title: Several quality attributes of beef and turkey meat doner kebabs produced by traditional or continuous process.
abstract: The chemical, microbiological and sensory properties of doners produced by traditional or continuous processes were investigated. The production method (traditional or continuous) did not affect microbiological quality (p < 0.05). Doners produced by traditional process had generally better sensory properties than those produced by continuous process. Continuous process produced turkey meat doners with lesser fat content (p < 0.05), higher moisture content (p < 0.05). Even though, doners produced by the traditional process were given higher ratings by the sensory panel than those produced by the continuous process, the difference might not have any practical importance. Given the higher production capacity, continuous process is expected to replace traditional process in the years to come.
authors.affiliation: Food Engineering Department, Celal Bayar University, Engineering Faculty, Muradiye Campus, Muradiye, Manisa 45140 Turkey.
authors.forename: Bülent
authors.initials: B
authors.lastname: Ergönül
authors.forename: Halil
authors.initials: H
authors.lastname: Tosun
authors.forename: Ersel
authors.initials: E
authors.lastname: Obuz
authors.forename: Akif
authors.initials: A
authors.lastname: Kundakçı
keywords: Beef doner kebab; Continuous process; Traditional process; Turkey meat doner kebab
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