Current trends in traditional Turkish meat products and cuisine


Kilic B.

LWT-FOOD SCIENCE AND TECHNOLOGY, vol.42, no.10, pp.1581-1589, 2009 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Review
  • Volume: 42 Issue: 10
  • Publication Date: 2009
  • Doi Number: 10.1016/j.lwt.2009.05.016
  • Title of Journal : LWT-FOOD SCIENCE AND TECHNOLOGY
  • Page Numbers: pp.1581-1589

Abstract

This study reports on the results of research and technological improvements achieved during the past decade in the field of traditional Turkish meat products having economic value. Traditional Turkish meat products discussed are sucuk (dry, uncooked, cured, and fermented sausage), pastirma (seasoned, air-dried, cured, pressed, and non-fermented beef cut), doner kebab (meat block roasted with slow rotation in front of a vertically positioned heat source), kavurma (a deep fried, diced meat, stored in the solidified animal fat), and cig kofte (raw meat balls). These products are produced and consumed all around the world. Research on these products has been focused on issues such as chemical and microbiological analysis of commercial products, quality and safety improvements, additives, new and/or alternative processing methods, and health. Research results indicate that possible foodborne illnesses and quality problems are major concerns and further research, a broad control system, changes such as adding natural antimicrobial and antioxidants and process modifications are needed to improve safety and quality of these products. Some changes such as intensive poultry contributions to commercial production, safety and quality concerns about traditional meat products are pointed out, as well as the trends in a research and development, technological circumstances are discussed. (C) 2009 Elsevier Ltd. All rights reserved.