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The objective of this study was to assess the impact of marinating beef, chicken, and fish with Micromeria fruticosa (M. fruticosa) on the inhibition of Nε‐(carboxyethyl)lysine (CEL) and Nε‐(carboxymethyl)lysine (CML). Furthermore, our objective was to examine how different cooking techniques, temperatures, and durations affect the creation of CEL and CML in these meat products. The study began with the characterization of M. fruticosa. Subsequently, meat samples were marinated using an M. fruticosa‐containing marinade and stored at 4 ± 1°C for 24 h. Following storage, the meats underwent cooking in an oven at 200°C for 12 min and in an air fryer at 250°C for 8 min. Subsequently, pH, color, thiobarbituric acid reactive substances (TBARS), as well as CEL and CML analyses were conducted. M. fruticosa had high levels of biological activity and bioactive content. Moreover, increasing the M. fruticosa ratio in the marinade demonstrated a reduction in TBARS, CML, and CEL formation. This study concludes that M. fruticosa can be effectively used as a marinade component for meat, inhibiting the formation of CEL and CML. In conclusion, this research underscores the significant potential of M. fruticosa in reducing the synthesis of advanced glycation end products (AGEs) during meat processing. These results not only enhance our comprehension of the complex relationship between plant extracts and meat quality but also present encouraging prospects for fostering healthier and safer cooking methods. [ABSTRACT FROM AUTHOR]

In this research, the effects of turmeric (Curcuma longa L.) added to Bez sucuk on some quality parameters were investigated. For this purpose, Bez sucuk groups were formed as 1% (T1), 3% (T2), and 5% (T3) according to their turmeric levels and control without turmeric. Sodium nitrite was not added to the groups to which turmeric was added. Chemical, microbiological, sensory, and histological analyzes were performed after 14 days of maturation of the Bez sucuk groups in natural conditions. As a result of the analysis, it was observed that the pH values ranged from 4.95-5.16, the percent titratable acidity values (lactic acid %) ranged from 0.85 to 1.39, and there was no statistical difference between the groups. It was observed that the moisture, protein, and ash values varied between 31.55-33.35%, 24.55-26.37%, and 4.73-4.98%, respectively, and there was no difference between. the groups. The highest saturated fatty acid level in sucukpaste was 16:0, and the unsaturated fatty acid level was 18:1n9c. Total mesophilic bacteria, lactic acid bacteria, and yeast-mold counts varied between 7.60-7.11, 6.09-6.61, and 5.25-5.63 CFU/g, respectively. Also, E. coli was not detected in any group. As a result of the sensory analysis, it was seen that adding different amounts of turmeric to the Bez sucuk did not make any difference in sensory features (P>0.05). In histological analysis, it was observed that there was no difference between the groups. As a result, we concluded that, turmeric has a positive effect on the chemical, sensorial. and microbiological quality of the Bez sucuk but there was no difference between the groups. [ABSTRACT FROM AUTHOR]

Copyright of Revista Cientifica de la Facultade de Veterinaria is the property of Universidad del Zulia, Facultad de Ciencias Veterinarias and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Summary: The aim of this study was to determine the effect of naringenin (Ngn) on Nε‐(carboxymethyl)lysine (CML) inhibition during the cooking of meatballs. In addition, to determine the relationship of CML formation in meatballs with TBARS and pH. For this purpose, CML, TBARS, pH, and sensory analyses were performed by cooking the meatballs in which Ngn was added at different rates and storing them at 4 ± 1 °C for 16 days, by cooking them at 250 °C for 10 min at intervals of 4 days. The amount of CML in the meatballs was 13.74 ± 0.73–14.29 ± 0.56 on day 0 and between 15.24 ± 0.12 and 18.15 ± 0.43 μg g−1 on day 16. TBARS values of the meatballs were between 1.55 ± 0.21 and 1.78 ± 0.17 on day 0 and between 2.54 ± 0.28 and 3.28 ± 0.47 mg MDA kg−1 on day 16. It was determined that there was a difference between the groups containing Ngn and the control group in terms of smell and general taste on the 8th storage day and in the general taste on the 12th storage day. As a result, it was determined that the addition of naringenin to the meatball composition inhibited the formation of CML in the meatballs, slowed the oxidation rate, and did not adversely affect the sensory properties. Thus, it can be emphasised that adding naringenin to meatballs will add functional properties to meatballs and turn them into a more beneficial product for human health. This research provides valuable references and guidelines for the safety of fried foods based on the control of advanced glycation end products (AGEs). [ABSTRACT FROM AUTHOR]

BACKGROUND: The aim of this study was to investigate the effects on some physicochemical properties and starter cultures of yogurts enriched with vitamins at different concentrations during storage. For this purpose, yogurt was produced by adding the vitamins folic acid (B9), biotin (B7), and vitamin D3 in different concentrations to sheep and cow milk and stored at 4 °C. Physicochemical analyses and microbiological analyses were performed for each group of yogurt on days 0, 7, 14, and 21. RESULTS: There was no significant difference (P > 0.05) between the groups in pH and titration acidity (%) during storage. It was determined that in the yogurts produced from sheep milk, the groups enriched with vitamins had a higher number of L. bulgaricus than the control group on the 7th day of storage. Moreover, the groups containing vitamin D3 exhibited a higher Lactobacillus bulgaricus count on the 21st day of storage. The highest L. bulgaricus counts on the 7th day in yogurts produced from cow's milk were observed in groups containing 0.5 mL of vitamin B9 and B7. No mold or yeast growth was observed during storage in any of the yogurt groups made from cow and sheep milk. CONCLUSION: In conclusion, it was determined that the enrichment of yogurt with vitamins B7, B9, and D3 did not adversely affect the quality of the yogurt; rather, it improved. We recommend that yogurt enriched with micronutrients be studied economically, and mass production should be initiated by yogurt companies as soon as possible. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: The aim of this study was to investigate the effects on some physicochemical properties and starter cultures of yogurts enriched with vitamins at different concentrations during storage. For this purpose, yogurt was produced by adding the vitamins folic acid (B9), biotin (B7), and vitamin D3 in different concentrations to sheep and cow milk and stored at 4 °C. Physicochemical analyses and microbiological analyses were performed for each group of yogurt on days 0, 7, 14, and 21. RESULTS: There was no significant difference (P > 0.05) between the groups in pH and titration acidity (%) during storage. It was determined that in the yogurts produced from sheep milk, the groups enriched with vitamins had a higher number of L. bulgaricus than the control group on the 7th day of storage. Moreover, the groups containing vitamin D3 exhibited a higher Lactobacillus bulgaricus count on the 21st day of storage. The highest L. bulgaricus counts on the 7th day in yogurts produced from cow's milk were observed in groups containing 0.5 mL of vitamin B9 and B7. No mold or yeast growth was observed during storage in any of the yogurt groups made from cow and sheep milk. CONCLUSION: In conclusion, it was determined that the enrichment of yogurt with vitamins B7, B9, and D3 did not adversely affect the quality of the yogurt; rather, it improved. We recommend that yogurt enriched with micronutrients be studied economically, and mass production should be initiated by yogurt companies as soon as possible. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

This research aims to identify the phytochemical constituents of 79 different samples of black tea, including varieties from India, Iran (IrT), Turkey (TT), and Sri Lanka. In addition, this study investigates the effect of varying brewing times on the quality characteristics of tea. Therefore, we analyzed the phytochemical content of tea using a novel LC–MS/MS method that we developed, which identifies 53 different phenolic compounds. Furthermore, objective evaluations were conducted on the total phenolic compound, total flavonoid compound, antioxidant activity, and color values at 15, 30, and 60‐min brewing intervals. The prevailing phenolic compounds discovered in the corresponding tea classifications were quantitatively analyzed to be quinic acid, epicatechin gallate, epigallocatechin gallate, epicatechin, epigallocatechin, gallic acid, nicotiflorine, and isoquercitrin. The study found that the TT and IrT groups had the richest phytochemical content and the highest antioxidant activity. The Turkish tea group had the highest measurement for the desired red color, which is considered a sensory property. Infusion color, antioxidant activity, and total phenolic and flavonoid contents showed significant increases with prolonged brewing time. It was important to note that the chemical composition of tea varies according to its origin and brewing conditions. Extending the brewing time improved the quality of the tea. It should be noted, however, that longer brewing times result in a more intense release of flavonoids, and this increase may have a pro‐oxidant effect. [ABSTRACT FROM AUTHOR]

Copyright of Revista Cientifica de la Facultade de Veterinaria is the property of Universidad del Zulia, Facultad de Ciencias Veterinarias and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

MAP is the causative agent of paratuberculosis and has also been implicated in the etiology of Crohn's Disease in humans. Therefore, the importance of studies on this subject increases as MAP causes many economic losses by causing disease in cattle and is important for public health. The aim of this paper was to map the global scientific landscape related to MAP research. The WOS database was queried for publications bearing the title "Mycobacterium avium subsp. paratuberculosis" during January 2001-December 2021 employing the R bibliometrix program. A total of 1775 articles were reviewed in this bibliometric analysis. Notably, the majority of these articles originated from the USA (n = 536, 30.541%). The year 2013 emerged as the most productive year for publications. In terms of research fields, veterinary science (n = 730, 41.6%) was the leading research area. These studies were conducted by a diverse array of researchers, including veterinarians, physicians, and other experts working to define MAP. The sustained increase in the number of publications on paratuberculosis underscores the ongoing global interest in this factor. The determination of effective control strategies for paratuberculosis is important for the food sector and public health. Therefore, a research collaboration between countries should be established in this regard. [ABSTRACT FROM AUTHOR]

This study aims to examine the perceptions of young people between the ages of 18-22 in Türkiye, studying at universities and representing Generation Z regarding the consumption of animal-free milk and to determine whether there will be a consumer base for animal-free milk in Türkiye in the coming years. For this purpose, 620 students were informed to participate in the research, but data were collected from 215 individuals. A face-to-face interview was conducted with the individual. 32.55% of the participants stated that they could consume animal-free milk. 27 (30%) of 90 female participants and 42 (33.6%) of 125 male participants stated that they could consume animalfree milk. Participants stated that they would not consume animal-free milk because they were concerned that animal-free milk is unhealthy, unnatural, insufficient in terms of nutritional value, unsafe, negatively affecting animal husbandry, and posing a problem in terms of belief. As a result, it has been seen that the Z-generation individuals living in Türkiye have the potential to consume animal-free milk. Suppose the participants’ concerns are clarified, and their familiarity with this product is increased. In that case, it is predicted that there will be a more severe increase in the animal-free milk consumption potential future in Türkiye. [ABSTRACT FROM AUTHOR]

Background: Dicrocoelium dendriticum, a worldwide zoonotic trematode, is a common parasite of ruminant animals, but humans can be the definitive host by chance. We analyzed the world situation of the parasite from the perspective of the One Health concept by analyzing the research literature published from 1931 to 2022. Methods: Published documents related to D. dendriticum were searched from the Scopus database. Focusing on a visual analysis of the main research documents on D. dendriticum, Dimensions free web app was used to conduct co-occurrence analysis with keywords, countries, institutions, and authors. Moreover, key clustering research, affiliaitons, journals, countries, and authors were determined. Results: The Higher Council for Scientific Research (CSIC) was the most publishing affiliation on D. dendriticum with 19 articles. While the Veterinary Parasitology Journal was the mostly publishing journal on D. dendriticum with 38 articles, the most productive country was Iran. The authors Giuseppe Cringoli and Laura Rinaldi from Università degli Studi di Napoli Federico II, Naples, Italy were the mostly publishing authors. Conclusion: This bibliometric analysis provides an overall description of the current state of D. dendriticum research and the initial exploration of future research directions. Our analysis provides guidance for the development of research on D. dendriticum. [ABSTRACT FROM AUTHOR]

The goal of this study was to examine the effect of adding potato chips waste, which is a by-product of the potato processing industry, on silage quality, as an easily soluble carbohydrate source, to the alfalfa (Medicago sativa L.) plant, which has a high buffering capacity and is therefore difficult to ensilage. In the study, alfalfa (Medicago sativa) harvested at the 10% flowering point was used as the plant material. Trial groups of silages prepared by adding potato chips waste to alfalfa at the rates of 0% (control), 0.5%, 1% and 2% by wet weight were formed. After the 60-day fermentation period was complete, the silages were opened, and the nutritional compositions and fermentation products were identified. When silages made with various amounts of chips were analyzed, variations between the groups in terms of dry matter (DM), crude ash (CA), acid detergent finer (ADF), and neutral detergent fiber (NDF) content of the silages that were generated by the research were statistically significant. The differences between the silage groups were discovered to be statistically significant, despite the fact that they were not significant in terms of CP content. In the study, reductions were seen as a result of the addition of chips in comparison to the control group when the pH, ammonia nitrogen (NH3-N), carbon dioxide (CO2) production, and total yeast mold values of the fermentation properties of the silages were studied. With the addition of 1% chips, an increase in the silages' total lactic acid bacteria (LAB) levels was seen. As a result, when all the parameters were examined, it was determined that the silages prepared by adding 1% chips waste had positive effects on silage fermentation. [ABSTRACT FROM AUTHOR]

Purpose: This study, on this basis of Turkey, determined physiological factors affecting individuals' being infected by the COVID-19 virus. Material and Methods: For this purpose, on 1104 individuals above the age of 18; necessary data are collected and assessed. Results: The women went through COVID-19 more severely when compared with men. It is also seen that smokers were less infected by COVID-19. It is seen that sunbathing, exercises, sleeping and using minerals did not have positive effects against the disease; usage of plant-based agents did not have positive effects on individuals' resistance against COVID-19 on severeness of the disease and results obtained after usage of medicines; surprisingly, individuals, who used probiotics/prebiotics were in a disadvantageous position against COVID-19. It is seen that individuals had significant changes in their feeding habits. Participants mostly preferred organic animalbased products. It is also seen that there were significant changes in individuals' habits on consumption. It is determined that there was a decrease in the amount of shopping from supermarkets, while at the same time, there was an increase in the amount of shopping from online platforms. Conclusion: The COVID 19 pandemic disrupted many known memories for other pandemics and led to unique new situations. [ABSTRACT FROM AUTHOR]

Copyright of Harran University Journal of the Faculty of Veterinary Medicine / Harran Üniversitesi Veteriner Fakültesi Dergisi is the property of Harran University, Faculty of Veterinary Medicine and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The purpose of this study is to investigate pesticide residues in the imported and domestic tea sold in Turkey and to detect their compliance with maximum residue limits (MRL) and Acceptable Daily Intake (ADI). A total of 79 samples were analyzed by using LC-MS/MS and GC-MS devices with AOAC 2007.01 method to investigate 603 pesticide residues. According to the results, pesticide residues were found in a total of 28 tea samples. Pesticide residues were found in the countries of origin at the rates as follows: Iran (100%), India (33.3%) and Sri Lanka (17.3%). No pesticide residue was detected in the tea produced in Turkey. The compounds such as Diuron, Ethion, Cypermethrin, Thiacloprid, Thiamethoxam, Fenpyroximate, Acetamiprid, Imidacloprid, Flubendiamide, Deltamethrin and Hexythiazox were detected in positive samples. Seven types of pesticide residues exceeded the MRL determined by the Turkish Food Codex for 15 types (53.57%) for 28 samples with pesticide residue detected. Additionally, 4 types of pesticide residues were determined to exceed the ADI determined by the Codex Alimentarius for 13 (46.42%) of 28 samples with pesticide residue detected. These results have showed that the imported tea entering Turkey was not adequately analyzed in the customs control laboratories or the maximum residual limits were not clearly determined. [ABSTRACT FROM AUTHOR]

Purpose: Breastfeeding is considered the strongest postnatal bond between mother and infant and is the best source of nutrition that that affects infant health and development. However, the global COVID-19 epidemic and the lack of understanding of the vertical transmission of SARS-CoV-2 have significantly limited breastfeeding practices. The aim of this study is to investigate the presence of SARS-CoV-2 virus in the milk of breastfeeding mothers with COVID-19 disease and to provide scientific evidence on whether breastfeeding will be safe. Material and Methods: For this purpose, breast milk samples were collected from 60 women with COVID- 19 in the Turkish city of, and analyzed for the presence of SARS-CoV-2 RNA by RT-PCRs. Results: The result of the analysis, SARS-CoV-2 RNA was not detected in any breast milk. According to the results obtained in this study; that there is no evidence of mother-to-child transmission of SARS-CoV- 2 through breast milk and that mothers can safely breastfeed their infants. Conclusion: We believe that with deeper analysis and comprehensive studies, it will be possible to fully understand whether the SARS-CoV-2 virus is transmitted to infants through breast milk. [ABSTRACT FROM AUTHOR]