- Effects of four different cooking methods on some quality characteristics of low fat Inegol meatball enriched with flaxseed flourGulen Yildiz Turp
Ege University, Engineering Faculty, Food Engineering Department, 35100 Izmir, Turkey Electronic address
Meat Sci 121:40-6. 2016..There was no significant difference between the sensory evaluation scores of meatballs. ..
- Influence of infrared final cooking on color, texture and cooking characteristics of ohmically pre-cooked meatballGulen Yildiz Turp
Ege University, Engineering Faculty, Food Engineering Department, 35100, Izmir, Turkey Electronic address
Meat Sci 114:46-53. 2016..5 cm) and longest application duration (12 min). The texture of the samples was also improved with these parameters. However the cooking yield of the samples decreased at the longest application duration of infrared heating...
- Effect of ohmic treatment on quality characteristic of meat: a reviewG Yildiz-Turp
Ege University Engineering Faculty Food Engineering Department Izmir, Turkey
Meat Sci 93:441-8. 2013..The present paper reviews the effects of ohmic cooking on the physical, chemical, sensory, and microbiological quality characteristics and toxicological properties of meat and meat products...
- Effects of using plum puree on some properties of low fat beef pattiesGülen Yildiz-Turp
Food Engineering Department, Engineering Faculty, Ege University, Izmir, Turkey
Meat Sci 86:896-900. 2010..Higher PP concentrations in the formulations led to increased juiciness and texture scores. The results indicated that 5% or 10% plum puree can be used as an extender in low fat beef patties...