisms underlying traits related to meat color remain mostly unknown. In this study, to elucidate the molecular basis of meat color, we constructed six cDNA libraries from biceps femoris (Bf) and soleus (Sol), which exhibit obvious differences in meat color, and analyzed the whole-transcriptome differences between Bf (white muscle) and Sol (red muscle) using high-throughput sequencing techn...

  8. Healthier meat and meat products: Their role as functional foods

    OpenAIRE

    Jiménez Colmenero, Francisco; Carballo, José; Cofrades, Susana

    2001-01-01

    This review deals with the implications of meat and meat products for human health. It analyses the effect of the presence or absence of various factors: fat, fatty acid composition, cholesterol, calorific value, salt, nitrite or lipid oxidation products that can cause health problems. Bearing in mind these considerations, it then describes the strategies used in animal production, treatment of meat raw material and reformulation of meat products to obtain healthier meat and meat products. Fu...

  9. Meat science research tendencies

    Directory of Open Access Journals (Sweden)

    José Arturo García Macías

    2010-12-01

    Full Text Available Meat is a high quality food due its higher protein content, besides to provide energy, vitamins particularly B complex, water and minerals, resulting in an appreciated food for humans. Even in same country, consumers search for different stuffs, since north consumers looks for meat cuts with fat and bone, whereas center-south consumers prefers fatless debones meat cuts. Modern consumers demand excellent appearance, color, taste and flavor in foods, microbiologically safe, minimal processed and curing salts, very nutritive and cheap. All these together in one single product are a hard challenge in the meat products area.

  10. Renewable energy education in Turkey

    Energy Technology Data Exchange (ETDEWEB)

    Acikgoz, Caglayan [Department of Chemical and Process Engineering, Faculty of Engineering, Bilecik University, P.O.11030, Bilecik (Turkey)

    2011-02-15

    Utilization of renewable energy sources and the application of environmentally sound energy technologies are essential to sustainable development and will help to secure the quality of living and the well-being of the future generations. Turkey presently has considerable renewable energy sources. The most important renewable sources are hydropower, wind, solar, geothermal, and biomass. The use of renewable energy as a topic to study energy and its forms permits a novel way to motivate students, particularly those who energy topics taking conscience with the environment. This paper presents the analysis and classification of renewable energy sources and how to find out their origin and a way to motivate students in energy topics related to renewable sources and also, the development of didactic competencies in special blended learning arrangements for educationalists, trainers and lecturers in adult education in the field of renewable energies in Turkey. (author)

  11. [Plant poisoning cases in Turkey].

    Science.gov (United States)

    Oztekin-Mat, A

    1994-01-01

    In Turkey, the majority of the population live in rural areas where they use wild plants as food and medicine. The confusion of an edible plant with a poisonous one give rise to serious poisoning which may even result in death. The incidence of plant poisoning in Turkey is about 6% and especially high among children between ages of 2 and 11 living in rural areas. The number of species that cause poisoning is around twenty and Hyoscyamus niger (Solanaceae), Colchicum species (Liliaceae), Conium maculatum (Umbelliferae) and Prunus species (Rosaceae) are the most important. Mushroom poisoning is more frequent in spring and fall. The main reasons are their widespread usage as food and the inexperience of the gatherers in distinguishing the edibles from the poisonous. Amanita phalloides, A. verna, A. muscaria, A. pantherina are responsible for severe cases of poisoning.

  12. Factors influencing the flavour of game meat: A review.

    Science.gov (United States)

    Neethling, J; Hoffman, L C; Muller, M

    2016-03-01

    Flavour is a very important attribute contributing to the sensory quality of meat and meat products. Although the sensory quality of meat includes orthonasal and retronasal aroma, taste, as well as appearance, juiciness and other textural attributes, the focus of this review is primarily on flavour. The influence of species, age, gender, muscle anatomical location, diet, harvesting conditions, ageing of meat, packaging and storage, as well as cooking method on the flavour of game meat are discussed. Very little research is available on the factors influencing the flavour of the meat derived from wild and free-living game species. The aim of this literature review is thus to discuss the key ante- and post-mortem factors that influence the flavour of game meat, with specific focus on wild and free-living South African game species. Copyright © 2015 Elsevier Ltd. All rights reserved.

  13. Game meat authentication through rare earth elements fingerprinting.

    Science.gov (United States)

    Danezis, G P; Pappas, A C; Zoidis, E; Papadomichelakis, G; Hadjigeorgiou, I; Zhang, P; Brusic, V; Georgiou, C A

    2017-10-23

    Accurate labelling of meat (e.g. wild versus farmed, geographical and genetic origin, organic versus conventional, processing treatment) is important to inform the consumers about the products they buy. Meat and meat products declared as game have higher commercial value making them target to fraudulent labelling practices and replacement with non-game meat. We have developed and validated a new method for authentication of wild rabbit meat using elemental metabolomics approach. Elemental analysis was performed using rapid ultra-trace multi-element measurement by inductively coupled plasma mass spectrometry (ICP-MS). Elemental signatures showed excellent ability to discriminate the wild rabbit from non-wild rabbit meat. Our results demonstrate the usefulness of metabolic markers -rare earth signatures, as well as other trace element signatures for game meat authentication. Copyright © 2017 Elsevier B.V. All rights reserved.

  14. The importance of transmission time in HIV infections and an epidemiological prospective follow-up study for 1 year in the Marmara Region of Turkey.

    Science.gov (United States)

    Celik, Deniz Gozde; Yuksel, Pelin; Aslan, Mustafa; Saribas, Suat; Baltali, Nezihe Dirik; Abdelkareem, Ali; Ziver, Tevhide; Nazlican, Ozcan; Gencer, Serap; Celikkol, Erdoğan; Bahar, Hrisi; Kocazeybek, Bekir

    2012-08-01

    It is important to detect recent and new HIV/1 infections and to take preventative measures in order to prevent rapid disease progression in AIDS and to decrease the incidence of infection. We aimed to detect long standing or recent HIV infections by determining transmission times for the cases in which first-time HIV/1 seropositivity were detected. The serum samples of 323 cases which were found to be seropositive by ELISA and Western-blotting were included in this study. The discrimination between long-term and recent HIV/1 infection was made by determining transmission-time with the Aware BED-EIA, HIV-1 incidence test (IgG capture HIV-EIA) tests. Ninety-six healthy blood donors who did not have a positive anti-HIV test and a chronic infectious disease for at least 1 year were included in this study as a negative healthy control group. In the discrimination of long-term and recent HIV/1 infections, only in vitro ODn values were used. The cases with normalized optical density (OD) (OD(specimen)/OD(calibrator))HIV infection (155 days history or seroconversion less than 6 months). The cases with ODn >1.2 were accepted as long-term HIV/1 infections (more than 155 days history or more than 6 months). The cases with ODn between 0.8 and 1.2 were accepted as "additional tests needed" cases. We detected recent HIV/1 infections (HIV/1 infections (>6 months) in 263 (81.5%) out of 323 cases. The most frequently encountered transmission route in long-term and recent HIV/1 infections was heterosexual sexual intercourse as 54 (50%) and 257 (97%), respectively. 63.3% of newly infected patients were married females and 65.3% of recently infected patients were males. In conclusion, the detection of the high ratio of long-term HIV/1 infection cases (81.5%) compared to recent infections (18.5%) suggested to us, that the long standing cases may have some activities related with transmission of HIV/1 in the past. The detection of higher HIV/1-infections in individuals which had

  15. Control of salmonella in meat and meat products by irradiation

    International Nuclear Information System (INIS)

    Dempster, J.F.

    1985-01-01

    This paper highlights the importance of food irradiation in the protection of the public against food poisoning from eating meat or meat products contaminated with salmonella. Salmonella infections are increasing at an alarming rate (2000 in 1952 to 12000 reported cases in 1982 in England and Wales alone). Dr. Dempster reports that 50% of the chicken carcasses examined by workers in America were found to be salmonella contaminated. Use of irradiation in conjunction with mild refrigeration can extend the shelf-life of vacuum packed chicken by a factor of three. Important legislation now under discussion in the U.S.A. is likely to extend the applicability of food irradiation rapidly in the near future

  16. Endangered Lilium Species of Turkey

    Directory of Open Access Journals (Sweden)

    Sevim Demir

    2018-01-01

    Full Text Available Turkey, which is among the major gene centers of the world and has a special place in plant genetic diversity. However, many plant genetic resources, including geophytes, are under genetic erosion because of the environmental and other problems and therefore face with the danger of extinction. Lilium ciliatum is endemic to North East Anatolia. IUCN (International Union for the Conservation of Natural Resources Red List Category of this species is Endangered (EN. Lilium ciliatum naturally grown in Zigana pass, Bayburt, Trabzon, Bulancak, Giresun and Gümüşhane is endangered and major threats of L. ciliatum are road construction and human disturbance related to ecotourism and recreation. It was reported that Lilium carniolicum naturally grown in Turkey is endangered although it isn’t in the IUCN Red List. Distribution areas of L. carniolicum are Trabzon, Rize, Artvin and it is also endemic to North East Anatolia. These species have high potential for use as ornamental plants with their colorful big flowers. In addition, the bulbs of these species are also used in the cosmetic industry and medicine. These are the main properties that increase the importance of L. ciliatum and L. carniolicum species. Therefore it is very important to protect the habitats of these species, ensure the continuity of their generations. The disappearance of these endemic species from our country means to disappear from the world. This review has been given in order to give some information about the endangered Lilium species of Turkey and conservation actions on these species in Turkey flora and take attention to the issue.

  17. Sensory and chemical characteristics of sausages produced of cyprinid meat

    OpenAIRE

    Okanović, Đorđe G.; Ćirković, Miroslav A.; Novakov, Nikolina J.; Ljubojević, Dragana B.; Karan, Dragica D.; Matekalo-Sverak, Vesna F.; Mašić, Zoran S.

    2013-01-01

    Fish meat and fish products are valuable source of nutrients of great importance for diverse and healthy nutrition. The optimal ratio of protein, fat, carbohydrates, minerals and vitamins contribute to high nutritive value offish meat. Recommendations that fish should be regularly used in the diet are based on the fact that fish meat is the most important nutritional source of n-3 highly unsaturated fatty acids (n-3 HUFA). The aim of this study was to investigate sensory and chemical properti...

  18. CLOSTRIDIUM PERFRINGENS IN MEAT AND MEAT PRODUCTS.

    Science.gov (United States)

    HALL, H E; ANGELOTTI, R

    1965-05-01

    A total of 262 specimens of meat and meat dishes were examined for the presence of Clostridium perfringens. Of this total, 161 were raw, unprocessed beef, veal, lamb, pork, or chicken; 101 were processed meats and meat dishes. C. perfringens was isolated from 113 (43.1%) of these specimens. The highest percentage of contamination (82%) was found in veal cuts, and the lowest (4.7%) in sliced sandwich meats and spreads. Only 2 of the 113 isolates were shown to produce heat-resistant spores, which indicates a very low incidence (0.8%) of contamination. These findings indicate that outbreaks of C. perfringens food-borne disease in the Cincinnati area are caused principally by the contamination of the food with vegetative cells or spores of the organism after cooking. Studies of the effects of various holding temperatures on the growth of C. perfringens indicated that, in the range of 5 to 15 C, no multiplication would occur, but that viable cells would still be present at the end of a 5-day holding period. Extremely rapid growth occurred at temperatures around 45 C, and complete inhibition of growth was accomplished between 49 and 52 C.

  19. Heterocyclic amines in meat and meat products

    Directory of Open Access Journals (Sweden)

    Aliye BULGAN

    2013-06-01

    Full Text Available Heterocyclic amines (HA are the mutagenic/carcinogenic compounds which generate as a result of cooking of red meat, poultry meat and fish fillets at high temperatures. Up to 20 different HAs were detected and classified in the researches that conducted on these types of meats cooked at high temperatures. HAs are the products of Maillard reactions and the Strecker degredation of main precursors such as creatine/creatinine, aminoacid and the polysaccharides. Many physical and chemical factors effect the formation of HAs. Thus, it was reported by many researchers that utilizing coating and marination processes in addition to using natural and synthetic antioxidants and seasonings-plant extracts were effective on inhibiting/decreasing the formation of HAs. Additionally, boiling/steaming and microwave cooking methodologies were recommended instead of barbecuing, grilling or frying to inhibit/decrease the formation of HAs. The HAs formed in meat and meat products and the factors which have effects on the formation of HAs are presented in this review.

  20. The animal fat paradox and meat quality.

    Science.gov (United States)

    Webb, E C; O'Neill, H A

    2008-09-01

    The purpose of this paper is to address some of the paradoxical issues and perceptions regarding animal fats and the related effects on meat quality and consumer perceptions. Meat scientists have been studying carcass characteristics for many years and although the factors that influence the accumulation, distribution and composition of carcass fat in livestock have been extensively researched, the role, value and perceptions of animal fats in meat quality differ significantly in importance between producers, abattoirs, butchers, retailers and consumers. Fat and long-chain fatty acids, whether in adipose tissue or muscle, contribute to important aspects of meat quality and are central to the nutritional and sensory values of meat. In this review the nutritional value of fat, as well as the importance of fat in terms of carcass and meat quality will be highlighted. The 'quality' of meat depends greatly on the socio-demographic backgrounds of the consumer. The aim is to focus on the global importance of fat in the carcass to the producer, processor and consumer. There is currently no clear cut definition for fat quality because the acceptability and perceived quality of fat varies significantly in terms of quantity, colour, consistency and chemical composition in different species of livestock around the world. The association between animal fats and human health is critical and recommendations by health professionals range from excluding fats altogether to a moderate consumption of fats due to their essential role in the body. Recently the emphasis has shifted away from fat quantity to fat quality. Despite these recommendations and years of bad publicity in terms of the adverse affects of animal fats in human health, the livestock industry seems reluctant to shift its focus to fat quality rather than quantity. This approach may adversely affect future meat consumption by consumers who are becoming increasingly critical about the food they eat.

  1. Prevalence of methicillin-resistant Staphylococcus aureus in meat.

    Science.gov (United States)

    de Boer, E; Zwartkruis-Nahuis, J T M; Wit, B; Huijsdens, X W; de Neeling, A J; Bosch, T; van Oosterom, R A A; Vila, A; Heuvelink, A E

    2009-08-31

    Recently the isolation of methicillin-resistant Staphylococcus aureus (MRSA) strains from several food-producing animals has been reported. During slaughtering of MRSA-positive animals, contamination of carcasses with MRSA may occur and consequently the meat of these animals may get contaminated. The aim of this study was to estimate the prevalence of MRSA in raw meat samples from the retail trade. Samples of raw beef, pork, veal, lamb/mutton, chicken, turkey, fowl and game were collected from the retail trade. A detection method including a two-step enrichment in Mueller-Hinton broth+6.5% NaCl and phenol red mannitol broth containing ceftizoxime and aztreonam, followed by isolation on MRSA ID agar (bioMérieux) was evaluated and subsequently applied for the detection of MRSA in samples of raw meats. MRSA strains were isolated from 264 (11.9%) of 2217 samples analyzed. Isolation percentages for the meat species were: beef (10.6%), veal (15.2%), lamb and mutton (6.2%), pork (10.7%), chicken (16.0%), turkey (35.3%), fowl (3.4%) and game (2.2%). The majority (85%) of the isolated strains belonged to spa-types of pulsed-field gel electrophoresis (PFGE) non-typeable (NT)-MRSA, corresponding to the multilocus sequence type ST398, a type also recently isolated in the Netherlands from pigs. However, a smaller part of these strains were found to be of other ST's, possibly of human origin. Further studies are needed to elucidate transmission routes of MRSA in relation to meat and other foods and to provide the tools for preventing the spread of MRSA. At present the high prevalence of MRSA in meat has not been shown to contribute significantly to the dissemination of MRSA to humans and the possible health hazard for consumers of the presence of MRSA in foods should be further elucidated.

  2. Thermophilic Campylobacter spp. in turkey samples: evaluation of two automated enzyme immunoassays and conventional microbiological techniques

    DEFF Research Database (Denmark)

    Borck, Birgitte; Stryhn, H.; Ersboll, A.K.

    2002-01-01

    Aims: To determine the sensitivity and specificity of two automated enzyme immunoassays (EIA), EiaFoss and Minividas, and a conventional microbiological culture technique for detecting thermophilic Campylobacter spp. in turkey samples. Methods and Results: A total of 286 samples (faecal, meat...

  3. Confronting the meat paradox in different cultural contexts: Reactions among Chinese and French participants.

    Science.gov (United States)

    Tian, Qirui; Hilton, Denis; Becker, Maja

    2016-01-01

    As a well-known source of nutrition and pleasure, meat plays an important role in most people's diet. However, awareness of the "meat paradox"-the association of liking to eat meat but not wanting to kill animals-often implies the experience of cognitive dissonance. In two studies, focusing on meat production and meat consumption respectively, we examined whether participants used reduction of willingness to eat meat and reduction of mind attribution to food animals as strategies to reduce cognitive dissonance from the meat paradox in the Chinese and French cultural contexts. Focusing on meat production (slaughtering of an animal to produce meat; Study 1, n = 520), participants reported lower willingness to eat beef in a condition that emphasized the slaughter of a cow compared to a condition that presented a diagram of a cow as meat. In addition, French but not Chinese participants attributed less mind to cows when the relation between meat and its animal origin was made salient. Focusing on meat consumption (the transformation of meat into food; Study 2, n = 518), participants reported lower willingness to eat beef and attributed less mind to cows in a condition that emphasized the animal origin of meat compared to a condition that presented a recipe. These results suggest that the use of different strategies to resolve cognitive dissonance from the meat paradox depends on different contexts of the meat-animal link as well as on cultural context. Copyright © 2015 Elsevier Ltd. All rights reserved.

  4. Consumer preference, behavior and perception about meat and meat products: an overview.

    Science.gov (United States)

    Font-I-Furnols, Maria; Guerrero, Luis

    2014-11-01

    Meat and meat products currently represent an important source of protein in the human diet, and their quality varies according to intrinsic and extrinsic parameters that can sometimes be shaped to make a product more desirable. Because consumers are the final step in the production chain, it is useful to identify which factors affect their behavioral patterns. This would allow the meat sector to better satisfy consumer expectations, demands and needs. This paper focuses on features that might influence consumer behavior, preferences and their perception of meat and meat products with respect to psychological, sensory and marketing aspects. This multidisciplinary approach includes evaluating psychological issues such as attitudes, beliefs, and expectations; sensory properties such as appearance, texture, flavor and odor; and marketing-related aspects such as price and brand. Copyright © 2014 Elsevier Ltd. All rights reserved.

  5. Novel aspects of health promoting compounds in meat.

    Science.gov (United States)

    Young, J F; Therkildsen, M; Ekstrand, B; Che, B N; Larsen, M K; Oksbjerg, N; Stagsted, J

    2013-12-01

    Meat is an integral part of the human diet. Besides essential amino acids and nutritive factors of high quality and availability, meat provides often overlooked components of importance for human health. These are amino acids and bioactive compounds that may be very important in i) preventing muscle wasting diseases, such as in sarcopenia, ii) reducing food and caloric intake to prevent metabolic syndrome, iii) blood pressure homeostasis via ACE-inhibitory components from connective tissue, and iv) maintaining functional gut environment through meat-derived nucleotides and nucleosides. In addition, meat could be an important source of phytanic acid, conjugated linoleic acids and antioxidants. Further, it becomes increasingly apparent that design of in vitro meat will be possible, and that this development may lead to improved health benefits from commercially viable and sustainable meat products. Copyright © 2013 Elsevier Ltd. All rights reserved.

  6. Concentration and Competition in the Global Meat Market

    Directory of Open Access Journals (Sweden)

    Bocharova Yuliia G.

    2016-03-01

    Full Text Available The article is aimed at analyzing the condition, development specifics, concentration and competition in the global meat market. Both significance and role of meat in providing the food security has been substantiated. An analysis of the dynamics and structure (both geographical and commodity of production volumes, consumption, exports and imports of meat has been conducted. The major producers, consumers, exporters and importers of meat in the context of globalization have been identified. The country-based features, patterns of consumption and imports of meat have been characterized. On the basis of calculated five indicators of concentration (coefficient of concentration, the Herfindahl-Hirschman index, coefficient of relative concentration, dispersion of logarithms of market shares, index of the maximum share the features of competition in the global market of producers and consumers of meat have been determined.

  7. Evaluation of direct saponification method for determination of cholesterol in meats.

    Science.gov (United States)

    Adams, M L; Sullivan, D M; Smith, R L; Richter, E F

    1986-01-01

    A gas chromatographic (GC) method has been developed for determination of cholesterol in meats. The method involves ethanolic KOH saponification of the sample material, homogeneous-phase toluene extraction of the unsaponifiables, derivatization of cholesterol to its trimethylsilylether, and quantitation by GC-flame ionization detection using 5-alpha-cholestane as internal standard. This direct saponification method is compared with the current AOAC official method for determination of cholesterol in 20 different meat products. The direct saponification method eliminates the need for initial lipid extraction, thus offering a 30% savings in labor, and requires fewer solvents than the AOAC method. It produced comparable or slightly higher cholesterol results than the AOAC method in all meat samples examined. Precision, determined by assaying a turkey meat sample 16 times over 4 days, was excellent (CV = 1.74%). Average recovery of cholesterol added to meat samples was 99.8%.

  8. Volatile compounds in meat and meat products

    Directory of Open Access Journals (Sweden)

    Monika KOSOWSKA

    Full Text Available Abstract Meaty flavor is composed of a few hundreds of volatile compounds, only minor part of which are responsible for the characteristic odor. It is developed as a result of multi-directional reactions proceeding between non-volatile precursors contained in raw meat under the influence of temperature. The volatile compounds are generated upon: Maillard reactions, lipid oxidation, interactions between Maillard reaction products and lipid oxidation products as well as upon thiamine degradation. The developed flavor is determined by many factors associated with: raw material (breed, sex, diet and age of animal, conditions and process of slaughter, duration and conditions of meat storage, type of muscle, additives applied and the course of the technological process. The objective of this review article is to draw attention to the issue of volatile compounds characteristic for meat products and factors that affect their synthesis.

  9. Methicillin-resistant and -susceptible Staphylococcus aureus from retail meat in Denmark

    DEFF Research Database (Denmark)

    Tang, Yuanyue; Larsen, Jesper; Kjeldgaard, Jette

    2017-01-01

    belonged to CC398 (spa t034, t011, t2582, t108), and hereof one isolate derived from chicken (1%). Further findings were spa type t1430 (CC9) in turkey samples (16%) and the human-associated t008 (CC8) in chicken samples (16%). In conclusion, S. aureus was readily detected in Danish retail meat......-MRSA lineage causing human infections, and although pigs are the major source of CC398 worldwide, poultry and other animals are also reservoirs. This raises concern for transmission of MRSA via meat. In this study, the occurrence and characteristics of S. aureus isolated from Danish retail meat were examined...... in MRSA prevalence of 4% of chicken, 52% of turkey, and 15% of pork. Three MRSA positive samples were obtained by direct plating (Brilliance MRSA2), whereas 16 MRSA positive samples were detected only after enrichment (TSB + 6.5% NaCl and Brilliance MRSA2). Based on spa typing, 68% of MRSA isolates...

  10. Standard Guide for Irradiation of Pre-packaged Processed Meat and Poultry Products to Control Pathogens and Other Microorganisms

    CERN Document Server

    American Society for Testing and Materials. Philadelphia

    2005-01-01

    1.1 This guide outlines procedures for the irradiation of pre-packaged refrigerated and frozen processed meat and poultry products. Note 1—The Codex Alimentarius Commission defines "meat" (including poultry and game) as "the edible part of any mammal slaughtered in an abattoir," and "poultry meat" as "the edible part of slaughtered domesticated birds, including chicken, turkeys, ducks, geese, guinea-fowls, or pigeons." (CAC/RCP 13-1976) Note 2—Current U.S. regulations limit the definition of livestock species to cattle, sheep, swine, goat, horse, mule, or other equine and poultry species to chicken, turkey, duck, goose, and guinea (2, 3). 1.2 This guide addresses all refrigerated and frozen meat and poultry products NOT covered by Guide F 1356. 1.3 This guide provides information regarding absorbed doses used for inactivation of parasites and reduction of bacterial load. Such doses are typically less than 10 kilogray (kGy).

  11. Human risk from thermotolerant Campylobacter on broiler meat in Denmark

    DEFF Research Database (Denmark)

    Boysen, Louise; Nauta, Maarten; Ribeiro Duarte, Ana Sofia

    2013-01-01

    2005 to 2008 in the human risk from Danish produced broiler meat, and a decrease from 2005 to 2010 in the risk from imported chilled meat. This risk reduction coincides with control measures implemented to reduce Campylobacter in Danish and imported chilled broiler meat. The human risk...... providing the most relevant outcome for food safety risk managers.......This paper describes a new approach by which changes over time in the relative risk of human campylobacteriosis from broiler meat are evaluated through quantitative microbiological risk assessment modelling. Danish surveillance data collected at retail from 2001 to 2010 on numbers of thermotolerant...

  12. Meat and meat product preservation by ionizing radiation

    International Nuclear Information System (INIS)

    Egginger, R.

    A brief summary is given of experience with the preservation of meat and meat products by ionizing radiation, or by combined methods. The results of the research have proved that hygienically significant microorganisms (mainly salmonellas) are reliably destroyed and that the consumption of thus irradiated meat and meat products presents no danger to human health. (B.S.)

  13. Nutritional and social aspects of consumption of ostrich meat: the case of Spain

    Directory of Open Access Journals (Sweden)

    Alicia Aguilar

    2013-09-01

    Full Text Available The consumption of ostrich meat was introduced into Europe in a relatively short time. Considered even today as an exotic meat, its inclusion in the usual sources of animal protein in our context has been repeatedly assessed, because it converge some of the most interesting nutritional characteristics of poultry and red meat. Over ten years later, the consumption of ostrich meat continues crossing a road that lies increasingly away from the exotic to become very slow, in usual. Although information on their nutritional value is still limited, we have more data showing protein values quite similar to other meats but with a smaller proportion of histidine and serine; fat values close to poultry meat low in fat; cholesterol values, vary according to the court, but similar to beef or chicken, and an improved lipid profile compared to the meat of turkey meat, lamb or beef. The information on its vitamins and minerals throws elevated iron and vitamin B12, higher amounts of vitamin E and Zn than other types of meat and a low concentration of sodium.

  14. A snapshot of geothermal energy potential and utilization in Turkey

    International Nuclear Information System (INIS)

    Erdogdu, Erkan

    2009-01-01

    Turkey is one of the countries with significant potential in geothermal energy. It is estimated that if Turkey utilizes all of her geothermal potential, she can meet 14% of her total energy need (heat and electricity) from geothermal sources. Therefore, today geothermal energy is an attractive option in Turkey to replace fossil fuels. Besides, increase in negative effects of fossil fuels on the environment has forced many countries, including Turkey, to use renewable energy sources. Also, Turkey is an energy importing country; more than two-thirds of her energy requirement is supplied by imports. In this context, geothermal energy appears to be one of the most efficient and effective solutions for sustainable energy development and environmental pollution prevention in Turkey. Since geothermal energy will be used more and more in the future, its current potential, usage, and assessment in Turkey is the focus of the present study. The paper not only presents a review of the potential and utilization of the geothermal energy in Turkey but also provides some guidelines for policy makers. (author)

  15. The role of hydropower in meeting Turkey's electric energy demand

    International Nuclear Information System (INIS)

    Yuksek, Omer; Komurcu, Murat Ihsan; Yuksel, Ibrahim; Kaygusuz, Kamil

    2006-01-01

    The inherent technical, economic and environmental benefits of hydroelectric power, make it an important contributor to the future world energy mix, particularly in the developing countries. These countries, such as Turkey, have a great and ever-intensifying need for power and water supplies and they also have the greatest remaining hydro potential. From the viewpoint of energy sources such as petroleum and natural gas, Turkey is not a rich country; but it has an abundant hydropower potential to be used for generation of electricity and must increase hydropower production in the near future. This paper deals with policies to meet the increasing electricity demand for Turkey. Hydropower and especially small hydropower are emphasized as Turkey's renewable energy sources. The results of two case studies, whose results were not taken into consideration in calculating Turkey's hydro electric potential, are presented. Turkey's small hydro power potential is found to be an important energy source, especially in the Eastern Black Sea Region. The results of a study in which Turkey's long-term demand has been predicted are also presented. According to the results of this paper, Turkey's hydro electric potential can meet 33-46% of its electric energy demand in 2020 and this potential may easily and economically be developed

  16. INFLUENCE OF AUTOLYTIC TRANSFORMATIONS ON ELECTROPHYSICAL PROPERTIES OF GOAT MEAT

    Directory of Open Access Journals (Sweden)

    L. V. Antipova

    2014-01-01

    Full Text Available Functional foods represented an important element of a balanced, healthy diet. They play an important role in improving the structure of the diet of the population, are a means of prevention, correction and prevention of early transition premorbid conditions and various diseases. Meat and meat products based on it can be considered as a promising raw material for functional foods. Goat has certain dietary properties and can be used in manufacturing, but the production of high-grade products from goat meat, capable of long-term storage is not well developed. The chemical composition of the new raw meat - goat meat, on the example of the longissimus muscle of back is rich in protein, moisture, ash, and low-fat compared with other types of raw meat, which lets you create based on goat meat sector wide functional meat products. Therefore investigated the possibility of using goat meat in the production technology of functional foods. Showing the prospects for the development of goat in Russia. Investigated character of autolysis goat meat electro-physical methods and histological analysis. In the process of autolysis of goat meat are changing the electrical properties of raw meat, which are correlated with the morphological characteristics. Basic autolytic changes occurring in muscle tissue in the early stages of ripening, were reduced to a small extent the political process involving varying degrees of muscle structure in the early stages. In the later stages of maturation revealed changing widespread. Revealed that autolysis has characteristic periods and develops within 12 hours, further changes are irreversible. Shows the change in pH, carbohydrate fractions in the longissimus muscle of back goat. Results of the study of dynamics of change in pH, carbohydrate fractions in the longissimus muscle of back goat show compliance with the laws of classical autolysis noted in other sources, but differ in the time period. Defined stages of autolysis in

  17. Prevalence and antibiotic resistance of Salmonella spp. in meat products, meat preparations and minced meat

    Science.gov (United States)

    Rašeta, M.; Mrdović, B.; Janković, V.; Bečkei, Z.; Lakićević, B.; Vidanović, D.; Polaček, V.

    2017-09-01

    This study aimed to determine Salmonella spp. prevalence in meat products, meat preparations and minced meat. Over a period of three years, a total of 300 samples were taken (100 RTE meat products, 100 meat preparations and 100 minced meat) and examined for the presence of Salmonella spp. Sampling was carried out at the warehouses of the food manufacturers. Salmonella spp. were not detected in RTE meat products, while 7% of semi-finished meat products (fresh sausages, grill meat formed and unformed) contained Salmonella, as did 18% of minced meats (minced pork II category, minced beef II category, mixed minced meat). The 25 Salmonella isolates obtained were examined for antibiotic resistance by the disk diffusion test, according to the NCCLS and CLSI guidelines. Isolates showed resistance to ampicillin and nalidixic acid (80%), tetracycline (72%), cefotaxime/clavulanic acid (48%), but not to gentamicin (8%) or trimethoprim/sulfamethoxazole (0%).

  18. Emerging Profiles for Cultured Meat; Ethics through and as Design

    OpenAIRE

    van der Weele, Cor; Driessen, Clemens

    2013-01-01

    Simple Summary The idea of cultured meat is to grow meat from animal cells with tissue engineering techniques. Cultured meat is an idea under investigation that will not be ready for the market for several years. It is also still open what it could or should be like. We argue that this openness offers the opportunity to explore different directions in which this idea could be developed. Feelings, critical thinking and the imagination all have important roles to play in this exploration. Abstr...

  19. Affective Beliefs Influence the Experience of Eating Meat

    OpenAIRE

    Anderson, Eric C.; Barrett, Lisa Feldman

    2016-01-01

    People believe they experience the world objectively, but research continually demonstrates that beliefs influence perception. Emerging research indicates that beliefs influence the experience of eating. In three studies, we test whether beliefs about how animals are raised can influence the experience of eating meat. Samples of meat were paired with descriptions of animals raised on factory farms or raised on humane farms. Importantly, the meat samples in both conditions were identical. Howe...

  20. THE EFFECTS OF HORSE MEAT SCANDAL ON ROMANIAN MEAT MARKET

    OpenAIRE

    Silvius STANCIU; Nicoleta STANCIUC; Loredana DUMITRASCU; Roxana ION; Costel NISTOR

    2013-01-01

    Sustainable business in the domestic production of meat must meet both the usual Requirements regarding quality, safety for customer and New Challenges in the European meat market. The Romanian food industry must meet the challenge of recent suspicions regarding the substitution of beef meat with horse meat. The modern applicable to meat traceability systems and authentication procedures can be considered as new ways to support fair trade and transparency, THUS, removing suspicions that appea...

  1. Game meat authentication through rare earth elements fingerprinting

    International Nuclear Information System (INIS)

    Danezis, G.P.; Pappas, A.C.; Zoidis, E.; Papadomichelakis, G.; Hadjigeorgiou, I.; Zhang, P.; Brusic, V.; Georgiou, C.A.

    2017-01-01

    Accurate labelling of meat (e.g. wild versus farmed, geographical and genetic origin, organic versus conventional, processing treatment) is important to inform the consumers about the products they buy. Meat and meat products declared as game have higher commercial value making them target to fraudulent labelling practices and replacement with non-game meat. We have developed and validated a new method for authentication of wild rabbit meat using elemental metabolomics approach. Elemental analysis was performed using rapid ultra-trace multi-element measurement by inductively coupled plasma mass spectrometry (ICP-MS). Elemental signatures showed excellent ability to discriminate the wild rabbit from non-wild rabbit meat. Our results demonstrate the usefulness of metabolic markers -rare earth signatures, as well as other trace element signatures for game meat authentication. - Highlights: • Elemental metabolomics is a powerful new methodology for authentication of game rabbit meat. • New method for meat authentication utilizing rare earths elemental signatures. • Samples are compared to group signatures using angular and Euclidean distances. • Meat reference materials (>70 elements) can be used for cross-comparison between studies.

  2. Quality of comminuted sausages formulated from mechanically deboned poultry meat.

    Science.gov (United States)

    Mielnik, Maria B; Aaby, Kjersti; Rolfsen, Knut; Ellekjær, Marit R; Nilsson, Astrid

    2002-05-01

    Comminuted sausages formulated with mechanically deboned poultry meat-MDPM (turkey or chicken, frame or neck) treated in different ways before production (vacuum packed MDPM or air packed skeletons deboned at production) and stored frozen for 6 or 18 weeks have been studied using a full-factorial design and chemical, physical and sensory analysis. MDPM was obtained from a Beehive separator. Comminuted sausages with MDPM from turkey frames, stored at -25 °C as skeletons, packed in air for 18 weeks developed marked rancid odour and flavour which could also be detected by thiobarbituric acid reactive substances (TBARS) and the concentration of volatile compounds. Vacuum packed mechanically deboned meat irrespective of species and carcass part could be stored for up to 18 weeks and used in formulation of sausages without any serious changes in their sensory profiles. Instrumental colour differences between sausages were mainly due to species. Turkey sausages were darker, redder and less yellow than chicken sausages. Moisture and fat contents were influenced by carcass part and to a lesser extent depended on species and storage time. Principal least squares regression (PLS2) showed close relationships between instrumental parameters and sensory attributes. TBARS, hexanal and volatile compounds were highly correlated with rancid flavour while redness (a(∗)) was strongly related to sensory colour hue and colour strength.

  3. Global energy perspective of Turkey

    International Nuclear Information System (INIS)

    Sen, H. Mete

    2006-01-01

    Global energy demand is growing rapidly at an average rate of 4% per year in parallel with the economy while EU-25 has only 0,8% during the last decade. Total primary energy supply is 87 818 000 toe of which 72% was imported; in comparison the average dependency rate is 49,5% in the EU. Such excessive dependency creates harmful effects on the national economy. Oil and natural gas imports bill was 19,5 billion US $ in 2005. Primary energy demand growth rate is twice as much of the production rate in the period 1980 2004. Fossil fuels accounts for 86% of Turkeys global energy supply in 2004. Population growth rate is one of the major parameters affecting the energy balance. Energy and electricity consumptions per capita are still one third of the EUs average.. Turkeys coal reserves needs to be utilized at higher rate and hydropower, wind power and geothermal energy potentials should be developed in order to decrease the imported energy dependence, soon. Due to the buy or pay bilateral agreements with suppliers, storage capabilities should be realized for excessive natural gas supply. Turkeys average growth rate of electricity production is 8,1% while installed capacity has 8,5% for the last 25 years. The present total installed capacity is 39 020 MW in which renewables has a share of 34%. Total electricity production was 162 TWh in 2005 of which 75,4% was supplied by thermal power plants. Share of natural gas is 44% of the annual electricity production. Considering the present power plants and the ones under construction, electricity supply and demand will be in balance till the year of 2010 (with high demand scenario) or 2015 (with low demand scenario). Nuclear power is being considered for electricity supply security after 2015. But, the general approach for supply security is first to develop the domestic coal reserves, renewable energy resources.

  4. THE GENDER WAGE GAP IN TURKEY

    OpenAIRE

    AKTAŞ, Arda; UYSAL, Gokce

    2016-01-01

    The most prominent form of gender discrimination in the labor market is the gender gap in wages.Using the Wage Structure Survey, a firm-level data set, we study the gender wage gap in Turkey. Weconcentrate on formal employment as this is the jurisdiction of the Labor Code in Turkey. Althoughwomen earn 3% less than men on average, a wider look reveals important differences along the entirewage distribution. There is virtually no gender gap at the lower end of the wage distribution. Moresurpris...

  5. Hydropower and biomass as renewable energy sources in Turkey

    International Nuclear Information System (INIS)

    Kaygusuz, K.

    2001-01-01

    When talking about renewable energy sources today, the most important and economical energy sources for Turkey are hydropower and biomass.The present study gives a review of production, consumption, and economics of hydropower and biomass as renewable energy sources in Turkey. Turkey has a total gross hydropower potential of 433 GW, but only 125 GW of the total hydroelectric potential of Turkey can be economically used. By the commissioning of new hydropower plants, which are under construction, 36% of the economically usable potential of the country could be tapped. On the other hand, biomass (wood and wastes) energy is the second most important renewable energy source for Turkey. However, the biomass energy sources of Turkey are limited. In 1998, the biomass share of the total energy consumption of the country is 10%. In this study, the potential of important biomass energy sources and animal solid wastes of the country were determined. The effects of hydropower and biomass usage on the environment were also discussed. Considering total cereal products and fatty seed plants, approximately 50-60 million tons per year of biomass and 8-10 million tons of solid matter animal waste are produced, and 70% of total biomass is seen as being usable for energy. Some useful suggestions and recommendations are also presented. The present study shows that there is an important potential for hydropower and biomass energy sources in Turkey. (author)

  6. Cultural Tourism Tours and Main Routes Towards Turkey

    Directory of Open Access Journals (Sweden)

    Veysi GÜNAL

    2009-06-01

    Full Text Available Today, the tourism has become a important industry. Certainly, the most important international actors af this industry are tour operators. The tour operators which realize about 75 percent of the total tourism activity to Turkey have taken a very important mission from the point of Turkey tourism. The, Germany, Netherlands, England and USA tour operators, which have made the important part of the tours to our country, have also an important position in organizating cultural tour. When the cultural tours, which have been planned to Turkey by this countries, have been studied it is seen that these tours have containied more mass tourism areas or near areas of these region. It can be said that Turkey’s not marketing its tourism correctly has be effective in this subject. With this research, it has been studied how the cultural attractions in Turkey have been perceived, consumed and marketed by abroad tour operators.

  7. Meat for keeps

    International Nuclear Information System (INIS)

    Niemand, J.G.

    1981-01-01

    The advantages of gamma irradiation as a food preservation technique for meat are such that the author envisages its wide acceptance and application during this decade both locally and internationally

  8. PRODUCTION AND SUPPLY BALANCE OF POULTRY MEAT IN CROATIA

    Directory of Open Access Journals (Sweden)

    Ivo Grgić

    2015-06-01

    Full Text Available Poultry meat is an important protein source in the human consumption. The main factors that have a positive effect on the development of the poultry industry are short production cycle, relatively low cost and the lack of religious restrictions on consumption. Chicken meat has the biggest share in the structure of poultry meat. The paper objective was to calculate the level of self-sufficiency degree in poultry meat in Croatia in the period from 2000 to 2012 and the degree of self-sufficiency in 2016 based on the results obtained. The method of balancing was used for calculation of self-sufficiency degree. The degree of self-sufficiency in the production of poultry meat in Croatia is higher than in other types of meat being between 80 and 90%. However, further decrease is expected and in 2016 domestic production would meet 81.17% of the domestic needs.

  9. Meat flavour in pork and beef - From animal to meal.

    Science.gov (United States)

    Aaslyng, Margit D; Meinert, Lene

    2017-10-01

    An intense meat flavour is greatly appreciated by consumers. Meat flavour is generated during the cooking process through a complex series of chemical reactions between precursors, intermediate reaction products and degradation products. The content and nature of the precursors present in the meat are affected by several factors including genetics, feed, handling of the live animals and subsequent handling of the meat. The fatty acid composition can easily be altered though feeding, especially in monogastric animals, while the carbohydrate content is more closely related to genetics (pigs), feeding in the last days before slaughter and handling at slaughter (both ante and post mortem). Ageing of the meat is not particularly important for the flavour, unless the meat is dry-aged. In comparison, cooking is crucial for the development of flavour. Copyright © 2017 Elsevier Ltd. All rights reserved.

  10. Meat flavor precursors and factors influencing flavor precursors--A systematic review.

    Science.gov (United States)

    Khan, Muhammad Issa; Jo, Cheorun; Tariq, Muhammad Rizwan

    2015-12-01

    Flavor is the sensory impression sensed by taste and smell buds and is a leading factor determining the meat quality and purchasing decision of the consumer. Meat flavor is characteristic of volatiles produced as a result of reactions of non-volatile components that are induced thermally. The water soluble compounds having low molecular weight and meat lipids are important precursors of cooked meat flavor. The Maillard reaction, lipid oxidation, and vitamin degradation are leading reactions during cooking which develop meat flavor from uncooked meat with little aroma and bloody taste. The pre-slaughter and postmortem factors like animal breed, sex, age, feed, aging and cooking conditions contribute to flavor development of cooked meat. The objective of this review is to highlight the flavor chemistry, meat flavor precursors and factors affecting meat flavor precursors. Copyright © 2015 Elsevier Ltd. All rights reserved.

  11. Meat-based enteral nutrition

    Science.gov (United States)

    Derevitskay, O. K.; Dydykin, A. S.

    2017-09-01

    Enteral nutrition is widely used in hospitals as a means of nutritional support and therapy for different diseases. Enteral nutrition must fulfil the energy needs of the body, be balanced by the nutrient composition and meet patient’s nutritional needs. Meat is a source of full-value animal protein, vitamins and minerals. On the basis of this research, recipes and technology for a meat-based enteral nutrition product were developed. The product is a ready-to-eat sterilised mixture in the form of a liquid homogeneous mass, which is of full value in terms of composition and enriched with vitamins and minerals, consists of particles with a size of not more than 0.3 mm and has the modified fat composition and rheological characteristics that are necessary for passage through enteral feeding tubes. The study presents experimental data on the content of the main macro- and micro-nutrients in the developed product. The new product is characterised by a balanced fatty acid composition, which plays an important role in correction of lipid metabolism disorders and protein-energy deficiency, and it is capable of satisfying patients’ daily requirements for vitamins and the main macro- and microelements when consuming 1500-2000 ml. Meat-based enteral nutrition can be used in diets as a standard mixture for effective correction of the energy and anabolic requirements of the body and support of the nutritional status of patients, including those with operated stomach syndrome.

  12. To eat or not to eat meat: that is the question

    OpenAIRE

    Celada, Paloma; Bastida, Sara; Sánchez-Muniz, Francisco J.

    2016-01-01

    Meat is a well accepted food with appreciable appealing. Due to its high nutritional value it plays a central role in human development. Meat/meat derivates are important sources of proteins, minerals and vitamins. Their nutritional importance is paralleled to their economic impact. Paying attention to the social alarm originated by a recent publication of WHO about the relationship between red and/or processed meat consumption and cancer, this paper reviews the following aspects: a) the pres...

  13. Application of microbial transglutaminase in meat foods: A review.

    Science.gov (United States)

    Santhi, D; Kalaikannan, A; Malairaj, P; Arun Prabhu, S

    2017-07-03

    Microbial transglutaminase (MTG) is an enzyme isolated from a variant of Streptomyces mobaraensis that forms covalent cross-links between protein molecules. Studies are being conducted since last two decades on utilization of MTG in meat foods to improve their characteristics, such as gelation, water-binding, emulsion stability, purge loss, cooking loss, etc. MTG is one of the important topics of interest in meat processing industry due to its advantages in practical utilization and commercial exploitation. This review will discuss about the overall applications of MTG in manipulating the functional properties of meat and meat products by means of various processes such as restructuring, value addition, etc.

  14. Ostrich (Struthio camellus carcass yield and meat quality parameters

    Directory of Open Access Journals (Sweden)

    A Balog

    2007-12-01

    Full Text Available This article aimed at compiling recent studies on the main factors that influence ostrich meat quality and carcass yield. Few articles investigated the effect of subspecies, which generally are not even mentioned. There are important dietary effects, particularly those caused by dietary protein to energy ratio. Rigor mortis follow-up studies showed that there are no losses in meat quality when carcasses are hot-deboned. Age at slaughter influences some meat quality traits, such as tenderness and lipid content. Few effects of gender have been observed, and at the same age at slaughter, both male and female present the same meat quality traits.

  15. Study on Influence of Different Types of Meat on the Quality of Meat Products

    Directory of Open Access Journals (Sweden)

    Melinda Nagy

    2015-11-01

    Full Text Available Meat species in processed food products have been gaining an increasing interest mainly due to public health, economic and legal concerns, but also due to religious reasons. In the recent years there was an increasing demand for healthier meat products. Formulation of healthier meat products based on processing strategies is one of the most important current approaches to the development of potential meat-based functional foods. The main objective of the study was to characterize different type of meat and to use that to obtain a meat product-smoked sausage. The physico-chemical analyses highlighted the moisture content (drying-oven at 105 ºC, protein (Kjeldahl method and fat (Soxhlet method content and sodium chloride content (Mohr method of the meat and the final product. Sensory analyses of the samples as well as control sample were evaluated by 17 untrained panellists using a 9 point hedonic scale. Following this study, it was noted an improvement of organoleptic characteristics (texture and appearance as well as physico-chemical and sensorial properties of the new product compared with the limits stipulated.

  16. Advancements in meat packaging.

    Science.gov (United States)

    McMillin, Kenneth W

    2017-10-01

    Packaging of meat provides the same or similar benefits for raw chilled and processed meats as other types of food packaging. Although air-permeable packaging is most prevalent for raw chilled red meat, vacuum and modified atmosphere packaging offer longer shelf life. The major advancements in meat packaging have been in the widely used plastic polymers while biobased materials and their integration into composite packaging are receiving much attention for functionality and sustainability. At this time, active and intelligent packaging are not widely used for antioxidant, antimicrobial, and other functions to stabilize and enhance meat properties although many options are being developed and investigated. The advances being made in nanotechnology will be incorporated into food packaging and presumably into meat packaging when appropriate and useful. Intelligent packaging using sensors for transmission of desired information and prompting of subsequent changes in packaging materials, environments or the products to maintain safety and quality are still in developmental stages. Copyright © 2017 Elsevier Ltd. All rights reserved.

  17. Identification and quantification of flavor attributes present in chicken, lamb, pork, beef, and turkey.

    Science.gov (United States)

    Maughan, Curtis; Martini, Silvana

    2012-02-01

    The objectives of this study were to use a meat flavor lexicon to identify and quantify flavor differences among different types of meats such as beef, chicken, lamb, pork, and turkey, and to identify and quantify specific flavor attributes associated with "beef flavor" notes. A trained descriptive panel with 11 participants used a previously developed meat lexicon composed of 18 terms to evaluate the flavor of beef, chicken, pork, turkey, and lamb samples. Results show that beef and lamb samples can be described by flavor attributes such as barny, bitter, gamey, grassy, livery, metallic, and roast beef. Inversely related to these samples were pork and turkey and those attributes that were closely related to them, namely brothy, fatty, salty, sweet, and umami. Chicken was not strongly related to the other types of meats or the attributes used. The descriptive panel also evaluated samples of ground beef mixed with chicken to identify and quantify flavor attributes associated with a "beef flavor." Meat patties for this portion consisted of ground beef mixed with ground chicken in varying amounts: 0%, 25%, 50%, 75%, and 100% beef, with the remainder made up of chicken. Beef and beef-rich patties (75% beef) were more closely related to flavor attributes such as astringent, bloody, fatty, gamey, metallic, livery, oxidized, grassy, and roast beef, while chicken was more closely associated with brothy, juicy, sour, sweet, and umami. This research provides information regarding the specific flavor attributes that differentiate chicken and beef products and provides the first set of descriptors that can be associated with "beefy" notes. POTENTIAL APPLICATION: The use of a standardized flavor lexicon will allow meat producers to identify specific flavors present in their products. The impact is to identify and quantify negative and positive flavors in the product with the ultimate goal of optimizing processing or cooking conditions and improve the quality of meat products.

  18. Vocational and Technical Education Reform in Turkey

    Science.gov (United States)

    Kilic, Abdurrahman

    2006-01-01

    Turkey is a country where individual rights and freedom of people are improving. It is known that a free market economy is in its infancy. There is a strong relationship between developed human resources and the production sector. In this sense, vocational and technical education is very important. It cannot be said that the efforts for…

  19. Geography, GIS and Employability in Turkey

    Science.gov (United States)

    Seremet, Mehmet; Chalkley, Brian

    2016-01-01

    Although higher education in Turkey does not have especially well-advanced systems and resources for addressing graduate employability, two developments are making it particularly important for Turkish geography departments to give increased priority to this agenda. One is the country's new Higher Education Qualifications Framework and the other…

  20. ECONOMIC RELATIONS BETWEEN TURKEY AND AFRICA ...

    African Journals Online (AJOL)

    RAYAN_

    a higher level of attention being paid to the importance of Africa in the public statements of ... policy is based on equal partnership and includes investing in, bringing new .... country can be measured by its economic, cultural and diplomatic activism in ..... business circles also have a strong interest in Turkey's integration into.

  1. Social Studies Education in Turkey and Islam

    Science.gov (United States)

    Tonga, Deniz

    2016-01-01

    Religion is one of the important factors that affect the human life. The concept of religion has a significant place within the scope of social studies education. Religion is a concept closely related to citizenship and value educations. As for the studies conducted in the field of social studies in Turkey, there have been few studies on Islam.…

  2. Turkey's natural gas necessity, consumption and future perspectives

    International Nuclear Information System (INIS)

    Kilic, A.M.

    2006-01-01

    Turkey is an important candidate to be the 'energy corridor' in the transmission of the abundant oil and natural gas resources of the Middle East and Middle Asia countries to the Western market. Furthermore, Turkey is planning to increase its oil and gas pipeline infrastructure to accommodate its increased energy consumption. Naturally, Turkish natural gas usage is projected to increase remarkably in coming years, with the prime consumers, expected to be industry and power plants. Energy demand of Turkey is growing by 8% annually, one of the highest rates in the world. In addition, natural gas consumption is the fastest growing primary energy source in Turkey. Gas sales started at 0.5 bcm (billion cubic meters), in 1987 and reached approximately 22 bcm in 2003. This article deals with energy policies and natural gas consumption of Turkey. Besides modernization of present lines and realization of capacity increase, new lines will also be needed. In this context, Turkey, due to its geographical location is, in an important position to vary European supply. Therefore, Turkey's role as a transitory area gains importance

  3. Understanding Urban Regeneration in Turkey

    Science.gov (United States)

    Candas, E.; Flacke, J.; Yomralioglu, T.

    2016-06-01

    In Turkey, rapid population growth, informal settlements, and buildings and infrastructures vulnerable to natural hazards are seen as the most important problems of cities. Particularly disaster risk cannot be disregarded, as large parts of various cities are facing risks from earthquakes, floods and landslides and have experienced loss of lives in the recent past. Urban regeneration is an important planning tool implemented by local and central governments in order to reduce to disaster risk and to design livable environments for the citizens. The Law on the Regeneration of Areas under Disaster Risk, commonly known as the Urban Regeneration Law, was enacted in 2012 (Law No.6306, May 2012). The regulation on Implementation of Law No. 6306 explains the fundamental steps of the urban regeneration process. The relevant institutions furnished with various authorities such as expropriation, confiscation and changing the type and place of your property which makes urban regeneration projects very important in terms of property rights. Therefore, urban regeneration projects have to be transparent, comprehensible and acceptable for all actors in the projects. In order to understand the urban regeneration process, the legislation and projects of different municipalities in Istanbul have been analyzed. While some steps of it are spatial data demanding, others relate to land values. In this paper an overview of the urban regeneration history and activities in Turkey is given. Fundamental steps of the urban regeneration process are defined, and particularly spatial-data demanding steps are identified.

  4. Economic relations between turkey and Africa: challenges and ...

    African Journals Online (AJOL)

    Economic relations between turkey and Africa: challenges and prospects. ... The incumbent Turkish government now attaches great importance to developing ... It also seeks to analyse recent Turkish initiatives in Africa's energy sector.

  5. Tourist ships on the Danube as an opportunity for export of meat and meat products

    Directory of Open Access Journals (Sweden)

    Tešanović Dragan

    2015-01-01

    Full Text Available Tourism development launches growth of other complementary industries. River tourism, as a special selective tourism form, experiences intensive development, with an importance for all the regions through which the Danube, as an integral part of the Rhine - Main - Danube waterway, flows. During cruising, the largest consumption is achieved on the ship itself, where meat and meat products are an integral element of every meal and represent the most expensive component of the dish. The task of this paper is to analyse the consumption of meat and meat products on six tourist ships run by to 'Grand Circle Corporation' in 2013, in order to point out the possibility of supplying them with meat and meat products from sources in the territory where the ships sail. The paper presents the current suppliers and manufacturers of meat and meat products in Republic of Serbia that could supply the company 'Grand Circle Cruise Line' and other tourist ships that cruise on the Danube. Also, the research indicates that the export of meat products from the Republic Serbia could have a significant effect on improving the agricultural conditions and food production through increased competition, assuming the Serbian manufacturers supply most of tourist ships and not only the six ships analysed in this paper. Research results, specifically, point out the possibility of increasing export of poultry and beef if the potential demand of each of the eight companies with their 54 ships which operate tourist cruises on the Danube is taken into account. The data have been systematized, analysed and presented statistically in tables and graphs.

  6. Development and validation of a rapid test system for detection of pork meat and collagen residues.

    Science.gov (United States)

    Masiri, J; Benoit, L; Barrios-Lopez, B; Thienes, C; Meshgi, M; Agapov, A; Dobritsa, A; Nadala, C; Samadpour, M

    2016-11-01

    Mislabeling, contamination, and economic adulteration of meat products with undeclared pork tissues are illegal under regulations promulgated by numerous regulatory agencies. Nonetheless, analysis of the European meat industry has revealed pervasive meat adulteration, necessitating more extensive application of meat authentication testing. As existing methods for meat speciation require specialized equipment and/or training, we developed a detection system based on a lateral flow device (LFD) assay format capable of rapidly (~35min) identifying porcine residues derived from raw meat, cooked meat, and gelatin down to 0.01%, 1.0%, and 2.5% contamination, respectively. Specificity analysis revealed no cross-reactivity with meat derived from chicken, turkey, horse, beef, lamb, or goat. Comparison with a commercial ELISA kit and PCR method revealed similar if not improved sensitivity, with the added feature that the LFD-based system required considerably less time to perform. Accordingly, this test system should aid the food industry and food control authorities in monitoring for adulteration with pork. Copyright © 2016 Elsevier Ltd. All rights reserved.

  7. Update on the bird-egg syndrome and genuine poultry meat allergy.

    Science.gov (United States)

    Hemmer, Wolfgang; Klug, Christoph; Swoboda, Ines

    Allergy to poultry meat is rare and affects both children and adults. The prevalence of poultry meat allergy is unknown, but presumably is similar to that of red meat allergy. There is no close relationship between allergy to poultry meat and allergy to red meat. Poultry meat allergy may present as primary (genuine) food allergy or as secondary food allergy resulting from cross-reactivity. Secondary poultry meat allergy may arise in the context of bird-egg-syndrome, which is due to sensitization to serum albumins present in many tissues including muscle tissue and egg yolk (Gal d 5). Primary sensitization to serum albumin may happen via the respiratory tract through exposure to pet birds (mainly in adults) or within the context of egg allergy in early childhood. Due to the heat lability of serum albumins, reactions are often limited to the skin upon contact with raw meat. Symptoms from meat ingestion are rare and mostly mild, whereas systemic reactions are common after ingestion of raw or soft-boiled egg yolk. Primary poultry meat allergy is mainly seen in adolescents and young adults, though hypersensitivity may have started already at (pre)school age. Egg allergy is usually absent. Typical symptoms of primary poultry meat allergy include OAS (±dyspnea), gastrointestinal complaints, urticaria and angioedema. Severe anaphylaxis with cardiovascular symptoms is rare. Chicken and turkey meat are highly cross-reactive and responsible for most reactions, while duck and goose meat causes milder or no symptoms. Soups, sausages, and ham represent relevant allergen sources, too. Patients with poultry meat allergy unexpectedly often suffer from concomitant allergy to fish and possibly shrimp. Serum specific IgE against fish and shrimp is found in respectively 60 and 40 % of sera, suggestive of cross-reactive allergens in these foods. The allergens thus far recognized in genuine poultry meat are LMW proteins of 5-25 kDa. One of them has been identified as

  8. QUANTITATIVE STUDY OF THE WORLD MARKET OF MEAT

    Directory of Open Access Journals (Sweden)

    Elena COFAS

    2013-01-01

    Full Text Available This study presents the evolution of global market of meat in 2007-2011 and has been possible because the authors used an important set of indicators, namely: livestock, achieved production, imports, exports, trade balance, price etc. The data used in this work was provided by the following institutions accredited for collecting and processing statistical data: National Institute of Statistics, EUROSTAT, FAOSTAT, FAPRI and USDA. The analysis global market of meat is primarily a quantitative analysis. In the period which is analysed, the demand, the production, the imports, the exports and the prices have evolved differently, especially meat categories, so all these indicators have influenced global market of meat. In mainly, the meat consumption is influenced by the pattern of food consumption and price level. In the future, expect a increase prices, which is based on increasing production costs. Therefore, first it is necessary to adopt measures to support the farmers.

  9. THE END OF IMF - TURKEY RELATIONSHIP

    Directory of Open Access Journals (Sweden)

    ZUNGUN DENIZ

    2013-07-01

    Full Text Available Abstract: IMF has been created to make international cooperation on financial matters stronger and for solving the problems of balance of payment. However, the IMF formed policies in order to solve problems of balance of payment till the 1980s, expanded its effectiveness much more by controlling the structural adjustment programs after the 1980s, and undertook the role as an international lender of last resort on crises caused by globalization trends. In developing nations, foreign and domestic deficit occurred due to infrastructural causes that have created economic instabilities portrayed through inflation and unemployment. Especially foreign debt problems sourced by the foreign trade deficit transformed into an economic crisis for these countries. Many countries affected by such economic crisis applied to IMF and its Stabilization Program with the aim of providing economic stability in the hopes of recovering. The important thing here to point out is that the economic programs used by countries during their economic crisis are supported by the IMF in reality. In this situation Mexico and Argentina can be given as a good example. IMF has undertaken the same mission in Turkey with seven stabilization programs put in practice and nineteen Stand-By Arrangements between them. But IMF has failed many times in Turkey just like in many developing countries. This is because IMF did not take into consideration economic and social structure of countries in stabilization programs put in practice. Today, Turkey has reached to an important point from the way of its relationship with IMF; more clearly, Turkey is determined to achieve its future without IMF. Turkey-IMF relationship in the framework of stand-by agreements in the past half century of our economic and political history has come to an ending point. After a period of 51 years of intense relations, Turkey decided to determine its calculations of credit limit by the way of advantages and

  10. Hepatic lipidosis in turkeys.

    Science.gov (United States)

    Gazdzinski, P; Squires, E J; Julian, R J

    1994-01-01

    Two flocks of 14,000 twenty-week-old turkey hens each experienced increased mortality due to hepatic lipidosis. Some hens showed signs of dyspnea and cyanosis before death. Necropsy revealed dark muscles and enlarged livers with pale areas and numerous hemorrhages. Petechial and ecchymotic hemorrhages were also found on the abdominal fat and epicardium. Lung congestion and edema were prominent. In the heart and blood vessels, the blood was uncoagulated. Mortality was elevated for 12 days and resulted in the death of 0.7% of the turkey hens in one flock and 1.7% in the other. Vitamin E administered in water at a dose of 25 IU per hen appeared to reduce mortality. The nutritional and environmental factors that may contribute to the development of hepatic lipidosis in turkeys are discussed.

  11. Replacement of Pork Meat with Pork Head Meat for Frankfurters

    Science.gov (United States)

    Choi, Yun-Sang; Hwang, Ko-Eun; Kim, Hyun-Wook; Song, Dong-Heon; Jeon, Ki-Hong; Park, Jong-Dae; Sung, Jung-Min; Kim, Young-Boong; Kim, Cheon-Jei

    2016-01-01

    The effect of reducing pork meat concentrations from 50% to 30% and replacing it with up to 20% pork head meat on chemical composition, cooking characteristics, physicochemical and textural properties, apparent viscosity, and sensory characteristics of frankfurters was determined. The highest moisture content in frankfurters was found in the control and T1 (frankfurter with 45% pork meat + 5% pork head). Protein and fat contents in frankfurters with pork head meat added were significantly (ppork head meat was increased from 0% to 20%, cooking loss, total expressible fluid separation, fat separation, and pH of frankfurters were increased, while the lightness, redness, yellowness, and apparent viscosity of frankfurters were decreased. Ash contents, cohesiveness, color, and tenderness of sensory characteristics of frankfurters added with different amounts of pork meat or pork head meat were not significantly (p>0.05) different from those of the control or there treatments. Frankfurters in T4 (frankfurter with 30% pork meat + 20% pork head) had the lowest (p0.05) from that in the control. Frankfurters with higher pork head meat concentrations had lower flavor, juiciness, and overall acceptability scores. Therefore, replacing pork meat with pork head meat in the formulation could successfully produce results similar to those of control frankfurters. The best results were obtained when 10% pork head meat was used to replace pork meat. PMID:27621683

  12. ECONOMIC RELATIONS BETWEEN REPUBLIC OF MOLDOVA AND TURKEY

    Directory of Open Access Journals (Sweden)

    Bestenigar KARA

    2015-07-01

    Full Text Available The topic of article is bilateral economical and foreign trade relations between Turkey, which has started to apply outward-oriented economic policies since globalization and Moldova, which has done market transition after breaking up with the Soviet Union. Within this frame, the subject of article has been searched in depth as follows: general overview of Turkey’s economic relations, overall picture of Moldovan-Turkish relations, short exposition of Moldovan economy and bilateral economic and foreign trade relations of Moldova and Turkey. The topic of article is a current issue. Because Moldova, which is closed to Turkey in terms of geography, culture and history always has been an attractive country politico-economically for Turkey since its independence. Bilateral economic relations starting with shuttle trade have formalized and further developed and Turkey became as one of top ten biggest economic and trade partner of Moldova. On this basis, the aim of study is to elucidate foreign trade of Turkey with Moldova and to compare performances of Turkey by years and by other countries, which have remarkable domination in Moldovan market. Within this scope, bilateral trade volume of Moldova and Turkey has increased year by year considering the past decade, which makes Turkey as the 7th largest import and 8th export partner of Moldova. Turkey aims to be one of the first three biggest economic partner of Moldova after entry into force of Free Trade Agreement (FTA, which was signed by both countries in 2014 to increase foreign trade volume up to 1 billion US dollars.

  13. Overview of Turkey's coal necessity, reserves and utilization

    Energy Technology Data Exchange (ETDEWEB)

    Kilic, Ahmet Mahmut; Kilic, Ozen

    2006-10-15

    This article deals with overview of Turkey's coal necessity, reserves and utilization. Turkey is rapidly growing in terms of both its economy and its population. In parallel, its demand for energy, particularly for electricity, is increasing. Turkey possesses fossil fuel resources of hard coal (HC) and lignite (LG) have the greatest importance in energy production and for the national economy. The hard coal and lignite reserves of Turkey are 1.126 and 8.375 millions tons(Mt), respectively. Coal, the major fuel source for Turkey utilized mainly for electric power, steel manufacturing and cement production, amounts to 31% of total energy consumption in Turkey. To sum up, providing the total consumption is taken into account in the Middle East, the coal consumption rate of Turkey is approximately 90% of the consumption in this region.

  14. Flavour Chemistry of Chicken Meat: A Review

    Science.gov (United States)

    Jayasena, Dinesh D.; Ahn, Dong Uk; Nam, Ki Chang; Jo, Cheorun

    2013-01-01

    Flavour comprises mainly of taste and aroma and is involved in consumers’ meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds responsible for chicken meat flavour and off-flavour development to help producers in producing the most flavourful and consistent product possible. Chicken meat flavour is thermally derived and the Maillard reaction, thermal degradation of lipids, and interaction between these 2 reactions are mainly responsible for the generation of flavour and aroma compounds. The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken. However 2-methyl-3-furanthiol is considered as the most vital chemical compound for chicken flavour development. In addition, a large number of heterocyclic compounds are formed when higher temperature and low moisture conditions are used during certain cooking methods of chicken meat such as roasting, grilling, frying or pressure cooking compared to boiled chicken meat. Major volatile compounds responsible for fried chicken are 3,5-dimethyl-1,2,4-trithiolanes, 2,4,6-trimethylperhydro-1,3,5-dithiazines, 3,5-diisobutyl-1,2,4-trithiolane, 3-methyl-5-butyl-1,2,4-trithiolane, 3-methyl-5-pentyl-1,2,4-trithiolane, 2,4-decadienal and trans-4,5-epoxy-trans-2-decenal. Alkylpyrazines were reported in the flavours of fried chicken and roasted chicken but not in chicken broth. The main reason for flavour deterioration

  15. Flavour chemistry of chicken meat: a review.

    Science.gov (United States)

    Jayasena, Dinesh D; Ahn, Dong Uk; Nam, Ki Chang; Jo, Cheorun

    2013-05-01

    Flavour comprises mainly of taste and aroma and is involved in consumers' meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds responsible for chicken meat flavour and off-flavour development to help producers in producing the most flavourful and consistent product possible. Chicken meat flavour is thermally derived and the Maillard reaction, thermal degradation of lipids, and interaction between these 2 reactions are mainly responsible for the generation of flavour and aroma compounds. The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken. However 2-methyl-3-furanthiol is considered as the most vital chemical compound for chicken flavour development. In addition, a large number of heterocyclic compounds are formed when higher temperature and low moisture conditions are used during certain cooking methods of chicken meat such as roasting, grilling, frying or pressure cooking compared to boiled chicken meat. Major volatile compounds responsible for fried chicken are 3,5-dimethyl-1,2,4-trithiolanes, 2,4,6-trimethylperhydro-1,3,5-dithiazines, 3,5-diisobutyl-1,2,4-trithiolane, 3-methyl-5-butyl-1,2,4-trithiolane, 3-methyl-5-pentyl-1,2,4-trithiolane, 2,4-decadienal and trans-4,5-epoxy-trans-2-decenal. Alkylpyrazines were reported in the flavours of fried chicken and roasted chicken but not in chicken broth. The main reason for flavour deterioration

  16. Flavour Chemistry of Chicken Meat: A Review

    Directory of Open Access Journals (Sweden)

    Dinesh D. Jayasena

    2013-05-01

    Full Text Available Flavour comprises mainly of taste and aroma and is involved in consumers’ meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds responsible for chicken meat flavour and off-flavour development to help producers in producing the most flavourful and consistent product possible. Chicken meat flavour is thermally derived and the Maillard reaction, thermal degradation of lipids, and interaction between these 2 reactions are mainly responsible for the generation of flavour and aroma compounds. The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken. However 2-methyl-3-furanthiol is considered as the most vital chemical compound for chicken flavour development. In addition, a large number of heterocyclic compounds are formed when higher temperature and low moisture conditions are used during certain cooking methods of chicken meat such as roasting, grilling, frying or pressure cooking compared to boiled chicken meat. Major volatile compounds responsible for fried chicken are 3,5-dimethyl-1,2,4-trithiolanes, 2,4,6-trimethylperhydro-1,3,5-dithiazines, 3,5-diisobutyl-1,2,4-trithiolane, 3-methyl-5-butyl-1,2,4-trithiolane, 3-methyl-5-pentyl-1,2,4-trithiolane, 2,4-decadienal and trans-4,5-epoxy-trans-2-decenal. Alkylpyrazines were reported in the flavours of fried chicken and roasted chicken but not in chicken broth. The main reason for

  17. Emerging Profiles for Cultured Meat; Ethics through and as Design

    Science.gov (United States)

    van der Weele, Cor; Driessen, Clemens

    2013-01-01

    Simple Summary The idea of cultured meat is to grow meat from animal cells with tissue engineering techniques. Cultured meat is an idea under investigation that will not be ready for the market for several years. It is also still open what it could or should be like. We argue that this openness offers the opportunity to explore different directions in which this idea could be developed. Feelings, critical thinking and the imagination all have important roles to play in this exploration. Abstract The development of cultured meat has gained urgency through the increasing problems associated with meat, but what it might become is still open in many respects. In existing debates, two main moral profiles can be distinguished. Vegetarians and vegans who embrace cultured meat emphasize how it could contribute to the diminishment of animal suffering and exploitation, while in a more mainstream profile cultured meat helps to keep meat eating sustainable and affordable. In this paper we argue that these profiles do not exhaust the options and that (gut) feelings as well as imagination are needed to explore possible future options. On the basis of workshops, we present a third moral profile, “the pig in the backyard”. Here cultured meat is imagined as an element of a hybrid community of humans and animals that would allow for both the consumption of animal protein and meaningful relations with domestic (farm) animals. Experience in the workshops and elsewhere also illustrates that thinking about cultured meat inspires new thoughts on “normal” meat. In short, the idea of cultured meat opens up new search space in various ways. We suggest that ethics can take an active part in these searches, by fostering a process that integrates (gut) feelings, imagination and rational thought and that expands the range of our moral identities. PMID:26479525

  18. NEW MEAT PRODUCTS WITH IMMUNOMODULATORY EFFECT CREATION METHOD

    Directory of Open Access Journals (Sweden)

    I. V. Kaltovich

    2016-01-01

    Full Text Available New meat products with immunomodulatory effect creation method reflecting differential characteristics of technological stages of manufacture of those types of meat products, including issues on the selection of primary and secondary raw materials, guidelines for development of formulations and production technologies, legislative requirements towards its labeling, etc, has been developed for the first time. A list of prospective meat raw materials for the manufacture of products with immunomodulatory effect was established: beef, pork, rabbit meat, broiler chicken meat, turkey, veal, ostrich meat, which have high content of protein (14,3– 21,7%, low content of fat (1,2–16,1%, excluding pork (33,3%, high levels of minimum amino-acid score (90,0–104,0%, protein quality indicator(0,91–1,64, essential amino acid index (1,16-1,25, coefficient of utility of amino acid content (0,72–0,86 and close to optimum fatty acid content, and also contain a great number of vitamins and minerals which play a significant role for immunity improvement. It was determined that the following functional ingredients are recommended to use: amino acids (valine, leucine, isoleucine, methionine, threonine, arginine, tryptophan, lysine, histidin, phenylalanyl, vitamins and provitamins (C,E, beta-carotene, B vitamins(Bc, B12, PP, etc., P(bioflavonoid complex, H, K, minerals (calcium, magnesium, iron, cuprum, zinc, manganese, selenium, polyunsaturated fatty acids omega-3 and omega-6, pseudo-vitamins (L-carnitin, coenzyme Q10, polysaccharides and peptides naturally occurring(squalen, B-Carotene, ginger, shiitake mushrooms, probiotics and prebiotics, glutathione, indole and lycopienes, bioflavonoids, L-arginine, N-acetylcysteine, gel from seaweed «Lamifaren». The use of the developed meat products with immunomodulatory effect creation method by process engineers of meat processing factories will allow them to form a single scientifically grounded approach during the

  19. Influence of mountain pine beetle epidemic on winter habitat conditions for Merriam's turkeys: Management implications for current and future condition

    Science.gov (United States)

    Chadwick P. Lehman; Mark A. Rumble; Michael A. Battaglia; Todd R. Mills; Lance A. Asherin

    2016-01-01

    Understanding response of ponderosa pine (Pinus ponderosa) forest development following a mountain pine beetle (MPB; Dendroctonus ponderosae) epidemic has important management implications for winter habitat conditions for Merriam’s wild turkeys (Meleagris gallopavo merriami; hereafter, turkeys). Therefore, we quantified habitat changes over time for turkeys...

  20. Perceived naturalness and evoked disgust influence acceptance of cultured meat.

    Science.gov (United States)

    Siegrist, Michael; Sütterlin, Bernadette; Hartmann, Christina

    2018-05-01

    Cultured meat could be a more environment- and animal-friendly alternative to conventional meat. However, in addition to the technological challenges, the lack of consumer acceptance could be a major barrier to the introduction of cultured meat. Therefore, it seems wise to take into account consumer concerns at an early stage of product development. In this regard, we conducted two experiments that examined the impact of perceived naturalness and disgust on consumer acceptance of cultured meat. The results of Experiment 1 suggest the participants' low level of acceptance of cultured meat because it is perceived as unnatural. Moreover, informing participants about the production of cultured meat and its benefits has the paradoxical effect of increasing the acceptance of traditional meat. Experiment 2 shows that how cultured meat is described influences the participants' perception. Thus, it is important to explain cultured meat in a nontechnical way that emphasizes the final product, not the production method, to increase acceptance of this novel food. Copyright © 2018 Elsevier Ltd. All rights reserved.

  1. Meat and meat products as a source of bioactive peptides

    Directory of Open Access Journals (Sweden)

    Alfonso Totosaus

    2016-12-01

    Full Text Available Meat is a high protein content food, with great nutritional and biological value. Meat protein hydrolysis begins with the muscle to meat conversion, during meat ageing. After slaughter, endogen enzymes are responsible of meat softening since myofibrillar anchorage proteins are degraded. Protein hydrolysis continues during food preparation. When meat reaches the stomach, pepsin is the first enzyme to interact. As the food travel trough out gastrointestinal tract, pancreatic enzymes degraded the remained protein and the peptidases made the final proteolysis process. The small proteins or peptides are the absorbed to the circulatory system and distributed to the rest of the body. Bioactive peptides activity of meat and meat products is anti-hypertensive mainly, where histidine, carnosine and anserine are the main peptides identified. Another peptide with anti-oxidant activity is glutathione. The content depends on animal species.

  2. Halal authenticity issues in meat and meat products.

    Science.gov (United States)

    Nakyinsige, Khadijah; Man, Yaakob Bin Che; Sazili, Awis Qurni

    2012-07-01

    In the recent years, Muslims have become increasingly concerned about the meat they eat. Proper product description is very crucial for consumers to make informed choices and to ensure fair trade, particularly in the ever growing halal food market. Globally, Muslim consumers are concerned about a number of issues concerning meat and meat products such as pork substitution, undeclared blood plasma, use of prohibited ingredients, pork intestine casings and non-halal methods of slaughter. Analytical techniques which are appropriate and specific have been developed to deal with particular issues. The most suitable technique for any particular sample is often determined by the nature of the sample itself. This paper sets out to identify what makes meat halal, highlight the halal authenticity issues that occur in meat and meat products and provide an overview of the possible analytical methods for halal authentication of meat and meat products. Copyright © 2012 Elsevier Ltd. All rights reserved.

  3. Rapid detection of peptide markers for authentication purposes in raw and cooked meat using ambient liquid extraction surface analysis mass spectrometry.

    Science.gov (United States)

    Montowska, Magdalena; Alexander, Morgan R; Tucker, Gregory A; Barrett, David A

    2014-10-21

    In this Article, our previously developed ambient LESA-MS methodology is implemented to analyze five types of thermally treated meat species, namely, beef, pork, horse, chicken, and turkey meat, to select and identify heat-stable and species-specific peptide markers. In-solution tryptic digests of cooked meats were deposited onto a polymer surface, followed by LESA-MS analysis and evaluation using multivariate data analysis and tandem electrospray MS. The five types of cooked meat were clearly discriminated using principal component analysis and orthogonal partial least-squares discriminant analysis. 23 heat stable peptide markers unique to species and muscle protein were identified following data-dependent tandem LESA-MS analysis. Surface extraction and direct ambient MS analysis of mixtures of cooked meat species was performed for the first time and enabled detection of 10% (w/w) of pork, horse, and turkey meat and 5% (w/w) of chicken meat in beef, using the developed LESA-MS/MS analysis. The study shows, for the first time, that ambient LESA-MS methodology displays specificity sufficient to be implemented effectively for the analysis of processed and complex peptide digests. The proposed approach is much faster and simpler than other measurement tools for meat speciation; it has potential for application in other areas of meat science or food production.

  4. Technology for meat-grinding systems to improve removal of hard particles from ground meat.

    Science.gov (United States)

    Zhao, Y; Sebranek, J G

    1997-03-01

    With increased consumption of ground meat, especially ground beef, quality issues for these products have become more important to industry and consumers alike. Ground meats are usually obtained from relatively low-value cuts and trimmings, and may on occasion contain undesirable hard particles. Hard particles in coarse-ground meat products may include bone chips or fragments, cartilage and dense connective tissue; all of which are considered undesirable defects and which can be reduced by utilizing hard-particle removal systems during grinding operations. This review discusses the principles of hard-particle separation from ground meat, the factors which influence performance of particle separation and some commercially available particle removal systems. Product and processing parameters such as initial bone and connective tissue content, fat content, temperature, pre-grinding size and grinder knife design are considered important for removing hard particles effectively. Pressure gradient on the grinder knife/plate interface was found to play a significant role in particle separation from soft (fat and lean) tissue. Various commercial systems, which are classified as central removal and periphery removal systems, are also discussed. Finally, the authors suggest some processing considerations for meat grinding to help achieve the best quality ground meat for consumers' satisfaction.

  5. Rational use of by-products in the processing of turkeys

    Directory of Open Access Journals (Sweden)

    L. V. Antipova

    2017-01-01

    Full Text Available A man's life, his health and work is impossible without full of food. According to the theory of balanced nutrition in the human diet should contain not only proteins, fats and carbohydrates in the required quantity, but also substances such as essential amino acids, vitamins, minerals in certain, beneficial to human proportions. In the organization of proper nutrition the primary role of the meat products. Turkey is the largest after the ostrich poultry are grown in Russia on an industrial scale. Undoubtedly, the leading positions on the market of poultry meat is chicken products, but in recent years Turkey meat is becoming increasingly popular. The processed by-products include liver, heart, gizzard, neck, feet, head, and corals. The highest mass fraction of Turkey offal is the liver, heart, gizzard. It was established experimentally that the output of the liver is of 1.23%, the output of the heart 0,45%, muscular stomach of 1.87%. The article presents data on the study of the chemical composition of the offal of turkeys, fractional composition of proteins, the assessment of the nutritional and biological value of byproducts. The objects of study are: offal (liver, heart, gizzard broiler turkeys received at home as a result of slaughter and primary processing. Despite the fact that Turkey sufficiently studied in terms of nutritional and biological value, however, information information on evaluation of properties of by-products is not enough. However, according to our estimates, they have considerable potential in the development of innovative products for food, feed and medical purposes on the basis of deep processing of all resources.

  6. 9 CFR 327.21 - Inspection procedures for chilled fresh and frozen boneless manufacturing meat.

    Science.gov (United States)

    2010-01-01

    ... fresh and frozen boneless manufacturing meat. 327.21 Section 327.21 Animals and Animal Products FOOD... MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION IMPORTED PRODUCTS § 327.21 Inspection procedures for chilled fresh and frozen boneless manufacturing meat. (a) Definitions...

  7. Replacement of Pork Meat with Pork Head Meat for Frankfurters

    OpenAIRE

    Choi, Yun-Sang; Hwang, Ko-Eun; Kim, Hyun-Wook; Song, Dong-Heon; Jeon, Ki-Hong; Park, Jong-Dae; Sung, Jung-Min; Kim, Young-Boong; Kim, Cheon-Jei

    2016-01-01

    The effect of reducing pork meat concentrations from 50% to 30% and replacing it with up to 20% pork head meat on chemical composition, cooking characteristics, physicochemical and textural properties, apparent viscosity, and sensory characteristics of frankfurters was determined. The highest moisture content in frankfurters was found in the control and T1 (frankfurter with 45% pork meat + 5% pork head). Protein and fat contents in frankfurters with pork head meat added were significantly (p0...

  8. Energy policy and climate change in Turkey

    International Nuclear Information System (INIS)

    Kaygusuz, Kamil

    2003-01-01

    The problem of massive emissions of carbon dioxide (CO 2 ) from the burning of fossil fuels and their climatic impact have become major scientific and political issues. Future stabilization of the atmospheric CO 2 content requires a drastic decrease of CO 2 emissions worldwide. In this study, energy utilization and its major environmental impacts are discussed from the standpoint of sustainable development, including anticipated patterns of future energy use and subsequent environmental issues in Turkey. Several aspects relating to energy utilization, renewable energy, energy efficiency, environment and sustainable development are examined from both current and future perspectives. Turkey is an energy importing country; with more than half of the energy requirement being supplied by imports. Domestic oil and lignite reserves are limited, and the lignites are characterised by high ash, sulfur and moisture contents. Because of increasing energy consumption, air pollution is becoming a great environmental concern for the future in the country. In this regard, renewable energy resources appear to be one of the most efficient and effective solutions for sustainable energy development and environmental pollution prevention in Turkey. Turkey's geographical location has several advantages for extensive use of most of the renewable energy sources

  9. THE DEMAND FOR MEAT PRODUCTS IN THE UNITED STATES: AN EMPIRICAL ANALYSIS

    OpenAIRE

    Olowolayemo, Surajudeen O.; Martin, Neil R., Jr.; Raymond, Jennie E.

    1993-01-01

    Given the importance of meat consumption, and the proportion of consumers' income spent on meat, this study estimates the demand for eight meat categories using two different functional forms. An inverse almost ideal demand system (IAIDS), and linear double-log price dependent demand models are specified. In most cases, flexibilities obtained from both methods are comparable and show that the demand for meat products is price inflexible. In addition, there are regional as well as seasonal var...

  10. An Overview of Meat Industry in Sri Lanka: A Comprehensive Review

    OpenAIRE

    Alahakoon, Amali U.; Jo, Cheorun; Jayasena, Dinesh D.

    2016-01-01

    Livestock is considered as one of the most important segments in agriculture since animal husbandry was practiced for centuries as a backyard system by rural families. Livestock plays as a powerful tool in rural development where meat industry contributes a dominant part. Meat and meat products become a vital component in the diet, which had been one of the main protein sources traditionally as well. The development in the livestock and meat industry of Sri Lanka basically depends upon religi...

  11. Meat and Appetite Regulation

    DEFF Research Database (Denmark)

    Kehlet, Ursula Nana

    effects of new formulations of pork products. Different strategies can be applied to potentially enhance the satiating properties of pork. Processed meat products such as meatballs can serve as a matrix for the addition of fiber ingredients. Based on their high protein and fiber contents, high......-fibre meatballs could provide a dual mechanistic action that would lead to greater satiety. For whole muscles, cooking is known to induce structural, physical and chemical changes of the meat proteins, which in turn may affect protein digestibility and potentially affect satiety. The overall aim of this Ph......D thesis was to investigate the effects of fiber addition to meatballs and the effects of cooking methods of pork on appetite regulation. The PhD thesis is based on three human meal test studies and one analytical study related to the characteristics of fiber meat products. In paper I, the objective...

  12. Myoglobin chemistry and meat color.

    Science.gov (United States)

    Suman, Surendranath P; Joseph, Poulson

    2013-01-01

    Consumers rely heavily on fresh meat color as an indicator of wholesomeness at the point of sale, whereas cooked color is exploited as an indicator of doneness at the point of consumption. Deviations from the bright cherry-red color of fresh meat lead to product rejection and revenue loss. Myoglobin is the sarcoplasmic heme protein primarily responsible for the meat color, and the chemistry of myoglobin is species specific. The mechanistic interactions between myoglobin and multiple extrinsic and intrinsic factors govern the color of raw as well as cooked meats. The objective of this review is to provide an overview of the current research in meat color and how the findings are applied in the meat industry. Characterizing the fundamental basis of myoglobin's interactions with biomolecules in postmortem skeletal muscles is necessary to interpret the chemistry of meat color phenomena and to engineer innovative processing strategies to minimize meat discoloration-induced revenue loss to the agricultural economy.

  13. Ecological safety of meat products

    OpenAIRE

    A. K. Mikhailenko

    2009-01-01

    The level of toxicants was studied, and the biological value of sheep meat in the area of anthropogenic influence was checked up. The level of toxicants in meat depends straight on the age of animals.

  14. Terrorism Effects on Turkey

    Science.gov (United States)

    1991-03-05

    Byzantium following Fatih Mehmet’s conquest of Istanbul in 1453, brought a new era of religious, political, social, econmic and cultural prosperity to the...radical decisions in order to force the liberal- econmic system towards a free market. Generally speaking, Turkey was a traditionally agricultural country

  15. Financial Sector Assessment : Turkey

    OpenAIRE

    World Bank

    2007-01-01

    A joint International Monetary Fund-World Bank team conducted an assessment of Turkey's financial system in connection with the Financial Sector Assessment Program (FSAP) through missions in April, August-September 2006 and March, 2007. This report provides a summary of the main findings of the assessment and the policy priorities identified. The main objective of the FSAP is to assist the...

  16. Distance Education in Turkey

    Directory of Open Access Journals (Sweden)

    Dr. Nursel Selver RUZGAR,

    2004-04-01

    Full Text Available Distance Education in Turkey Assistant Professor Dr. Nursel Selver RUZGAR Technical Education Faculty Marmara University, TURKEY ABSTRACT Many countries of the world are using distance education with various ways, by internet, by post and by TV. In this work, development of distance education in Turkey has been presented from the beginning. After discussing types and applications for different levels of distance education in Turkey, the distance education was given in the cultural aspect of the view. Then, in order to create the tendencies and thoughts of graduates of Higher Education Institutions and Distance Education Institutions about being competitors in job markets, sufficiency of education level, advantages for education system, continuing education in different Institutions, a face-to-face survey was applied to 1284 graduates, 958 from Higher Education Institutions and 326 from Distance Education Institutions. The results were evaluated and discussed. In the last part of this work, suggestions to become widespread and improve the distance education in the country were made.

  17. 2002 Turkey Energy Report

    International Nuclear Information System (INIS)

    2003-01-01

    This Report includes developments and variations in energy sector of Turkey in 2002. In addition This report also includes activities and statistics in all the energy sector of our country in 2002. Energy Report hadn't been published in last two years due to some technique reasons

  18. Sustainability and meat consumption: is reduction realistic?

    NARCIS (Netherlands)

    Dagevos, H.; Voordouw, J.

    2013-01-01

    Meat is critical with respect to sustainability because meat products are among the most energy-intensive and ecologically burdensome foods. Empirical studies of the meat-consumption frequency of Dutch consumers show that, apart from meat-avoiders and meat-eaters, many people are meat-reducers that

  19. Renewable energy market conditions and barriers in Turkey

    International Nuclear Information System (INIS)

    Nalan, Cicek Bezir; Murat, Oeztuerk; Nuri, Oezek

    2009-01-01

    Decentralized wind, hydropower, biogas and biomass, geothermal, solar thermal and solar electricity energy systems are the most commonly found renewable energy technologies promoted for rural energy supply within sustainable developments programs. They are, therefore, seen to have a central place in the practice of sustainable development and in allowing less development countries to bypass the environmentally damaging fossil fuel intensive paths made by industrialized countries. On the political front, many less development countries are critical of pressure on them to adopt environmental energy technologies. Turkey is situated the meeting point of three continents (Asia, Europe and Africa) and stands as a bridge between Asia and Europe. The country is located in southeastern Europe and southwestern Asia. As Turkey's economy has expanded in recent years, the consumption of primary energy has increased. Presently in order to increase the energy production from domestic energy resources, decrease the use of fossil fuels as well as reduce of green house gas emissions different renewable energy sources are used for energy production in Turkey. The share of energy production from renewable energy sources has increased during the last 10 years. Turkey must import most of the energy to meet her needs. Turkey also has a large potential for renewable energies. The lack of knowledge about renewable energy technologies by most policy-makers, potential consumers, and energy firm managers has played against renewable energy developments. The paper presents renewable energy used in Turkey and Europe Union and evaluation of the market conditions and barriers of renewable energy use in Turkey. (author)

  20. Factors predicting meat and meat products consumption among middle-aged and elderly people: evidence from a consumer survey in Switzerland.

    Science.gov (United States)

    Schmid, Alexandra; Gille, Doreen; Piccinali, Patrizia; Bütikofer, Ueli; Chollet, Magali; Altintzoglou, Themistoklis; Honkanen, Pirjo; Walther, Barbara; Stoffers, Helena

    2017-01-01

    Background : An adequate diet contributes to health and wellbeing in older age. This is nowadays more important than ever since in industrialised countries the elderly population is growing continually. However, information regarding the consumption behaviour of older persons in Switzerland is limited. Objective : The objective of this investigation was to explore how middle-aged and elderly Swiss view animal products in relation to diet and health, and what factors predict consumption frequency. Design : A representative consumer survey among 632 people over the age of 50 years, living in the German-, French- and Italian-speaking regions of Switzerland was conducted. Results : This paper presents the results related to meat and meat products consumption. Most participants consumed meat and meat products regularly. The majority of participants with low meat intake indicated that eating small amounts would be enough. Respondents judged fresh meat (except pork) to be healthier than meat products, and poultry to be the healthiest meat. Overall meat consumption frequency was predicted by language region, gender, household size, and BMI. Furthermore, participants' opinion about healthiness, taste and safety of meat but not their adherence to the Swiss food pyramid was found to be correlated to the consumption frequency of individual types of meat. Conclusion : Several factors have an impact on consumption frequency of meat and meat products in the middle-aged and elderly Swiss population and the importance varies according to the individual types of meat and meat products. The results show that the traditional food pyramid is not one of these factors for which reason new tools must be explored to support elderly people in regard to a healthy dietary behaviour.

  1. Solar potential in Turkey

    International Nuclear Information System (INIS)

    Soezen, Adnan; Arcaklioglu, Erol

    2005-01-01

    Most of the locations in Turkey receive abundant solar-energy, because Turkey lies in a sunny belt between 36 deg. and 42 deg. N latitudes. Average annual temperature is 18 to 20 deg. C on the south coast, falls to 14-16 deg. C on the west coat, and fluctuates between 4 and 18 deg. C in the central parts. The yearly average solar-radiation is 3.6 kW h/m 2 day, and the total yearly radiation period is ∼2610 h. In this study, a new formulation based on meteorological and geographical data was developed to determine the solar-energy potential in Turkey using artificial neural-networks (ANNs). Scaled conjugate gradient (SCG), Pola-Ribiere conjugate gradient (CGP), and Levenberg-Marquardt (LM) learning algorithms and logistic sigmoid (logsig) transfer function were used in the networks. Meteorological data for last four years (2000-2003) from 12 cities (Canakkale, Kars, Hakkari, Sakarya, Erzurum, Zonguldak, Balikesir, Artvin, Corum, Konya, Siirt, and Tekirdag) spread over Turkey were used in order to train the neural-network. Meteorological and geographical data (latitude, longitude, altitude, month, mean sunshine-duration, and mean temperature) are used in the input layer of the network. Solar-radiation is in the output layer. The maximum mean absolute percentage error was found to be less than 3.832% and R 2 values to be about 99.9738% for the selected stations. The ANN models show greater accuracy for evaluating solar-resource possibilities in regions where a network of monitoring stations has not been established in Turkey. This study confirms the ability of the ANN to predict solar-radiation values accurately

  2. Polina Fedorova, About Camel Meat

    OpenAIRE

    Gedeeva, Darina; Babaev, Andrei

    2016-01-01

    In the past, the Kalmyks ate beef and horse meat. The poor ate camel meat. People who ate camel meat had pimples on their faces. The camel’s pelt and humps were used to make vessels. The intestines were cleaned, stretched and dried. It was used to make strings for dombra instruments. Arcadia

  3. Perspectives in production of functional meat products

    Science.gov (United States)

    Vasilev, D.; Glišić, M.; Janković, V.; Dimitrijević, M.; Karabasil, N.; Suvajdžić, B.; Teodorović, V.

    2017-09-01

    The meat industry has met new challenges since the World Health Organization classified processed meat in carcinogenic Group 1. In relation to this, the functional food concept in meat processing has gained importance, especially in reducing carcinogenic N-nitroso compounds and polycyclic aromatic hydrocarbons (PAHs) as an additional imperative, apart from the usual fat and salt reduction and product enrichment with functional ingredients. PAH reduction relies on control of the smoking process, but there is also a possibility they could be degraded by means of probiotic microorganisms or spices. The reduction of N-nitroso compounds could be provided by lowering the amount of added nitrite/nitrate, using substitutes for these chemicals, and/or by preventing conditions for the creation of N-nitroso compounds. Nevertheless, fat and salt reductions still remain topical, and rely mostly on the use of functional ingredients as their substitutes.

  4. REMITTANCES AND ECONOMIC GROWTH IN TURKEY

    Directory of Open Access Journals (Sweden)

    Huseyin KARAMELIKLI

    2015-07-01

    Full Text Available Savings are one of the important determinants beyond the theories of economic growth. Therefore remittances and foreign direct investment inflows have importance for the countries having insufficient savings. This study examines the relationship between economic growth, remittances, foreign direct investment inflows and gross domestic savings in Turkey during the period 1974-2013 by using Autoregressive Distributed Lag approach. We found that remittances, foreign direct investment and gross domestic savings had positive impact on economic growth.

  5. THE EFFECTS OF HORSE MEAT SCANDAL ON ROMANIAN MEAT MARKET

    Directory of Open Access Journals (Sweden)

    Silvius STANCIU

    2013-06-01

    Full Text Available Sustainable business in the domestic production of meat must meet both the usual Requirements regarding quality, safety for customer and New Challenges in the European meat market. The Romanian food industry must meet the challenge of recent suspicions regarding the substitution of beef meat with horse meat. The modern applicable to meat traceability systems and authentication procedures can be considered as new ways to support fair trade and transparency, THUS, removing suspicions that appeared lately. Lack of safety measures in the field can affect business continuity critically, creating significant losses.

  6. A longitudinal study of Campylobacter distribution in a turkey production chain

    Science.gov (United States)

    Perko-Mäkelä, Päivikki; Isohanni, Pauliina; Katzav, Marianne; Lund, Marianne; Hänninen, Marja-Liisa; Lyhs, Ulrike

    2009-01-01

    Background Campylobacter is the most common cause of bacterial enteritis worldwide. Handling and eating of contaminated poultry meat has considered as one of the risk factors for human campylobacteriosis.Campylobacter contamination can occur at all stages of a poultry production cycle. The objective of this study was to determine the occurrence of Campylobacter during a complete turkey production cycle which lasts for 1,5 years of time. For detection of Campylobacter, a conventional culture method was compared with a PCR method. Campylobacter isolates from different types of samples have been identified to the species level by a multiplex PCR assay. Methods Samples (N = 456) were regularly collected from one turkey parent flock, the hatchery, six different commercial turkey farms and from 11 different stages at the slaughterhouse. For the detection of Campylobacter, a conventional culture and a PCR method were used. Campylobacter isolates (n = 143) were identified to species level by a multiplex PCR assay. Results No Campylobacter were detected in either the samples from the turkey parent flock or from hatchery samples using the culture method. PCR detected Campylobacter DNA in five faecal samples and one fluff and eggshell sample. Six flocks out of 12 commercial turkey flocks where found negative at the farm level but only two were negative at the slaughterhouse. Conclusion During the brooding period Campylobacter might have contact with the birds without spreading of the contamination within the flock. Contamination of working surfaces and equipment during slaughter of a Campylobacter positive turkey flock can persist and lead to possible contamination of negative flocks even after the end of the day's cleaning and desinfection. Reduction of contamination at farm by a high level of biosecurity control and hygiene may be one of the most efficient ways to reduce the amount of contaminated poultry meat in Finland. Due to the low numbers of Campylobacter in the

  7. New vision technology for multidimensional quality monitoring of continuous frying of meat

    DEFF Research Database (Denmark)

    Daugaard, Søren Blond; Adler-Nissen, Jens; Carstensen, Jens Michael

    2010-01-01

    . The vision technology can also detect even slight increases in the agglutination of the fried minced meat during the process. This agglutination is undesirable, but very difficult to measure on-line. The results indicate that multi-spectral vision technology may partially or totally Substitute visual......The potential of using multi-spectral vision technology for quality control in a continuous frying process was investigated. canonical discriminant analysis of the multi-spectral images of samples of fried minced meat and diced turkey Could clearly visualise the effect of different heat treatments...

  8. [Current malaria situation in Turkey].

    Science.gov (United States)

    Gockchinar, T; Kalipsi, S

    2001-01-01

    Geographically, Turkey is situated in an area where malaria is very risky. The climatic conditions in the region are suitable for the malaria vector to proliferate. Due to agricultural infrastructural changes, GAP and other similar projects, insufficient environmental conditions, urbanization, national and international population moves, are a key to manage malaria control activities. It is estimated that malaria will be a potential danger for Turkey in the forthcoming years. The disease is located largely in south-eastern Anatolia. The Diyarbakir, Batman, Sanliurfa, Siirt, and Mardin districts are the most affected areas. In western districts, like Aydin and Manisa, an increase in the number of indigenous cases can be observed from time to time. This is due to workers moving from malaria districts to western parts to final work. Since these workers cannot be controlled, the population living in these regions get infected from indigenous cases. There were 84,345 malaria cases in 1994 and 82,096 in 1995, they decreased to 60,884 in 1996 and numbered 35,456 in 1997. They accounted for 36,842 and 20,963 in 1998 and 1999, respectively. In Turkey there are almost all cases of P. vivax malaria. There are also P. vivax and P. falciparum malaria cases coming from other countries: There were 321 P. vivax cases, including 2 P. falciparum ones, arriving to Turkey from Iraq in 1995. The P. vivax malaria cases accounted for 229 in 1996, and 67, cases P. vivax including 12 P. falciparum cases, in 1997, and 4 P. vivax cases in 1998 that came from that country. One P. vivax case entered Turkey from Georgia in 1998. The cause of higher incidence of P. vivax cases in 1995, it decreasing in 1999, is the lack of border controls over workers coming to Turkey. The other internationally imported cases are from Syria, Sudan, Pakistan, Afghanistan, Nigeria, India, Azerbaijan, Malaysia, Ghana, Indonesia, Yemen. Our examinations have shown that none of these internationally imported cases

  9. Review of Turkey's renewable energy potential

    International Nuclear Information System (INIS)

    Ozgur, M. Arif

    2008-01-01

    The use of renewable energy has a long history. Biomass, for instance, has been used for heating and cooking, while wind has been used in the irrigation of fields and to drive windmills for centuries. Although Turkey has many energy resources, all of these with the exception of coal and hydropower, cannot meet the total energy demand. Turkey has been importing resources to meet this deficit. These resources have become increasingly expensive and also have undesirably high emissions ratings. Turkey has an extensive shoreline and mountains and is rich in renewable energy potential. The share of renewables on total electricity generation is 29.63% while that of natural gas is 45% for the year 2006. The projection prepared for the period between 2006 and 2020 aims an annual growth of 8% for the total electricity generation. According to this projection, it is expected that renewables will have a share about 23.68% with a decrease of 5.95% while natural gas will have a share about 33.38% for 2020. This paper presents the present state of world renewable energy sources and then looks in detail at the potential resources available in Turkey. Energy politics are also considered. (author)

  10. an intermediate moisture meat

    African Journals Online (AJOL)

    Bunmi

    A total of 50 sticks of Suya weighing from 38.10 - 59.30 grams of sliced meat per stick were prepared for .... prolong shelflife and provide a natural alternative (or supplement) to chemical preservatives. Its antimicrobial ... Although O. gratissimum appears safe to use in both food and as medicine, its level of inclusion in food.

  11. Detection of Salmonella in Meat

    DEFF Research Database (Denmark)

    Löfström, Charlotta; Hansen, Flemming; Mansdal, Susanne

    2012-01-01

    Cost-effective and rapid monitoring of Salmonella in the meat production chain can contribute to food safety. The objective of this study was to validate an easy-to-use pre-PCR sample preparation method based on a simple boiling protocol for screening of Salmonella in meat and carcass swab samples...... obtained (SP, SE, and AC were 100, 95, and 97%, respectively). This test is under implementation by the Danish meat industry, and can be useful for screening of large number of samples in the meat production, especially for fast release of minced meat with a short shelf life....

  12. Searching for radiations in consumed meat in Lebanon in 1986

    International Nuclear Information System (INIS)

    Hage, N.

    1987-01-01

    The thesis is a survey on the contamination of meat in Lebanon following Chernobyl accident, taking into consideration that Lebanon is a big importer of meat from eastern european countries. The first part of the study presents an exhaustive description of radioactivity and different types of irradiation; the impact of Chernobyl accident on environment ; sources of contamination of meat by Iodine 131, Strontium 90 and Cesium 137; radiation doses admitted and radiation effects on men organs. The survey describes radioactivity analysis of one hundred samples of meat collected from different regions in Lebanon along the period dating from June to September 1986. Results showed the absence of radioactive contamination of consumed meat in Lebanon after Chernobyl accident. Recommendations are formulated for a permanent control of food products by Lebanese government in application of IAEA international regulations on preservation of food products from radioactive elements

  13. Meat export competitiveness of European Union countries on global markets

    Directory of Open Access Journals (Sweden)

    Štefan Bojnec

    2014-10-01

    Full Text Available The purpose of this research is to provide insight into the export competitiveness of meat products of the European Union (EU-27 member states on global markets. The revealed comparative advantage index is used to analyze the levels, compositions, and evolutions in patterns of development in the export competitiveness of meat products and their levels of stability at the product level. Except for some niche meat products, a larger number of the EU-27 member states have experienced comparative disadvantages on global markets over the analysed years of 2000 to 2011. The revealed comparative advantages on the global markets are the most robust for Ireland, Spain, the Netherlands, France, Belgium, Denmark, Poland, Cyprus and Hungary. The revealed comparative advantage indices and their survival rates differ across the meat product groups. The heterogeneity in export competitiveness of the EU-27 member states suggests the importance of the differentiation of meat products in competitive export specialization on global markets.

  14. Destruction of Salmonellae on poultry meat with lysozyme, EDTA, x ray, microwave, and chlorine

    International Nuclear Information System (INIS)

    Teotia, J.S.; Miller, B.F.

    1975-01-01

    Lysozyme, ethylenediaminetetracetic acid, chlorine, x-irradiation and microwaves were used in experimental attempts to eliminate Salmonella senftenberg 775W or Salmonella typhimurium from turkey drumsticks and whole carcasses. Turkey drumsticks or whole carcasses were artificially contaminated with S. senfenberg 775W or S. typhimurium in concentrations ranging between 5 x 10 5 to 8 x 10 5 viable cells per ml. of contaminating fluid. After each treatment, samples were cultured, plated, and tested according to standard methods to determine the susceptibility of Salmonella organisms to the particular treatment. A 0.1 percent solution of lysozyme eliminated the S. senftenberg 775W at 22 0 C within three hours. A 0.5 percent solution of ethylenediaminetetracetic acid failed to destroy the test organism under the same conditions. Eighty thousand rads of X-ray eliminated the test organism on turkey drumsticks but failed to remove it from whole turkey carcasses. Microwaves eliminated the S. senftenberg 775W in 150 seconds from turkey drumsticks and ten minutes from broiler chicken carcasses. Aqueous solutions containing 3400 and 2125 ppM chlorine failed to destroy the test organism on turkey drumsticks at 21 0 C. in 9 and 24 hours. None of the treatments changed the appearance of the skin or meat, except microwaves produced a partially-cooked appearance. Chlorine produced off-color drumsticks

  15. Consumer attitudes to meat eating.

    Science.gov (United States)

    Richardson, N J; Macfie, H J; Shepherd, R

    1994-01-01

    This study reports on current meat consumption in the UK and the factors that are percieved by the subjects to be influential in their choice of diet. A random sample of individuals from the population (n-1018) were questioned on their consumption and attitudes towards meat by a postal survey. The study revealed that 28·3% of the population considered themselves to be reducing meat consumption; attitudes found to be determinant in changes in the consumption of meat were healthiness, taste and concerns over additives. Hypothetical future events were found to affect people's estimated meat-eating. Knowledge of meat-related information was investigated with specific reference to the respondents' trust in the various sources used; food package labels were found to be an influential source of meat-related information. Copyright © 1993. Published by Elsevier Ltd.

  16. The significance of sensory appeal for reduced meat consumption.

    Science.gov (United States)

    Tucker, Corrina A

    2014-10-01

    Reducing meat (over-)consumption as a way to help address environmental deterioration will require a range of strategies, and any such strategies will benefit from understanding how individuals might respond to various meat consumption practices. To investigate how New Zealanders perceive such a range of practices, in this instance in vitro meat, eating nose-to-tail, entomophagy and reducing meat consumption, focus groups involving a total of 69 participants were held around the country. While it is the damaging environmental implications of intensive farming practices and the projected continuation of increasing global consumer demand for meat products that has propelled this research, when asked to consider variations on the conventional meat-centric diet common to many New Zealanders, it was the sensory appeal of the areas considered that was deemed most problematic. While an ecological rationale for considering these 'meat' alternatives was recognised and considered important by most, transforming this value into action looks far less promising given the recurrent sensory objections to consuming different protein-based foods or of reducing meat consumption. This article considers the responses of focus group participants in relation to each of the dietary practices outlined, and offers suggestions on ways to encourage a more environmentally viable diet. Copyright © 2014 Elsevier Ltd. All rights reserved.

  17. Profile and effects of consumer involvement in fresh meat.

    Science.gov (United States)

    Verbeke, Wim; Vackier, Isabelle

    2004-05-01

    This study investigates the profile and effects of consumer involvement in fresh meat as a product category based on cross-sectional data collected in Belgium. Analyses confirm that involvement in meat is a multidimensional construct including four facets: pleasure value, symbolic value, risk importance and risk probability. Four involvement-based meat consumer segments are identified: straightforward, cautious, indifferent, and concerned. Socio-demographic differences between the segments relate to gender, age and presence of children. The segments differ in terms of extensiveness of the decision-making process, impact and trust in information sources, levels of concern, price consciousness, claimed meat consumption, consumption intention, and preferred place of purchase. The two segments with a strong perception of meat risks constitute two-thirds of the market. They can be typified as cautious meat lovers versus concerned meat consumers. Efforts aiming at consumer reassurance through quality improvement, traceability, labelling or communication may gain effectiveness when targeted specifically to these two segments. Whereas straightforward meat lovers focus mainly on taste as the decisive criterion, indifferent consumers are strongly price oriented.

  18. Rapid measurement of meat spoilage using fluorescence spectroscopy

    Science.gov (United States)

    Wu, Binlin; Dahlberg, Kevin; Gao, Xin; Smith, Jason; Bailin, Jacob

    2017-02-01

    Food spoilage is mainly caused by microorganisms, such as bacteria. In this study, we measure the autofluorescence in meat samples longitudinally over a week in an attempt to develop a method to rapidly detect meat spoilage using fluorescence spectroscopy. Meat food is a biological tissue, which contains intrinsic fluorophores, such as tryptophan, collagen, nicotinamide adenine dinucleotide (NADH) and flavin adenine dinucleotide (FAD) etc. As meat spoils, it undergoes various morphological and chemical changes. The concentrations of the native fluorophores present in a sample may change. In particular, the changes in NADH and FAD are associated with microbial metabolism, which is the most important process of the bacteria in food spoilage. Such changes may be revealed by fluorescence spectroscopy and used to indicate the status of meat spoilage. Therefore, such native fluorophores may be unique, reliable and nonsubjective indicators for detection of spoiled meat. The results of the study show that the relative concentrations of all above fluorophores change as the meat samples kept in room temperature ( 19° C) spoil. The changes become more rapidly after about two days. For the meat samples kept in a freezer ( -12° C), the changes are much less or even unnoticeable over a-week-long storage.

  19. Regional Disparities and Territorial Indicators in Turkey: Socio-Economic Development Index (SEDI)

    OpenAIRE

    Metin Ozaslan; Bulent Dincer; Huseyin Ozgur

    2006-01-01

    This aim of this article is to examine the problem of regional disparities in Turkey applying to the economic and social development indicators. One of the main problems encountered in the field of regional development in Turkey is the difficulties in having access to qualified data as is the case in other countries. Therefore, it is of great importance to improve the information gathering and evaluation systems in Turkey. Social and economic development index (SEDI) rankings have contributed...

  20. Mediterranean energy perspectives - Turkey. Executive summary

    International Nuclear Information System (INIS)

    2014-09-01

    This in-depth study provides insight into Turkey's energy profile from the early 1960's to the present and an outlook to 2030. MEP-Turkey presents detailed analysis and data on the supply and demand balance for the major components of the energy sector with particular emphasis on sectoral analysis. It is based on OME's proprietary Mediterranean Energy Econometric Model for Turkey developed for this publication. The outlook to 2030 presents two possible pathways for energy demand based on different assumptions. The conservative scenario considers past trends, policies in force and on-going projects, but takes a cautious approach regarding the implementation and timing of policy measures and planned projects. The proactive scenario assumes effective achievements to lessen dependence on imported fuels by giving emphasis to production of domestic resources, stronger efficiency programmes and a more diversified energy supply mix including more renewable energy. To achieve ambitious energy efficiency levels and implement as much renewable energy sources as foreseen in the Proactive Scenario will require unwavering political will, strong policies and measures, as well as sizeable investments, especially by the private sector. Both scenarios, built from the same assumption for population, economic growth, and international fossil-fuel prices, are based on the premise that energy demand will be met. Turkey's future, stimulated by a booming economy and population, an export-oriented industry and a blossoming domestic market, looks bright. The energy needed to fuel this growth will depend greatly on the paths chosen. In this context, the country finds itself at a historical crossroads in its development, as the energy policy choices it makes today will shape Turkey's energy future and its ability to attract the considerable investments required in the energy industry

  1. Homosexuality and police terror in Turkey.

    Science.gov (United States)

    Yuzgun, A

    1993-01-01

    Being a way of sexual living as old as human history, homosexuality occupies an interesting place in the life of the Turkish people of the Republic of Turkey. This has been so since the days of the glorious Ottoman Empire. In the year 1987, instead of investigating the roots of homosexuality, the pressing need has become to present a particular view of homosexuality in Turkey today. To be more specific, there is a need to explain the problems of Turkish homosexuals and suggest certain vital solutions. Our country is constantly endeavoring to become "westernized" and it is claimed that steps are being taken toward that modernization. Despite this fact, homosexuals are confronted with such great problems that it is not difficult to justify those who say that there is no democracy in Turkey. I will try to explain these problems with documentary evidence and without exaggeration. In doing so, I shall make use of new material in my book, published under the title of Homosexuality in Turkey: Yesterday, Today. Beginning in March of 1986, we compiled a list of the attitudes of the police toward gays, involving pressure and cruelty that can be qualified as torture. Despite this situation, instead of being more democratic and humane, in April 1987 the police force employed terror tactics against homosexuals in Istanbul. This was "the straw that broke the camel's back." Soon after this act of oppression, 18 gays, acting on our suggestions, sued the police for the first time. They then submitted a petition to the Attorney-General and later launched a hunger strike in Taksim Square. These represent movements of importance in the political history of Turkey. From now on homosexuals, too, will have the right to speak out in political affairs.

  2. Churchill, Europe and Turkey

    Directory of Open Access Journals (Sweden)

    Warren Dockter

    2016-12-01

    Full Text Available From the early 1930s until his peace time premiership (1951-1955, Winston Churchill was one of the strongest advocates of the concept of a United Europe. While this is well known among scholars of 20th century British history, Churchill’s actual vision for what a United Europe might look like has received less attention. Still less attention has been paid to Churchill’s opinions of the roles other nations might play within the new Europe. This article will examine Churchill’s view of Turkey in the new European order and will reveal that Churchill saw Turkey as a part of, (or at least an extension of Europe. However, this article will also reveal that Churchill’s conceptualisation of Turkey’s role was largely predicated on 19th century geostrategic thinking.

  3. GEOTHERMAL GREENHOUSING IN TURKEY

    Directory of Open Access Journals (Sweden)

    Sedat Karaman

    2016-07-01

    Full Text Available Use of renewable energy resources should be brought forward to reduce heating costs of greenhouses and to minimize the use of ever-depleting fossil fuels. Geothermal energy not only provides the heat required throughout plant growth, but also allow a year-long production. Geothermal resources with several other benefits therefore play significant role in agricultural activities. With regard to geothermal potential and implementation, Turkey has the 7th place in the world and the 1st place in Europe. Majority of country geothermal resources is used in greenhouse heating. The size of geothermal greenhouses increased 5 folds during the last decade and reached to 2500 decare. In this study, current status of geothermal greenhousing of Turkey was presented; problems and possible solutions were discussed.

  4. Natural gas transits and market power. The case of Turkey

    Energy Technology Data Exchange (ETDEWEB)

    Weiser, Florian; Schulte, Simon

    2017-08-15

    Turkey is a key country in order to realize the Southern Gas Corridor (SGC) due to its geographical location. However, as the main transit country within the SGC, Turkey could potentially exert market power with gas transits. Whether Turkey exerts market power or not, is crucial for an economic assessment of the SGC. Hence, the article investigates this issue quantitatively using a global partial equilibrium gas market model. An oligopolistic and a competitive supply structure in Europe in 2030 are considered in the model. If the European gas market in 2030 is characterized by an oligopolistic supply, Turkey is able to exert market power resulting in higher prices compared to competitive transits, in particular in South Eastern Europe. In a competitive market structure, however, the importance of the SGC and thus the potential of Turkish transit market power is limited.

  5. Sustainable energy, environmental and agricultural policies in Turkey

    International Nuclear Information System (INIS)

    Kaygusuz, Kamil

    2010-01-01

    Turkey's demand for energy and electricity is increasing rapidly and heavily dependent on expensive imported energy resources that place a big burden on the economy and air pollution is becoming a great environmental concern in the country. As would be expected, the rapid expansion of energy production and consumption has brought with it a wide range of environmental issues at the local, regional and global levels. With respect to global environmental issues, Turkey's carbon dioxide (CO 2 ) emissions have grown along with its energy-consumption. States have played a leading role in protecting the environment by reducing emissions of greenhouse gases (GHGs). In this regard, renewable energy resources appear to be the one of the most efficient and effective solutions for clean and sustainable energy development in Turkey. Turkey's geographical location has several advantages for extensive use of most of these renewable energy sources.

  6. Natural gas transits and market power. The case of Turkey

    International Nuclear Information System (INIS)

    Weiser, Florian; Schulte, Simon

    2017-01-01

    Turkey is a key country in order to realize the Southern Gas Corridor (SGC) due to its geographical location. However, as the main transit country within the SGC, Turkey could potentially exert market power with gas transits. Whether Turkey exerts market power or not, is crucial for an economic assessment of the SGC. Hence, the article investigates this issue quantitatively using a global partial equilibrium gas market model. An oligopolistic and a competitive supply structure in Europe in 2030 are considered in the model. If the European gas market in 2030 is characterized by an oligopolistic supply, Turkey is able to exert market power resulting in higher prices compared to competitive transits, in particular in South Eastern Europe. In a competitive market structure, however, the importance of the SGC and thus the potential of Turkish transit market power is limited.

  7. Nursing in Turkey.

    Science.gov (United States)

    Baumann, Steven L

    2006-10-01

    The current discussion on the nursing shortage needs to focus as much on nursing job satisfaction and retention as on nursing recruitment and education. Selected aspects of the motivational psychology of Abraham Maslow, Mihaly Csikszentmihalyi, and Frederick Hertzberg are here discussed in light of the challenges-opportunities of nursing in Turkey and elsewhere. Also discussed is an innovative program to support the application of nursing theory and professional development in Toronto, Canada.

  8. Marriage Premium in Turkey

    OpenAIRE

    Mercan, Murat A.

    2011-01-01

    This paper contributes to the literature in three ways. Our first contribution is calculating the marriage premium for Turkey. Our results suggest that married men earn 27 percent more than single men and married women earn 4 percent less than single women. Our second contribution is calculating the marriage premium for Turkey’s regions. For men, the wage difference is the smallest, 0.43, in Istanbul. The difference is highest in Akdeniz region. For women, the wage difference is smallest, -0....

  9. Food-related lifestyle and health attitudes of Dutch vegetarians, non-vegetarian consumers of meat substitutes, and meat consumers.

    Science.gov (United States)

    Hoek, Annet C; Luning, Pieternel A; Stafleu, Annette; de Graaf, Cees

    2004-06-01

    The aim was to investigate socio-demographic characteristics, and attitudes to food and health of vegetarians, non-vegetarian consumers of meat substitutes, and meat consumers in The Netherlands. The sample used for this study (participants > or =18 years) was taken from the Dutch National Food Consumption Survey, 1997/1998. Vegetarians (n = 63) and consumers of meat substitutes (n = 39) had similar socio-demographic profiles: higher education levels, higher social economic status, smaller households, and more urbanised residential areas, compared to meat consumers (n = 4313). Attitudes to food were assessed by the food-related lifestyle instrument. We found that vegetarians (n = 32) had more positive attitudes towards importance of product information, speciality shops, health, novelty, ecological products, social event, and social relationships than meat consumers (n = 1638). The health consciousness scale, which was used to assess attitudes to health, supported earlier findings that vegetarians are more occupied by health. Food-related lifestyle and health attitudes of meat substitute consumers (n = 17) were predominantly in-between those from vegetarians and meat consumers. The outcome of this study suggests that in strategies to promote meat substitutes for non-vegetarian consumers, the focus should not only be on health and ecological aspects of foods.

  10. Household Behavior with Respect to Meat Consumption: Differences between Households with and without Children.

    Science.gov (United States)

    Maria, Merlino Valentina; Danielle, Borra; Tibor, Verduna; Stefano, Massaglia

    2017-10-31

    Meat consumers around the world are increasingly paying attention to product quality and safety, and are starting to reduce their meat consumption, especially with regard to red meat. This trend is prevalent in households with children who prefer health-certified meat products. Our study compares meat consumption habits in households with and without children or adolescences (0-18 years). A structured questionnaire was distributed to 401 retail purchasers at 12 different points of sales of meat in the Piedmont region in northwest Italy. Socio-demographic variables and quantitative-qualitative meat consumption habits of retail purchasers were investigated. One part of the questionnaire analyzed the relative importance of 12 meat choice purchasing attributes by employing the Best-Worst scaling methodology, a type of choice experiment. Our research found that households without children (subset B) have higher weekly meat consumption habits than those with children (subset A). Alternatively, the households with children (subset A) have a diet characterized by a greater variety of protein sources, such as legumes and fish. Both of the considered subsets preferred trusted butchers for meat buying, with supermarkets as a second choice. However, only consumers of subset A bought meat from farm butchers. Our team performed a consumer analysis to identify meat consumption patterns in the two considered subsets. Simultaneously, a Best-Worst analysis evidenced several choice attributes with different relevance for the two investigated samples segmentation in three clusters of purchase.

  11. Household Behavior with Respect to Meat Consumption: Differences between Households with and without Children

    Directory of Open Access Journals (Sweden)

    Merlino Valentina Maria

    2017-10-01

    Full Text Available Meat consumers around the world are increasingly paying attention to product quality and safety, and are starting to reduce their meat consumption, especially with regard to red meat. This trend is prevalent in households with children who prefer health-certified meat products. Our study compares meat consumption habits in households with and without children or adolescences (0–18 years. A structured questionnaire was distributed to 401 retail purchasers at 12 different points of sales of meat in the Piedmont region in northwest Italy. Socio-demographic variables and quantitative-qualitative meat consumption habits of retail purchasers were investigated. One part of the questionnaire analyzed the relative importance of 12 meat choice purchasing attributes by employing the Best-Worst scaling methodology, a type of choice experiment. Our research found that households without children (subset B have higher weekly meat consumption habits than those with children (subset A. Alternatively, the households with children (subset A have a diet characterized by a greater variety of protein sources, such as legumes and fish. Both of the considered subsets preferred trusted butchers for meat buying, with supermarkets as a second choice. However, only consumers of subset A bought meat from farm butchers. Our team performed a consumer analysis to identify meat consumption patterns in the two considered subsets. Simultaneously, a Best-Worst analysis evidenced several choice attributes with different relevance for the two investigated samples segmentation in three clusters of purchase.

  12. Meat consumption: trends and quality matters.

    Science.gov (United States)

    Henchion, Maeve; McCarthy, Mary; Resconi, Virginia C; Troy, Declan

    2014-11-01

    This paper uses quality theory to identify opportunities for the meat sector that are consistent with trends in meat consumption. Meat consumption has increased and is likely to continue into the future. Growth is largely driven by white meats, with poultry in particular of increasing importance globally. The influence of factors such as income and price is likely decline over time so that other factors, such as quality, will become more important. Quality is complex and consumers' quality expectations may not align with experienced quality due to misconception of certain intrinsic cues. Establishing relevant and effective cues, based on extrinsic and credence attributes, could offer advantage on the marketplace. The use of extrinsic cues can help convey quality characteristics for eating quality, but also for more abstract attributes that reflect individual consumer concerns e.g. health/nutrition, and collective concerns, e.g. sustainability. However, attributes are not of equal value to all consumers. Thus consumer segmentation and production differentiation is needed. Copyright © 2014 Elsevier Ltd. All rights reserved.

  13. A Pilot Study of Halal Goat-Meat Consumption in Atlanta, Georgia

    OpenAIRE

    Ibrahim, Mohammed; Liu, Xuanli; Nelson, Mack C.

    2008-01-01

    Atlanta is a relatively large market for goat meat. As in most metropolitan areas around the U.S., goat-meat consumption has grown steadily in Atlanta over the past decade (Northwest Cooperative Development Center 2005; Nettles and Bukenya 2004). This growth is attributed to the influx of immigrants from goat-meat-eating countries into the U.S. over the same period (Gipson 1999). The increase in demand for goat meat has made the U.S. a net importer of competitively priced goat meat from Austr...

  14. Behavioral, Ecological, and Evolutionary Aspects of Meat-Eating by Sumatran Orangutans (Pongo abelii)

    OpenAIRE

    Hardus, Madeleine E.; Lameira, Adriano R.; Zulfa, Astri; Atmoko, S. Suci Utami; de Vries, Han; Wich, Serge A.

    2012-01-01

    Meat-eating is an important aspect of human evolution, but how meat became a substantial component of the human diet is still poorly understood. Meat-eating in our closest relatives, the great apes, may provide insight into the emergence of this trait, but most existing data are for chimpanzees. We report 3 rare cases of meat-eating of slow lorises, Nycticebus coucang, by 1 Sumatran orangutan mother–infant dyad in Ketambe, Indonesia, to examine how orangutans find slow lorises and share meat....

  15. ANALYSIS OF WAGE INEQUALITY IN TURKEY

    OpenAIRE

    Acun, Serdar

    2018-01-01

    Discussion of the notion of wages has consistently taken place in economicliterature. The way in which wages come to exist and are defined, and what theequilibrium point is have been the center of this discussion. The significant share of wages in total income hasraised its importance further. According to Turkey income and livingconditions data for 2015, wages and salaries held the proportion with 52.5 % oftotal income. As a consequence of that, the effect of wage inequality on incomeinequal...

  16. Patterns of spread and persistence of foot-and-mouth disease types A, O and Asia-1 in Turkey: a meta-population approach.

    Science.gov (United States)

    Gilbert, M; Aktas, S; Mohammed, H; Roeder, P; Sumption, K; Tufan, M; Slingenbergh, J

    2005-06-01

    Despite significant control efforts, foot-and-mouth disease (FMD) persists in Turkey, and new strains of serotypes A, O and Asia-1 are periodically reported to enter the country from the east. The status of FMD in Turkey is important regionally because the country forms a natural bridge between Asia where the disease is endemic, and Europe which has disease-free status. This study analysed spatial and temporal patterns of FMD occurrence in Turkey to explore factors associated with the disease's persistence and spread. Annual records of FMD distribution in Turkish provinces throughout 1990-2002, grouped by serotype (O, A and Asia 1), were analysed using geostatistical techniques to explore their spatial and temporal patterns. A meta-population model was used to test how disease status, expressed in terms of presence/absence, extinction, and colonization, and measured at the province level throughout the periods 1990-1996 and 1997 2002, could be predicted using province-level data on: ruminant livestock numbers; meat production-demand discrepancy (as a surrogate measure of animal and animal products marketing, i.e. long-distance contagion through the traffic of mainly live animals to urban centres); and the disease prevalence distribution as recorded for the previous year. A drastic overall reduction in FMD occurrence was observed from the period 1990-1996 to 1997-2002 when the disease was shown to retract into persistence islands. FMD occurrence was associated with host abundance, short distance contagion from adjacent provinces, and meat production-demand discrepancies. With FMD retracting into identified provinces, a shift in predictors of FMD occurrence was observed with a lower contribution of short-distance contagion, and a relatively higher association with meat production-demand discrepancies leading to live animal transport over long distances, and hence presenting opportunities for identifying critical-control points. The pattern of persistence differed

  17. World chicken meat market – its development and current status

    Directory of Open Access Journals (Sweden)

    Anna Vladimirovna Belova

    2012-01-01

    Full Text Available The global meat market and primarily the chicken meat market represents a very dynamically developing area. The objective of the present article is the analysis of the chicken meat market in the world in order to identify the basic development trends associated with the development of production of and trade in chicken meat, and also in order to identify the individual entities controlling the global chicken meat market. In methodological terms, the article analyzes the development of production of, consumption of and trade (export and import in chicken meat in the years 1961–2009. The main sources of data necessary for the processing of the individual analyses are the FAOSTAT and UN COMTRADE databases. The results of the conducted analysis show the following findings. World production of poultry meat increased from 7.5 million tons to more than 86 million tons. The global market reacted in a flexible manner, in which there was an increase in volumes of executed trade from 271 thousand tons/year in the year 1961 to more than 10.7 million tons/year in the year 2010. Further, the value of world trade in chicken meat within the analyzed period increased from approximately USD 169 million to approximately USD 16 billion. If we analyze the global chicken meat market, it may be stated that it is very concentrated. The analysis of the global market further shows that Brazil, the USA and China represent, in terms of global production, consumption and trade, the main driving force on the chicken meat market. These three countries have a share in global production of approximately 46%, their share in global consumption ranges at a level of over 40%. The share of these countries in global export ranges at a level exceeding 50%.

  18. Radurization of fowl meat

    International Nuclear Information System (INIS)

    Gel'fand, S.

    1974-01-01

    The effects of pre-slaughter adrenalization and of treatment with additives of semifinished poultry products were studied with a view to improving the storage quality of irradiated poultry. It was found that pre-slaughter adrenalization, pre-irradiation treatment with phosphates and, particularly, a combination of these two methods considerably delayed the formation of carbonyl compounds, the delay being somewhat greater in white meat. (E.T.)

  19. An investigation of the quality of meat sold in Lesotho

    Directory of Open Access Journals (Sweden)

    T.M. Seeiso

    2009-05-01

    Full Text Available Since the closure of the Lesotho abattoir in 2003, only imported meat can be legally sold. However, it was estimated in 2007 that 80 % of the meat sold at butcheries comes from informal slaughter. The aim of this study was to investigate the situation. The number and location of informal butcheries in Lesotho (n = 143 were recorded and mapped using Geographical Information Systems. Observations (photographs of informal slaughter indicated a lack of hygiene, unskilled slaughtermen and illegal disposal of offal with possible environmental pollution. In addition, a cross-sectional study was undertaken to determine the microbiological quality of meat from randomly selected carcasses (n = 237 of cattle, sheep and pigs from a sample of 44 butcheries, 4 of which were associated with registered supermarkets. As a control, samples for microbiological assay were taken from imported meat originating from carcasses (n = 20 slaughtered at a registered abattoir in South Africa. Of the 44 butcheries investigated only the 4 commercial butcheries associated with supermarkets sold imported meat only; 3 butcheries sold meat inspected at government slaughter slabs (n = 3, while the rest (n = 37 sold both imported and informally slaughtered meat. In terms of Lesotho legislation, informally slaughtered meat is only for home consumption. The bacteriological counts from all samples showed a total bacterial plate count exceeding 30 organisms per mℓ in contrast with the controls which all showed a count less than 5 colonies per mℓ. This was found for both imported and informally slaughtered meat sold in Lesotho. In addition, meat samples from butcheries showed the presence of the potential pathogens Salmonella (n = 2, Staphylococcus aureus (n = 12 and Escherichia coli (n=15. During the study, anthrax was confirmed in 9 human patients, 5 of whom died, after consumption of informally slaughtered livestock. Although no cases of animal abuse were detected, it was

  20. Gamma irradiation of meat

    International Nuclear Information System (INIS)

    Whitburn, K.D.; Hoffman, M.Z.; Taub, I.A.

    1982-01-01

    In ''A Re-Evaluation of the Products of Gamma Irradiation of Beef Ferrimyoglobin'', J. Food Sci. 46:1814 (1981), authors Whitburn, Hoffman and Taub state that color pigment myoglobin (Mb) undergoes chemical changes during irradiation that cause color changes in meat. They also state that they are in disagreement with Giddings and Markakis, J. Food Sci. 47:361 (1972) in regard to generation of MbO 2 in deaerated solutions, claiming their analysis demonstrates only Mb and Mb(IV) production. Giddings, in a letter, suggests that Whitburn, et al may have used differing systems and approaches which critically changed the radiation chemistry. He also states that radiation sterilization of aerobically packaged meats affects color only slightly. Whitburn, in a reply, shares Dr. Giddings concern for caution in interpretation of results for this system. The compositional changes are dependent on identity of free radicals, dose, O 2 and the time of analysis after irradiation. The quantification of these parameters in pure systems, sarcoplasma extracts and in meat samples should lead to a better understanding of color change mechanisms and how to minimize them

  1. Can we improve the nutritional quality of meat?

    Science.gov (United States)

    Scollan, Nigel D; Price, Eleri M; Morgan, Sarah A; Huws, Sharon A; Shingfield, Kevin J

    2017-11-01

    The nutritional value of meat is an increasingly important factor influencing consumer preferences for poultry, red meat and processed meat products. Intramuscular fat content and composition, in addition to high quality protein, trace minerals and vitamins are important determinants of nutritional value. Fat content of meat at retail has decreased substantially over the past 40 years through advances in animal genetics, nutrition and management and changes in processing techniques. Evidence of the association between diet and the incidence of human non-communicable diseases has driven an interest in developing production systems for lowering total SFA and trans fatty acid (TFA) content and enrichment of n-3 PUFA concentrations in meat and meat products. Typically, poultry and pork has a lower fat content, containing higher PUFA and lower TFA concentrations than lamb or beef. Animal genetics, nutrition and maturity, coupled with their rumen microbiome, are the main factors influencing tissue lipid content and relative proportions of SFA, MUFA and PUFA. Altering the fatty acid (FA) profile of lamb and beef is determined to a large extent by extensive plant and microbial lipolysis and subsequent microbial biohydrogenation of dietary lipid in the rumen, and one of the major reasons explaining the differences in lipid composition of meat from monogastrics and ruminants. Nutritional strategies can be used to align the fat content and FA composition of poultry, pork, lamb and beef with Public Health Guidelines for lowering the social and economic burden of chronic disease.

  2. Types of fraud in meat and meat products: a review

    Directory of Open Access Journals (Sweden)

    Espinoza T.

    2015-09-01

    Full Text Available Affects the food control. The globalization, increased imports and exports and free trade agreements have led to greater sharing and access to food worldwide; along with it, the problems associated with fraud such as adulteration, substitution, intentionality, and counterfeiting have been increased. Therefore, there are various tasks associated with food fraud, which in most reviews published only new identification techniques have been discussed. However, a discussion about the types of fraud and its impact on society, bioterrorism and religion, has been little commented. This review focuses primarily on describing the types of fraud that has as objective to obtain economic benefit or cause terrorism. Also, latest techniques available for detecting meat adulteration are mentioned.

  3. Use of olive oil-in-water gelled emulsions in model turkey breast emulsions

    Science.gov (United States)

    Serdaroğlu, M.; Öztürk, B.

    2017-09-01

    Today, gelled emulsion systems offer a novel possibility in lipid modification of meat products. In this study, we aimed to investigate the quality characteristics of model turkey emulsions that were prepared with olive oil-in-water gelled emulsion (GE) as partial or total beef fat replacer. The results indicated that while most of the GE treatments showed equivalent emulsion characteristics in terms of emulsion stability, water-holding capacity and cook yield, utilization of 100% GE as the lipid source could increase total expressible fluid of the model turkey emulsion and thus negatively affect the quality. Utilization of GE was effective in total fat reduction, as the model turkey emulsions formulated with more than 50% GE had significantly lower fat content compared to full-beef fat control model emulsion. However, beef fat replacement with GE produced considerable changes in colour parameters. Finally, it was concluded that utilization of GE as a partial beef fat replacer has good potential to enhance stability and reduce total fat in turkey meat emulsion products.

  4. Safe meat-handling knowledge, attitudes and practices of private and government meat processing plants' workers: implications for future policy.

    Science.gov (United States)

    Adesokan, H K; Raji, A O Q

    2014-03-01

    Food-borne disease outbreaks remain a major global health challenge and cross-contamination from raw meat due to poor handling is a major cause in developing countries. Adequate knowledge of meat handlers is important in limiting these outbreaks. This study evaluated and compared the safe meat-handling knowledge, attitudes and practices (KAP) of private (PMPP) and government meat processing plants' (GMPP) workers in south-western Nigeria. This cross sectional study comprised 190 meat handlers (PMPP = 55; GMPP = 135). Data concerning their safe meat-handling knowledge, attitudes and practices as well as their socio-demographic characteristics, such as age, gender and work experience were collected. A significant association was observed between the type of meat processing plants and their knowledge (p = 0.000), attitudes (p = 0.000) and practices (p = 0.000) of safe meat-handling. Meat handlers in the GMPP were respectively, about 17 times (OR = 0.060, 95% CI: 0.018-0.203), 57 times (OR = 0.019, 95% CI: 0.007-0.054) and 111 times (OR = 0.009, 95% CI: 0.001- 0.067) less likely to obtain good knowledge, attitude and practice level of safe meat-handling than those from PMPP. Further, KAP levels were significantly associated with age group, education and work experience (p < 0.05). Study findings suggest the need for future policy in food industry in developing countries to accommodate increased involvement of private sector for improved food safety and quality delivery. Public health education on safe food handling and hygiene should be on the front burner among food handlers in general.

  5. Identification of new food alternatives: how do consumers categorize meat and meat substitutes?

    NARCIS (Netherlands)

    Hoek, A.C.; Boekel, van M.A.J.S.; Voordouw, J.; Luning, P.A.

    2011-01-01

    New meat substitutes need to be recognized as alternatives to meat. We therefore investigated which category representations consumers have of meat and meat substitutes. Thirty-four non-vegetarian participants performed a free sorting task with 17 meat products and 19 commercially available meat

  6. Fatty acid composition of meat of Sarda suckling lamb

    OpenAIRE

    Manca, Maria Grazia

    2011-01-01

    The fatty acid composition of dietary fat has an important role in human nutrition because can help to reduce the risk of appearance of some diseases. In this work fatty acid profile of meat of Sarda suckling lamb was studied in order to improve meat fat quality in relation to human health. Aim of this thesis was firstly to assess the effect of different management systems, indoor vs. outdoor, on fatty acid profile of meat of Sarda suckling lamb. Lambs which followed their mother on pasture h...

  7. Vision-based method for tracking meat cuts in slaughterhouses

    DEFF Research Database (Denmark)

    Larsen, Anders Boesen Lindbo; Hviid, Marchen Sonja; Engbo Jørgensen, Mikkel

    2014-01-01

    Meat traceability is important for linking process and quality parameters from the individual meat cuts back to the production data from the farmer that produced the animal. Current tracking systems rely on physical tagging, which is too intrusive for individual meat cuts in a slaughterhouse envi...... (hanging, rough treatment and incorrect trimming) and our method is able to handle these perturbations gracefully. This study shows that the suggested vision-based approach to tracking is a promising alternative to the more intrusive methods currently available....

  8. The Eastern Partnership and the EU-Turkey Energy Relations

    Directory of Open Access Journals (Sweden)

    Demiryol Tolga

    2014-10-01

    Full Text Available This article discusses the prospects and challenges of energy cooperation between the European Union (EU and Turkey within the context of the Eastern Partnership (EaP. Part of the EaP agenda is to advance energy cooperation between the EU and the partner states, particularly regarding the diversification of import routes. As an energy corridor between the EU and the hydrocarbon-rich Caspian states, Turkey is a strategic asset for European energy security. Turkey also has economic ties and political capital in the Caspian region that can help the EU reach out to its eastern partners. Despite robust incentives for cooperation, however, the EU-Turkey energy partnership has so far failed to meet mutual expectations. This article argues that this is primarily due to the inability of the two actors to credibly commit to regional energy cooperation. Commitment problem stems from two factors. First, the predominance of national energy interests over communal ones undermines credible commitment. The variation in energy needs of Member States prevents the EU from acting in unison in external energy policy. Similarly, Turkey also prioritizes its own energy security, particularly in its relations with suppliers, which undermines cooperation with the EU. Second, the EU and Turkey hold divergent perspectives on the potential political payoffs of energy cooperation. Turkish decision makers are convinced that energy cooperation warrants palpable progress in Turkey’s accession while most EU actors appear hesitant to establish a direct connection between energy and accession.

  9. Energy production, consumption, policies and recent developments in Turkey

    International Nuclear Information System (INIS)

    Toklu, E.; Gueney, M.S.; Isik, M.; Comakli, O.; Kaygusuz, K.

    2010-01-01

    Many factors to be appropriately addressed in moving towards energy sustainability in Turkey are examined. These include harnessing sustainable energy sources, utilizing sustainable energy carriers, increasing efficiency, reducing environmental impact and improving socioeconomic acceptability. The latter factor includes community involvement and social acceptability, economic affordability and equity, lifestyles, land use and aesthetics. On the other hand, Turkey, with its young population and growing energy demand per person, its fast growing urbanization, and its economic development, has been one of the fast growing power markets of the world for the last two decades. Turkey is heavily dependent on expensive imported energy resources that place a big burden on the economy and air pollution is becoming a great environmental concern in the country. In this regard, renewable energy resources appear to be the one of the most efficient and effective solutions for clean and sustainable energy development in Turkey. Turkey's geographical location has several advantages for extensive use of most of these renewable energy sources. This article presents a review of the potential and utilization of the energy sources in Turkey. (author)

  10. Energy production, consumption, policies and recent developments in Turkey

    Energy Technology Data Exchange (ETDEWEB)

    Toklu, E.; Gueney, M.S.; Isik, M.; Comakli, O.; Kaygusuz, K. [Department of Mechanical Engineering, Bayburt University, 69000 Bayburt (Turkey)

    2010-05-15

    Many factors to be appropriately addressed in moving towards energy sustainability in Turkey are examined. These include harnessing sustainable energy sources, utilizing sustainable energy carriers, increasing efficiency, reducing environmental impact and improving socioeconomic acceptability. The latter factor includes community involvement and social acceptability, economic affordability and equity, lifestyles, land use and aesthetics. On the other hand, Turkey, with its young population and growing energy demand per person, its fast growing urbanization, and its economic development, has been one of the fast growing power markets of the world for the last two decades. Turkey is heavily dependent on expensive imported energy resources that place a big burden on the economy and air pollution is becoming a great environmental concern in the country. In this regard, renewable energy resources appear to be the one of the most efficient and effective solutions for clean and sustainable energy development in Turkey. Turkey's geographical location has several advantages for extensive use of most of these renewable energy sources. This article presents a review of the potential and utilization of the energy sources in Turkey. (author)

  11. Preservation technologies for fresh meat - a review.

    Science.gov (United States)

    Zhou, G H; Xu, X L; Liu, Y

    2010-09-01

    Fresh meat is a highly perishable product due to its biological composition. Many interrelated factors influence the shelf life and freshness of meat such as holding temperature, atmospheric oxygen (O(2)), endogenous enzymes, moisture, light and most importantly, micro-organisms. With the increased demand for high quality, convenience, safety, fresh appearance and an extended shelf life in fresh meat products, alternative non-thermal preservation technologies such as high hydrostatic pressure, superchilling, natural biopreservatives and active packaging have been proposed and investigated. Whilst some of these technologies are efficient at inactivating the micro-organisms most commonly related to food-borne diseases, they are not effective against spores. To increase their efficacy against vegetative cells, a combination of several preservation technologies under the so-called hurdle concept has also been investigated. The objective of this review is to describe current methods and developing technologies for preserving fresh meat. The benefits of some new technologies and their industrial limitations is presented and discussed.

  12. Healthier meat products as functional foods.

    Science.gov (United States)

    Decker, Eric A; Park, Yeonhwa

    2010-09-01

    A promising approach to improving health care would be to produce a healthier food supply as a preventive health care strategy. The food supply could be improved by producing functional foods that have nutritional profiles that are healthier than conventional products. However, production of functional foods is not always easily accomplished since they must also taste good, be convenient and reasonably priced so that consumers will regularly purchase and use the products. Meats have great potential for delivering important nutrients such as fatty acids, minerals, dietary fiber, antioxidants and bioactive peptides into the diet. However, to produce successful products with these ingredients, technologies must be developed to increase their stability and decrease their flavor impact on muscle foods. In addition, many regulatory hurdles must be overcome for the commercial production of meats with added nutrients. These include redefinition of standard of identities and policies that allow front of the package nutritional claims. Without these regulatory changes, production of healthier meat products won't become a reality since these products would not have a competitive advantage over unfortified meats.

  13. Color image analysis technique for measuring of fat in meat: an application for the meat industry

    Science.gov (United States)

    Ballerini, Lucia; Hogberg, Anders; Lundstrom, Kerstin; Borgefors, Gunilla

    2001-04-01

    Intramuscular fat content in meat influences some important meat quality characteristics. The aim of the present study was to develop and apply image processing techniques to quantify intramuscular fat content in beefs together with the visual appearance of fat in meat (marbling). Color images of M. longissimus dorsi meat samples with a variability of intramuscular fat content and marbling were captured. Image analysis software was specially developed for the interpretation of these images. In particular, a segmentation algorithm (i.e. classification of different substances: fat, muscle and connective tissue) was optimized in order to obtain a proper classification and perform subsequent analysis. Segmentation of muscle from fat was achieved based on their characteristics in the 3D color space, and on the intrinsic fuzzy nature of these structures. The method is fully automatic and it combines a fuzzy clustering algorithm, the Fuzzy c-Means Algorithm, with a Genetic Algorithm. The percentages of various colors (i.e. substances) within the sample are then determined; the number, size distribution, and spatial distributions of the extracted fat flecks are measured. Measurements are correlated with chemical and sensory properties. Results so far show that advanced image analysis is useful for quantify the visual appearance of meat.

  14. Polybrominated diphenyl ethers (PBDEs) in US meat and poultry: 2012-13 levels, trends and estimated consumer exposures.

    Science.gov (United States)

    Lupton, Sara J; Hakk, Heldur

    2017-09-01

    Polybrominated diphenyl ethers (PBDEs) are a class of brominated flame retardants whose use has contaminated foods and caused subsequent human exposures. To address the issue of possible human exposure, samples from a 2012-13 US meat and poultry (beef, pork, chicken, turkey) study were analysed for seven PBDEs. The mean summed concentrations of the seven BDE congeners (ΣPBDE) from beef, pork, chicken and turkey were 0.40, 0.36, 0.19, and 0.76 ng g -1 lipid weight (lw). The range of ΣPBDEs for all meat classes was 0.01-15.78 ng g -1 lw. A comparison of this study with a 2007-08 study revealed a decline in the median ΣPBDEs for all four meat classes, a reduction of 25.9% to 70.0%, with pork, chicken and turkey PBDE residues being statistically lower relative to the 2007-08 study. BDEs 47 and 99 contributed the most to the ΣPBDE concentrations, indicating likely animal exposures to the penta-BDE formulation. Based on the reported data an estimate of US consumer daily intake of PBDEs from meat and poultry was 6.42 ng day -1 .

  15. Sifat Fisik Daging Sapi, Kerbau dan Domba pada Lama Postmortem yang Berbeda (Physical Characteristics of Beef, Buffalo and Lamb Meat on Different Postmortem Periods)

    OpenAIRE

    Komariah (Komariah); Sri Rahayu; Sarjito (Sarjito)

    2012-01-01

    Physical characteristic of meat is very important in processing since it will determine the quality and type of processing being made. Meat characteristics of each livestock may different, but it is thought to be the same. Society in general assess the characteristics of buffalo and lamb meat with reference to the  characteristics of beef, so that the processing of meat into processed meat products often have different outcomes. The aim of the experiment was to study the physical character...

  16. Motor fuel prices in Turkey

    International Nuclear Information System (INIS)

    Erdogdu, Erkan

    2014-01-01

    The world's most expensive motor fuel (gasoline, diesel and LPG) is sold most likely in the Republic of Turkey. This paper investigates the key issues related to the motor fuel prices in Turkey. First of all, the paper analyses the main reason behind high prices, namely motor fuel taxes in Turkey. Then, it estimates the elasticity of motor fuel demand in Turkey using an econometric analysis. The findings indicate that motor fuel demand in Turkey is quite inelastic and, therefore, not responsive to price increases caused by an increase in either pre-tax prices or taxes. Therefore, fuel market in Turkey is open to opportunistic behavior by firms (through excessive profits) and the government (through excessive taxes). Besides, the paper focuses on the impact of high motor fuel prices on road transport associated activities, including the pattern of passenger transportation, motorization rate, fuel use, total kilometers traveled and CO 2 emissions from road transportation. The impact of motor fuel prices on income distribution in Turkey and Turkish public opinion about high motor fuel prices are also among the subjects investigated in the course of the study. - Highlights: • The key issues (e.g. taxes) related to motor fuel prices in Turkey are explored. • Their impact on transport activities and income distribution is also investigated. • An econometric analysis is performed to estimate motor fuel demand in Turkey. • Motor fuel demand in Turkey is found to be quite inelastic. • Turkish fuel market is open to opportunistic behavior by firms and the government

  17. Determinants of Industrial Production in Turkey

    Directory of Open Access Journals (Sweden)

    MUSTAFA OZTURK

    2017-12-01

    Full Text Available The necessity of emphasizing the importance of industrial production for the sustainable growth and development of Turkey has been a topic of discussion in political and academia circles. The growth in industrial production (output depends on the investment in manufacturing sectors and the demand for the products. Along with internal demand, Turkey tries to support its manufacturing base with export (incentives. Manufacturing items occupy the greatest share of products in export sales. The development of manufacturing capabilities of the country is clearly based on the demand from inside and out. The effect of Turkey’s export on its industrial production throughout 2000’s has been analyzed. For this purpose we developed a VAR model where industrial production index was the dependent variable and export, investment, and interest rate were independent variables. All independent variables were found to be significantly explaining industrial production.

  18. USE OF NEAR INFRARED TECHNOLOGY TO PREDICT FATTY ACID GROUPS IN COMMERCIAL GROUND MEAT PRODUCTS

    Directory of Open Access Journals (Sweden)

    Sofia Ton

    2015-09-01

    Full Text Available Near infrared transmittance (NIT, 850 to 1048 nm spectroscopy was used to predict groups of fatty acids (FA, namely saturated FA (SFA, monounsaturated FA (MUFA and polyunsaturated FA (PUFA, in commercial ground meat samples aiming to develope a fast and reliable method for their determination in support of label declaration by the new EC Regulation 1169/2011. Dataset was built using 81 samples of commercial ground meat from different species: beef, pork, chicken and turkey. In some samples, meat was mixtured with different ingredients such as bread, cheese, spices and additives. Samples were first analysed by NIT instrument for spectral information and reference FA values were obtained by gas chromatographic analysis. Prediction models for SFA, MUFA and PUFA expressed on total FA exhibited coefficients of determination of calibration of 0.822, 0.367 and 0.780 on intact samples, and 0.879, 0.726 and 0.908 on minced samples, respectively. Good results were also obtained when FA groups were expressed as g/100g of fresh meat: the coefficient of determination of calibration increased to values larger than 0.915. Moreover, comparing the slightly lower coefficient of determination in crossvalidation of intact compared with minced meat suggested that equations developed for minced samples were more accurate than those built for intact products. Results highlighted the effectiveness of NIT spectroscopy to predict the major FA groups in commercial meat products.

  19. Electricity restructuring in Turkey

    International Nuclear Information System (INIS)

    Oezkyvrak, Oezlem

    2005-01-01

    Turkey implemented the electricity sector reform by which the Electricity Market Law no. 4628 passed in February 2001. Recently, all segments of the Turkish electricity sector are dominated by a vertically integrated, public-owned monopoly - Tuerkiye Elektrik Kurumu - the Turkish electricity institution. The Turkish electricity reform involves vertical deintegration of generation, transmission and distribution, introduction of competition into generation and retail sale, establishment of an independent regulatory authority and privatization of public generation and distribution entities. This article provides an overview of the Turkish electricity sector reform and defines some problems that may affect the reform success

  20. Physicochemical properties of meat of ducks of mulberries in modern technologies of meat products

    Directory of Open Access Journals (Sweden)

    R. F. Galin

    2017-01-01

    extremely important for the consumer. Meat of mulard ducks is interesting for meat products production due to its high biological value.

  1. Metabonomics profiling of marinated meat in soy sauce during processing.

    Science.gov (United States)

    Yang, Yang; Ye, Yangfang; Pan, Daodong; Sun, Yangying; Wang, Ying; Cao, Jinxuan

    2018-03-01

    Marinated meat in soy sauce is one of the most popular traditional cured meat products in China. Its taste quality is directly related to primary and secondary metabolites. Herein, the change of metabolite composition of marinated meat in soy sauce during processing was systematically characterised using 1 H NMR and multivariate data analysis. The marinated meat in soy sauce metabonome was dominated by 26 metabolites, including amino acids, sugars, organic acids, nucleic aides and their derivatives. PC1 and PC2 explained a total of 78.6% and 16.6% of variables, respectively. Amino acids, sugars, acetate, succinate, uracil and inosine increased during marinating, while lactate, creatine, inosine-5'-monophosphate (5'-IMP) and anserine decreased (P meat in soy sauce during the late stage of dry-ripening. These findings indicated that the potential of NMR-based metabonomics is of importance for taste quality of marinated meat in soy sauce, which could contribute to a better understanding of the changes of taste compounds in meat products during processing. Shortening the dry-ripening period could be considered to improve the taste quality. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  2. Internal control in the management system of meat processing enterprises

    Directory of Open Access Journals (Sweden)

    Volodymyr Kushnir

    2018-03-01

    Full Text Available The article is described the theoretical basis of internal control and its practical aspects in the work of meat processing enterprises (a case in the meat processing industry in Ukraine. The purpose of the research is to establish the theoretical foundations of the internal control and its improvement in the activity of meat processing plants of various forms of management. It is proposed to use precisely internal control among other names of domestic control. Definition of internal control, its subject and purpose are improved. The subjects and objects of internal control are determined; the principles of its implementation are supplemented. Specific control tasks in meat processing plants according to the needs of this industry are outlined. Specific examples of control subjects are presented and the role of the revision commission is emphasized. The state of internal control in meat processing plants in Ukraine is investigated and it is established that it has a bad condition and unfounded approach to its implementation by managers of meat processing enterprises. To improve the situation we recommend that each meat processing enterprise have in its staff a revision commission or an apposer (auditor. It is established that internal control is more effective in joint-stock companies than in limited liability companies. The necessity of internal control as an important element in the enterprise management system is accented.

  3. Bacterial spoilage of meat and cured meat products

    NARCIS (Netherlands)

    Borch, E.; Kant-Muermans, M.L.T.; Blixt, Y.

    1996-01-01

    The influence of environmental factors (product composition and storage conditions) on the selection, growth rate and metabolic activity of the bacterial flora is presented for meat (pork and beef) and cooked, cured meat products. The predominant bacteria associated with spoilage of refrigerated

  4. Prevalence and molecular characterization of Staphylococcus aureus in commercially available meat over a one-year period in Iowa, USA.

    Science.gov (United States)

    Thapaliya, Dipendra; Forshey, Brett M; Kadariya, Jhalka; Quick, Megan K; Farina, Sarah; O' Brien, Ashley; Nair, Rajeshwari; Nworie, Amos; Hanson, Blake; Kates, Ashley; Wardyn, Shylo; Smith, Tara C

    2017-08-01

    Methicillin-resistant Staphylococcus aureus (MRSA) is a leading cause of infectious disease morbidity and mortality. Previous studies have confirmed the presence of S. aureus, including MRSA, on raw meat products. We investigated the prevalence and molecular epidemiology of S. aureus and MRSA in commercially-distributed antibiotic-free and conventional raw meat products (n = 3290) purchased in 8 Iowa retail stores weekly for a period of one year. Isolates were characterized using spa typing, and PCR was used to detect the presence of the Panton-Valentine leukocidin (PVL) and mecA genes. Quantitation of S. aureus on meat products was carried out one week per month. The prevalence of S. aureus on meat samples was 27.8% (913/3290). Compared to antibiotic-free meat samples, higher prevalence of both MRSA and methicillin-susceptible S. aureus (MSSA) were found in conventional meat samples. Among the S. aureus isolates, 18 were PVL-positive (1.9%) and 41 (4.5%) carried mecA. Phenotypic oxacillin resistance was observed for 17.1% (41/239) of the isolates tested, while 23% (55/239) were multi-drug resistant. A total of 132 spa types were detected from 913 contaminated meat samples. Overall, t002 was the most common spa type identified (137; 15.0%). The number of colony-forming units (CFU) per 10 g meat ranged from 2 to 517 (median: 8 CFU per 10 g of meat; mean: 28) with the highest bacterial load observed on turkey samples. These data reinforce the need to consider meat products as potential vehicles of S. aureus transmission from farm into human households, and the potential need for public health intervention programs pre and post-slaughter in meat processing facilities. Copyright © 2017 Elsevier Ltd. All rights reserved.

  5. 78 FR 55755 - Steel Concrete Reinforcing Bar From Mexico and Turkey; Institution of Antidumping and...

    Science.gov (United States)

    2013-09-11

    ... INTERNATIONAL TRADE COMMISSION [Investigation Nos. 701-TA-502 and 731-TA-1227-1228 (Preliminary)] Steel Concrete Reinforcing Bar From Mexico and Turkey; Institution of Antidumping and Countervailing... of imports from Mexico and Turkey of steel concrete reinforcing bar, primarily provided for in...

  6. Development of a vaccine for the prevention of hemorrhagic enteritis in turkeys

    NARCIS (Netherlands)

    Hurk, van den J.V.J.M.

    1988-01-01

    Hemorrhagic enteritis (HE) in turkeys is an acute infectious disease characterized by depression, intestinal bleeding, and death. HE occurs worldwide affecting 6 to 12 week-old turkeys and lasting 4 to 6 days. This economically important disease is caused by hemorrhagic enteritis virus (HEV), a

  7. A test of the habitat suitability model for Merriam's wild turkeys

    Science.gov (United States)

    Mark A. Rumble; Stanley H. Anderson

    1996-01-01

    An important research area regarding the wild turkey (Meleagris gallopavo) is development of sound habitat models. Habitat models provide standardized methods to quantify wild turkey habitat and stimulate new research hypotheses. Habitat suitability index (HSI) models show species-habitat relationships on a scale of O-l, with 1 being optimum. A...

  8. GAME MEAT MARKET IN EASTERN CROATIA

    OpenAIRE

    Z. Tolušić; T. Florijančić; I. Kralik; M. Sesar; M. Tolušić

    2006-01-01

    In the Republic of Croatia, game meat is consumed far less than meat of domestic animals. Yearly game meat consumption amounts to only 0.55 kg per household member. Consumers prefer meat of domestic animals, because it is cheaper, not paying attention to specific nutritive advantages of game meat. A research on the game meat market and consumers’ preferences was carried out on 101 examinees, chosen among inhabitants of Slavonia and Baranja. The majority of questioned inhabitants did consume g...

  9. Beneficial impact on cardiovascular risk profile of water buffalo meat consumption.

    Science.gov (United States)

    Giordano, G; Guarini, P; Ferrari, P; Biondi-Zoccai, G; Schiavone, B; Giordano, A

    2010-09-01

    Meat is a good source of proteins and irons, yet its consumption has been associated with unfavorable cardiovascular effects. Whether this applies to all types of meat is unclear. We thus aimed to appraise the impact of water buffalo meat consumption on cardiovascular risk profile with an observational longitudinal study. Several important cardiovascular risk features were appraised at baseline and at 12-month follow-up in 300 adult subjects divided in groups: recent consumers of water buffalo meat vs subjects who had never consumed water buffalo meat. In addition, long-standing consumers of water buffalo meat were evaluated. Age, gender, height, body weight, and the remaining diet (with the exception of cow meat consumption) were similar across groups. From baseline to follow-up, recent consumers of water buffalo meat change their intake of water buffalo meat from none to 600+/-107 g per week (Pconsumption from 504+/-104 to 4+/-28 (PConsumption of buffalo meat seems to be associated with several beneficial effects on cardiovascular risk profile. Awaiting further randomized clinical trials, this study suggests that a larger consumption of water buffalo meat could confer significant cardiovascular benefits, while continuing to provide a substantial proportion of the recommended daily allowance of protein.

  10. Advances in research on poultry and rabbit meat quality

    Directory of Open Access Journals (Sweden)

    Gerolamo Xiccato

    2010-01-01

    Full Text Available Main force and weakness points of poultry and rabbit production chains are presented and meat quality discussed in relation to nutritional and technological issues. An analysis of the most important poultry and rabbit meat quality traits and their major relationships with production factors (genotype, feeding, housing, pre-slaughter handling, slaughtering, and processing is provided. Most recent research advancements are presen- ted in view of the consumer’s demand for healthy and safe products obtained respecting animal welfare.

  11. Enzyme immunoassay and proteomic characterization of troponin I as a marker of mammalian muscle compounds in raw meat and some meat products.

    Science.gov (United States)

    Zvereva, Elena A; Kovalev, Leonid I; Ivanov, Alexei V; Kovaleva, Marina A; Zherdev, Anatoly V; Shishkin, Sergey S; Lisitsyn, Andrey B; Chernukha, Irina M; Dzantiev, Boris B

    2015-07-01

    The skeletal muscle protein troponin I (TnI) has been characterized as a potential thermally stable and species-specific biomarker of mammalian muscle tissues in raw meat and meat products. This study proposed a technique for the quantification of TnI comprising protein extraction and sandwich enzyme-linked immunosorbent assay (ELISA). The technique is characterized by a TnI detection limit of 4.8 ng/ml with quantifiable concentrations ranging from 8.7 to 52 ng/ml. The method was shown to be suitable for detection of TnI in mammalian (beef, pork, lamb, and horse) meat but not in poultry (chicken, turkey, and duck) meat. In particular, the TnI content in beef was 0.40 3 ± 0.058 mg/g of wet tissue. The TnI estimations obtained for the pork and beef samples using ELISA were comparable to the proteomic analysis results. Thus, the quantitative study of TnI can be a convenient way to assess the mammalian muscle tissue content of various meat products. Copyright © 2015. Published by Elsevier Ltd.

  12. Internet censorship in Turkey

    Directory of Open Access Journals (Sweden)

    Mustafa Akgül

    2015-06-01

    Full Text Available Turkey passed an internet censorship law in 2007 with the declared objective of protecting families and minors (Akdeniz, 2010. It established a unit within the regulator BTK (Information and Communication Technologies Authority responsible for imposing bans and blocks on websites based on nine catalogue crimes defined by other national laws (Akgül 2008, 2009a, 2009b. As of May 2015, 80,000 websites were banned based on civil code related complaints and intellectual property rights violations, reports the independent website Engelliweb. Blocking decisions rendered by penal courts are enforced even when they are based on grounds other that the nine catalogue crimes - such as terrorism, organised crime and crime against the state. Passed in parliament while ignoring the pleas of NGOs and of the internet sector, the Internet Law No. 5651 has since been used to temporarily ban popular platforms such as Blogger, Last.fm, Vimeo, Wordpress and YouTube. At the same time, some blocking decisions by the courts (e.g., Google and Facebook were not enforced by the authorities. Since its introduction, the European Court of Human Rights has ruled that Law No. 5651 (Council of Europe, 2011 is against the European Convention on Human Rights (ECHR, 2013. This article provides an overview of internet censorship and its social background in Turkey.

  13. Multiplex-PCR As a Rapid and Sensitive Method for Identification of Meat Species in Halal-Meat Products.

    Science.gov (United States)

    Alikord, Mahsa; Keramat, Javad; Kadivar, Mahdi; Momtaz, Hassan; Eshtiaghi, Mohammad N; Homayouni-Rad, Aziz

    2017-01-01

    Species identification and authentication in meat products are important subjects for ensuring the health of consumers. The multiplex-PCR amplification and species- specific primer set were used for the identification of horse, donkey, pig and other ruminants in raw and processed meat products. Oligonucleotid primers were designed and patented for amplification of species-specific mitochondrial DNA sequences of each species and samples were prepared from binary meat mixtures. The results showed that meat species were accurately determined in all combinations by multiplex-PCR, and the sensitivity of this method was 0.001 ng, rendering this technique open to and suitable for use in industrial meat products. It is concluded that more fraud is seen in lower percentage industrial meat products than in higher percentage ones. There was also more fraud found in processed products than in raw ones. This rapid and useful test is recommended for quality control firms for applying more rigorous controls over industrial meat products, for the benefit of target consumers. Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.org.

  14. Some forest trees for honeydew honey production in Turkey

    Directory of Open Access Journals (Sweden)

    S. Ünal

    2017-08-01

    Full Text Available Honey is an important source of nutrients and energy and an effective remedy against various human diseases. Honeydew honey is produced from honeydew of phloem-feeders that honeybees gather. In this study, we focused on honeydew producers and diversity of host tree species which are involved in honeydew production in Turkey. A total of 24 honeydew producers by host tree species are identified in Turkey. Of these, 13 coniferous trees and 11 deciduous trees. The main honeydew producer in Turkey is a scale insect, Marchalina hellenica Gennadius (Hemiptera: Margarodidae living mainly on pines (Turkish red pine, Aleppo pine, and rarely on stone pine, Anatolian black pine and Scots pine. Honeydew producer insects can be treated as serious pests of conifer and broadleaf trees. The aphids and the scale insects such as Ceroplastes floridensis, Cinara cedri, C. laportei, Eulachnus rileyi, Icerya purchase, Kermes vermilio, Lichtensia viburni and Saissetia oleae are known as pests in several European, Asian and African countries. Despite their potential harm to their host plants, insect species producing honeydew play an important role in honey production in Turkey. Turkish honey production is exported to EU countries and, furthermore beekeeping is an important part of agricultural sector in Turkey.

  15. Identifying of meat species using polymerase chain reaction (PCR)

    International Nuclear Information System (INIS)

    Foong, Chow Ming; Sani, Norrakiah Abdullah

    2013-01-01

    Meat has been widely consumed as an important protein source in daily life of human. Furthermore, with busy and intense urban lifestyle, processed food is now one of the main protein sources of one’s diet. Consumers rely on the food labeling to decide if the meat product purchased is safe and reliable. Therefore, it is important to ensure the food labeling is done in a correct manner to avoid consumer fraud. More consumers are now concern about the food quality and safety as compared to before. This study described the meat species identification and detection method using Polymerase Chain Reaction (PCR) in 8 types of meats (cattle, buffalo, goat, sheep, chicken, duck, pork and horse). The objective of this study is to decide on the specificity of oligonucleotide sequences obtained from previous study. There were 5 proposed oligonucleotide primer in this study. The main important finding in this work is the specificity of oligonucleotide primers to raw meats. It if found that the oligonucleotide primers proposed were not specific to the local raw meat species. Therefore, further study is needed to obtain a species-specific oligonucletide primers for PCR, in order to be applied in food product testing

  16. International trade in meat: the tip of the pork chop.

    Science.gov (United States)

    Galloway, James N; Burke, Marshall; Bradford, G Eric; Naylor, Rosamond; Falcon, Walter; Chapagain, Ashok K; Gaskell, Joanne C; McCullough, Ellen; Mooney, Harold A; Oleson, Kirsten L L; Steinfeld, Henning; Wassenaar, Tom; Smil, Vaclav

    2007-12-01

    This paper provides an original account of global land, water, and nitrogen use in support of industrialized livestock production and trade, with emphasis on two of the fastest-growing sectors, pork and poultry. Our analysis focuses on trade in feed and animal products, using a new model that calculates the amount of "virtual" nitrogen, water, and land used in production but not embedded in the product. We show how key meat-importing countries, such as Japan, benefit from "virtual" trade in land, water, and nitrogen, and how key meat-exporting countries, such as Brazil, provide these resources without accounting for their true environmental cost. Results show that Japan's pig and chicken meat imports embody the virtual equivalent of 50% of Japan's total arable land, and half of Japan's virtual nitrogen total is lost in the US. Trade links with China are responsible for 15% of the virtual nitrogen left behind in Brazil due to feed and meat exports, and 20% of Brazil's area is used to grow soybean exports. The complexity of trade in meat, feed, water, and nitrogen is illustrated by the dual roles of the US and The Netherlands as both importers and exporters of meat. Mitigation of environmental damage from industrialized livestock production and trade depends on a combination of direct-pricing strategies, regulatory approaches, and use of best management practices. Our analysis indicates that increased water- and nitrogen-use efficiency and land conservation resulting from these measures could significantly reduce resource costs.

  17. Identifying of meat species using polymerase chain reaction (PCR)

    Energy Technology Data Exchange (ETDEWEB)

    Foong, Chow Ming; Sani, Norrakiah Abdullah [School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600, Bangi, Selangor (Malaysia)

    2013-11-27

    Meat has been widely consumed as an important protein source in daily life of human. Furthermore, with busy and intense urban lifestyle, processed food is now one of the main protein sources of one’s diet. Consumers rely on the food labeling to decide if the meat product purchased is safe and reliable. Therefore, it is important to ensure the food labeling is done in a correct manner to avoid consumer fraud. More consumers are now concern about the food quality and safety as compared to before. This study described the meat species identification and detection method using Polymerase Chain Reaction (PCR) in 8 types of meats (cattle, buffalo, goat, sheep, chicken, duck, pork and horse). The objective of this study is to decide on the specificity of oligonucleotide sequences obtained from previous study. There were 5 proposed oligonucleotide primer in this study. The main important finding in this work is the specificity of oligonucleotide primers to raw meats. It if found that the oligonucleotide primers proposed were not specific to the local raw meat species. Therefore, further study is needed to obtain a species-specific oligonucletide primers for PCR, in order to be applied in food product testing.

  18. Broiler skin and meat color changes during storage.

    Science.gov (United States)

    Petracci, M; Fletcher, D L

    2002-10-01

    The importance of poultry skin and meat color (both absolute and variations in color) in the market place have been well established. It has also been reported that these colors change over time. With the development of computer-assisted vision grading systems, the changes in skin and meat color during and after processing have become important, based on calibrations and assessment values based on color. Four independent experiments were conducted to determine the pattern of color change in broiler skin and meat during processing and storage. Skin color change was measured on subscald (57 C) and semiscald (50 C) breast skin surfaces and on breast and leg meat, on the carcass and following deboning and packaging. A reflectance colorimeter was used to determine lightness (L*), redness (a*), and yellowness (b*) at 20-min intervals for the first 3 h, at 30-min intervals between 3 and 8 h, hourly between 8 and 12 h, and daily up to 8 d postmortem. Results clearly show that color values for both skin and meat changed dramatically for the first 6 h postmortem, after which the changes were less pronounced. The skin from semiscalded birds showed less change than the skin from subscalded birds. These results indicate that on-line vision systems need to take into account the dramatic changes in skin and meat color during the first 6 h postmortem, after which the color changes may be less important.

  19. Energy policies of IEA countries: Turkey 2005 review

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2005-07-01

    This report provides a comprehensive in-depth assessment of the energy policies of Turkey including recommendations by the IEA on future policy developments. Recently, Turkey has taken steps to implement energy market reforms which have resulted in clear and significant benefits. Now, continued action is needed to see the process through to a successful conclusion. It is necessary to restructure the state-owned enterprises to operate in a competitive market, to create independent electricity and gas operators and to remove cross-subsidies from electricity and gas prices. Turkey has been very active in international co-operation in the energy sector. Some important oil and gas pipeline projects are underway or almost completed. This will improve the security of supply in Turkey and maintain its role as an important 'energy corridor' between East and West, while avoiding overuse of the Turkish Straits. Synchronisation of Turkey's electricity networks with the European UCTE grid is planned for 2006. Furthermore, the country already has transposed most EU energy laws and standards into national legislation. Turkey's general approach to energy policy has been highly supply-oriented. However, recent efforts have begun to focus more on energy efficiency and conservation. Nevertheless, stronger energy efficiency policies are needed, particularly in the transport sector. Turkey ratified the Framework Convention on Climate Change in February 2004 and is developing its climate change strategy. The government should strive to monitor the cost-effectiveness of its policies, consider defining an emissions target and ensure coordination among the various government bodies. Despite past progress, work remains to be done to achieve further reductions in air pollution. 28 figs., 23 tabs., 3 annexes

  20. Color of Meat and Poultry

    Science.gov (United States)

    ... color. It can also occur when vegetables containing nitrites are cooked along with the meat. Because doneness and safety cannot be judged by ... or greenish cast when exposed to heat and processing. Wrapping the meat in airtight packages and storing it away from ...

  1. Ecological safety of meat products

    Directory of Open Access Journals (Sweden)

    A. K. Mikhailenko

    2009-01-01

    Full Text Available The level of toxicants was studied, and the biological value of sheep meat in the area of anthropogenic influence was checked up. The level of toxicants in meat depends straight on the age of animals.

  2. The In vitro meat cookbook

    NARCIS (Netherlands)

    Mensvoort, van K.M.; Grievink, H.J.

    2014-01-01

    With the world's population expected to reach nine billion people by 2050, it becomes impossible to produce and consume meat like we do today. In vitro meat, grown from cells in a laboratory, could provide a sustainable and animal-friendly alternative. Yet, before we can decide if we are willing to

  3. Cultured Meat in Islamic Perspective.

    Science.gov (United States)

    Hamdan, Mohammad Naqib; Post, Mark J; Ramli, Mohd Anuar; Mustafa, Amin Rukaini

    2017-04-29

    Cultured meat is a promising product that is derived through biotechnology that partially circumvents animal physiology, thereby being potentially more sustainable, environmentally friendly and animal friendly than traditional livestock meat. Such a novel technology that can impact many consumers evokes ethical, philosophical and religious discussions. For the Islamic community, the crucial question is whether cultured meat is halal, meaning compliant with Islamic laws. Since the culturing of meat is a new discovery, invention and innovation by scientists that has never been discussed by classical jurists (fuqaha'), an ijtihad by contemporary jurists must look for and provide answers for every technology introduced, whether it comply the requirements of Islamic law or not. So, this article will discuss an Islamic perspective on cultured meat based on the original scripture in the Qur'an and interpretations by authoritative Islamic jurists. The halal status of cultured meat can be resolve through identifying the source cell and culture medium used in culturing the meat. The halal cultured meat can be obtained if the stem cell is extracted from a (Halal) slaughtered animal, and no blood or serum is used in the process. The impact of this innovation will give positive results in the environmental and sustain the livestock industry.

  4. Productivity analysis of sunflower production in Turkey

    International Nuclear Information System (INIS)

    Semerci, A.

    2012-01-01

    In Turkey, which ranks the tenth country worldwide in the sunflower (Helianthus annuus L.) production, 55% of the production is carried out in Thrace Region. Therefore, agricultural enterprises in Thrace Region, situated in the European part of Turkey have specialized in producing sunflower, and have become the centre of vegetable oil industry in the region in terms of produced raw material. This research was conducted in 182 agricultural enterprises in 3 provinces of Thrace Region in Turkey and its objective was to determine input/output relations in sunflower production. The study indicates that the determination coefficient (r/sup 2/) derived from Cobb-Douglas production function was significant at 0.01 level and the elasticity coefficients of the variables (except chemical fertilizer) were found beta i positive in derived equation. It was determined that the variable of herbicide cost had the highest value of the marginal effectiveness coefficients and none of the variables was used at economically optimal level in the study area. When the Marginal Technical Substitution and the Price Rates were taken into consideration, it was noted that only the seed cost/hoeing cost was closest to economically optimum level (1.10). According to stepwise analysis the Land Renting Value was determined as the most important variable in sunflower production. (author)

  5. COMPETITIVENESS OF DEFENSE INDUSTRY IN TURKEY

    Directory of Open Access Journals (Sweden)

    Hakki BILGEN

    2010-01-01

    Full Text Available Turkey has created some opportunities for the organisations in the defense industry to generate a suitable business and to ensure its sustainability. The domestic coverage ratio of defense system need in 2010 is aimed as 50%. To achieve this target depends on the defense industry competitiveness. In this study, the development plans, strategies and foreign trade are examined. Its contribution which has an important place in the research and development investment, is not at the level expected in Turkey’s economy. Turkey occupies 47th position in World Competitiveness Scoreboard, and 61st position in Global Competitiveness Index in 2009. The index factors are investigated to understand the competitiveness according to the Porter’s diamond model, applied in Turkey for the first time. As a result, the competitiveness analysis of Turkish defense industry is carried out and its global place and competitive advantage are exposed. Therefore, a framework is made to introduce a guide for decision-making by using a widely-accepted model, and to contribute to the plans and strategies

  6. Sexual harassment against nurses in Turkey.

    Science.gov (United States)

    Celik, Yusuf; Celik, Sevilay Senol

    2007-01-01

    To identify the prevalence and sources of sexual harassment against nurses in Turkey, its consequences, and factors affecting harassment experiences. Descriptive survey. Participants (N=622) were selected from nurses working in eight Ministry of Health hospitals in Turkey. Participants were surveyed with a Sexual Harassment Questionnaire, consisting of the sociodemographic characteristics of participants, types of sexual harassment, sources, feelings, ramifications, and ways to cope with sexual harassment behaviors. Frequency and percentage distributions, chi-square, and logistic regression were used for data analysis. The results showed 37.1% of participants had been harassed sexually. Physicians were identified as the primary instigators of sexual harassment. The most common reactions against harassers were anger and fear; frequently reported negative effects of sexual harassment were disturbed mental health function, decline in job performance, and headache. "Did nothing" was the coping method used most commonly by the nurses. About 80% of sexually harassed nurses did not report the incident of sexual harassment to hospital administration. The lower working status and power of nurses in the workplace, poor working conditions in healthcare settings, and insufficient administrative mechanisms, including the present law and regulations against sexual harassers, were identified as important factors in the work environment in Turkey.

  7. Food safety and organic meats.

    Science.gov (United States)

    Van Loo, Ellen J; Alali, Walid; Ricke, Steven C

    2012-01-01

    The organic meat industry in the United States has grown substantially in the past decade in response to consumer demand for nonconventionally produced products. Consumers are often not aware that the United States Department of Agriculture (USDA) organic standards are based only on the methods used for production and processing of the product and not on the product's safety. Food safety hazards associated with organic meats remain unclear because of the limited research conducted to determine the safety of organic meat from farm-to-fork. The objective of this review is to provide an overview of the published results on the microbiological safety of organic meats. In addition, antimicrobial resistance of microbes in organic food animal production is addressed. Determining the food safety risks associated with organic meat production requires systematic longitudinal studies that quantify the risks of microbial and nonmicrobial hazards from farm-to-fork.

  8. An overview of winter squash (Cucurbita maxima Duch. and pumpkin (Cucurbita moschata Duch. growing in Turkey

    Directory of Open Access Journals (Sweden)

    Ahmet Balkaya

    2015-06-01

    Full Text Available Cucurbita L. species of the pumpkin and winter squash are grown all over the world. Winter squash and pumpkin are two of the most important Cucurbit vegetable crops in Turkey. Turkey is one of the important diversity areas, for the cultivated cucurbits because of their adaptation to diverse ecological conditions as a result of both natural selection and also the selection by farmers. Farmers have maintained the local population of winter squash and pumpkin, which are mainly sold in local markets. Only one improved cultivar of the winter squash is currently grown commercially in Turkey. It is a traditional vegetable often grown in small gardens. In this contribution, the last status of winter squash and pumpkin production in Turkey, the growing techniques and problems of these winter squash and pumpkin species, their genetic collection and characterization, and the utilization of the presented species in Turkey are examined.

  9. Historical space steps of Turkey: It is high time to establish the Turkish space agency

    Science.gov (United States)

    Ercan, Cihan; Kale, İzzet

    2017-01-01

    This paper discusses the importance of space in today's space driven world, the current space activities of Turkey, its space organizations with legislation background information and calls for the necessity for the establishment of the Turkish Space Agency (TSA). Firstly, the importance of space is given which is followed by a brief background and current space activities in Turkey. Then, the answers to why Turkey needs a National Space Agency are outlined by stating its expected role and duties. Additionally, the framework for space policy for Turkey is proposed and the findings are compared with other developing regional space actors. Lastly, it is proposed and demonstrated that Turkey is on the right track with its space policy and it is suggested that the establishment of the TSA is critical both for a coherent space policy and progress as well as the successful development of its national space industry, security and international space relations.

  10. Ionizing energy treatment of meat and meat products

    International Nuclear Information System (INIS)

    Macfarlane, J.J.; Eustace, I.J.; Grau, F.H.

    1983-01-01

    The radiation treatments that have received most attention with respect to red meats are radappertization, i.e. radiation sterilization (25-70 kGy), to enable the long term storage of meat without refrigeration, and radurization (0.5-10 kGy) in which a sufficient proportion of spoilage organisms are inactivated to enable the storage life of chilled meat to be extended. Shelf-stable radappertized meats cannot be produced in the fresh-like condition; they need to be heated to about 70 deg. C to inactivate endogenous enzymes that would otherwise cause flavour and texture defects. The products should be vacuum sealed in oxgyen-impermeable packages and irradiated in the frozen state, otherwise pronounced off-flavours and off-odours are formed. The radiation dose required to give a useful degree of microbial inactivation and permit an increase of storage life depends upon treatment and storage conditions. The dose required is likely to be in the range 0.25 to 1.0 kGy if aerobic conditions apply, and 1 to 4 kGy if anaerobic conditions apply. An acceleration in the rate of development of rancidity in meat as a result of irradiation may be of concern when meat is treated under aerobic conditions. At the highest dose indicated above for meat irradiated under anaerobic conditions (4 kGy), effects on the organoleptic attributes of mutton have been detected

  11. Turkey Run Landfill Emissions Dataset

    Data.gov (United States)

    U.S. Environmental Protection Agency — landfill emissions measurements for the Turkey run landfill in Georgia. This dataset is associated with the following publication: De la Cruz, F., R. Green, G....

  12. How Turkey Meets MPOWER Criteria?

    Directory of Open Access Journals (Sweden)

    Nazmi Bilir

    2013-02-01

    Full Text Available In 2003 World Health Assembly adopted an international treaty on tobacco control; FCTC, Framework Convention on Tobacco Control. Five year later World Health Organization (WHO declared the six effective approach for tobacco control, under the name of MPOWER. In the following years, WHO evaluated the level of implementation of MPOWER criteria in the countries. In this article, how Turkey implemented these six criteria will be discussed. Monitor tobacco use and prevention policies: Monitoring of tobacco use prevalence has been successfully monitored in Turkey through Global Adult Tobacco Survey, Global Youth Tobacco Survey and Health Professionals Tobacco Use Survey. Nevertheless, monitoring of tobacco industry activities was not successfully implemented. Protect people from tobacco smoke: Smoking was banned in most of the indoor public places in Turkey since 1996, and Turkey became a complete smoke-free country by the exposion of smoke-free places including the hospitality workplaces in 2008. Offer help to quit tobacco use: Although smoking cessation services has been a bit late in Turkey, availability of smoking cessation drugs and the establishment of free quitline services made Turkey successful in this regard. Warn about the dangers of tobacco: Since 1996, all TV channels have a duty of broadcasting programs on harms of tobacco use, not less than 90 minutes in a month and it has been implemented successfully. Additionally written messages indicating harms of tobacco has been printed on the packs since 1988 and pictures was added in 2010. But since the average surface area covered by the messages in less than 50% of the total surface of the pack, Turkey was not regarded as to meet the requirement. Enforce bans on tobacco advertising, promotion and sponsorship: All kinds of tobacco advertisement and promotion was banned by the Law in 1996. But the tobacco products was not in closed boxes at the sales points. Turkey was not found as successful

  13. Development of Electricity Generation from Renewable Energy Sources in Turkey

    Science.gov (United States)

    Kentel, E.

    2011-12-01

    Electricity is mainly produced from coal, natural gas and hydropower in Turkey. However, almost all the natural gas and high quality coal are imported. Thus, increasing the shares of both hydro and other renewables in energy supply is necessary to decrease dependency of the country on foreign sources. In 2008, the total installed capacity of Turkey was around 42000 MW and 66 % of this was from thermal sources. The remaining 33 % was from hydro, which leaves only one percent for the other renewable energy sources. The share of renewable energy in the energy budget of Turkey has increased in the last two decades; however, in 2008, only 17 % of the total electricity generation was realized from renewable sources most of which was hydro. According to State Hydraulic Works (SHW) which is the primary executive state agency responsible for the planning, operating and managing of Turkey's water resources, Turkey utilizes only around 35% of its economically viable hydro potential. The current situation clearly demonstrates the need for increasing the share of renewables in the energy budget. New laws, such as the Electricity Market Law, have been enacted and the following items were identified by the Ministry of Energy and Natural Resources of Turkey among primary energy policies and priorities: (i) decreasing dependency on foreign resources by prioritizing utilization of natural resources, (ii) increasing the share of renewable energy resources in the energy budget of Turkey; (iii) minimization of adverse environmental impacts of production and utilization of natural resources. The government's energy policy increased investments in renewable energy resources; however lack of a needed legal framework brought various environmental and social problems with this fast development. The development of the share of renewable resources in the energy budget, current government policy, and environmental concerns related with renewables, and ideas to improve the overall benefits of

  14. FINANCIAL CRISES AND TURKEY

    Directory of Open Access Journals (Sweden)

    MERT URAL

    2013-06-01

    Full Text Available Since the last three decades, in developed and developing counties the liberalization and openness efforts have been witnessed. However, financial liberalization attempts (both internal and external without having macroeconomic stability lead to financial crises in many developing countries. Macroeconomic instabilities create fragile financial markets paving the way for future economic crises. The Turkish Economy, completed the liberalization process with foreign trade liberalization in 1980 and by removing controls on capital accounts in 1989. However, since 1990’s economy got into ‘growth-instability-crisis’ vicious circle, because of the fluctuations in the financial structure. By employing a factor analysis (principal components analysis, this work, aims to obtain the factors that effect crises in Turkey.

  15. Process redesign for effective use of product quality information in meat chains

    NARCIS (Netherlands)

    Rijpkema, W.A.; Rossi, R.; Vorst, van der J.G.A.J.

    2012-01-01

    To fulfil segmented consumer demand and add value, meat processors seek to exploit quality differences in meat products. Availability of product quality information is of key importance for this. We present a case study where an innovative sensor technology that provides estimates of an important

  16. Applications of electronic noses in meat analysis

    Directory of Open Access Journals (Sweden)

    Elżbieta GÓRSKA-HORCZYCZAK

    2016-01-01

    Full Text Available Abstract Electronic noses are devices able to characterize and differentiate the aroma profiles of various food, especially meat and meat products. During recent years e-noses have been widely used in food analysis and proved to provide a fast, simple, non-expensive and non-destructive method of food assessment and quality control. The aim of this study is to summarize the most important features of this analytic tool and to present basic fields and typical areas of e-nose use as well as most commonly used sensor types and patterns for e-nose design. Prospects for the future development of this technique are presented. Methods and research results presented in this manuscript may be a guideline for practical e-nose use.

  17. Rigor mortis development in turkey breast muscle and the effect of electrical stunning.

    Science.gov (United States)

    Alvarado, C Z; Sams, A R

    2000-11-01

    Rigor mortis development in turkey breast muscle and the effect of electrical stunning on this process are not well characterized. Some electrical stunning procedures have been known to inhibit postmortem (PM) biochemical reactions, thereby delaying the onset of rigor mortis in broilers. Therefore, this study was designed to characterize rigor mortis development in stunned and unstunned turkeys. A total of 154 turkey toms in two trials were conventionally processed at 20 to 22 wk of age. Turkeys were either stunned with a pulsed direct current (500 Hz, 50% duty cycle) at 35 mA (40 V) in a saline bath for 12 seconds or left unstunned as controls. At 15 min and 1, 2, 4, 8, 12, and 24 h PM, pectoralis samples were collected to determine pH, R-value, L* value, sarcomere length, and shear value. In Trial 1, the samples obtained for pH, R-value, and sarcomere length were divided into surface and interior samples. There were no significant differences between the surface and interior samples among any parameters measured. Muscle pH significantly decreased over time in stunned and unstunned birds through 2 h PM. The R-values increased to 8 h PM in unstunned birds and 24 h PM in stunned birds. The L* values increased over time, with no significant differences after 1 h PM for the controls and 2 h PM for the stunned birds. Sarcomere length increased through 2 h PM in the controls and 12 h PM in the stunned fillets. Cooked meat shear values decreased through the 1 h PM deboning time in the control fillets and 2 h PM in the stunned fillets. These results suggest that stunning delayed the development of rigor mortis through 2 h PM, but had no significant effect on the measured parameters at later time points, and that deboning turkey breasts at 2 h PM or later will not significantly impair meat tenderness.

  18. Meat Consumption Culture in Ethiopia

    Science.gov (United States)

    Jo, Cheorun

    2014-01-01

    The consumption of animal flesh food in Ethiopia has associated with cultural practices. Meat plays pivotal and vital parts in special occasions and its cultural symbolic weight is markedly greater than that accorded to most other food. Processing and cooking of poultry is a gender based duty and has socio-cultural roles. Ethiopians are dependent on limited types of animals for meats due to the taboo associated culturally. Moreover, the consumption of meat and meat products has a very tidy association with religious beliefs, and are influenced by religions. The main religions of Ethiopia have their own peculiar doctrines of setting the feeding habits and customs of their followers. They influence meat products consumption through dictating the source animals that should be used or not be used for food, and scheduling the days of the years in periodical permeation and restriction of consumptions which in turn influences the pattern of meat consumption in the country. In Ethiopia, a cow or an ox is commonly butchered for the sole purpose of selling within the community. In special occasions, people have a cultural ceremony of slaughtering cow or ox and sharing among the group, called Kircha, which is a very common option of the people in rural area where access of meat is challenging frequently. PMID:26760739

  19. Microstructure and physical changes in the Mexican cooked lamb meat barbacoa made with chilled and frozen meat.

    Science.gov (United States)

    Estrada-Solís, Joaquín; Figueroa-Rodríguez, Katia A; Figueroa-Sandoval, Benjamín; Hernández-Rosas, Francisco; Hernández-Cazares, Aleida S

    2016-08-01

    Longissimus dorci (LD) samples of different origin (imported and domestic) with pre-treatments (imported meat stored at -18°C for 6months, domestic meat stored at -18°C for 10days, and domestic meat stored at 4°C for 24h) were cooked as barbacoa and frozen using two treatments (air blast and liquid immersion) and then evaluated after 30days of storage. The results showed that the origin and pre-treatment of meat affected L*, a*, instrumental texture and microstructure; that the storage time affected pH, aw, b* and microstructure; and that the freezing treatments did not affect the meat. Overall, the frozen cooked lamb dish barbacoa could present some problems at the conservation stage due to an increase in pH, aw and changes in microstructure; however, the physical traits (color and texture) remained mostly unchanged and depended more on the quality of the raw meat. Copyright © 2016 Elsevier Ltd. All rights reserved.

  20. NAFTA AT 21: STRUCTURAL CHANGE IN MEXICAN’S DEMAND FOR U.S. MEAT AND MEAT PRODUCTS

    Directory of Open Access Journals (Sweden)

    Frank Kyekyeku Nti

    2016-10-01

    Full Text Available The purpose of this paper is to examine the influence of the North American Free Trade Agreement (NAFTA on the change in consumer preference for U.S. meat and meat products in Mexico and to provide empirical estimates of the extent of sensitivity of meat price change to change in quantity demand. The analyses used an Inverse Almost Ideal Demand System (IAIDS model to address the study objectives due to its appropriateness in modeling the level of utility for commodities with fixed or exogenously determined short run supply. The study findings show that Mexico’s participation in NAFTA could have indirectly effected a structural change in demand for imported meat from the U.S. but the direction of change is heterogeneous among the different meat groups. Also, while Mexican demand for U.S. meat is inflexible, price response to changes in the quantity of imported U.S. poultry is much sensitive compared to pork and beef.

  1. Case-by-case risk assessment of broiler meat batches: An effective control strategy for Campylobacter

    DEFF Research Database (Denmark)

    Christensen, Bjarke Bak; Nauta, Maarten; Korsgaard, Helle

    2013-01-01

    In 2006, the Danish government decided to take new measures to control Salmonella and Campylobacter in Danish and imported retail meat. The legal basis for these new measures was article 14 in the EU food law, which states that food shall not be placed on the market if it is unsafe, among others...... broiler meat. Still this initiative has been successful in significantly reducing the occurrence of Campylobacter in fresh meat available on the Danish retail market....

  2. Candidate genes affecting fat deposition, carcass composition and meat quality traits in pigs

    OpenAIRE

    Gandolfi, Greta

    2011-01-01

    Pig meat quality is determined by several parameters, such as lipid content, tenderness, water-holding capacity, pH, color and flavor, that affect consumers’ acceptance and technological properties of meat. Carcass quality parameters are important for the production of fresh and dry-cure high-quality products, in particular the fat deposition and the lean cut yield. The identification of genes and markers associated with meat and carcass quality traits is of prime interest, for the possibilit...

  3. 9 CFR 319.80 - Barbecued meats.

    Science.gov (United States)

    2010-01-01

    ... CERTIFICATION DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION Cooked Meats § 319.80 Barbecued meats. Barbecued meats, such as product labeled “Beef Barbecue” or “Barbecued Pork,” shall be cooked by the direct... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Barbecued meats. 319.80 Section 319.80...

  4. GAME MEAT MARKET IN EASTERN CROATIA

    Directory of Open Access Journals (Sweden)

    Z. Tolušić

    2006-12-01

    Full Text Available In the Republic of Croatia, game meat is consumed far less than meat of domestic animals. Yearly game meat consumption amounts to only 0.55 kg per household member. Consumers prefer meat of domestic animals, because it is cheaper, not paying attention to specific nutritive advantages of game meat. A research on the game meat market and consumers’ preferences was carried out on 101 examinees, chosen among inhabitants of Slavonia and Baranja. The majority of questioned inhabitants did consume game meat (92%, of whom 66% consider game meat to be of better quality than meat of domestic animals. Significant number of examinees considers game meat as healthy food, being also convinced that game was healthier to consume if hunted in their natural environment, than if reared on specialized farms (90%. Irrespective of quality, only 22% of examinees buy game meat, and 51% think such meat is too expensive. This is the main reason why consumers have game meat only once a month (51%. Taking into consideration monthly income of their respective household, 58% of examinees can afford game meat only once a month, and, if having an opportunity, they would opt for meat of roe deer (55% and rabbit (25%. When asked what would stimulate the game meat market in Croatia, 56% of examinees believe this could be achieved by lowering of prices, 27% think the issue could be addressed by opening of specialty stores, and only 17% opted for more aggressive marketing activities.

  5. Irradiation of meats and poultry

    International Nuclear Information System (INIS)

    Urbain, W.M.

    1978-01-01

    A number of beneficial effects can be achieved by irradiating meats and poultry under different conditions. It is possible, for example, to extend the market life of both fresh and processed meats by applying radiation doses sufficient to reduce the microbial population, thereby delaying onset of spoilage; higher doses aimed at destroying both spoilage and pathogenic microorganisms can also be applied to meats, packaged to prevent recontamination, resulting in a shelf-stable product; the objective may also be to inactivate pathogenic bacteria, parasites and viruses in order to obtain a product which is acceptable from the point of view of public health. (orig.) [de

  6. Formation of Poultry Meat Flavor by Heating Process and Lipid Oxidation

    Directory of Open Access Journals (Sweden)

    Maijon Purba

    2014-09-01

    Full Text Available Flavor is an important factor in the acceptance of food. Flavor of poultry meat is naturally formed through a specific process of heating, where various chemical reactions complex occurred among nonvolatile precursors in fatty tissue or in lean tissue. The main flavor in the form of volatile and nonvolatile components play a major influence on the acceptance of various processed meat, especially the taste. Removal of sulfur components decreases meat flavor (meaty, while removal of carbonyl compounds decrease the specific flavor and increases common flavor of the meat. Poultry meat has a fairly high fat content that easily generates lipid oxidation. Lipid oxidation in poultry meat is a sign that the meat was damaged and caused off odor. Addition of antioxidants in the diet can inhibit lipid oxidation in the meat. Lipids interaction with proteins and carbohydrates is unavoidable during the thermal processing of food, causing the appearance of volatile components. The main reaction in meat flavor formation mechanism is Maillard reaction followed by Stecker reaction and degradation of lipids and thiamine. They involve in the reaction between carbonyl and amine components to form flavor compounds, which enhance the flavor of poultry meat.

  7. Opportunities for reproductive tourism: cost and quality advantages of Turkey in the provision of in-vitro Fertilization (IVF) services

    OpenAIRE

    Yildiz, M. Said; Khan, M. Mahmud

    2016-01-01

    Abstract Background The scale and scope of medical tourism have expanded rapidly over the last few decades. Turkey is becoming an important player in this market because of its relatively better service quality and large comparative cost advantage. Methods This paper compares cost, quality and effectiveness of in-vitro fertilization (IVF) in the USA and in Turkey. The data from Turkey were obtained from a hospital specializing in IVF services and the US data came from secondary sources. Packa...

  8. IS YOUTH UNEMPLOYMENT ASSOCIATED WITH THE LEVEL OF CRIME, MIGRATION, SUICIDE AND DIVORCE? AN EMPIRICAL EVIDENCE FROM TURKEY

    OpenAIRE

    Özer, Ufuk; Topal, Mehmet Hanefi

    2018-01-01

    Purpose: Youth unemployment is one of the important socio-economic problems in Turkey. Previousstudies on youth unemployment in Turkey focused specifically on the causes and economic influences ofyouth unemployment. Studies on the social consequences of youth unemployment are quite limited. Thisstudy aims to empirically examine whether youth unemployment in Turkey has an effect on other socialproblems such as crime, migration, suicide and divorce.Method: The data of 26 regions (NUTS-2) in Tur...

  9. Improving functional value of meat products.

    Science.gov (United States)

    Zhang, Wangang; Xiao, Shan; Samaraweera, Himali; Lee, Eun Joo; Ahn, Dong U

    2010-09-01

    In recent years, much attention has been paid to develop meat and meat products with physiological functions to promote health conditions and prevent the risk of diseases. This review focuses on strategies to improve the functional value of meat and meat products. Value improvement can be realized by adding functional compounds including conjugated linoneleic acid, vitamin E, n3 fatty acids and selenium in animal diets to improve animal production, carcass composition and fresh meat quality. In addition, functional ingredients such as vegetable proteins, dietary fibers, herbs and spices, and lactic acid bacteria can be directly incorporated into meat products during processing to improve their functional value for consumers. Functional compounds, especially peptides, can also be generated from meat and meat products during processing such as fermentation, curing and aging, and enzymatic hydrolysis. This review further discusses the current status, consumer acceptance, and market for functional foods from the global viewpoints. Future prospects for functional meat and meat products are also discussed.

  10. Haemoglobinopathy prevention program in Turkey

    Directory of Open Access Journals (Sweden)

    D. Canatan

    2011-12-01

    Full Text Available Thalassemia and abnormal haemoglobins are a serious health problem in Turkey. Very important steps for toward preventing thalassemia have been taken in Turkey by Ministry of Health (MOH, Turkish National Haemoglobinopathy Council (TNHC and Thalassemia Federation of Turkey (TFT since 2000. In 1993, a law was issued called Fight Against Hereditary Blood Disease especially for thalassemia and haemoglobinopathies. The law commends to prevent haemoglobinopathies and to treat all patients with haemoglobinopathy and thalassemia. A pilot project was started and centres were created in the MOH Hospitals in the southern provinces of Turkey. In 2000, TNHC was installed to combine all centres, foundations, and associations into one organization controlled by the MOH. In 2001, the MOH and the TNHC made an inventory of all recorded patients with thalassemia and abnormal hemoglobins in Turkey, registering at least 4513 patients. In 2002, written regulations for the Fight Against Hereditary Blood Disease were published. MOH and TNHC selected 33 provinces situated in the Thrace, Marmara, Aegean, Mediterranean and South Eastern regions with high birth prevalence of severe haemoglobinopathies. In 2003, the haemoglobinopathy scientific committee was set-up, a guidebook was published and a national Hemoglobinopaty Prevention Program (HPP was started in these high risk provinces . This program is running in these provinces successfully. In 2005, TFT was established as a secular society organization instead of TNHC. In 2007, National Thalassemia Prevention Campaign (NTPC was organized for public education by TFT. This campaign contributed very important supporting to HPP in Turkey, because totally 62.682 people such as health workers, students, teachers, demarches, religion officers and the other many people were educated for preventing thalassemia and haemoglobinopathies. In 2009, National Thalassemia Education Seminars (NTES for health personnel have been planned in

  11. UNDERSTANDING THE NEET IN TURKEY

    Directory of Open Access Journals (Sweden)

    Z. Bilgen Susanli

    2016-04-01

    Full Text Available The purpose of this paper is twofold. First, drawing on data from the Household Labor Force Surveys over the period 2004-2013, it examines the determinants of the NEET (Not in Employment, Education or Training status for the Turkish youth. This is particularly important for Turkey as it has the highest NEET rate among the OECD countries. Second, it describes the movement of the youth across four states: education, employment, unemployment and inactivity. Probit results indicate that gender and educational attainment are key factors for explaining the NEET status. Findings also show that a greater number of household members that are in employment is associated with a lower likelihood of NEET. Transition analyses reveal that the state of inactivity remains highly persistent despite the substantial fall over the sample period. In addition, the rise in the persistence of education between 2007 and 2009 underlines the choice of the youth to stay in education in response to the fall in labor market prospects.

  12. Processed Meat Protein and Heat-Stable Peptide Marker Identification Using Microwave-Assisted Tryptic Digestion

    Directory of Open Access Journals (Sweden)

    Magdalena Montowska

    2016-01-01

    Full Text Available New approaches to rapid examination of proteins and peptides in complex food matrices are of great interest to the community of food scientists. The aim of the study is to examine the influence of microwave irradiation on the acceleration of enzymatic cleavage and enzymatic digestion of denatured proteins in cooked meat of five species (cattle, horse, pig, chicken and turkey and processed meat products (coarsely minced, smoked, cooked and semi-dried sausages. Severe protein aggregation occurred not only in heated meat under harsh treatment at 190 °C but also in processed meat products. All the protein aggregates were thoroughly hydrolyzed aft er 1 h of trypsin treatment with short exposure times of 40 and 20 s to microwave irradiation at 138 and 303 W. There were much more missed cleavage sites observed in all microwave-assisted digestions. Despite the incompleteness of microwave-assisted digestion, six unique peptide markers were detected, which allowed unambiguous identification of processed meat derived from the examined species. Although the microwave-assisted tryptic digestion can serve as a tool for rapid and high-throughput protein identification, great caution and pre-evaluation of individual samples is recommended in protein quantitation.

  13. The microbiological quality and shelf-life of the irradiated chicken meat

    International Nuclear Information System (INIS)

    Basbayraktar, V.; Kozat, P.; Halkman, H.B.D.; Cetinkaya, N.

    2002-01-01

    Chicken breast and leg meats were packaged. Immediately after packaging, both sets of breast and legs meat were irradiated at 0, 1, 2, 3, 4 kGy. All the samples were stored at +8 deg. C and were analyzed for populations of mesophilic, total molds and yeasts, Coliform Bacteria, E. coli, Salmonella every 5 days for 20 days. By using a mesophilic populations of 10 7 cells/g as a criteria for spoilage, fresh breast and leg meats receiving a dose of 0 kGy had shelf a live of 5 days with packaging-Both breast and leg meats that received a dose of 3 kGy had shelf lives that were greater than 10 days at + 8 deg. C using packaging. This study showed that 1.0 kGy irradiation can inactivate 10 4 g /Coliform Bacteria and 10 3 g/E. coli. The shelf life of meat is largely dependent upon the level of microbiological contamination that occurs during processing especially in the slaughterhouse in Turkey. Irradiation has the potential to emerge as one of today's most significant food-preservation technologies

  14. Irradiation of bovine meat: effect of heme-iron concentration

    International Nuclear Information System (INIS)

    Mistura, Liliana Perazzini Furtado

    2002-01-01

    The irradiation is often used, nowadays, for meat conservation and it is important to know how much this process interferes with the nutritional quality of the meat. In this study round cut meat, ground and steaks (from a local supermarket) was irradiated with doses of O; 1; 2; 3; 4; 5; 7,5 and 10 kGy (JS-7500 Nordium Inc -Canada) and the interference of irradiation and the process of food preparation on heme-iron (H Fe) content was determined. Half of the sample was kept raw and the other half was grilled in a pre-warmed oven at 250 deg C for 9 min and a controlled humidity of 70%. The chemical composition, the total iron (T Fe) (EM) and the heme iron concentration were determined (Hornsey,1956) and the sensorial quality evaluated. The average T Fe concentration of raw and ground , ground and grilled, raw steaks and grilled steak meat, on dry and degreased basis was 113 mug/g, 121 mug/g , 91 mug/g and 77 mug/g; and the H Fe concentration 105 mug/g (93% of T Fe) , 88 mug/g (73% of T Fe), 90 mug/g (99% of T Fe) and 52 mug/g (68% of T Fe) respectively. Data were evaluated by ANOVA with fixed effects and multiple comparisons. The irradiation neither altered the chemical composition nor the proportion of heme iron of meat. The preparation conditions (temperature, cooking time, environment humidity, meat presentation) of the sample interfered more with the heme iron content than the irradiation. With the sensorial analysis we verified that meats irradiated with doses of 3 kGy were better evaluated in softness and succulency attributes than the others. Meat submitted to irradiation doses up to 3 kGy were accepted by the specialists' panel. (author)

  15. Sheep meat commercialization in the retail market in Brazilian cities

    Directory of Open Access Journals (Sweden)

    Ricardo Firetti

    2018-03-01

    Full Text Available ABSTRACT This paper explored the mix market characteristics of sheep meat as a product for sale in different cities in the states of São Paulo and Paraná. For this, 81 products were purchased in 21 outlets sampled in a “non-probabilistic” manner for convenience and then subjected to analysis of yield of meat, bone, and fat. Imported products represented 20% of the total, being marketed in hypermarkets. It was observed that 37% of the total products were obtained in hypermarkets, 31% in supermarkets, 23% in butcher shops, and 8.6% in meat outlets. Almost 9% of the products had not undergone the official slaughter inspection system. The main types of products identified were palettes and legs with bones (33.3 and 24.7%, respectively; however, only 25% were satisfactorily displayed to consumers. The yields obtained in meat and deboned portions were 74% and 59% of the total weight, significantly affecting the average adjusted sales prices of the products, respectively US$13.01/kg sale price; US$17.82/kg deboned; and US$22.52/kg lean meat. The low yield of clean and boned meat observed in the samples can lead to negative experiences of these products by consumers.

  16. Meat Consumption as a Risk Factor for Type 2 Diabetes

    Directory of Open Access Journals (Sweden)

    Neal Barnard

    2014-02-01

    Full Text Available Disease risk factors identified in epidemiological studies serve as important public health tools, helping clinicians identify individuals who may benefit from more aggressive screening or risk-modification procedures, allowing policymakers to prioritize intervention programs, and encouraging at-risk individuals to modify behavior and improve their health. These factors have been based primarily on evidence from cross-sectional and prospective studies, as most do not lend themselves to randomized trials. While some risk factors are not modifiable, eating habits are subject to change through both individual action and broader policy initiatives. Meat consumption has been frequently investigated as a variable associated with diabetes risk, but it has not yet been described as a diabetes risk factor. In this article, we evaluate the evidence supporting the use of meat consumption as a clinically useful risk factor for type 2 diabetes, based on studies evaluating the risks associated with meat consumption as a categorical dietary characteristic (i.e., meat consumption versus no meat consumption, as a scalar variable (i.e., gradations of meat consumption, or as part of a broader dietary pattern.

  17. Detection of Yersinia enterocolitica in Retail Chicken Meat, Mashhad, Iran

    Directory of Open Access Journals (Sweden)

    Khadigeh Sirghani

    2018-01-01

    Full Text Available Poultry meat is one of the most important sources of infection of Yersinia spp. for humans. The aim of the present study was to evaluate the incidence of Yersinia enterocolitica in chicken meat by using culture method on selective medium and confirmation by PCR assay. Also, biochemical methods were used for biotyping. A total of 100 chicken thigh meat samples were collected randomly from retail outlets in Mashhad, Iran. Samples were enriched in Peptone-Sorbitol-Bile (PSB broth and then cultured on Cefsulodin-Irgasan-Novobiocin (CIN agar containing antibiotics supplement. The DNA was extracted from suspected colonies of Yersinia spp. and then PCR test using specific primers for 16S rRNA gene of Yersinia enterocolitica was performed. In this study, 30% of chicken meat was contaminated with Yersinia spp. by culture method and 25% of chicken meat was contaminated with Yersinia enterocolitica. Biotyping of isolated colonies showed that all of the isolates belonged to biotype 1A. Culture and detection of Yersinia spp. from food samples traditionally take 4 days. Due to high accuracy and speed of PCR assay, it is a good alternative method for microbiological techniques. In conclusion, poultry meat can act as a source of Y. enterocolitica and could be considered as a public health hazard.

  18. Femicide in Turkey between 2000 and 2010

    Science.gov (United States)

    Toprak, Sadik; Ersoy, Gokhan

    2017-01-01

    Although intimate partner violence (IPV) is an important problem that threatens women’s health, very few studies focus on the victim—perpetrator relationship or examine this relationship across Turkey. The aim of this study is to contribute to a better understanding of femicide cases in Turkey and to describe the socio-demographic, clinical, forensic, and criminological characteristics of femicide victims and offenders. This study analysed 162 femicide cases that occurred in 12 cities in Turkey from 1 January 2000 to 31 December 2010. Eighty women were killed by their partners (classified as intimate partner femicide, IPF), and 81 women were killed by one of their relatives, friends, or strangers (classified as non-intimate partner femicide, non-IPF). According to our results, the typical IPF victim is of child-bearing age, does not have a paid job, is married or divorced, is killed in a domestic setting due to injuries to the thorax or abdomen produced by an edged/pointed weapon or firearm, and is possibly a victim of overkill. The typical IPF perpetrator is close to his victim’s age, has a paid job, has no mental disability, owns a gun, and has threatened his partner or ex-partner previously because of jealousy/infidelity/honour or separation. The typical non-IPF victim is very similar to the IPF victim; however, her marital status can be single, married or divorced, and she is commonly killed by a relative. The surveillance and screening of femicide and IPV is an important step when analysing and attempting to prevent femicide. Second, the training and sensitization of health professionals are important. Moreover, health staff should be encouraged to participate in advocacy interventions. Third, gun ownership must be brought under control. PMID:28832596

  19. An expose of bioenergy and its potential and utilization in Turkey

    International Nuclear Information System (INIS)

    Erdogdu, Erkan

    2008-01-01

    Turkey is heavily dependent on expensive imported energy resources (oil, gas and coal) that place a big burden on the economy. Air pollution is also becoming a great environmental concern in the country. In this regard, renewable energy resources appear to be one of the most efficient and effective solutions for clean and sustainable energy development in Turkey. Turkey's renewable sources are the second largest source for energy production after coal. About two-thirds of the renewable energy produced is obtained from bioenergy, which is used to meet a variety of energy needs, including generating electricity, heating homes, fueling vehicles and providing process heat for industrial facilities. The amount of usable bioenergy potential of Turkey is approximately 17 Mtoe. This article not only presents a review of the potential and utilization of the bioenergy in Turkey but also provides some guidelines for policy makers

  20. Nuclear power in open energy markets: A case study of Turkey

    International Nuclear Information System (INIS)

    Erdogdu, Erkan

    2007-01-01

    For many decades, like many developed countries, Turkey has controlled her electricity sector as a state-owned monopoly. However, faced with rapid electricity demand growth, Turkey started to consider nuclear option. The present paper aims at evaluating both the present status of nuclear power in general and its implications for Turkish energy market in particular. After examining existing nuclear power technology and providing a brief overview of nuclear power economics; it focuses on the repercussions of nuclear power for Turkish energy market. The paper concludes that, in the short run, it may be considered to keep nuclear power within Turkish energy mix because it is an important carbon-free source of power that can potentially make a significant contribution to both Turkey's future electricity supply and efforts to strengthen Turkey's security of supply. However, in the long term, nuclear power should be retained in Turkey only if it has a lower cost than competing technologies

  1. The Ethics of Producing In Vitro Meat

    OpenAIRE

    Schaefer, G Owen; Savulescu, Julian

    2014-01-01

    The prospect of consumable meat produced in a laboratory setting without the need to raise and slaughter animals is both realistic and exciting. Not only could such in vitro meat become popular due to potential cost savings, but it also avoids many of the ethical and environmental problems with traditional meat productions. However, as with any new technology, in vitro meat is likely to face some detractors. We examine in detail three potential objections: 1) in vitro meat is disrespectful, e...

  2. Bioactive Compounds in Functional Meat Products

    OpenAIRE

    Ewelina Pogorzelska-Nowicka; Atanas G. Atanasov; Jarosław Horbańczuk; Agnieszka Wierzbicka

    2018-01-01

    Meat and meat products are a good source of bioactive compounds with positive effect on human health such as vitamins, minerals, peptides or fatty acids. Growing food consumer awareness and intensified global meat producers competition puts pressure on creating new healthier meat products. In order to meet these expectations, producers use supplements with functional properties for animal diet and as direct additives for meat products. In the presented work seven groups of key functional cons...

  3. Behavioral, Ecological, and Evolutionary Aspects of Meat-Eating by Sumatran Orangutans (Pongo abelii).

    Science.gov (United States)

    Hardus, Madeleine E; Lameira, Adriano R; Zulfa, Astri; Atmoko, S Suci Utami; de Vries, Han; Wich, Serge A

    2012-04-01

    Meat-eating is an important aspect of human evolution, but how meat became a substantial component of the human diet is still poorly understood. Meat-eating in our closest relatives, the great apes, may provide insight into the emergence of this trait, but most existing data are for chimpanzees. We report 3 rare cases of meat-eating of slow lorises, Nycticebus coucang, by 1 Sumatran orangutan mother-infant dyad in Ketambe, Indonesia, to examine how orangutans find slow lorises and share meat. We combine these 3 cases with 2 previous ones to test the hypothesis that slow loris captures by orangutans are seasonal and dependent on fruit availability. We also provide the first (to our knowledge) quantitative data and high-definition video recordings of meat chewing rates by great apes, which we use to estimate the minimum time necessary for a female Australopithecus africanus to reach its daily energy requirements when feeding partially on raw meat. Captures seemed to be opportunistic but orangutans may have used olfactory cues to detect the prey. The mother often rejected meat sharing requests and only the infant initiated meat sharing. Slow loris captures occurred only during low ripe fruit availability, suggesting that meat may represent a filler fallback food for orangutans. Orangutans ate meat more than twice as slowly as chimpanzees (Pan troglodytes), suggesting that group living may function as a meat intake accelerator in hominoids. Using orangutan data as a model, time spent chewing per day would not require an excessive amount of time for our social ancestors (australopithecines and hominids), as long as meat represented no more than a quarter of their diet. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (doi:10.1007/s10764-011-9574-z) contains supplementary material, which is available to authorized users.

  4. The gender wage GAP ın Turkey

    OpenAIRE

    AKTAŞ, Arda; UYSAL, Gokce

    2017-01-01

    The most prominent form of gender discrimination in the labor market is the gender gap in wages. Using the Wage Structure Survey, a firm-level data set, we study the gender wage gap in Turkey. We concentrate on formal employment as this is the jurisdiction of the Labor Code in Turkey. Although women earn 3% less than men on average, a wider look reveals important differences along the entire wage distribution. There is virtually no gender gap at the lower end of the wage distr...

  5. The electrical power sector in Turkey

    International Nuclear Information System (INIS)

    Gengyilmaz, Nese; Savruk, Nurettin

    1998-01-01

    In Turkey, highest priority is given to domestic resources, whenever economical. Imports are considered in case it is feasible. Diversification of resources is also taken into account. Efficient utilization of the resources and energy conservation are ensured ant supported. Measures for environmental and public health protection are taken into consideration during power generation and planing. In energy investments, foreign capital and domestic private sector are promoted along with the public sector. A rational structure in energy pricing is applied without any subsidies. Feasible interconnections and higher electric power exchanges with neighbouring countries are supported

  6. Meat production perspective in Yucatan

    Directory of Open Access Journals (Sweden)

    Victor M. Toledo-Lopez

    2011-12-01

    Full Text Available The evolution of meat production in Mexico during the last decade is the result of the complex interaction between different areas of livestock production and consumers’ preferences, being the former widely influenced by new tendencies and purchasing capacity. In Yucatan, there are two meat product processing plants. Yucatan’s research projects are basically focused to production, handling and genetics. This research is developed in Research Centers like Universidad Autonoma Yucatan’s Ciencias Biologicas Agropecuarias Campus, INIFAP Mococha, Instituto Tecnologico Conkal and Instituto Tecnologoco Merida. Many projects are inter-institutional and others by Cuerpos Academicos inside the institutions. Grants are provided by state, national or international dependencies. In the Instituto Tecnologico Merida research projects are on different animals’ meat quality and novel meat products.

  7. Environmental costs of meat production

    DEFF Research Database (Denmark)

    Nguyen, T Lan T; Hermansen, John Erik; Mogensen, Lisbeth

    2012-01-01

    This paper aims to address two questions: First, what is the real cost of meat to society if taking into account the environmental costs arising throughout the product life cycle; and second, whether and how the environmental costs related to meat production can be reduced. In addressing the issues...... to be the main contributor to the costs (55%), followed by global warming (21%) and respiratory inorganics (18%). A viable option combining improvement measures in three aspects: feed use, manure management, and manure utilization, reduces the environmental costs by a factor of 1.4. This results in an equal size......, we use pig meat production in the EU as a case study. The environmental costs of meat are displayed first as characterized results at different midpoint categories e.g. global warming, nature occupation, acidification, eutrophication, ecotoxicity, etc., and then aggregated into a single score using...

  8. Sensory evaluation of meat colour using photographs

    Directory of Open Access Journals (Sweden)

    Gianluigi Destefanis

    2010-01-01

    Full Text Available Five m. longissimus thoracis steaks from different breeds, purchased at retail, were cut into samples and simultaneously photographed under standard shooting conditions. The first photo was taken on samples just arrived at the laboratory, the second one on a freshly cut surface after blooming. Two consumer panels evaluated beef colour using respectively photo 1 and photo 2. Each consumer was asked to rank samples in order of preference. Rank sums were evaluated with Fridman’s test. Immediately after taking the photos, colour was measured with a colorimeter. Regarding photo 1, consumers were able to discriminate one sample, the worst, from all the others. Concerning photo 2, consumers discriminated the worst sample, as in photo 1, but also the best one. Therefore a more accurate colour evaluation can be obtained if the assessment is carried out on a fresh cut surface after blooming. In general consumers preferred samples with high lightness and a relatively high yellowness. The sensory evaluation of meat colour using photographs is a promising tool to overcome the difficulties when the meat is directly evaluated. But it is very important to standardize the shooting conditions to obtain a true reproduction of the meat. For this purpose the use of a colour target is useful to check the validity of the adopted parameters.

  9. The potentiality of synbiotic minced meat production

    OpenAIRE

    Hoda Khavaninzade; Mahnaz Hashemiravan; Shila Berenji

    2016-01-01

    Consumption of veal and mutton with high protein and the most important iron source at growth age is of great importance. Red meat has high vitamin (B12), mineral (zinc) and pigments. To produce function food, various compounds as probiotics, prebiotics and diet fiber and secondary plant metabolites as phenol compound are added to food products. The present study applied the mixture of mutton and veal, 0.5% Inulin and three levels of microbial inoculation of lactobacillus plantarum1.5× 107 ...

  10. Associations of the variation in the porcine myogenin gene with muscle fibre characteristics, lean meat production and meat quality traits.

    Science.gov (United States)

    Kim, J M; Choi, B D; Kim, B C; Park, S S; Hong, K C

    2009-04-01

    Pig breeding is aimed at improving lean meat production ability as well as meat quality, and muscle fibre characteristics may be important for enhancing these traits. Therefore, new molecular markers have been demanded for selecting lean meat production ability and meat quality in live animals. Myogenin belongs to the MyoD gene family, and is a candidate gene responsible for muscle fibre characteristics. We identified a new single nucleotide polymorphism (SNP) site in the 5' upstream region of the myogenin gene (nucleotides C and T). A total of 252 pigs of three breeds were genotyped by polymerase chain reaction-restriction fragment length polymorphism using BspCNI. Additionally, they were genotyped for the previously detected MspI site in the 3'-flanking region (alleles A and B). The CCBB diplotype had the highest frequency over breeds, followed by TCBB and CCAB. The other diplotypes were not found in studied pigs. Association analysis performed for the markers found that the TCBB diplotype has desirable effects on the total number of fibres (p lean meat production ability with good meat quality.

  11. Role of Nitrite in Processed Meat Products and its Degradation during their Storage

    OpenAIRE

    ILIRJANA BOCI; ELDA ZIU; GENTJANA BARDHI

    2014-01-01

    This paper represents the analytical data of nitrite level obtained from the experimental work done on meat processed samples taken from a meat processing plant in Tirana. There has been a long debate and health concern about the nitrite content in meat products. Nitrite is added to e.g. sausages, and hams and other meat products to preserve these products and keep them free from dangerous bacteria. Among the aims are preventing botulism, a dangerous food poison. But also it’s important to us...

  12. 9 CFR 355.42 - Marking of mule meat and animal food mule meat by-product.

    Science.gov (United States)

    2010-01-01

    ... mule meat by-product. 355.42 Section 355.42 Animals and Animal Products FOOD SAFETY AND INSPECTION... Meat and Animal Food, Mule Meat By-Product § 355.42 Marking of mule meat and animal food mule meat by-product. All mule meat and animal food mule meat by-product inspected under this part shall be marked and...

  13. The Lack of Interdisciplinarity in Undergraduate Geography Teaching in Turkey

    Science.gov (United States)

    Bilgili, Münür

    2018-01-01

    The aim of this study is to understand and explore interdisciplinarity in geography and undergraduate geography courses in geography teaching departments in Turkey. There is a growing literature in science underscoring the importance of interdisciplinary approach and its beneficial outcomes. Increasing body of knowledge on social theory, on…

  14. Social Justice, Education and School Social Work in Turkey

    Science.gov (United States)

    Nadir, Ural; Aktan, Mehmet Can

    2015-01-01

    This study focuses on welfare state, social justice and school social work interaction. In this paper, these three concepts' reflections in Turkey were mentioned. Researchers aimed to discuss how school social work (which is brought to the agenda recently) is important in the provision of social justice in Turkish public service delivery. [For the…

  15. Examination of forest products trade between Turkey and European ...

    African Journals Online (AJOL)

    The success of getting in the foreign trade forms one of the basic stones of economic development for countries. The current and potential trading volume among countries and determining the main factors affecting trade are quite important. The trade currents of the European Union (EU) countries and Turkey in the forest ...

  16. A sample for biodiversity in Turkey: Common bean ( Phaseolus ...

    African Journals Online (AJOL)

    Artvin province located in north-east region of Turkey is small province but has rich plant diversity due to its different geographical and ecological formation. Significant part of this province has been flooded by the dams which have been built. The common bean is a very important crop for Artvin's farmers. This study was ...

  17. Nursing doctoral education in Turkey.

    Science.gov (United States)

    Yavuz, Meryem

    2004-10-01

    Quality health care is an issue of concern worldwide, and nursing can and must play a major and global role in transforming the healthcare environment. Doctorally prepared nurses are very much needed in the discipline to further develop and expand the science, as well as to prepare its future educators, scholars, leaders, and policy makers. In 1968, the Master of Science in Nursing Program was initiated in Turkey, followed by the Nursing Doctoral Education Program in 1972. Six University Schools of Nursing provide nursing doctoral education. By the graduating year of 2001, 154 students had graduated with the Doctor of Philosophy in Nursing (Ph.D.), and 206 students were enrolled in related courses. Many countries in the world are systematically building various collaborative models in their nursing doctoral education programs. Turkey would like to play an active role in creating collaborative nursing doctoral education programs with other countries. This paper centres on the structure and model of doctoral education for nurses in Turkey. It touches on doctoral programs around the world; describes in detail nursing doctoral education in Turkey, including its program structure, admission process, course units, assessment strategies and dissertation procedure; and discusses efforts to promote Turkey as a potential partner in international initiatives to improve nursing doctoral education.

  18. Turkey's net energy consumption

    International Nuclear Information System (INIS)

    Soezen, Adnan; Arcaklioglu, Erol; Oezkaymak, Mehmet

    2005-01-01

    The main goal of this study is to develop the equations for forecasting net energy consumption (NEC) using an artificial neural-network (ANN) technique in order to determine the future level of energy consumption in Turkey. In this study, two different models were used in order to train the neural network. In one of them, population, gross generation, installed capacity and years are used in the input layer of the network (Model 1). Other energy sources are used in input layer of network (Model 2). The net energy consumption is in the output layer for two models. Data from 1975 to 2003 are used for the training. Three years (1981, 1994 and 2003) are used only as test data to confirm this method. The statistical coefficients of multiple determinations (R 2 -value) for training data are equal to 0.99944 and 0.99913 for Models 1 and 2, respectively. Similarly, R 2 values for testing data are equal to 0.997386 and 0.999558 for Models 1 and 2, respectively. According to the results, the net energy consumption using the ANN technique has been predicted with acceptable accuracy. Apart from reducing the whole time required, with the ANN approach, it is possible to find solutions that make energy applications more viable and thus more attractive to potential users. It is also expected that this study will be helpful in developing highly applicable energy policies

  19. Turkey's natural gas necessity, consumption and future perspectives

    Energy Technology Data Exchange (ETDEWEB)

    Kilic, A.M. [Mining Engineering Department, Faculty of Engineering and Architecture, Cukurova University, 01330 Balcali, Adana (Turkey)]. E-mail: kilicm@cu.edu.tr

    2006-09-15

    Turkey is an important candidate to be the 'energy corridor' in the transmission of the abundant oil and natural gas resources of the Middle East and Middle Asia countries to the Western market. Furthermore, Turkey is planning to increase its oil and gas pipeline infrastructure to accommodate its increased energy consumption. Naturally, Turkish natural gas usage is projected to increase remarkably in coming years, with the prime consumers, expected to be industry and power plants. Energy demand of Turkey is growing by 8% annually, one of the highest rates in the world. In addition, natural gas consumption is the fastest growing primary energy source in Turkey. Gas sales started at 0.5 bcm (billion cubic meters), in 1987 and reached approximately 22 bcm in 2003. This article deals with energy policies and natural gas consumption of Turkey. Besides modernization of present lines and realization of capacity increase, new lines will also be needed. In this context, Turkey, due to its geographical location is, in an important position to vary European supply. Therefore, Turkey's role as a transitory area gains importance.

  20. Effect of radiation processing on meat tenderisation

    International Nuclear Information System (INIS)

    Kanatt, Sweetie R.; Chawla, S.P.; Sharma, Arun

    2015-01-01

    The effect of radiation processing (0, 2.5, 5 and 10 kGy) on the tenderness of three types of popularly consumed meat in India namely chicken, lamb and buffalo was investigated. In irradiated meat samples dose dependant reduction in water holding capacity, cooking yield and shear force was observed. Reduction in shear force upon radiation processing was more pronounced in buffalo meat. Protein and collagen solubility as well as TCA soluble protein content increased on irradiation. Radiation processing of meat samples resulted in some change in colour of meat. Results suggested that irradiation leads to dose dependant tenderization of meat. Radiation processing of meat at a dose of 2.5 kGy improved its texture and had acceptable odour. - Highlights: • Effect of radiation processing on tenderness of three meat systems was evaluated. • Dose dependant reduction in shear force seen in buffalo meat. • Collagen solubility increased with irradiation

  1. Effect of protein-xanthophylls (PX) concentrate of alfalfa supplementation on physico-chemical properties of turkey breast and thigh muscles during ageing.

    Science.gov (United States)

    Karwowska, M; Stadnik, J; Dolatowski, Z J; Grela, E R

    2010-10-01

    The objective was to evaluate the effects of a dietary protein-xanthophylls (PX) concentrate of alfalfa to turkey diets (at 15 and 30 g kg(-1) feed) on the physico-chemical properties of breast and thigh muscles during ageing. The experiment involved 120 turkeys (Big-6 type) allotted to 3 groups (group I-control group; group II--with 1.5% supplementation of the protein-xanthophylls (PX) concentrate; group III--with 3% supplementation of the protein-xanthophylls (PX) concentrate). Measurements of pH, water holding capacity, color, oxymyoglobin content, TBARS and oxidation-reduction potential showed that the addition of protein-xanthophylls (PX) concentrate of alfalfa to a turkey diet did not cause deterioration of breast and thigh meat quality. In addition, changes in color, oxymyoglobin content, TBARS and oxidation-reduction potential values suggested that the inclusion of the concentrate to turkey diets acts as an antioxidant in the raw meat. Copyright (c) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.

  2. Experimental Investigation of Thermal Conductivity of Meat During Freezing

    Science.gov (United States)

    Shinbayeva, A.; Arkharov, I.; Aldiyarov, A.; Drobyshev, A.; Zhubaniyazova, M.; Kurnosov, V.

    2017-04-01

    The cryogenic technologies of processing and storage of agricultural products are becoming increasingly indispensable in the food industry as an important factor of ensuring food safety. One of such technologies is the shock freezing of meat, which provides a higher degree of preservation of the quality of frozen products in comparison with traditional technologies. The thermal conductivity of meat is an important parameter influencing the energy consumption in the freezing process. This paper presents the results of an experimental investigation of the temperature dependence of the thermal conductivity of beef. The measurements were taken by using a specially designed measurement cell, which allows covering the temperature range from 80 to 300 K.

  3. Analysis of environmental impact assessment (EIA) system in Turkey.

    Science.gov (United States)

    Coşkun, Aynur Aydın; Turker, Ozhan

    2011-04-01

    The Environmental Impact Assessment (EIA) System, which embodies the "prevention principle" of the environmental law, is an important tool for environmental protection. This tool has a private importance for Turkey since it is a developing country, and it entered the Turkish law in 1983 with the Environmental Law. Besides, the EIA Regulation, which shows the application principles, became effective in 1993. Because Turkey is a candidate for European Union (EU), the EIA Regulation has been changed due to the EU compliance procedure, and its latest version became valid in 2008. This study aims to emphasize The EIA system in Turkey to supervise the efficiency of this procedure and point the success level. In the introduction part, general EIA concept, its importance, and some notations are mentioned. Following that, the legislation, which builds the EIA system, has been analyzed starting from the 1982 Turkish Constitution. Then, the legislation rules are explained due to the basic steps of the EIA procedure. In order to shed light upon the application, the EIA final decisions given until today, the results, and their distributions to the industries are assessed. In the final part of the study, a SWOT analysis is made to mention the weaknesses, strengths, opportunities, and threats of the EIA system in Turkey.

  4. Turkey's energy efficiency assessment: White Certificates Systems and their applicability in Turkey

    International Nuclear Information System (INIS)

    Duzgun, B.; Komurgoz, G.

    2014-01-01

    The last decade has seen an increase in the importance of energy efficiency and the sustainable use of energy resources due to their significant benefits for reducing a country's dependence on foreign energy resources and increasing awareness on environmental problems. Turkey aims to reduce its energy intensity by 20% up to 2023, and in order to accomplish this target, the country plans to use energy more effectively in various industries and develop financial mechanisms for energy efficiency. Although much effort has been made to improve energy efficiency, additional policies such as marked-based incentives are still necessary. This article deals with one of the many market-based energy efficiency policies, called Tradable White Certificates (WhC) or Energy Efficiency Obligations. The current situation of the energy field in Turkey and energy consumption by industries is presented first in this paper, followed by potentials for energy efficiency in each industry and energy efficiency policies. Furthermore, the theory and applicability of a WhC System is introduced and discussed in terms of market conditions, choice of obligated participants and market mechanisms and barriers for the Turkish electricity and natural gas market to benefit from the residential and industrial energy savings potential. - Highlights: • Energy efficiency is the most effective way to reduce foreign energy dependency. • Turkey aims reducing at least 20% of energy intensity in the year 2023. • Energy consumption of industry is 35% of total energy consumption in Turkey. • Marked based policy elements create new opportunities in environmental markets. • WhC System can be implemented in PMUM under the control of regulatory authority

  5. PARASITIC MITES IN BACKYARD TURKEYS

    Directory of Open Access Journals (Sweden)

    Marco Antonio Camacho-Escobar

    2010-02-01

    Full Text Available To describe the parasitic mites in backyard turkeys, was did this work. The mites were obtain by hand for 30 backyard turkeys in Oaxaca’s Coast region, Mexico; the mites were mount in adhesive paper and wash with the 200X lent in a computer optical microscopy, the parasites size were determinate in the pictures obtained by the microscopy software, the images were sized using a specialist software for it, which relate the number of pixels in the picture with the size of the observation field. Were indentified the species Dermanyssus gallinae, Megninia ginglymura and Ornithonyssus sylviarum, the last two described for first time in backyard turkeys in Mexico. Â

  6. Use of molecular biology techniques in the detection of fraud meat in ...

    African Journals Online (AJOL)

    Food safety and quality are major concerns and any case of food adulteration has a great impact on public opinion. Identification of animal species used in commercial meat products is important with respect to economic and sanitary issues. The aim of this research was to detect ruminant and equine species in minced meat ...

  7. Turkey’s Membership in the European Union: Analyzing Potential Benefits and Drawbacks

    Science.gov (United States)

    2008-12-01

    began with the establishment of a coal and steel community, and it has led to an economic, social, and political union.1 Considering the historical...important tool for economic, social and political progress. Yet, this membership is not a sine qua non for Turkey. Turkey wants to be treated as well...and Germany – and its role in the consolidation of democracy in Spain and Portugal – constitute important examples.132 The EU has not, however, had

  8. Carcass and meat quality determination as a tool to promote local meat consumption in outermost regions of Europe

    DEFF Research Database (Denmark)

    Hernandez Castellano, Lorenzo E; Morales-delaNuez, Antonio; Moreno-Indias, Isabel

    2013-01-01

    of this study, therefore, was to evaluate local and imported carcasses and meat quality in order to promote the consumption of local breeds, using the Canary Islands (Spain) as a model for other subtropical outermost regions. For this study 20 half-carcasses from Palmera breed and 20 imported half...

  9. Growth of Listeria monocytogenes on a RTE-meat matrix enhances cell invasiveness to mouse J774A.1 macrophages.

    Science.gov (United States)

    Lin, Chen-Si; Wang, Chinling; Tsai, Hsiang-Jung; Chou, Chung-Hsi

    2010-11-15

    It remains unclear whether the growth of Listeria monocytogenes on a ready-to-eat (RTE) meat matrix has an impact on the bacterium's pathogenic abilities. In this study, we investigated the impact of environments on virulence by growing L. monocytogenes (F2365 strain) on brain heart infusion agar (BHI), tryptic soy agar (TSA), and RTE turkey meat matrices. Bacteria cultured from these media were harvested and used to infect mouse macrophage cell line J774A.1 with different MOIs to examine their invasion ability. At MOI=10 and 50, the numbers of bacteria recovered from cells infected with turkey-meat-grown Listeria were significantly higher than those from the two nutrient-rich growth media. Additionally, MOI played a role in determining L. monocytogenes recovery rates, since significant differences were found amongst all three groups at low MOI, while no significant differences were found between BHI and TSA groups at high MOI. These results indicate that environmental changes affect the ability of L. monocytogenes to invade and survive intracellularly while grown on RTE-meat matrix. Copyright © 2010 Elsevier B.V. All rights reserved.

  10. Application of predictive models to assess the influence of thyme essential oil on Salmonella Enteritidis behaviour during shelf life of ready-to-eat turkey products.

    Science.gov (United States)

    Possas, Arícia; Posada-Izquierdo, Guiomar D; Pérez-Rodríguez, Fernando; Valero, Antonio; García-Gimeno, Rosa M; Duarte, Marta C T

    2017-01-02

    Consumers' demand for ready-to-eat (RTE) turkey meat is attributed to its convenience and healthy properties. However, as cooked meat product it is subjected to post-process contamination, thus allowing presence and growth of microbial pathogens, such as Salmonella spp.. The aim of this study was to include a natural antimicrobial, thyme essential oil (TEO), on RTE turkey products in order to evaluate its effectiveness throughout the shelf life. To do so, the effect of four different formulations of cooked RTE turkey products on Salmonella Enteritidis behaviour was investigated. Products' slices were surface inoculated with S. Enteritidis (ca. 4 to 5logcfu/g), subsequently stored at 10 and 25°C and microbiologically analysed during 18 and 12days, respectively. Predictive microbiology models fitted to count data were used to evaluate microbial behaviour. Results showed that S. Enteritidis behaviour on RTE turkey products slices during storage was strongly dependent on temperature. The pathogen was able to grow on slices at all tested conditions during storage at 25°C and no statistical differences were detected (p>0.05) between growth parameters. At 10°C, different behaviour patterns were observed. The application of TEO led to higher Salmonella inactivation rates on a product exempt of chemical preservatives. The addition of this novel antimicrobial on meat products or its incorporation on meat active packaging systems as a part of hurdle technology could increase RTE turkey products safety while satisfying the demand of more natural foods. Copyright © 2016 Elsevier B.V. All rights reserved.

  11. Mycotoxins in Meat and Processed Meat Products

    Science.gov (United States)

    Bailly, Jean-Denis; Guerre, Philippe

    Mycotoxins are toxic substances elaborated by fungi. They constitute a heterogeneous group of secondary metabolites with diverse potent pharmacological and toxic effects in humans and animals. More than 300 secondary metabolites have been identified but around 30 are of real concern for human and animal health (for review, see Bennett & Klich, 2003). These molecules are produced during mould development on plants in the field or during storage period. They can be found as natural contaminants of many vegetal foods or feeds, mainly cereals, but also fruits, nuts, grains, forage as well as compound foods intended for human or animal consumption. Most important mycotoxins are produced by moulds belonging to Aspergillus, Penicillium and Fusarium genus (Bhatnagar, Yu, & Ehrlich, 2002; Conkova, Laciakova, Kovac, & Seidel, 2003; Pitt, 2002). These molecules are usually classified depending on the fungal species that produce them (Table 4.1)

  12. Genetic correlations between wool traits and meat quality traits in Merino sheep.

    Science.gov (United States)

    Mortimer, S I; Hatcher, S; Fogarty, N M; van der Werf, J H J; Brown, D J; Swan, A A; Jacob, R H; Geesink, G H; Hopkins, D L; Edwards, J E Hocking; Ponnampalam, E N; Warner, R D; Pearce, K L; Pethick, D W

    2017-10-01

    Genetic correlations between 29 wool production and quality traits and 25 meat quality and nutritional value traits were estimated for Merino sheep from an Information Nucleus (IN). Genetic correlations among the meat quality and nutritional value traits are also reported. The IN comprised 8 flocks linked genetically and managed across a range of sheep production environments in Australia. The wool traits included over 5,000 yearling and 3,700 adult records for fleece weight, fiber diameter, staple length, staple strength, fiber diameter variation, scoured wool color, and visual scores for breech and body wrinkle. The meat quality traits were measured on samples from the and included over 1,200 records from progeny of over 170 sires for intramuscular fat (IMF), shear force of meat aged for 5 d (SF5), 24 h postmortem pH (pHLL; also measured in the , pHST), fresh and retail meat color and meat nutritional value traits such as iron and zinc levels, and long-chain omega-3 and omega-6 polyunsaturated fatty acid levels. Estimated heritabilities for IMF, SF5, pHLL, pHST, retail meat color lightness (), myoglobin, iron, zinc and across the range of long-chain fatty acids were 0.58 ± 0.11, 0.10 ± 0.09, 0.15 ± 0.07, 0.20 ± 0.10, 0.59 ± 0.15, 0.31 ± 0.09, 0.20 ± 0.09, 0.11 ± 0.09, and range of 0.00 (eicosapentaenoic, docosapentaenoic, and arachidonic acids) to 0.14 ± 0.07 (linoleic acid), respectively. The genetic correlations between the wool production and meat quality traits were low to negligible and indicate that wool breeding programs will have little or no effect on meat quality. There were moderately favorable genetic correlations between important yearling wool production traits and the omega-3 fatty acids that were reduced for corresponding adult wool production traits, but these correlations are unlikely to be important in wool/meat breeding programs because they have high SE, and the omega-3 traits have little or no genetic variance. Significant genetic

  13. Game and venison - meat for the modern consumer.

    Science.gov (United States)

    Hoffman, L C; Wiklund, E

    2006-09-01

    This review focuses on how game meat from southern Africa and venison that are increasingly being imported into Europe and the US addresses consumer issues as pertaining to production (wild, free range or intensive production) and harvesting methods, healthiness (chemical composition, particularly fatty acid composition), and traceability. Although African game meat species are farmed extensively, deer species are farmed using extensive to intensive production systems. However, the increasingly intensive production of the cervids and the accompanying practices associated with this (castration, velvetting, feeding of balanced diets, etc.) may have a negative impact in the near future on the consumer's perception of these animals. These alternative meat species are all harvested in a sustainable manner using acceptable methods. All these species have very low muscle fat contents consisting predominantly of structural lipid components (phospholipid and cholesterol) that have high proportions of polyunsaturated fatty acids. This results in the meat having desirable polyunsaturated:saturated and n-6:n-3 fatty acid ratios. The South African traceability system is discussed briefly as an example on how these exporting countries are able to address the requirements pertaining to the import of meat as stipulated by the European Economic Community.

  14. Halal and kosher slaughter methods and meat quality: a review.

    Science.gov (United States)

    Farouk, M M; Al-Mazeedi, H M; Sabow, A B; Bekhit, A E D; Adeyemi, K D; Sazili, A Q; Ghani, A

    2014-11-01

    There are many slaughter procedures that religions and cultures use around the world. The two that are commercially relevant are the halal and kosher methods practiced by Muslims and Jews respectively. The global trade in red meat and poultry produced using these two methods is substantial, thus the importance of the quality of the meat produced using the methods. Halal and kosher slaughter per se should not affect meat quality more than their industrial equivalents, however, some of their associated pre- and post-slaughter processes do. For instance, the slow decline in blood pressure following a halal pre-slaughter head-only stun and neck cut causes blood splash (ecchymosis) in a range of muscles and organs of slaughtered livestock. Other quality concerns include bruising, hemorrhages, skin discoloration and broken bones particularly in poultry. In addition to these conventional quality issues, the "spiritual quality" of the meat can also be affected when the halal and kosher religious requirements are not fully met during the slaughter process. The nature, causes, importance and mitigations of these and other quality issues related to halal and kosher slaughtering and meat production using these methods are the subjects of this review. Copyright © 2014 Elsevier Ltd. All rights reserved.

  15. Turkey vulture surveys in Cuba

    Science.gov (United States)

    Wotzkow, C.; Wiley, J.W.

    1988-01-01

    Turkey Vultures (Cathartes aura), were surveyed monthly in Cuba from March 1982-January 1983. A total of 25371 vultures were tallied in 7186 km (3.5 vultures/transect km) of roadside counting along main highways leading from the city of La Habana (northwestern Cuba) to the city of Las Tunas (southeast). Numbers of vultures counted declined substantially beyond 200 m from the transect road. Density of vultures observed within 200 m of the road along the transect route was 0.06/ha. Highest counts were obtained in March, April and June. Turkey Vulture flying activity was greatest during the periods 0900-1200 H and 1400-1700 H.

  16. Association of Meat Intake with Overweight and Obesity among School-aged Children and Adolescents

    Directory of Open Access Journals (Sweden)

    Sun Mi Shin

    2017-09-01

    Full Text Available Background : This study aimed to investigate the association of overweight and obesity with red and white meat intake among children and adolescents using secondary survey data (n=16,261 from in-school Student Health Examination conducted in 2006 and 2007. Methods : Descriptive statistics was conducted to investigate the frequency of meat intake per week. The body mass index (BMI grades for obesity in boys and girls were classified using the standards from the 2007 Korean National Growth Charts. The association of meat intake with overweight and obesity was analyzed using Chi-square test and multiple logistic regression. Results : The proportion of subjects with no intake/week vs. daily meat intake/week was 5.9% and 5.5%, respectively. No intake of meat was more frequent in those who were female and in middle school, whereas daily meat intake was more frequent in those who were male and in high school. The proportions of overweight and obesity in the no meat intake/week group and daily meat intake/week group were 12.3% and 11.1% vs. 8.1% and 9.9%, respectively. After adjusting for confounding variables, including age; consumption of instant noodles, soft drinks and fast foods, dairy products, and fruits and vegetables; and skipping breakfast, the odds ratios of overweight and obesity in the no meat intake/week group were 1.41 times higher (95% confidence interval, 1.04–1.85 than those in the daily meat intake/week group. Conclusion : It is important to consider correcting the perception about meat intake and obesity and avoid restricting meat intake to prevent overweight and obesity among children and adolescents.

  17. The current status of wind energy in Turkey and in the world

    International Nuclear Information System (INIS)

    Ilkilic, Cumali; Aydin, Hueseyin; Behcet, Rasim

    2011-01-01

    The rapid increase in world energy demand, the depletion of conventional energy sources and the pollution caused by conventional fuels have increased the importance of developing new and renewable energy sources. Additionally, technological developments have resulted in increased energy demand for the entire world, including Turkey, especially for electrical energy. At present, wind energy is receiving considerable attention. This report focuses on the current status of wind energy in Turkey and in the world. An overview of wind energy in Turkey is presented, and its current status, application, support mechanisms and associated legislation in Turkey are described. Wind energy and its status in the world are also addressed. It can be concluded from this analysis that wind energy utilization in Turkey and throughout world has sharply increased. Turkey has an abundance of wind energy sources. - Research highlights: →The importance of wind energy utilization. →Wind energy status, potential, applications, legislations and supports in Turkey. →An overview of wind energy the world.

  18. Crust Structure Data of Seas Surrounding Turkey

    International Nuclear Information System (INIS)

    Maden, N.; Gelisli, K.

    2007-01-01

    Black Sea, Aegean, Mediterranean and Marmara Sea, which surround the Turkey, have not been examined with respect to the Geological, Geophysical and other natural sciences sufficiently. In fact, it is not attach importance the Turkish seas adequately and abandoned with respect to the scientific researches. The most important reason of this situation is the lack of the education of the Marine Sciences in the Turkish Universities. In this study, it is tried to construct a crustal structure data base of the surrounding seas of the Turkey by collecting crustal structure data sets done by different authors in different times so far. The data acquired in the base are collected from different data base sources by dragging. The Moho depth in the eastern and western basin of the Black sea is 22 km and 19 km, respectively. In the Marmara Sea the Moho depth is 24 km. The moho value in the southern Aegean is 20 km, in the northern Aegean the moho depth is 30 km. on the other hand, the moho depth value in the eastern and western basin of the Mediterranean Sea are 15-20 km and 25-30 km, respectively

  19. Aflatoxin B1 residues in imported and local broiler, s breast and thigh muscle in Kurdistan region

    Directory of Open Access Journals (Sweden)

    E.P. Candlan

    2015-06-01

    Full Text Available Residues of Aflatoxins and their metabolites might be present in meat and other products of animals receiving Aflatoxin contaminated feeds which could subsequently create health problems in man. Eighty nine imported (Iran/Khosh pokht; (Turkey/Yam-tapilic, Lades, Senplic, Kapidac, Kozoa, Oznesilpilic and (Brazil, hilal, Sadia, and 90 locally produced (Hoshiar poultry farm, Nihad poultry farm, Hokar poultry farm, Mansoor poultry farm, AL-Shimal poultry house, Mardin poultry house and AL-Eetimad poultry slaughterhouse broiler breast and thigh muscle samples were examined for residual Aflatoxin B1 using ELIZA test. Results revealed that out of 89 imported samples only 21 (23.59% were positive, but only 2 (2.24% were rejected, while the remaining 87 samples (97.75% were acceptable. Concerning the local samples, results showed that 19 samples (21.11% were positive, but 10 (11.11% were rejected, while the remaining 80 samples (88.88% were accepted. The public health importance of residual AFB1 in broiler meat samples was discussed.

  20. Labour migration from Turkey.

    Science.gov (United States)

    Uner, S

    1988-01-01

    This study is concerned with Turkish labor migration to Western Europe. Earlier and recent patterns of labor migration, characteristics of migrants by occupation, area of destination, and by geographical origins are discussed. Economic and demographic consequences of labor migration are also analyzed. It is estimated that Turkey's population will reach 73 million at the year 2000 with the present growth rate of 2.48% annually. Considering the efforts made to slow down the present high fertility rates and assuming that the decrease in labor force participation during 1970-1980 continues, the author concludes that the labor supply will increase with a growth rate of 2% annually for the next 13-15 years. Thus, the labor supply will reach 26.6 million people in the year 2000 from the 1980 level of 17.8 million. Assuming also that the income/employment elasticity of .25 which was observed throughout the period of 1960-1980 will not change until 2000, the annual growth rate of employment may be estimated as 1.5%. Thus, the number of people employed will reach 20 million in the year 1990 and 23.2 million in the year 2000. 8.8 million people will join the labor market as new entrants between 1980 and 2000. Only 6 million people out of 8.8 million will be employed. Thus, in the year 2000, it is estimated that 2.8 million new unemployed people will be added to the already open unemployment figure 1980 census data give the number of unemployed as .6 million people. Adding the 2.8 million new unemployed to this figure totals 3.4 million unemployed in 2000. The State Planning Organization's estimate of labor surplus for 1980 was 2.5 million people. When 2.8 million unemployed people are added to this figure, the labor surplus for the year 2000 reaches 5.3 million people.

  1. Effect of rapid rigor mortis processes on protein functionality in pectoralis major muscle of domestic turkeys.

    Science.gov (United States)

    Pietrzak, M; Greaser, M L; Sosnicki, A A

    1997-08-01

    The pale, soft, exudative (PSE) phenomenon in turkey pectoralis major (breast) muscle was studied using a combination of biochemical, meat quality, microscopic, and gel electrophoresis techniques. Breast muscle samples were collected from turkeys characterized by slow vs fast postmortem glycolysis assessed by muscle pH at 20 min after death. The PSE group was characterized by lower muscle ATP (P < .05) and higher lactate levels (P < .05) compared with the normal group. Excess water-holding capacity and cooking yield were significantly lower (P < .05) in the PSE group than in normal turkeys. Breast muscle of the PSE group was also lighter (P < .05) than that in the normal group as determined by Minolta L* values. The SDS-PAGE, Western blotting, and immunofluorescence microscopy revealed that phosphorylase, a soluble enzyme, became tightly associated with the myofibrils in muscle from the PSE group. Also, less myosin could be solubilized from PSE vs normal myofibril samples. The results indicate that irreversible myosin insolubility due to low pH and high-temperature conditions is decisive in the development of PSE turkey breast muscle.

  2. Measurement of trimethylamine concentration and evaluation of pig meat natural quality by a spectrophotometric method

    Directory of Open Access Journals (Sweden)

    Mohammod Abdul HAMID,Xi WANG,Xiangdong DING,Chuduan WANG,Xingbo ZHAO

    2014-09-01

    Full Text Available Pig meat off-flavor is attributed to trimethylamine (TMA concentration, and it is considered as the precursor of the fishy off-flavor problems. In this study, TMA concentrations in pig meat were determined, and the interactions with breed and gender effects were discussed. In addition, the TMA threshold for meat off-flavor and pig meat natural quality was measured in relation to meat storage and movement, and the influential factors including the pig breed and storage time were discussed. The results indicated positive effects on the precursor of the fishy off-flavor and the TMA threshold. Native breeds were found to have lower TMA concentrations than European breeds (P<0.01, and females and castrated males had significantly lower TMA concentration than males (P<0.01, The threshold concentration of TMA when meat was classed as off-flavored was 25 μg·g-1, and this occurred after 35–38 h of storage. The natural qualities, such as appearance, flavor, color and overall acceptable scores declined significantly after 4 days in storage (P<0.01. It is concluded that pig meat off-flavor, breed and gender were essential factors affecting flavor for meat breeding programs, and storage time is important for pig meat natural quality.

  3. Research of principles for estimating the freshness of meat products by color analysis method

    Science.gov (United States)

    Gorbunova, Elena V.; Chertov, Aleksandr N.; Petukhova, Daria B.; Alekhin, Artem A.; Korotaev, Valery V.

    2015-03-01

    Color is one of the most important metrics of foodstuffs quality. It gives an indication of freshness, ingredient composition as well as about the presence or absence of falsification. Most often, the color is estimated visually, and thus, the evaluation is subjective. By automating the color analysis a wide application for this method could be found. The aim of this research is to study the principles of color analysis as applied to the task of evaluating the freshness of meat products using modern machine vision systems. From a scientific point of view, the color of meat depends on the proportion of myoglobin and its derivatives. It's the main pigment that characterizes the freshness of meat. Further color of meat can change due to oxidation of myoglobin during storage. Myoglobin exists in three forms. There are oxygenated form, oxidized form and form without oxygen. The meat color changes not only due to the conversion of one form into another. The content of amino acids and ammonia are another characteristics and constant signs of meat products spoilage. The paper presents the results of meat color computer simulation based on data on the content of various forms of myoglobin in different proportions. The spectral characteristic of the light source used to illuminate the meat sample is taken into account. Also the experimental studies were conducted using samples of beef. As a result the correlations between said biochemical indicators of the quality and color of the meat obtained with the help of machine vision system were found.

  4. Identification of candidate genes associated with porcine meat color traits by genome-wide transcriptome analysis.

    Science.gov (United States)

    Li, Bojiang; Dong, Chao; Li, Pinghua; Ren, Zhuqing; Wang, Han; Yu, Fengxiang; Ning, Caibo; Liu, Kaiqing; Wei, Wei; Huang, Ruihua; Chen, Jie; Wu, Wangjun; Liu, Honglin

    2016-10-17

    Meat color is considered to be the most important indicator of meat quality, however, the molecular mechanisms underlying traits related to meat color remain mostly unknown. In this study, to elucidate the molecular basis of meat color, we constructed six cDNA libraries from biceps femoris (Bf) and soleus (Sol), which exhibit obvious differences in meat color, and analyzed the whole-transcriptome differences between Bf (white muscle) and Sol (red muscle) using high-throughput sequencing technology. Using DEseq2 method, we identified 138 differentially expressed genes (DEGs) between Bf and Sol. Using DEGseq method, we identified 770, 810, and 476 DEGs in comparisons between Bf and Sol in three separate animals. Of these DEGs, 52 were overlapping DEGs. Using these data, we determined the enriched GO terms, metabolic pathways and candidate genes associated with meat color traits. Additionally, we mapped 114 non-redundant DEGs to the meat color QTLs via a comparative analysis with the porcine quantitative trait loci (QTL) database. Overall, our data serve as a valuable resource for identifying genes whose functions are critical for meat color traits and can accelerate studies of the molecular mechanisms of meat color formation.

  5. Assessing the potential for raw meat to influence human colonization with Staphylococcus aureus.

    Science.gov (United States)

    Carrel, Margaret; Zhao, Chang; Thapaliya, Dipendra; Bitterman, Patrick; Kates, Ashley E; Hanson, Blake M; Smith, Tara C

    2017-09-07

    The role of household meat handling and consumption in the transfer of Staphylococcus aureus (S. aureus) from livestock to consumers is not well understood. Examining the similarity of S. aureus colonizing humans and S. aureus in meat from the stores in which those individuals shop can provide insight into the role of meat in human S. aureus colonization. S. aureus isolates were collected from individuals in rural and urban communities in Iowa (n = 3347) and contemporaneously from meat products in stores where participants report purchasing meat (n = 913). The staphylococcal protein A (spa) gene was sequenced for all isolates to determine a spa type. Morisita indices and Permutational Multivariate Analysis of Variance Using Distance Matrices (PERMANOVA) were used to determine the relationship between spa type composition among human samples and meat samples. spa type composition was significantly different between households and meat sampled from their associated grocery stores. spa types found in meat were not significantly different regardless of the store or county in which they were sampled. spa types in people also exhibit high similarity regardless of residential location in urban or rural counties. Such findings suggest meat is not an important source of S. aureus colonization in shoppers.

  6. Analysis of consumers' preferences and behavior with regard to horse meat using a structured survey questionnaire.

    Science.gov (United States)

    Oh, Woon Yong; Lee, Ji Woong; Lee, Chong Eon; Ko, Moon Seok; Jeong, Jae Hong

    2009-12-01

    In this study, a structured survey questionnaire was used to determine consumers' preferences and behavior with regard to horse meat at a horse meat restaurant located in Jeju, Korea, from October 1 to December 24, 2005. The questionnaire employed in this study consisted of 20 questions designed to characterize six general attributes: horse meat sensory property, physical appearance, health condition, origin, price, and other attributes. Of the 1370 questionnaires distributed, 1126 completed questionnaires were retained based on the completeness of the answers, representing an 82.2% response rate. Two issues were investigated that might facilitate the search for ways to improve horse meat production and marketing programs in Korea. The first step was to determine certain important factors, called principal components, which enabled the researchers to understand the needs of horse meat consumers via principal component analysis. The second step was to define consumer segments with regard to their preferences for horse meat, which was accomplished via cluster analysis. The results of the current study showed that health condition, price, origin, and leanness were the most critical physical attributes affecting the preferences of horse meat consumers. Four segments of consumers, with different demands for horse meat attributes, were identified: origin-sensitive consumers, price-sensitive consumers, quality and safety-sensitive consumers, and non-specific consumers. Significant differences existed among segments of consumers in terms of age, nature of work, frequency of consumption, and general level of acceptability of horse meat.

  7. Not appropriate dinner table conversation? Talking to children about meat production.

    Science.gov (United States)

    Bray, Heather J; Zambrano, Sofia C; Chur-Hansen, Anna; Ankeny, Rachel A

    2016-05-01

    Although Australians on average consume large quantities of meat, their attitudes to farm animal welfare are poorly understood. We know little about how farm animal production is discussed in Australian households or how children learn about the origins of meat. This study consisted of an online survey completed by 225 primary carers throughout Australia recruited through social media. Findings include that conversations about the origin of meat were generally stimulated by meal preparation within the home rather than visits to agricultural shows or similar activities. Parents preferred to initiate conversations with children about meat production before they were 5 years of age. Urban parents were more likely than rural parents to reveal that they were conflicted about eating meat and would be more empathetic to children who chose to stop eating meat. Rural parents were more likely than urban parents to feel that children should eat what they are given and that talking about meat is not a major issue. Both groups felt that it was important that children should know where their food comes from. The findings of this study suggest that parental attitudes to meat production and consumption influence conversations about meat origins with children. Copyright © 2016 Elsevier Ltd. All rights reserved.

  8. Fermented meat sausages from game and venison: what are the opportunities and limitations?

    Science.gov (United States)

    Chakanya, Chido; Arnaud, Elodie; Muchenje, Voster; Hoffman, Louwrens C

    2018-04-10

    An increase in the acceptance, demand and production of game meat and venison has been experienced globally. Game meat and venison fit into consumers' ideology of healthy and environmentally friendly meat when compared to domesticated animals. Opportunities exist to explore the use of these meat sources in developing new products, particularly as game meat and venison in their fresh state are sometimes perceived as being tough. Consumers have shown a trend for trying exciting new products with different organoleptic qualities, and fermented sausages occupy a special niche in the gastro-economic trade. In this review, the production potential of game meat and venison and its prospective use in the development of fermented sausages are discussed. Emphasis is placed on the importance of meat characteristics in textural and sensorial development as well as the safety of fermented sausages. Additionally, consumers' perception of venison and game meat is discussed. Possible areas of research and knowledge gaps are highlighted, particularly the potential use of meat with high pH and microbial load. © 2018 Society of Chemical Industry. © 2018 Society of Chemical Industry.

  9. Cross-Cultural Comparison between German, French and Dutch Consumer Preferences for Meat Substitutes

    Directory of Open Access Journals (Sweden)

    Ramona Weinrich

    2018-05-01

    Full Text Available Sustainability is becoming an increasingly important consideration for consumers when purchasing food. As meat production has a significant impact on the environment, meat substitutes are becoming more and more popular in Europe. However, consumers who regularly buy meat substitutes are still the exception. Although there are some initial results indicating why this proportion is still low, most research has been concentrated in the Netherlands. This paper aims to compare reasons for consuming or not consuming meat substitutes in three European countries—Germany, the Netherlands and France. As very little is known about the underlying reasons, an explorative approach was chosen. Focus group discussions were carried out in all three countries, six altogether. The results show that all participants can enumerate meat substitutes. The main reason for not consuming meat substitutes is the taste of meat. Further, eating habits seem to be fixed and convenience might also be an impediment to reducing meat consumption in favour of meat substitutes, as is confusion regarding healthy eating.

  10. An Overview of Meat Industry in Sri Lanka: A Comprehensive Review.

    Science.gov (United States)

    Alahakoon, Amali U; Jo, Cheorun; Jayasena, Dinesh D

    2016-01-01

    Livestock is considered as one of the most important segments in agriculture since animal husbandry was practiced for centuries as a backyard system by rural families. Livestock plays as a powerful tool in rural development where meat industry contributes a dominant part. Meat and meat products become a vital component in the diet, which had been one of the main protein sources traditionally as well. The development in the livestock and meat industry of Sri Lanka basically depends upon religious, cultural, and economic factors. There is a growing demand for processed meat products in Sri Lankan urban culture and several large scale processors entered the business during the past few decades. The consumption of meat and meat products shows an upward trend in Sri Lanka during the last decade and is anticipated to increase further in future. The growth potential of the local meat industry is considerably high owing to the improvement of the market and consumer perception. The present status, trends, and future prospects for the Sri Lankan meat industry with respect to production, consumption, processing, marketing, and improvement are discussed in this review.

  11. Nutritional value of traditional Italian meat-based dishes: influence of cooking methods and recipe formulation.

    Science.gov (United States)

    D'Evoli, L; Salvatore, P; Lucarini, M; Nicoli, S; Aguzzi, A; Gabrielli, P; Lombardi-Boccia, G

    2009-01-01

    The present study provides a picture of the compositional figure and nutritive value of meat-based dishes typical of Italian culinary tradition. Recipes specific for a bovine meat cut (top-side) were selected among the most widespread ones in Italy: in pan, pizzaiola, cutlet, meat ball, and escalope. The total fat and cholesterol content varied depending on the ingredients utilized (extra-virgin olive oil, parmesan, egg). Meat-based dishes that utilized extra-virgin olive oil showed a significant reduction in palmitic and stearic acids and a parallel increase in oleic acid compared with raw meat; furthermore, the ratio among saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids shifted in favour of monounsaturated fatty acids. B vitamins were affected at different extent by heating; by contrast, vitamin E content increased because of the new sources of this vitamin, which masked losses due to heating. Ingredients (parmesan, discretionary salt) induced significant increases in the calcium and sodium concentrations compared with raw meat. The total iron content did not show marked differences in most of the meat-based dishes compared with raw meat; by contrast, losses in the heme-iron concentration were detected depending on the severity of heating treatments. Our findings suggest that heme iron, because of its important health aspects, might be a useful index of the nutritional quality of cooked meats.

  12. Quality of deli-style turkey enriched with plant sterols.

    Science.gov (United States)

    Grasso, S; Brunton, N P; Lyng, J G; Harrison, S M; Monahan, F J

    2016-12-01

    Low-fat meat products could be excellent carriers for plant sterols, known for their cholesterol-lowering properties. In this study, we developed a protocol for the manufacture of a deli-style turkey enriched with plant sterols (S) at a level sufficient to deliver the maximum plant sterols amount recommended for cholesterol reduction by the European Food Safety Authority (3 g of plant sterols per day) in a 70 g portion. We investigated the stability of the plant sterols and the effects of their addition on the product quality. Plant sterols remained stable during the seven-day storage period. The addition of plant sterols significantly affected some texture parameters, shear force, lipid oxidation, L values and water-holding capacity compared with control (C). Sensory analysis was carried out by an untrained panel (32) using the difference-from-control test between C and S samples to evaluate first the extent of the overall sensory difference and then the extent of sensory difference on colour, texture and flavour. Results indicated that panellists considered the intensity of the difference between C and S samples to be 'small'. Plant sterols could be used as a potential health-promoting meat ingredient with no effect on plant sterol stability but with some effects on texture and sensory characteristics. © The Author(s) 2016.

  13. 78 FR 959 - Certain Pasta From Italy and Turkey; Notice of Commission Determination To Conduct Full Five-Year...

    Science.gov (United States)

    2013-01-07

    ...)] Certain Pasta From Italy and Turkey; Notice of Commission Determination To Conduct Full Five-Year Reviews... revocation of the antidumping duty orders on certain pasta from Italy and Turkey would be likely to lead to... reviews of the countervailing duty order and antidumping duty order on imports of certain pasta from...

  14. 77 FR 11485 - Certain Pasta From Turkey: Extension of Time Limit for the Preliminary Results of Antidumping...

    Science.gov (United States)

    2012-02-27

    ... DEPARTMENT OF COMMERCE International Trade Administration [A-489-805] Certain Pasta From Turkey: Extension of Time Limit for the Preliminary Results of Antidumping Duty Administrative Review AGENCY: Import... initiation of the administrative review of the antidumping duty order on certain pasta from Turkey, covering...

  15. Resource selection for foraging by female Merriam's wild turkeys with poults in the southern Black Hills, South Dakota

    Science.gov (United States)

    Chad P. Lehman; Mark A. Rumble; Lester D. Flake; Daniel J. Thompson

    2011-01-01

    Knowledge of Merriam's wild turkey (Meleagris gallopavo merriami) resource selection in the context of landscape attributes is an important asset for managing resources on multiple-use public lands. We investigated resource selection for foraging by Merriam's wild turkey broods in the southern Black Hills, South Dakota. We collected macro- and microhabitat...

  16. Thawing of Frozen Tuna Meat

    Science.gov (United States)

    Tanaka, Takeo; Nishiwaki, Kôji; Kakuda, Kitonari; Tomimatsu, Takao

    Frozen southern bluefin tuna meat discolors easily and sometimes contracts when thawed caused by thaw rigor. These phenomenon often become problematic in the transaction or handling of this kind of frozen tuna. Frozen meat blocks of southern Bluefin tuna were thawed separately by air thawing, running water thawing and microwave thawing. Changes occurring during thawing were checked for meat color by met-myoglobin ratio determination and for contract by microscopic observation. Results are as follows : (1) Discoloration scarcely occurred in the process of running water thawing (at 10°C for 50 min, or at 0°C for 6 hr). (2) No contraction was observed during thawing with running water described above and air thawing (at 18-20°C for 6 hr). (3) Discoloration and contraction seemed to be minimized, as to latently contractile blocks, when meat temperature passed through rapidly between -10°C and -5°C, and slowly (for 5-6 hr) between -5°C and -1°C. When the block was originally not contractile, discloration was minimized by rising meat temperature rapidly from -10°C to -l°C.

  17. Pathogenicity and transmission of triple reassortant H3N2 swine influenza A viruses is attenuated following Turkey embryo propagation.

    Science.gov (United States)

    Raghunath, Shobana; Pudupakam, Raghavendra Sumanth; Deventhiran, Jagadeeswaran; Tevatia, Rahul; Leroith, Tanya

    2017-03-01

    Genetic lineages of swine influenza A viruses (SIVs) have recently been established in Turkeys in the United States. To identify molecular determinants that are involved in virulence and transmission of SIVs to Turkeys, we sequentially passaged two triple reassortant H3N2 SIV isolates from Minnesota in ten day old specific-pathogen free (SPF) Turkey embryos and tested them in seven-day old Turkey poults. We found that SIV replication in Turkey embryos led to minimal mutations in and around the receptor binding and antigenic sites of the HA molecule, while other gene segments were unchanged. The predominant changes associated with Turkey embryo passage were A223V, V226A and T248I mutations in the receptor-binding and glycosylation sites of the HA molecule. Furthermore, Turkey embryo propagation altered receptor specificity in SIV strain 07-1145. Embryo passaged 07-1145 virus showed a decrease in α2, 6 sialic acid receptor binding compared to the wild type virus. Intranasal infection of wild type SIVs in one-week-old Turkey poults resulted in persistent diarrhea and all the infected birds seroconverted at ten days post infection. The 07-1145 wild type virus also transmitted to age matched in-contact birds introduced one-day post infection. Turkeys infected with embryo passaged viruses displayed no clinical signs and were not transmitted to in-contact poults. Our results suggest that Turkey embryo propagation attenuates recent TR SIVs for infectivity and transmission in one week old Turkeys. Our findings will have important implications in identifying molecular determinants that control the transmission and virulence of TR SIVs in Turkeys and other species. Copyright © 2017 Elsevier B.V. All rights reserved.

  18. Priority Environmental Chemical Contaminants in Meat

    Science.gov (United States)

    Brambilla, Gianfranco; Iamiceli, Annalaura; di Domenico, Alessandro

    Generally, foods of animal origin play an important role in determining the exposure of human beings to contaminants of both biological and chemical origins (Ropkins & Beck, 2002; Lievaart et al., 2005). A potentially large number of chemicals could be considered, several of them deserving a particular attention due to their occurrence (contaminations levels and frequencies) and intake scenarios reflecting the differences existing in the economical, environmental, social and ecological contexts in which the “from-farm-to-fork” activities related to meat production are carried out (FAO - Food and Agriculture Organization, 2008).

  19. Strategies for designing novel functional meat products.

    Science.gov (United States)

    Arihara, Keizo

    2006-09-01

    In recent years, much attention has been paid to physiological functions of foods due to increasing concerns for health. Although there has been limited information of physiological functions of meat until recently, several attractive meat-based bioactive compounds, such as carnosine, anserine, l-carnitine, conjugated linoleic acid, have been studied. Emphasizing these activities is one possible approach for improving the health image of meat and developing functional meat products. This article provides potential benefits of representative meat-based bioactive compounds on human health and an overview of meat-based functional products. Strategies for designing novel functional meat products utilizing bioactive peptides and/or probiotic bacteria, is also discussed. This article focuses particularly on the possibility of meat protein-derived bioactive peptides, such as antihypertensive peptides. There are still some hurdles in developing and marketing novel functional meat products since such products are unconventional and consumers in many countries recognize meat and meat products to be bad for health. Along with accumulation of scientific data, there is an urgent need to inform consumers of the exact functional value of meat and meat products including novel functional foods.

  20. TURKEY AT THE INTERSECTION OF ECONOMIC AND COMMERCIAL INTERESTS

    Directory of Open Access Journals (Sweden)

    Alexandru GRIBINCEA

    2014-02-01

    2007, but imports rose to $162.1 billion, mostly due to the rising demand for energy resources like natural gas and crude oil. Turkey targets exports of $200 billion in 2013, and a total trade of at least $450 billion. There has been a considerable shift in exports in the last two decades. The share of natural gas decreased from 74% in 1980 to 30% in 1990 and 12% in 2005. The share of mid and high technology products has increased from 5%, in 1980, to 14%, in 1990, and 43%, in 2005.

  1. Energy utilization, environmental pollution and renewable energy sources in Turkey

    Energy Technology Data Exchange (ETDEWEB)

    Ocak, M.; Ocak, Z.; Bilgen, S.; Keles, S.; Kaygusuz, K. [Karadeniz Technical University, Trabzon (Turkey). Dept. of Chemistry

    2004-04-01

    In this study, energy utilization and its major environmental impacts are discussed from the standpoint of sustainable development, including anticipated patterns of future energy use and subsequent environmental issues in Turkey. Several aspects relating to energy utilization, renewable energy, energy efficiency, environment and sustainable development are examined from both current and future perspectives. Turkey is an energy importing country, more than half of the energy requirement has been supplied by imports. Domestic oil and lignite reserves are limited, and the lignites are characterised by high ash, sulfur and moisture content. Because of increasing energy consumption, environmental pollution is becoming a serious problem in the future for the country. In this regard, renewable energy resources appear to be one of the most efficient and effective solutions for sustainable energy development and environmental pollution prevention in Turkey. Turkey's geographical location has several advantages for extensive use of most of these renewable energy sources. Especially hydropower, biomass, geothermal, solar and wind energy should be considered and seriously supported by governments and private sectors.

  2. INTERPRETER TRAINING CURRICULUM IN TURKEY: THE CASE OF SAKARYA UNIVERSITY

    Directory of Open Access Journals (Sweden)

    Sibel OKUYAN

    2017-04-01

    Full Text Available In our globalizing and rapidly changing world thanks to the communication technologies, Turkey has a significant strategic position in terms of socio-cultural and economical aspects. Therefore, Turkey has a different commercial and political relationship with many countries comprising various cultures and languages. In order to maintain these relations healthfully, interpreting is of utmost importance. Turkey’s membership application for EU shows that Turkey is now an important political power. Besides, commercial contacts with other countries are on the rise and foreign people pay a visit to our country for health tourism. On the other hand, conflicts in neighboring countries increase. All of these factors raise the demand for interpreting in Turkey. In this respect, considering aforementioned explanations we believe that contents of the interpreting courses in academic translation institutions must be refreshed and updated, while doing so, market conditions must also be taken into account. This study deals with interpreting courses offered at Sakarya University taking the above-mentioned suggestions into consideration. In this study, we aim to evaluate interpreting courses in terms of the developments in academic interpreter training and interpreting profession. Hence, curricula of Translation & Interpreting (Studies Departments were compared to each other and the findings are discussed.

  3. Energy utilization, environmental pollution and renewable energy sources in Turkey

    International Nuclear Information System (INIS)

    Ocak, M.; Ocak, Z.; Bilgen, S.; Keles, S.; Kaygusuz, K.

    2004-01-01

    In this study, energy utilization and its major environmental impacts are discussed from the standpoint of sustainable development, including anticipated patterns of future energy use and subsequent environmental issues in Turkey. Several aspects relating to energy utilization, renewable energy, energy efficiency, environment and sustainable development are examined from both current and future perspectives. Turkey is an energy importing country, more than half of the energy requirement has been supplied by imports. Domestic oil and lignite reserves are limited, and the lignites are characterised by high ash, sulfur and moisture content. Because of increasing energy consumption, environmental pollution is becoming a serious problem in the future for the country. In this regard, renewable energy resources appear to be one of the most efficient and effective solutions for sustainable energy development and environmental pollution prevention in Turkey. Turkey's geographical location has several advantages for extensive use of most of these renewable energy sources. Especially hydropower, biomass, geothermal, solar and wind energy should be considered and seriously supported by governments and private sectors

  4. Turkey’s Iran Card: Energy Cooperation in American and Russian Vortex

    Science.gov (United States)

    2004-06-01

    Turkey and Iran During the Cold War,” Journal of Third World Studies, Spring 1999, Vol.16, No.1, p.23. 15 imports and 4 % of total exports to Turkey...16 Michael B.Bishku, “Turkey and Iran During the Cold War,” Journal of Third World Studies, Spring 1999, Vol.16, No.1, pp.23-24. 17 Andrew Mango ...result of Ukraine’s usage of the Russian exports to Germany. Therefore, the EU has to diversify its natural gas supply to ensure European energy

  5. Testing the role of external debt in environmental degradation: empirical evidence from Turkey.

    Science.gov (United States)

    Katircioglu, Salih; Celebi, Aysem

    2018-03-01

    This study investigates the role of external debt stock in Turkey, which has suffered from heavy (external and domestic) debt stock for many years. Annual data from 1960 to 2013 was analyzed using time series analysis in order to study this. The results confirm the validity of the conventional environmental Kuznets curve (EKC) in the case of Turkey. However, this study also found that Turkey's external debt stock did not influence the Turkish economy's long-term EKC behavior. Fortunately, the results suggest that there are important interactions among external debt stock, CO 2 emissions, energy consumption, and real income; that is, changes in external debt volume precede changes in these aggregates' volumes.

  6. Nitrite, nitrite alternatives, and the control of Clostridium botulinum in cured meats.

    Science.gov (United States)

    Pierson, M D; Smoot, L A

    1982-01-01

    Historically, nitrite has been a component of meat-curing additives for several centuries. In recent years the safety of nitrite as an additive in cured meats has been questioned mainly because of the possible formation of carcinogenic nitrosamines. Nitrite has many important functions in meat curing including its role in color development, flavor, antioxidant properties, and antimicrobial activity. The inhibition of Clostridium botulinum growth and toxin production is an especially important antimicrobial property of nitrite. This review discusses the effects of processing, curing ingredients (especially nitrite), and storage of cured meats in relation to the control of C. botulinum. If nitrite is eliminated from cured meats or the level of usage decreased, then alternatives for the antibotulinal function of nitrite need to be considered. Several potential alternatives including sorbates, parabens, and biological acidulants are discussed.

  7. Power ultrasound in meat processing.

    Science.gov (United States)

    Alarcon-Rojo, A D; Janacua, H; Rodriguez, J C; Paniwnyk, L; Mason, T J

    2015-09-01

    Ultrasound has a wide range of applications in various agricultural sectors. In food processing, it is considered to be an emerging technology with the potential to speed up processes without damaging the quality of foodstuffs. Here we review the reports on the applications of ultrasound specifically with a view to its use in meat processing. Emphasis is placed on the effects on quality and technological properties such as texture, water retention, colour, curing, marinating, cooking yield, freezing, thawing and microbial inhibition. After the literature review it is concluded that ultrasound is a useful tool for the meat industry as it helps in tenderisation, accelerates maturation and mass transfer, reduces cooking energy, increases shelf life of meat without affecting other quality properties, improves functional properties of emulsified products, eases mould cleaning and improves the sterilisation of equipment surfaces. Copyright © 2015 Elsevier Ltd. All rights reserved.

  8. Turkey and European Security Institutions

    Science.gov (United States)

    2009-03-01

    Korean War, when Turkey sent troops in support of the United Nations defense of South Korea. As a Muslim country, Turkey’s cooperation with the United...history of Turkish cinema : “Valley of the Wolves Iraq.” The United States military deemed the film and its viewers potentially dangerous enough that

  9. Suicide in Batman, Southeastern Turkey

    Science.gov (United States)

    Altindag, Abdurrahman; Ozkan, Mustafa; Oto, Remzi

    2005-01-01

    The southeastern part of Turkey has comparatively high female suicide rates. We aimed to research social, economic, cultural, and psychiatric reasons of suicides in Batman in a case-controlled psychological autopsy study comparing suicides with matched community controls. The female suicide rate was 9.3 per 100.000 and the female/male ratio was…

  10. Early Childhood Inclusion in Turkey

    Science.gov (United States)

    Diken, Ibrahim H.; Rakap, Salih; Diken, Ozlem; Tomris, Gozde; Celik, Secil

    2016-01-01

    Inclusion of young children with disabilities into regular preschool classrooms is a common practice that has been implemented for several decades in industrialized nations around the world, and many developing countries including Turkey have been developing and implementing laws, regulation, and services to support inclusion and teaching in…

  11. Biotechnology in Turkey: an overview.

    Science.gov (United States)

    Ozdamar, Tunçer H

    2009-07-01

    The term biotechnology first appeared in the programs of the Scientific and Technological Research Council of Turkey (TUBITAK) in 1982. The State Planning Organization (SPO) in 1988 defined biotechnology and the scientific fields. Moreover, it put forward an institutional framework and suggested priority areas for research and development. Turkey has been researching and investing in biotechnology for almost four decades. This review covers the development of science and technology policy with its history, consensus and consequences, bio-industries in Turkey, and research activities in biotechnology at Turkish Universities. Details are provided by the research groups in response to a common request for information on their activities and major publications in the field. The information provided has been grouped under thematic topics within the broad theme of biotechnology, and summarized within these topics. Although many aspects of biotechnological research are being pursued in Turkey, it appears that the most common research activities of the field are in fermentation processes, environmental biotechnology, and biomedical engineering.

  12. September 1975 Lice, Turkey Images

    Data.gov (United States)

    National Oceanic and Atmospheric Administration, Department of Commerce — Eastern Turkey. A magnitude 6.7 earthquake that struck the Turkish district of Lice at 12:20 local time (09:20 UTC) on September 6, 1975, killing 2,311 people. The...

  13. 9 CFR 317.308 - Labeling of meat or meat food products with number of servings.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Labeling of meat or meat food products with number of servings. 317.308 Section 317.308 Animals and Animal Products FOOD SAFETY AND INSPECTION... Nutrition Labeling § 317.308 Labeling of meat or meat food products with number of servings. The label of...

  14. 9 CFR 317.300 - Nutrition labeling of meat or meat food products.

    Science.gov (United States)

    2010-01-01

    ... Labeling § 317.300 Nutrition labeling of meat or meat food products. (a) Nutrition labeling shall be... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Nutrition labeling of meat or meat food products. 317.300 Section 317.300 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE...

  15. Will novel protein foods beat meat? : consumer acceptance of meat substitutes - a multidisciplinary research approach

    NARCIS (Netherlands)

    Hoek, A.C.

    2010-01-01

    Meat production places a heavy burden on the environment and therefore options are sought to reduce meat consumption. One option is to let new meat substitutes take the place of meat on the plate. This can only succeed when these products are acceptable to consumers. The thesis investigated which

  16. The Efficacy of the clay meat ball as a method of traditional meat ...

    African Journals Online (AJOL)

    Keywords: meat ball, protein, mineral content. This work was carried out to determine the effectiveness of the use of clay meat balls (an African traditional method of preserving meat) in extending the shelf life of meat over a period of months against microbial (bacterial and fungal) spoilage and contamination without ...

  17. BIOTECHNOLOGIES OF MEAT PRODUCTS MANUFACTURE. CURRENT STATE

    OpenAIRE

    Bal-Prilipko L. V.; Leonova B. I.

    2014-01-01

    The analysis of literature and patents related to the possibilities of biotechnology for optimizing the domestic meat processing plants was the aim of the article. The analysis of the results of the use of biotechnological methods in the meat processing industry is given. The prospects for their implementation are evaluated. The main development strategy of technological meat processing to develop the methods of obtaining high quality and safe meat products is highlighted. Targeted use of spe...

  18. MARKET CHOICES FOR BROILER CHICKEN MEAT IN THE OPINION

    Directory of Open Access Journals (Sweden)

    Anna Augustyńska-Prejsnar

    2014-09-01

    Full Text Available Recently there has, been growing a increase in consumption of poultry meat in Poland. The most important material for slaughter poultry are broilers. Among factors that influence rising demand for poultry meat are: low price, availability of raw materials and promotional campaigns of safe nutrition. Its nutritional and sensory value makes it a choice product. University students are a specific group that has aroused the interest of nutritionists. The students’ lifestyle is characterised by high active social life and intense responsibilities, which ought to be augmented with a carefully chosen diet. The youth do not only have significant impact on the family purchasing decisions but display a strong purchasing power due to financial resources at their disposal and would in the future become mature and rational consumers. The article lists factors that determine purchasing needs, reasons for choice of markets and the consumption frequency of broiler meat. The feeling of lack of other products coupled with current sales promotions were, in the opinion of the students surveyed, often responsible for the decision to purchase of broiler chicken meat. Low price and the ease of preparation were also key reasons for the choice of this meat product. Responding students noted that skinless chicken breast fillet was most commonly consumed.

  19. Bacterial communities of fresh goat meat packaged in modified atmosphere.

    Science.gov (United States)

    Carrizosa, Elia; Benito, María José; Ruiz-Moyano, Santiago; Hernández, Alejandro; Villalobos, Maria Del Carmen; Martín, Alberto; Córdoba, María de Guía

    2017-08-01

    The objective of this work was to study the growth and development of fortuitous flora and food pathogens in fresh goat meat packaged under modified atmospheres containing two different concentrations of CO 2 . Meat samples were stored at 10 °C under two different modified-atmosphere packing (MAP) conditions: treatment A had 45% CO 2  + 20% O 2  + 35% N 2 and treatment B had 20% CO 2  + 55% O 2  + 25% N 2 . During 14 days of storage, counts of each bacterial group and dominant species identification by 16S rRNA gene sequencing were performed to determine the microbial diversity present. The MAP condition used for treatment A was a more effective gas mixture for increasing the shelf life of fresh goat meat, significantly reducing the total number of viable bacteria and enterobacteria counts. Members of the Enterobacteriaceae family were the most common contaminants, although Hafnia alvei was dominant in treatment A and Serratia proteamaculans in treatment B. Identification studies at the species level showed that different microorganisms develop under different storage conditions, reflecting the importance of gas composition in the modified atmosphere on the bacterial community. This work provides new insights into the microbial changes of goat meat storage under different MAP conditions, which will be beneficial for the meat industry. Copyright © 2017 Elsevier Ltd. All rights reserved.

  20. Goat Meat Consumer Preferences: Implications for Goat Meat Marketing in Metropolitan Nashville, Tennessee Area

    OpenAIRE

    Ekanem, Enefiok; Mafuyai-Ekanem, Mary; Tagegne, Fisseha; Singh, Surendra; Favors, Delicia

    2013-01-01

    Goat meat has become an increasingly good source of protein for meat eaters in the global marketplace. Goat meat constitutes about 63% of all red meat consumed worldwide. It is the main source of animal protein in many North African, Middle Eastern nations, Southeast Asia, the Caribbean, and other tropical regions. This notwithstanding, goat meat is yet to take such prominence in the U.S. diet. Despite the acknowledgement of the meat as lean, tasty and less fatty than other meats (USDA 2001),...