This study was aimed to determine the effect of hatching system (house and machine) and egg weight (heavy and light) on growth performance and meat quality traits in geese. The study was carried out for 12 weeks with a total of 220 Turkish native geese. The geese were individually weighed every 2 weeks during the study, on these same weeks feed conversion ratio (FCR) was measured. Hot and cold dressed, blood, head, foot, edible internal organs (heart, liver, gizzard), abdominal fat, neck, back, breast, thigh and wing percentages were determined. Also cooking loss, drip loss, color and pH were determined as meat quality traits. There was no significant difference between the egg weight groups in terms of BW. However, the geese produced in the house hatching system showed more BW from 6 to 12 weeks of age onwards compared to the machine system. There was no significant difference between the groups in terms of FCR by 8 weeks. Both 10 and 12 weeks FCR were determined as the worst house heavy, while the best house light groups. Hot and cold carcass percentages in geese hatched from heavy were higher rates than light eggs. The percentage of wings differed significantly among geese produced from different egg weight groups. Breast meat cooking loss was found higher rates in heavy eggs than light eggs, while thigh meat cooking loss was found higher rates in the house than machine system. The results of this study show that geese hatched in the house system had more BW at the slaughter age compared to machine system geese. In addition, geese produced from heavy eggs showed a higher hot and cold dressed percentages than geese produced from light eggs.

Some meat quality and sensory characteristics were determined of Kıvırcık (n=10), Eşme Kıvırcık (n=10), Karya (n=8) and Çine Çaparı (n=9) lambs in this research. Carcass divided into two parts along the spine and the three different type of muscle samples were taken from the between 8th and 9th vertebrae, 12th and 13th vertebrae and leg part of the left side of the carcasses. Drip loss, cooking loss and shear force values of these muscles were identified. Additionally, pH0, pH24, color, fatty acid composition and sensory properties were determined in M. Longissimus dorsi samples. When muscle types are evaluated separately were a statistically significant factor in terms of dripping and cooking loss and shear force. While the highest dripping loss were reported in M. Longissimus dorsi (3.72%), the highest cooking loss were reported in M. Longissimus thoracis (22.67%) and the highest shear force were reported in M. semitendinosus (4.38 kg). Genotype and muscle interaction were found to be highly significant for only cooking loss. The analysis results for fatty acids indicated that there was an important difference between Kıvırcık, Eşme Kıvırcık, Karya and Çine Çaparı on C10:0, C12:0, C14:0, C15:0, C16:0, tC18:1, CLA, tC18:3, C20:1, C22:0 fatty acids in the study. Genotypes showed no effect to SFA (Saturated fatty acids), MUFA (Monounsaturated fatty acids), PUFA (Polyunsaturated fatty acids) and P/S ratio parameters. Karya lambs performed higher for odor and tenderness, and Kıvırcık lambs showed a higher score for juiciness, flavor and total acceptability in sensory evaluation.

Sous-vide process is a cooking method for vacuumed products which are placed in a water bath or steam oven at controllable low temperatures and specific long times. This technique is widely used for cooking of meat and meat products which have limited shelf life throughout cold storage. Temperature, time and vacuum parameters used in sous-vide method are effective factors on meat quality. It is realised that meat tenderness increases with this technique due to cooking is performed at low temperatures. For the same reason, more water is retained in the texture and cooking losses are reduced. In addition to this, it is appeared that the sous-vide method provides protection of nutrient components that are water-soluble and/or adversely affected by high temperature applications, so that this method increases the nutritional value of meat. On the other hand, use of controllable cooking temperatures facilitates to reach targeted core temperatures in meat. With the help of homogeneous distribution of heat, even colour formation on meat can be observed. Oxidative reactions in the product are limited by the application of vacuum, so that product quality can be preserved for a long time. The risk of food safety as a result of low temperature applications in sous-vide cooking is eliminated by increasing cooking times. In this review, it is aimed to inform about effects of sous-vide cooking technique on meat quality under the heads of; texture, juiciness and cooking losses, colour, flavour, lipid and protein oxidation and microbial quality. Besides, the effects of sous-vide cooking method on quality parameters, different effects of sous-vide and traditional cooking methods on quality parameters were deeply discussed.

Sous-vide process is a cooking method for vacuumed products which are placed in a water bath or steam oven at controllable low temperatures and specific long times. This technique is widely used for cooking of meat and meat products which have limited shelf life throughout cold storage. Temperature, time and vacuum parameters used in sous-vide method are effective factors on meat quality. It is realised that meat tenderness increases with this technique due to cooking is performed at low temperatures. For the same reason, more water is retained in the texture and cooking losses are reduced. In addition to this, it is appeared that the sous-vide method provides protection of nutrient components that are water-soluble and/or adversely affected by high temperature applications, so that this method increases the nutritional value of meat. On the other hand, use of controllable cooking temperatures facilitates to reach targeted core temperatures in meat. With the help of homogeneous distribution of heat, even colour formation on meat can be observed. Oxidative reactions in the product are limited by the application of vacuum, so that product quality can be preserved for a long time. The risk of food safety as a result of low temperature applications in sous-vide cooking is eliminated by increasing cooking times. In this review, it is aimed to inform about effects of sous-vide cooking technique on meat quality under the heads of; texture, juiciness and cooking losses, colour, flavour, lipid and protein oxidation and microbial quality. Besides, the effects of sous-vide cooking method on quality parameters, different effects of sous-vide and traditional cooking methods on quality parameters were deeply discussed.

This study was aimed to determine the effect of hatching system (house and machine) and egg weight (heavy and light) on growth performance and meat quality traits in geese. The study was carried out for 12 weeks with a total of 220 Turkish native geese. The geese were individually weighed every 2 weeks during the study, on these same weeks feed conversion ratio (FCR) was measured. Hot and cold dressed, blood, head, foot, edible internal organs (heart, liver, gizzard), abdominal fat, neck, back, breast, thigh and wing percentages were determined. Also cooking loss, drip loss, color and pH were determined as meat quality traits. There was no significant difference between the egg weight groups in terms of BW. However, the geese produced in the house hatching system showed more BW from 6 to 12 weeks of age onwards compared to the machine system. There was no significant difference between the groups in terms of FCR by 8 weeks. Both 10 and 12 weeks FCR were determined as the worst house heavy, while the best house light groups. Hot and cold carcass percentages in geese hatched from heavy were higher rates than light eggs. The percentage of wings differed significantly among geese produced from different egg weight groups. Breast meat cooking loss was found higher rates in heavy eggs than light eggs, while thigh meat cooking loss was found higher rates in the house than machine system. The results of this study show that geese hatched in the house system had more BW at the slaughter age compared to machine system geese. In addition, geese produced from heavy eggs showed a higher hot and cold dressed percentages than geese produced from light eggs.

The study aimed to compare the effects of dietary supplementation of probiotic and olive leaf-, grape seed- and pomegranate peel extracts as natural antimicrobial on lipid oxidation, microbiological content and quality of raw broiler meat. Chickens were fed the control diet (CONT) and diets supplemented with probiotic (P), oleuropein (olive leaf extract, OLE100 and OLE200), proanthocyanidin (grape seed extract, GSE100 and GSE200) and proanthocyanidin (pomegranate peel extract, PPE100 and PPE200) at 100 and 200 mg/kg levels to the CONT diet. All dietary treatments significantly reduced MDA value of breast meat at 9th day, total aerobe bacteria and coliform bacteria contents of breast meat at 14th day. The P, OLE200, PPE100 and PPE200 diets significantly decreased lactic acid bacteria content of breast meat at 14th day. The pH value of raw breast meat at 24 h was significantly reduced by dietary treatments compared to the CONT diet. Feeding the P, PPE100 and PPE200 diets significantly increased water holding capacity of breast meat compared to those of broilers fed the CONT, GSE100 and GSE200 diets. The P, OLE200, PPE100 and PPE200 diets significantly reduced drip loss of breast meat at 7th day compared to the CONT, OLE100, GSE100 and GSE200 diets. Cooking loss of breast meat was significantly decreased by all dietary treatments except GSE diet compared to the CONT diet. It was concluded that probiotic, olive leaf- and pomegranate peel- extracts have potential to be used as natural antimicrobial feed additives in terms of the lipid oxidation, microbial content and quality of broiler meat.