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The effects of using turkey meat on qualitative properties of heat-treated sucuk
turkey meat sucuk pH volatile compounds heat treatment
2015/7/28
The effects of using different levels of turkey meat (0, 20, and 40%) on some quality properties of heat-treated sucuk were investigated. Lactic acid bacteria, Micrococcus/Staphylococcus, and Enteroba...
Quality Characteristics of Retailed Sucuk（Turkish Dry-Fermented Sausage）
sucuk quality biogenic amines
2009/3/19
Fifty sucuks (19 factory sucuks and 31 butcher’s sucuks) were collected from local markets and butchers. Chemical, microbiological and overall sensory qualities of sucuks were investigated. There was ...