title: Effect of ingredients on quantitative recovery of Salmonella in raw meat balls.
abstract: Raw meat balls is a special Turkish meal, prepared from minced meat, bulgar, onion, garlic and different spices. In this experiment raw meat balls were prepared by using minced meat which was inoculated with Salmonella typhimurium at two different levels. Salmonella inoculated minced meat was also used in the experiment as a control. Samples were analysed at intervals. The lowest recovery of Salmonella was observed in raw meat balls which has been inoculated at the higher level.
authors: Ege University, Faculty of Engineering, Food Engineering Department, Bornova, Izmir, Turkey.
authors: D
authors: D
authors: Göktan
authors: G
authors: G
authors: Tunçel