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Applications such as size reduction, curing, heat treatment, fermentation and storage applied to meat and meat products cause lipids and proteins to be oxidized. Oxidation of fermented meat products is important in terms of quality, safety, and nutritional value point of view. Besides the process conditions, type of added fat/oil in the formulation, the amount and application forms of added fat/oil effects the oxidation reactions. Lipid and protein oxidation are reactions that associated with each other and increased lipid oxidation also triggers protein oxidation reactions. In this study, it was aimed to compile the mechanisms of oxidation reactions and their interactions in fermented meat products. [ABSTRACT FROM AUTHOR]

It is known that the compositions of goat and sheep milk vary depending on factors such as animal breed, location, and way of nutrition, age and seasonal changes. Sheep milk contains higher levels of total solids than goat and cow milk. Casein fractions in goat, sheep and cow milk are same. However, casein micelles in goat and sheep milk differ in average diameter, hydration and mineralization from those of cow milk. As is the case with cow's milk, goat and sheep milk have simple and complex lipids, and liposoluble compounds. The average fat globule size is smallest in sheep milk followed by goat and cow milk. Non-protein nitrogen contents of goat milk are higher compared to cow milk. It has been found out that the researches and published articles on especially sheep milk, when compared to cow milk, are less limited. In this review, information related chemical characteristics and composition of goat and sheep milk is given. [ABSTRACT FROM AUTHOR]

In this study, three different irradiation doses, 0.4 kGy, 0.8 kGy and 1.2 kGy were applied to hamburger samples. Samples were stored for 8 and 30 days at two different storage temperature (+4 °C and -12 °C). Thiobarbituric acid (TBA) analysis was performed in order to determine the lipid oxidation level and the variation of the protein structure were determined by ATR-FTIR in uncooked samples. As a result of TBA analysis, TBA values determined in the samples stored at +4 °C within the the range of 3.18-1.03 mg malonaldehyde/kg and 1.78-1.03 mg malonaldehyde/kg sample range stored at -12 °C would not create a negative value in the consumption of the product. It was determined that the effect of irradiation dose on the % value of the α-helix and β-sheet and the ratio of α-helix/β-sheet was insignificant. The effect of low irradiation doses on the texture and color parameters were insignificant in cooked and uncooked samples. As a result of the sensory analysis, the effect of the irradiation doses on the sensory properties was found to be insignificant. [ABSTRACT FROM AUTHOR]