1 |
Mandli J, El Fatimi I, Seddaoui N, Amine A. Enzyme immunoassay (ELISA/immunosensor) for a sensitive detection of pork adulteration in meat. Food Chem 2018;255:380-9. https://doi.org/10.1016/j.foodchem.2018.01.184
DOI
|
2 |
Ha J, Kim S, Lee J, et al. Identification of Pork adulteration in processed meat products using the developed mitochondrial DNA-Based Primers. Korean J Food Sci Anim Resour 2017;37:464-8. https://doi.org/10.5851/kosfa.2017.37.3.464
DOI
|
3 |
Perestam AT, Fujisaki KK, Nava O, Hellberg RS. Comparison of real-time PCR and ELISA-based methods for the detection of beef and pork in processed meat products. Food Control 2017;71:346-52. https://doi.org/10.1016/j.foodcont.2016.07.017
DOI
|
4 |
Meira L, Costa J, Villa C, et al. EvaGreen real-time PCR to determine horse meat adulteration in processed foods. LWT-Food Sci Technol 2017;75:408-16. https://doi.org/10.1016/j.lwt.2016.08.061
DOI
|
5 |
Siriken B, Cadirci O, Inat G, YenIsey C, Serter M, OzdemIr M. Some microbiological and pysico-chemical quality of Turkish sucuk (sausage). J Anim Vet Adv 2009;8:2027-32.
|
6 |
Nielsen SS. Food analysis. 3rd ed. New York, USA: Kluwer Academic/Plenum Publishers; 2003.
|
7 |
Kerry J, Kerry J, Ledward D. Meat processing: improving quality. Boca Raton, FL, USA: CRC Press; 2002.
|
8 |
Jiru M, Stranska-Zachariasova M, Kocourek V, et al. Authentication of meat species and net muscle proteins: updating of an old concept. Czech J Food Sci 2019;37:205-11. https://doi.org/10.17221/94/2019-cjfs
DOI
|
9 |
Benli H. Some chemical characteristics of sucuk and salami samples available at retail in Adana. Turkish J Agric Food Sci Technol 2017;5:1307-11. https://doi.org/10.24925/turjaf.v5i11.1307-1311.1357
DOI
|
10 |
Vlachos A, Arvanitoyannis IS, Tserkezou P. An updated review of meat authenticity methods and applications. Crit Rev Food Sci Nutr 2016;56:1061-96. https://doi.org/10.1080/10408398.2012.691573
DOI
|
11 |
Benli H, Sanchez-Plata MX, Keeton JT. Efficacy of epsilon-polylysine, lauric arginate, or acidic calcium sulfate applied sequentially for Salmonella reduction on membrane filters and chicken carcasses. J Food Prot 2011;74:743-50. https://doi.org/10.4315/0362-028X.JFP-10-463
DOI
|
12 |
Ministry of Agriculture and Forestry. Turkish Food Codex Communique on meat, prepared meat mixtures, and meat products (Communique No: 2018/52) [Internet]. Bestepe, Ankara, Turkey: Presidency of the Republic of Turkey, General Directorate of Law and Legislation; c2019 [cited 2019 Aug 01]. Available from: https://www.resmigazete.gov.tr/eskiler/2019/01/20190129-4.htm
|
13 |
Pearson AM, Gillett TA. Processed meats. 3rd ed. Gaithersburg, MD, USA: Aspen Publishers, Inc.; 1996.
|
14 |
Guntarti A, Martono S, Yuswanto A, Rohman A. Analysis of beef meatball adulteration with wild boar meat using real-time polymerase chain reaction. Int Food Res J 2017; 24:2451-5.
|
15 |
Kubista M, Andrade JM, Bengtsson M, et al. The real-time polymerase chain reaction. Mol Aspects Med 2006;27:95-125. https://doi.org/10.1016/j.mam.2005.12.007
DOI
|
16 |
Kumar A, Kumar RR, Sharma BD, et al. Identification of Species origin of meat and meat products on the DNA basis: a review. Crit Rev Food Sci Nutr 2015;55:1340-51. https://doi.org/10.1080/10408398.2012.693978
DOI
|
17 |
William Horwitz; AOAC International. Official methods of analysis of AOAC International. 17th ed. Gaithersburg, MD, USA: AOAC International; 2000.
|
18 |
Bohme K, Calo-Mata P, Barros-Velazquez J, Ortea I. Review of recent DNA-based methods for main food-authentication topics. J Agric Food Chem 2019;67:3854-64. https://doi.org/10.1021/acs.jafc.8b07016
DOI
|
19 |
Djurkin Kusec I, Samac D, Margeta V, Radisic Z, Vincek D, Kusec G. Efficiency of PCR-RFLP and species-specific PCR for the identification of meat origin in dry sausages. Czech J Food Sci 2017;35:386-91. https://doi.org/10.17221/243/2016-cjfs
DOI
|
20 |
Gencelep H, Kaban G, Aksu MI, Oz F, Kaya M. Determination of biogenic amines in sucuk. Food Control 2008;19:868-72. https://doi.org/10.1016/j.foodcont.2007.08.013
DOI
|
21 |
Aberle ED, Forrest JC, Gerrard DE, et al. Principles of meat science. 4th ed. Dubuque, IA, USA: Kendall/Hunt Publishing Company; 2001.
|
22 |
Ballin NZ, Vogensen FK, Karlsson AH. Species determination - Can we detect and quantify meat adulteration? Meat Sci 2009;83:165-74. https://doi.org/10.1016/j.meatsci.2009.06.003
DOI
|