Some Decontamination Methods Applying to Meat and Meat Products

Year 2014, Volume: 1 Issue: 3, 92 - 99, 28.12.2014

Sena Özbay , Cemalettin Sarıçoban

Abstract

Decontamination of meat and meat products is done with the inhibition or remove of microorganisms that is found in meat by using applications and tools based on different physical, chemical and biological methods. Physical-based applications reduce microbial counts by targeting meat pollution on the surface. Chemical decontamination is a process that inhibits microorganisms by treating meat with different chemicals due to their chemical structure. Biologically-based applications are also used for meat decontamination process by using agents that are naturally derived and based on microorganisms and plants. Effective results are obtained by using combination of these methods. There are many effective integrated decontamination methods such as lactoferrin and lysozyme or combination of nisin and the pressure. The most appropriate method for the product is choosen by making studies on the optimal option. In this paper, the physical, chemical and biological-based methods and integrated method used as a combination of these methods have been analyzed. 

Keywords

Decontamination of meat, Meat and meat products, Inhibition of microorganisms in meat

Et ve Ürünlerinde Dekontaminasyon Yöntemleri

Abstract

Et ve ürünlerinin dekontaminasyonu, farklı fiziksel, kimyasal ve biyolojik temelli uygulama ve araçları kullanarak ette bulunan mikroorganizmaların inhibe edilmesidir. Fiziksel temelli uygulamalar, et yüzeyindeki kaba kirlilikleri hedef alarak mikrobiyal sayıyı düşürürken, kimyasal dekontaminasyon uygulamaları farklı kimyasalların daldırma, püskürtme gibi yollarla etle muamele edilmesiyle, kimyasalın yapısına bağlı olarak mikroorganizmaları inhibe etmesi işlemidir. Biyolojik temelli uygulamalar ise doğal olarak elde edilen genelde mikroorganizmalar ve bitkiler temelli ajanların et dekontaminasyonunda kullanılması işlemidir. Çoğunlukla bu yöntemler farklı kombinasyonlarla kullanılarak etkin sonuçlar elde edilmektedir. Optimal dekontaminasyon seçeneği ile ilgili çalışmalar yapılarak ürüne en uygun yöntem seçilmektedir. Çalışmamızda fiziksel, kimyasal ve biyolojik temelli yöntemlerle, bu yöntemlerin bir arada kullanıldığı bütünleşik yöntemler incelenmiştir.

 

Keywords

Et dekontaminasyonu, Et ve et ürünleri, Ette mikroorganizma inhibisyonu

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