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Investigation of Some Physio-Chemical and Microbiological Quality of Fresh Meat Sold Online

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dc.contributor.authorYilmaz, Tahir
dc.contributor.authorGurdemir, Egemen
dc.contributor.authorNizamlioglu, Ayse
dc.contributor.authorAkkemik, Yasin
dc.contributor.authorGuner, Ahmet
dc.date.accessioned2026-01-05T23:07:58Z
dc.date.issued2023-09-05
dc.description.abstractAim: The research was carried out to draw attention to online fresh meat sales and the precautions to be taken in this area by determining some quality characteristics of fresh meat sold online. Materials and Methods: The pH values of the samples were determined using a digital pH meter and the temperature values were determined using an infrared sensor-operated immersion thermometer. The color values of the samples were determined by measuring the L*, a*, and b* color values with a Chromameter color measuring device. The total viable counts was determined in Plate Count Agar medium, coliform bacteria number in Violet Red Bile Agar medium, Staphylococcus spp. number in Baird Parker Agar medium supplemented with Egg Yolk Tellurite Emulsion using classical culture techniques. Results: The mean pH values of pieced, cubed and minced meat purchased online and customers were respectively 5.62/5.62, 5.64/5.70, and 5.81/5.84. The average temperature values of pieced, cubed, and minced meat purchased online and customers were respectively 11.35/11.1°C, 11.26/11.7°C, and 12.07/12.7°C. Total viable counts of pieced, cubed, and minced meat purchased online and customers were respectively determined as 5.69/5.09, 6.34/5.68, and 7.01/6.36 log10 cfu/g. Temperature values and microbiological results determined in both meat samples purchased online with cold chain and customers without cold chain were similar. Conclusion: In light of the results, it is thought that the temperature values, packaging forms, and shipping conditions of online meat should be more prominent in the reorganization of legislation.
dc.description.urihttps://doi.org/10.15312/eurasianjvetsci.2023.405
dc.description.urihttps://doaj.org/article/c0579b27b30140eea50257ef871d37f9
dc.description.urihttps://hdl.handle.net/20.500.12395/52604
dc.identifier.doi10.15312/eurasianjvetsci.2023.405
dc.identifier.eissn2146-1953
dc.identifier.openairedoi_dedup___::77e5ae4d3f0f18d19fdf182513b870b1
dc.identifier.orcid0000-0002-7653-0484
dc.identifier.orcid0000-0002-3210-6550
dc.identifier.orcid0000-0002-3512-5108
dc.identifier.orcid0000-0002-9086-0324
dc.identifier.orcid0000-0001-9661-555x
dc.identifier.scopus2-s2.0-105011282622
dc.identifier.urihttps://hdl.handle.net/20.500.12597/43589
dc.language.isoeng
dc.publisherSelçuk University Press
dc.relation.ispartofEurasian Journal of Veterinary Sciences
dc.rightsOPEN
dc.subjectcold chain
dc.subjectVeterinary medicine
dc.subjectDenetim
dc.subjectSF600-1100
dc.subjectsoğuk zincir
dc.subjectonline et
dc.subjectonline meat
dc.subjectlegislation
dc.subject.sdg2. Zero hunger
dc.titleInvestigation of Some Physio-Chemical and Microbiological Quality of Fresh Meat Sold Online
dc.typeArticle
dspace.entity.typePublication
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