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International Journal of Food Properties Volume 21, 2018 - Issue 1

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Original Articles

Volatile profile and fatty acid composition of kavurma (a cooked uncured meat product) produced with animal fat combinations

Şeyma Şişik OğraşDepartment of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum, TurkeyView further author information

Ahmet AkköseDepartment of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum, Turkey

https://orcid.org/0000-0003-1580-5226 View further author information

Güzin KabanDepartment of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum, TurkeyCorrespondence[email protected]

https://orcid.org/0000-0001-6720-7231 View further author information

Mükerrem KayaDepartment of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum, Turkey

https://orcid.org/0000-0001-6340-828X View further author information

Pages 364-373 | Received 25 Jul 2017, Accepted 22 Nov 2017, Published online: 20 Apr 2018

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https://doi.org/10.1080/10942912.2017.1409763
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Citations (4)

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Articles from other publishers (4)

Kübra Öztürk, Zeynep Feyza Yılmaz Oral, Mükerrem Kaya & Güzin Kaban. (2023) The Effects of Sheep Tail Fat, Fat Level, and Cooking Time on the Formation of Nε-(carboxymethyl)lysine and Volatile Compounds in Beef Meatballs. Foods 12:15, pages 2834.
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Ahmet Akköse, Şeyma Şişik Oğraş, Mükerrem Kaya & Güzin Kaban. (2023) Microbiological, Physicochemical and Sensorial Changes during the Ripening of Sucuk, a Traditional Turkish Dry-Fermented Sausage: Effects of Autochthonous Strains, Sheep Tail Fat and Ripening Rate. Fermentation 9:6, pages 558.
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Derya Bayrak Kul, Pınar Anlar, Zeynep Feyza Yılmaz Oral, Mükerrem Kaya & Güzin Kaban. (2021) Furosine and Nε-carboxymethyl-lysine in cooked meat product (kavurma): Effects of salt and fat levels during storage. Journal of Stored Products Research 93, pages 101856.
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Serkan Ates, Gurhan Keles, Ugur Demirci, Sukru Dogan, Mesut Kirbas, Shelby J. Filley & Nathan B. Parker. (2020) The effects of feeding system and breed on the performance and meat quality of weaned lambs. Small Ruminant Research 192, pages 106225.
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