Production of a spreadable meat product from Turkey meat

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Trading and production of poultry meat have increased in the last years. With
increased interest in fastfood and ready-to-eat products, a search has begun for new
meat products that will attract consumers. This study examines the parameters
required for production of a spreadable raw fermented meat product which is a new
product for Turkey and which may address the searches of consumers. In the first
section of this study, the mixture of spices, fat variety, starter culture mixture that may
be used in this type of product was identified with preliminary trials and effects of
useof various emulsions on the product were examined.
In the second section of this study, the product filled into sterile plastic containers
was covered in three different ways (control, covering with nitrogen, wrapping with
aluminum foil and into its original plastic box) and product groups were divided into
two, and the first group was stored for 6 weeks at 20ºC, while the second for 12
weeks at 4ºC. Physical, chemical and microbiological qualities were examined
throughout the shelf life of the product.
The changes n TBA values throughout the storage were not a factor limiting the shelf
life in the samples stored at both 4ºC and 20ºC.
At the end of the storage, total aerobic mesophilic bacteria count was found as 8.03
logcfu/g, total aerobic pychrophilic bacteria count as 5.38 logcfu/g, lactic acid bacteria
count as 8.51 logcfu/g in the samples stored 4ºC; while total aerobic mesophilic
bacteria count as 7.91 logcfu/g, total aerobic pychrophilic bacteria count as 4.59
logcfu/g, lactic acid bacteria count as 8.42 logcfu/g in the samples stored 20ºC.
According to the results of the study, shelf life of the product is determined by loss of
color. Significant changes begun in particularly the color values of the samples stored
at 20ºC starting from the second week and their color turned into one was unfit for
consumption by the end of the 6th week. In case of samples stored at 4ºC, significant
changes did not occur in their color values until the end of the 12th week.

Adviser: Assoc. Prof. Dr. Aydın ÖZTAN, Hacettepe University, Engineering Faculty,
Department of Food Engineering, Food Sciences Section
Bu araştırmanı devamına: http://tez2.yok.gov.tr/tez.htm adresinden ulaşabilirsiniz.