Meat
- Et ve Et Teknolojisi
Slaughtering Process
FE 446 Technology of Meat and Meat Products “Slaughtering Process” Supervisor by: Doç. Dr. Hüseyin BOZKURT Submitted by: Mutlu DEMİREL …
- Et ve Et Teknolojisi
Smoked Meat
PURPOSE: Smoking of meat is a technique in which meat is exposed directly to wood smoke which may be generated by…
- Gıda Kalite Kontrol
Laboratory > Analysis of Meat
Purpose : Our purpose is analysing the meat and meat products and their quality parameters which are determination of total fat content…
- Fermentasyon Teknolojisi
Meat Fermentation
MEAT FERMENTATION (CURING) • Traditional, empirical methods of improving the shelf life of meat have relied on salting or drying (with or…
- Fermentasyon Teknolojisi
Meat Fermentation Presentation
Preservation is achieved by a combination of processes, such that fermentation is combined with drying, salting, smoking, cooking, and antimicrobial chemicals to…
