Meat Technology
General Introduction
The Meat Technology Working Group focuses on the biochemical, physical, and microbiological changes that occur during the conversion of muscle into meat and throughout the processing of fresh meat into value-added meat products, and how these changes affect overall meat quality. The group also investigates the impacts of different processing techniques, storage conditions, and additives on the technological and sensory properties of meat products.
Key research areas of the group include:
- developing sustainable and healthier meat product formulations,
- valorization of meat industry by-products,
- use of natural, functional, and nutritious ingredients in meat products,
- application of innovative meat processing technologies,
- evaluation of physical, chemical, techno-functional, sensory, and microbiological quality parameters in processed meat products.
In addition, seafood, poultry and egg processing technologies also fall within the group’s scope of interest. During student practices, undergraduate and graduate thesis studies, and research projects, the Meat Technology Research Laboratories and the Meat Pilot Plant of the Department of Food Engineering are actively utilized.
Members
Assoc. Prof. Dr. Gülen Yıldız Turp
Assoc. Prof. Dr. Burcu Öztürk Kerimoğlu
Useful Links
http://www.meatscience.org American Meat Science Association (AMSA)
http://www.asas.org American Society of Animal Science
http://www.wpsa-uk.com The World - Poultry Science Association
