Evaluation of the Quality of Beef Patties Formulated with Dried Pumpkin Pulp and Seed.

The objective of this study was to investigate quality attributes of beef patties formulated with dried pumpkin pulp and seed mixture (PM). Four different meatball formulations were prepared where lean was replaced with PM as C (0% PM), P2 (2% PM), P3 (3% PM) and P5 (5% PM). Utilization of PM decreased moisture and increased ash content of the patties. Incorporation of 5% PM (P5) increased the pH value of both uncooked and cooked patties compared to C group. Increasing levels of PM increased water-holding capacity. No significant differences were found in cooking yield and diameter change with the addition of PM. Incorporation of PM increased fat and decreased moisture retention of the samples. a* values were decreased with PM addition, where L* values did not differ among treatments and b* values were similar in C, P3 and P5 samples. Textural properties were mostly equivalent to control samples with the incorporation of PM even at higher concentrations. The addition of PM did not significantly affect any of the sensory scores tested. These results indicated that utilization of PM presents the opportunity to decrease the amount of meat besides to improve healthier profile without causing negative changes in physical, chemical and technological quality of beef patties.

Effects of dietary oregano and garlic essential oils on carcass characteristics, meat composition, colour, pH and sensory quality of broiler meat.

1. An experiment was conducted to determine the individual and combined effects of two essential oils, oregano and garlic, on carcass characteristics, meat composition, colour, pH and sensory quality of broiler meat. 2. The diets were supplemented with no essential oil (control), oregano essential oil or garlic essential oil at 300 mg/kg and oregano essential oil at 150 mg/kg + garlic essential oil at 150 mg/kg. 3. Dietary oregano and garlic oil supplementation did not affect carcass yields, the relative weight of carcass parts, breast and thigh meat composition, pH or b* value of breast meat. Oregano + garlic oil supplementation significantly decreased the L* value. The a* value of breast meat in birds given a diet supplemented with oregano oil was lower than that in birds given a diet supplemented with garlic oil and oregano oil + garlic oil. The essential oil addition had no positive effect on the oxidative stability. There was no difference between the treatments in breast appearance. 4. The juiciness, flavour, oxidised flavour and acceptability of breast meat samples were affected by treatments.

Performance of simple calculated osteoporosis risk estimation in a sample of women with suspected osteoporosis in the Turkish population.

The aim of this study was to evaluate the performance of the simple calculated osteoporosis risk estimation (SCORE) in a random sample of postmenopausal women. We collected data on 177 consecutive patients aged over 45 years. Bone mineral density (BMD) measurements were taken at the hip and lumbar spine. The test performance cut-off value was evaluated according to scores of 5, 6, 7, 8 and age distribution. When all groups were evaluated, SCORE 6 sensitivity (Sn), specificity (Sp), positive predictive value (PPV) and negative predictive value (NPV) were 86.7, 59.1, 63, 82.5%, respectively. In the age ranged 45-49, we determined SCORE 6 results of Sn 85, Sp 100%. The test was able to identify women not requiring detailed densitometric investigation in this age group to a high level of accuracy. At SCORE 6 receiver operating characteristic (ROC) analysis, the area under the curve (AUC) was 0.6. We determined that the SCORE questionnaire performance in estimating those women with low BMD in the Turkish population was limited. However, since it is a simple, economical and practical pre-test, a SCORE 6 cut-off value can be used together with the physician's clinical analysis in sending patients with suspected low BMD for dual energy X-ray absorptiometry (DEXA) measurement.

Effect of replacing beef fat with hazelnut oil on quality characteristics of sucuk - A Turkish fermented sausage.

Turkish fermented sausages (sucuk) were produced by replacing 15, 30 and 50% of beef fat with hazelnut oil incorporated as pre-emulsified with simplesse(®) 100 (whey protein powder) Each treatment was formulated to contain 20% total fat and beef fat was the only fat material used in the control (C) group. After 12 days of fermentation and ripening, all sucuk samples had TBA values within acceptable limits (<1.0). Increasing levels of hazelnut oil in sucuk formulation increased penetrometer values (softer texture) and moisture content. Hazelnut oil replacement had a significant effect on redness values of the samples. Cholesterol content decreased progressively as the percentage of hazelnut oil increased in the formulation. Replacement of 50% beef fat with 50% hazelnut oil significantly increased MUFA, PUFA and MUFA+PUFA/SFA ratios. The use of hazelnut oil resulted in significant decreases in the slice appearance, texture and taste scores. However there was no significant difference in the overall acceptability score of samples, except those in which hazelnut oil replaced 15% beef fat, which had the highest score.