Effect of different electrical stunning methods on meat quality of marmara Kivircik breed lamb in Turkey Republic

The effects of head-only electrical stunning method were compared with the effects of headtoback electrical stunning method. A total of 90 kivircik breed lambs were randomly allocated immediately prior to slaughter to one of three stunning treatments: control group (C), head only group (HO; 1.0 AAC for 3 s at a frequency of 50 Hz), head to back group (HB; 1,0 A- AC for3s ata frequency of 50 Hz) electrical stunning. Meat quality was assessed by examining pH, color as L, a, b values, water holding capacity (WHC) and shear force. The effect on meat quality was assessed in head-only electrically stunned, head to back electrically stunned and non-stunned lambs. Shear forces were not significantly different between treatments. However color (L*,a*,b*), water holding capacity (WHC) and muscle ultimate pH were found to be significantly higher (P<0.05) between the groups

Prevalence and antibiotic resistance of thermotolerant Campylobacter spp. in chicken meat sold in İstanbul [İstanbul'da Satişa Sunulan Piliç Etlerinde Termotolerant Campylobacter spp. Prevalansi ve Antibiyotik Dirençliligcaron;i]

Campylobacter spp. are some of the most common causes of bacterial diarrhea in humans worldwide. They are mainly considered as foodborne pathogens that are found in raw or undercooked poultry and serve as an important source of sporadic campylobacteriosis. The present study was aimed to determine the prevalence and the antimicrobial resistance patterns of thermotolerant Campylobacter spp. in chicken meat. A total of 176 samples of chicken meat were analyzed using PCM and BAX® system. The samples analyzed included: 56 samples of whole chicken, 27 samples of chicken breast, 33 samples of chicken thigh, 25 samples of chicken drumstick and 35 samples of chicken wings. Samples of all the fresh chicken meat sold in İstanbul were randomly purchased from different major supermarkets in their original, individual packages. Laboratory analyses to detect thermotolerant Campylobacter spp. were performed in accordance with the ISO 10272-1, 2006 standard (qualitative analysis). API® Campy (bioMerieux, Marcy-l'Etoile, France) was used for the confirmation of presumptive colonies. Campylobacter isolates were subjected to antimicrobial susceptibility tests by the disc diffusion method as recommended by the National Committee for Clinical Laboratory Standards. Zones of growth inhibition were evaluated according to the NCCLS standards. Using PCM, the prevalence of C. coli, C. jejuni and C. lari was determined as 15.34, 8.52 and 1.7%, respectively. However, using BAX® system, the prevalence was determined as 15.90, 18.75 and 1.7% for C. coli, C. jejuni and C. lari, respectively. C. coli was resistant to nalidixic acid (78.57%), ofloxacin (14.29%) norfloxacin (10.71%) and ampicillin (10.71%). But the highest resistance was observed to nalidixic acid (90.91%) for C. jejuni and (100%) for C. lari. In conclusion, considering the public health, chicken meat is a common source for Campylobacter strains and antibiotics should be used carefully in veterinary medicine

Effect of rapid chilling and pelvic suspension on meat quality of Longissimus dorsi muscle of lamb [Hi{dotless}zli{dotless} so?utma ve pelvik asi{dotless}lmani{dotless}n kuzulara ait longissimus dorsi kasi{dotless}ndaki et kalitesi üzerine etkisi]

The objective of this study was to examine the effect of rapid (RC) and conventional (CC) chilling with achilles (AS) and pelvic (PS) suspension on the meat quality of M. Longissimus dorsi. Twenty lamb carcasses were randomly allocated immediately prior to slaughter to the two experimental groups which were subjected to four different treatments. In the first group, carcasses were suspended from the Achilles tendon. Right sides (RC/AS; n=10) were rapidly chilled, while the left sides (CC/AS; n=10) were conventionally chilled. In the second group, the carcasses were re-hanged from the pelvic bone. Right sides (RC/PS; n=10) were rapidly chilled whilst the left sides (CC/PS; n=10) were conventionally chilled. Meat quality was evaluated by measuring the water holding capacity (WHC), cooking loss (CL), surface colour and shear force (SF). As a result, CC accelerated the rate of pH decline while RC increased the temperature decline. RC reduced CL and WHC values. PS had no impact on WHC, CL and color of steaks, but decreased the SF values on the 7th days of post-mortem. In conclusion; PS is a useful method for improving tenderness during storage period and the disadvantageous effect of RC on SF could be equalized by using PS

Antimicrobial activity potential of enterococcus spp. isolated from some traditional Turkish cheeses [Bazı geleneksel Türk peynirlerinden ızole edilen enterococcus spp.’nin antimikrobiyal aktivite potansiyeli]

Enterococci can produce enterocins which have antimicrobial activity against Gram-positive and also Gram-negative pathogenic, toxigenic and food-spoilage bacteria. The aim of this study was to determine the antimicrobial activity of Enterococcus spp. isolated from traditional Turkish cheeses such as Kashar, Manyas, Sepet, Kelle, Mihalic, Tulum. The isolates were tested against Listeria monocytogenes, Listeria innocua, Listeria ivanovii, Staphylococcus aureus and Enterococcus faecalis and also detected the presence of entA and entB genes of these isolates. Total 66 of enterococcal isolates were obtained from 34 of cheese samples and 25 of these isolates showed antimicrobial activity against tested reference bacteria by using agar spotting method. Also it was determined most of Enterococcus spp. carried enterocin encoding entA and entB genes. We concluded that these isolates or their enterocins may have a potential for food preservation, however they should be evaluated in terms of food safety. © 2016, Veteriner Fakultesi Dergisi. All rights reserved

Presence of salmonella spp., listeria monocytogenes, escherichia coli O157 and Nitrate-Nitrite residue levels in Turkish traditional fermented meat products (sucuk and pastırma) [Geleneksel Türk Fermente Et Ürünlerinde (Sucuk ve Pastırma) Salmonella spp., Listeria monocytogenes, Escherichia coli O157 ve Nitrat-Nitrit Varlığı]

Turkish sucuk and pastırma are traditional meat products commonly consumed in Turkey. These products are generally known as dry fermented meat products (FMP), fermented and ripened naturally. Curing is a preparation method for FMPs used for prolonging shelf life. As well as additives such as nitrate and nitrite are used to obtain the desired colour and flavour, also inhibit the mentioned bacteria. Despite the advantages of the curing agents, FMPs may pose a risk for human health via uncontrolled (out of limits) usage. The present study was conducted to investigate the incidence of Salmonella spp., Listeria monocytogenes and Escherichia coli O157 and nitrate-nitrite contents in 132 sucuk and 66 pastırma samples collected from producers and retailers in Istanbul, Adapazari, Afyon and Kayseri. Salmonella spp. and L. monocytogenes were detected 2.52% and 2.02% in all samples, respectively. All samples were negative for E. coli O157. The nitrate level of sucuk and pastırma samples were found was in the acceptable range. Only, 5 of sucuk samples exceeded the nitrite limit value. The results indicate that meat products may be contaminated with pathogens and nitrosamines can be present in meat products. Furthermore, the essential precautions should be taken to apply sanitation procedure and improve the quality of production technology. © 2016, Veteriner Fakultesi Dergisi. All rights reserved