Several quality attributes of beef and turkey meat doner kebabs produced by traditional or continuous process

Abstract

The chemical, microbiological and sensory properties of doners produced by traditional or continuous processes were investigated. The production method (traditional or continuous) did not affect microbiological quality (p<0.05). Doners produced by traditional process had generally better sensory properties than those produced by continuous process. Continuous process produced turkey meat doners with lesser fat content (p<0.05), higher moisture content (p<0.05). Even though, doners produced by the traditional process were given higher ratings by the sensory panel than those produced by the continuous process, the difference might not have any practical importance. Given the higher production capacity, continuous process is expected to replace traditional process in the years to come.

An assessment of the microbial quality of “döner kebab” during cold storage: Effects of different packaging methods and microwave heating before consumption

“…Cl. perfringens and L. monocytogenes containing döner kebabs can cause serious food poisonings after consumption (Ergönül, Tosun, Obuz, & Kundakçı, ; Kayışoğlu, ; Küpeli Gençer & Kaya, ; Nikhols, Monsey, & de Louvois, ; Öksüztepe & Beyazgül, ). Considering that the Cl.…”

“…Data obtained from the literature demonstrated that the S. aureus counts of döner kebabs were spread on a wide range and it is reported that their numbers were changing between <2 log cfu/g and 8 log cfu/g (Ayçiçek, Cakiroglu, & Stevenson, 2005;Bostan et al, 2011;Ergönül et al, 2012;Hampikyan et al, 2008;Küpeli Gençer & Kaya, 2004;Öksüztepe & Beyazgül, 2014;Yüksek et al, 2009). In the current study, it was determined that the number of S. aureus was below 2 log cfu/g in all groups including raw döner kebabs and it did not exceed 2 log cfu/g during storage in any of the groups.…”

Toxinotyping and Protein-Protein Interaction (PPI) Networks and Functional Annotation of the Detected Toxin Genes of Clostridium perfringens Isolated from food samples in Duhok Province, Iraq

“…Clostridium perfringens has been isolated from different sources including animals' feces [16], raw chicken, raw beef [26], and even cooked foods [27], including meat shawerma [28] and chicken shawerma [29]. Previous studies conducted in Turkey showed only (10%) [30], (6%) of the cooked chicken shawerma [29] and (0%) cooked chicken shawerma [28] contained C. perfringens, compared to current results, (33%) for the chicken shawerma, and (66.6%) for the meat shawerma, these numbers are very low.…”