Turkish Journal of Veterinary & Animal Sciences
DOI
-
Abstract
Some microbiological characteristics (TAMB, Enterobacteriaceae, yeast-mold, S. aureus, C. perfringens numbers) of sucuk samples, which were the products of the 5 major meat plants and marketed in the province of Afyon, were determined. Six samples were taken periodically from 5 different firms, so total of 30 samples were analysed, over 3 months. Minimum, maximum and average values for the different microbiological counts were as follows respectively, 3.0x10^4 CFU/g, 2.2x10^8 CFU/g and 2.9x107 CFU/g for TAMB;
Keywords
Sucuk, Fermented Sausages, Microbiological Characteristics, Standardization
First Page
11
Last Page
16
Recommended Citation
ÇON, AHMET HİLMİ; DOĞU, MEBRURE; and GÖKALP, HÜSNÜ YUSUF (2002) "Periodical Determination of Some Microbiological Characteristics of Sucuk Samples Produced at Some Big Meat Plants in the City of Afyon," Turkish Journal of Veterinary & Animal Sciences: Vol. 26: No. 1, Article 2. Available at: https://journals.tubitak.gov.tr/veterinary/vol26/iss1/2
