This study is consisted of data obtained from the survey conducted with 400 consumers in Uşak province urban area. As a result of the analysis, the average amount of annual per capita chicken meat consumed was calculated as 13.64 kg. The average amount of consumption increases due to the increase in income level. 39.2% of the consumers (consume chicken meat once a week. However, nearly half of consumers (41.7%) consume chicken meat, this is one third in total meat consumption. This ratio is changing according to income groups. Consumers supply chicken meat from vendors, grocery stores and groceries. The main reason for consumption of chicken meat for consumers; low price, easy to find on the market and healthy. Nearly half (42.5%) of the consumers prefer whole chick. The percentage of those consumed in the chicken meat consumed by the consumers is very low. Factors that are effective on consumers preferences for chicken meat; the freshness of the product, the price, the type of packaging, the quality, the producer company, the advertisement of the product, the taste of the consumer and the date of manufacture of the product. According to consumer preference (but, baguette, chest, wings etc.) processed products can be prepared according to the grill or other purposes and presented to the consumer. As consumers are prepared to extra payment for organic (ecological) food products, the farmers can be guided by incentives to organic poultry breeding systems.

Anoectochilus formosanus Hayata was demonstrated to have a benefit healthy due to containing active pharmaceutical ingredients. However, A. formosanus is usually processed to produce tea bags which would destroy the bioactive compounds because of the processing procedure. The aim of this study was to evaluate the influence of extracted methods including microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), and fermentation by Lactobacillus acidophilus ATCC-4356 to extract the active pharmaceutical ingredients from A. formosanus. The extracted liquid was analyzed total phenolics, total polysaccharide, and antioxidant activity. The results showed that three methods have a positive effect on the extraction of bioactive compounds of A. formosanus in which the fermentation showed the best result. The total phenolic content, total polysaccharide content and antioxidant capacity that extracted by the fermentation method were 11.762 mg GAE/g; 48.914 mg GE/g, and 1.582 mgVit C/g compare to MAE and UAE which were 7.818 mg and 8.128 GAE/g samples; 41.22 and 37.91mg GE/g samples; 1.032 and 1.163 mgVit C/g respectively. The A. formosanus fermentation method by L. acidophilus promotes bioactive compounds of high biological value. This study would suggest a novel use of lactic fermenting A. formosanus in the production of functional foods.

The data in this study was provided from 400 households in the Kucukcekmece District of Istanbul Province in 2011. Unclustered Proportional Sampling Method was used to determine the sample size of the study. The primary objective of this study was to identify the most suitable type of milk for consumers. In determining the most appropriate type, four criteria were taken into account. These criteria are hygiene, shelf-life, nutritional content, and price. Based on the data, milk consumption was 30.2 L per annum per capita in Istanbul Province. The households consist of about 3.7 individuals, and they give importance to hygiene by 26.4 percent, shelf-life by 26.7 percent, nutritional content by 29.6 percent and price by 17.2 percent. 55.3 percent of the households prefer UHT (long of shelf-life Tetra Pac packaged milk which heat-treated range of 135-150°C in a short period of 2-4 seconds) milk, 28.5 percent prefer Pasteurized milk, and 16.2 percent prefer Raw milk. Also, while households gave more importance to price and nutrient content at the raw and pasteurized milk, shelf life and hygiene content at UHT milk. Considering these criteria, the most suitable type of milk for the consumers was UHT milk. As a result, the national companies marketing pasteurized milk in the research area need advertisement works that inform the consumers regarding pasteurized milk.

The aim of this study was to evaluate the clinic-histopathologic characteristics and to compare the morphometric measurements of healthy and subclinical laminitic claws of dairy cattle at different ages and weights. Non-lame 60 Holstein feet randomly collected from the slaughterhouse were evaluated. The effects of age, body-weight, claw location (right front lateal or right front medial etc), and presence of laminitis were investigated. The claws’ conformation were evaluated morphometrically with ten measurements (toe length, toe height, outer and inner edges of the claw, heel height, the length of heel, the length of diagonal front wall, dorsal hoof angle, the width and the length of the sole). The claws were classified as normal or laminitic according to the histopathologic findings. The clinical findings of laminitis was confirmed on 71.2% of the claws (n=66). The toe length, toe height, the height of outer and inner edges of the claw, heel height, the length of heel, the length of diagonal front wall were smaller in laminitic claws. The dorsal hoof angle of healthy claws were bigger and statistically significant than the laminitic claws. Small haemorrhagic areas were determined in the parietal corium in the laminitic claws comparing to macroscopically healthy claws. The histopathologic characteristics of the corium of laminitic claws involve the hyperaemia, haemorrhages, oedema, thrombosis of capillaries and presence of mononuclear cell infiltration in dermis, stretching epidermal lamella, necrosis of epithelial cells and detachment of the lamellar basement membrane. According to this study results, contrary to literature, there was not a reliable relation between some changes in morphological structure of the claws and the presence of the laminitis were observed.

Eggs are important components of the human diet due to their low cost, high protein content and protein related technological features. High digestibility of egg proteins makes it possible to consume alone in the assay of nutritive values. Binding, emulsifying, foaming, gelling, and thickening properties of egg proteins provide an opportunity to use egg in various food products as an ingredient. Therefore, the consumption of egg is increasing with each passing day, however, Salmonella enterica serovar Enteritidis and Salmonella Typhimirum infections have been reported to be egg-born. These serious infections are originated from direct consumption of eggs or unpasteurized food products in which the egg yolk/albumen is added to the formulations such as mayonnaise, salad dressings or merengues. In order to prevent these infections, aforementioned microorganisms must be eliminated from the environment by pasteurization. Commercial pasteurization process is applied with hot water or vapor. Commercial processes include high temperature/short time or low temperature/long-time pasteurization. Although heat treatment is considered the most reliable method in terms of microbiological safety, high temperature and/or long time applications may have adverse effects on functional and nutritional properties of egg proteins. To ensure the microbiological safety of products without sacrificing technological or nutritional properties, researches have been centered upon innovative techniques such as irradiation, pulsed electric field, high hydrostatic pressure, and radiofrequency applications. This review is aimed to bring out the amendments occurred in the egg protein structures in consequence of aforementioned pasteurization methods.

In this study, the effects of carvacrol addition which is a natural preservative to apple juice samples contaminated with Z. bailii which is an osmotolerant yeast and shows resistance against high sugar concentration, low acidity, ethanol content and pasteurization process, were investigated on some physicochemical and bioactive properties and also changes in yeast numbers during storage period. For this purpose, the response surface methodology was applied and storage time (1-41 days), storage temperature (4-20°C), sodium benzoate amount (0-0.1%) and carvacrol amount (0-750 ppm) were selected as processing variables. Significant changes in physicochemical properties were observed due to yeast viability occurred during the storage of apple juice samples. The increase in the amount of carvacrol caused a decrease in the number of yeasts about 7 log level and prevented the spoilage of fruit juices. However, the brix value of the samples without carvacrol showed a decrease of 50% as a result of yeast activity and the fruit juice could not be consumed. Total phenolic content of the sample was in the range of 136.7-645.7 mg GAE/L and the lowest total phenolic content was determined for the run 11 having no carvacrol while the highest total phenolic content was for the sample added with the highest carvacrol level. As a result of the optimization process, it was observed that the deterioration activities of Z. bailii could be prevented to a great extent by the addition of maximum amount of carvacrol.

Bu araştırma, fındık üretiminin yoğun olarak yapıldığı Düzce iline bağlı tüm ilçelerde, fındık üreticilerinin tarım sigortası yaptırmaya karar verme sürecinde etkili olan faktörlerin belirlenmesi amacıyla yapılmıştır. Düzce il merkezi ve 7 ilçede fındık üretimi ile iştigal eden 96’sı tarım sigortası yaptıran, 223’ü ise tarım sigortası yaptırmayan olmak üzere basit tesadüfi örnekleme yöntemi ile seçilen toplam 319 üretici ile 2016 yılında sahada yüz yüze görüşmek suretiyle anket çalışması gerçekleştirilmiştir. Anket sonucu elde edilen verilerle ilgili yapılan istatistiksel analizde lojistik regresyon yöntemi kullanılmıştır. Araştırmada, bağımlı ve bağımsız değişkenler arasındaki ilişkiyi tanımlayabilmek için mümkün olduğunca en az değişken kullanılarak en yüksek uyum gösterebilecek model kurulmuştur. Kurulan modelde bağımlı değişken olarak tarım sigortası yaptırma/yaptırmama, bağımsız değişkenler olarak da üreticilerin bireysel özellikleri, işletme özellikleri ve bilgi kaynaklarına olan yaklaşımları ele alınmıştır. Her grup için ayrı ayrı analizler yapılmıştır. Analizler sonucunda istatistiksel olarak 15 değişken anlamlı çıkmıştır. Lojistik regresyon analizi sonucu hane halkı sayısı, aylık gelir, fındık arazisi miktarı, ortakçılık/yarıcılık, afet zararı, devlet yardımından faydalanma, sigorta bilgisi ve sigorta eğitim isteğinin üreticilerin tarım sigortası yaptırmaya karar vermelerinde etkili olan en önemli faktörler olduğu belirlenmiştir.

The study aimed to evaluate the use of germination indices as a screening tool for salinity tolerance during germination and early seedling growth of pepper cultivars, and to distinguish the potential for genetic responses to salt tolerance. In the study, the seeds of seven pepper cultivars were germinated at increasing NaCl levels of 5, 10, 15 and 20 dS/m and distilled water as the control treatment for 14 days. Germination percentage (GP), mean germination time (MGT), germination index (GI), germination stress tolerance index (GSTI), seedling length (SL), seedling fresh weight (SFW) and vigor index (VI) were investigated. Results showed that germination percentage decreased with increasing NaCl levels while the highest germination percentage at 20 dS/m was 92% in BT Burdem with no significant reduction. Seedling growth of pepper cultivars was severely inhibited by increasing salinity stress. SFW was depressed depending on reduction in SL due to increasing NaCl. BT-Burli and BT İnce Sivri were the most tolerant cultivars to NaCl and they were used for genetic resources towards salinity. Seedling growth was much more sensitive to salinity than germination because of the highest percent reduction in seedling growth parameters. Among the parameters, GSTI gave the highest significant correlation coefficient with SL and SFW; indicating that it would be useful for estimating seedling growth. It was concluded that genotypic variation was observed among pepper cultivars for salinity tolerance and GSTI could be used for a predictor for salinity tolerance.

Çiftçilerin tarım sektörünün doğal yapısından kaynaklanan birçok unsuru dikkate alarak çeşitli ürünler arasından kendilerine en uygun olanını nasıl seçtikleri ve üretimine nasıl karar verdiklerinin belirlenmesi önemlidir. Bu araştırmanın amacı, Samsun ili Bafra ilçesindeki sebze yetiştiricilerinin ürün desenlerine karar verirken etkilendikleri faktörleri belirlemektir. Bu amaca ulaşmak için basit tesadüfi örnekleme yöntemi ile belirlenen 122 çiftçi ile anket yapılmıştır. Çiftçilerin ürün desenlerine karar verirken etkilendikleri faktörleri belirlemek amacıyla, incelenen literatürden yararlanılarak ve araştırmacı tarafından yapılan pilot çalışmalardan hareketle sosyal ve kişisel, ekonomik, fiziksel ve iklim koşullarından kaynaklı faktörleri içine alan 67 madde tespit edilmiştir. Çiftçilerin düşüncelerini yansıtan ifadeler Likert tipi beşli bir ölçeklendirmeye göre puanlanmıştır. Araştırmada istatistiksel işlemler sırasına göre iç tutarlılık katsayılarının belirlenmesi, açıklayıcı faktör analizi, doğrulayıcı faktör analizi olarak gerçekleştirilmiştir ve bulgular sunulmuştur. Açıklayıcı faktör analizi sonucunda toplam varyansın %57,74’ünü açıklayan; ürün özellikleri, fiziksel özellikler, işletme özellikleri, doğal faktörler, sulama özellikleri ve işgücü özellikleri olarak altı faktör grubu ortaya çıkmıştır. Analiz sonuçlarından elde edilen bulgulara göre çiftçilerin ürün desenlerini planlarken etkilendikleri en önemli faktör ürün özelliği ile ilişkilidir. Ancak, çiftçiler üretecekleri ürünlere karar verirken sadece ürün özelliklerinden değil aynı zamanda ellerinde olmayan farklı koşullardan etkilenmektedirler. Dolayısıyla çiftçilerin kararlarını etkileyen faktörler arasında davranış özelliklerinin de dikkate alınması gerektiği düşünülmektedir.

In recent years, the world population, urbanization process and need for natural water resources have increased. Therefore, providing the safe and clean drinking water has become an important topic of our day. This research was carried out to determine the bottled water consumption habits and purchasing behaviours of consumers. Primary data were obtained from 384 consumers living in urban areas of Adana province. The demographic characteristics and consumption habits of consumers were determined by calculating frequencies, ratios and averages. Factor analysis was used to determine the factors that affect the purchasing behaviours of the consumers and the cluster analysis were used to distinguish consumers with different perception levels from those with similar characteristics. Results indicated that 40.4% of participants consumed bottled water and 85.2% of these consumers took into account the brand of bottled water. Factor analysis revealed that 3 factors, product characteristics, packaging and price, and recognition affected purchasing behaviours in this sample. As a result of the K-means clustering analysis consumers in this study were divided into 3 groups. The most important factors for consumers in these observed clusters were shelf life, product freshness and product hygiene.