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This investigation was carried out to develop a grading system and to determine the quality factors for fresh water fishes caught in Konya region. The contents of head, scales, s'kin, fins, internal organs and fishbones; the waste percentages; the yields of fish meat and the organoleptique quality factors were determined on various fresh water fishes. The waste percentages Were found to be 35.61 % for fresh water mullet, 43.612 % for carp, 44.21 % for scaleless carp, 32.26 % for pearl fish, 37.25 % for shiraz and 29.54 % for zander. Therefore, they had a dressing percent of 64.38 %, 56.37 %, 55.78 %, 67.73 %, 6)2.74 % and 70.45 %, respectively. Furthermore, the organoleptique acceptance levels for the same fishes were valued at 7.80, 8.17, 8.412, 6.57, 6.57 and 9.31, respectively. Zander gave the highest dressing percent (70.45 %) due to its lowest waste percentage (29.54 %), plus its quality grade was quite superior (9.31). On the other hand, carp and scaleless carp had a satisfactory meat quality (8.17, 8.42), although they have possesed a low dressing percent (56.37 %, 55.78 %).

This research was carried out for the microbiological evaluation of poultry slaughtering techniques with dry and wet systems. Chickens slaughtered by both techniques and the scalding water were used as materials. In physical investigations; the contents of waste material were estimated as 0,3)137 gr/,100 ml in softscadding (HH), 0.1096 gr,/100 ml in sub-scalding and 0.1256 gr/100 ml in hard^scalding. In bacteriological examinations; the counts of total viable microorganisms were found to be as average 4.7 x102 per gram in the non-scalded chickens, but no growth was observed among the coliform microorganisms and fecal streptococci. In scalded chickens, the counts of total viable microorganisms were determined as 7.4 x 105 per gram in sample HH, 1.4 xl06 per gram in sample VH, 2.2x 106 per gram in sample KH. In the same samples, 'the counts of coliform microorganisms were 5.3 x 104, 7.7 x 104, 8.9 x 104 per gram, respectively. The numbers of microflora were higher in scalding water than those of in chicken meat. The counts of total vialble microorganisms were 9.0 x 103 per gram in sample HH and 1.3 x 106 per gram in VH, but this level has dropped to 8.6 x ilO3 per gram in sample RH. In tihe same samples an intense growth was observed for coliform microorganisms and fecal streptococci, but no proliferation was seen for both microorganisms in sample KH. As a result, it may be decided that the slaughtering techniques with wet system are not hygienic enough and could cause microbiological examination, on the other hand, the dry system can 'be considered more hygienic, but not suitable for mass production. Therefore, the "vapor -scalding" system which is more hygienic and up-to-date would be highly beneficial for the poultry industry.

This study was carried out in two stages. At first, the anchovy fish w as eleane d off, grounded and deodorized. Later, they were analyzed arter being packed in the polyethylene pouches and stored in deep- freeze at- 18=F2°C for the periods of 7 days, 1, 8 and 6 months. The chemical and microbiological e·xperiments were conducted on fresh anchovy and frozen grouıid anchovy. The values of pH (average 5.7±0.04) and water activity (average 0.98±0.01) determined in fresh anchovy didn't show any significant differences with compared to those of ground anchovy. On the other hand, a decrease in the percentage of total acidity (average %0.88 ± 0.05 →+ %0.75), but an increase in the peroxide number (average 1.25 ± 0.43 → 6.7) were observed towards to the end of the storage periods. Thus, it was realized that the rancidity has undergone to develop even at ·the freezing temperatures. The total gemı counts determined in fresh anchovy (1.15x107/gr) have decreased down to 7.51x105/gr in frozen anchovy. The same situation was also observed in other microorganisms. No growth was seen in coliform microorganism in the 6th month. However, the nurnerical drops of psychrophilic microorganisms were found to be not so obvious. As a result, it was determined that the freezing temperature didn't cause any significant side effect on the chemical and microbiological quality of ground anchovy during the extended storages in. deep-freeze. On the contrary, it was understood that the. low degree of freezing tem- perature has caused a mild sterilization effect on microorganisms. Thus, it became clear that the ground anchovy could be safely preserved at -18°C for at least 6 months.

This study was carried out for producing a new product "Poultry Sausage" and investigate its quality factors.The poultry sausage used in the experiments was developped by the applications of several tests and trials. Besides the various formulas and technological methods have been used, also the effects of several factors such as tempareture, moisture and duration were also investigated. The poultry sausage samples developped by mixing chicken meat, beef and soybean flour in certain percentages (designed in groups) were examined from the chemical, microbiological and organoleptic point of view. All the samples were analysed at various stages of aging (1st, 3rd and 7th) and storage (14th, 21st and 30th) days significant differences were determined in chemical composition of poultry sausage according to the stages of aging and storage. At first day, moisture, protein and fat contents and acidity values showed differences. At 3rd day only value of acidity, at 7th day moisture, ashand water activity (aw) values, at 14th day fat ash, salt and aw values, at 21st day moisture, protein, fat, ash and salt contents and value of pH and finally at 30th protein, fat and salt contents of sausage among the groups showed significant differences. There was no significant differnce in mikroflora between the groups in both aging and storage. Although the group C3 differed from the other groups in the number of Staphylococcus - micrococcus microorganisms at the begining stage of aging. It was detected that the number of total microorganisms and Lactobacillus species increased among aging and storage while coliform bacteria and yeasts-moulds showed significant and Staphylococcus - micrococcus species showed slight decreasing. After 7th day coliform bacteria was not detected. It was determined that the groups of C2 and C3 (consisting of chicken meat and beef) were more preferable in organoleptically, The groups B1 and B2 which were consisting of chicken meat beef and soybean flour, were detected poor in organoleptic determination. As a result it was concluded that poultry sausage might be a suitable product, producing by mixing chicken meat and beef especially using reformed chicken.

This study was carried out to determine the effects of various salting techniques (dry, dipping and injektion) on physicochemical and microbiological properties of pastrami during storage periods (60 days, +4 °C). At the begining of the storage periods, moisture contents, salt contents, pH and water activity (aw ) values of pastrami samples applied dry, dipping and enjection techniques were respectively detected 42.65 - 43.36 and 45.16 %; 7.47, 8,58 and 6,18 %, 5.70, 5.46 and 5.97; 0.85, 0.86 and 0,88, During storage periods significiant decreaments in the moisture contents of pastrami samples applied various sailing techniques aw observed because of drying effects in moisture contents. Parallely, Water activity (aw) values of pastrami samples were decressed and salt content of pastrami samples were increased. During this period, the difference pH values of pastrami samples among the groups were not faund to be significant.There was no significant differences in the number of microorganizms (total count .Staphylococcus-micrococcus, Lactobacillus, mold and yeast) of the samples among the groups at the 60th day of the experiment. It was concluded that depending upon salting techniques the pastramies loasing chewing properties became dry and salting because of significant decreament in moisture contents and increaments in salt contents at the end of the storage period.

This study was undertakan for eletermining the hygienic and organoleptic qualities of our traditional meat product called "dried meat". As a material sheep meat was used. For comparison the meat sarnples were dried under the sun and in drying chamber for the periods of 5, B and 10 days. Dried sarmples were stored in refrigerator for 2 months. Then the sarnples were analyzed for weight lass, chemical, microbiological and organoleptic qualities at the intervals of 1. 15. 30 and 60 days. The samples showed differences for their chemical, microbiological and organoleptic qualities depanding upon the drying methods, drying and storage periods the highest weight loss (5. 7 %) was obtained in sun dried me ats process ed for 10 days. The fallawing vaues: 41.43-47.29 % for protein. 3.2-12.9 % for fat, 6.96-766 % for ash, 26.17-36.31 % for salt. 5.57-5.92 for pH and 0.48-0.68 for aw were found. The variancas between these va!ues changed drastically as to the drying period, storage time and the drying technics applied (p0. 05). The total viable microorganisms count for the sun dried samples was low (5.8x105/9) compared to those in the samples dried in drying chamber (2. 4x106 /9 ). No significant differences were observed in other microorganisms. As to the organoleptic eva!uations, the level of general acceptance for taste, textura and color was av. 6-7 out of 10 points. As a result, it was determined that the dried meats were more nutritious specifically rich in protein and highly consantrated me at products. On the other hands, the sun-dried meats processeel for 8 days were accepted as the best and high quality dried meat compared to the other experimental meat products.

This research was carried out to develop a modern production technique for Turkish pastrami by using a drying chamber in which the climatic conditions could be controlled and to determine the storage conditions of the product for extended shelf life by vacuum packaging. Three different types of experimental pastrami were manufactured under various climatic conditions. Based on the physical, chemical, microbiological and organoleptic findings of those samples, the "DPx1 sample" produced at 20 °C temperature, 1.5 m/sec weather circulation speed and 65±5 % relative humidity was found to be as the most ideal one. The moisture content and the values of pH and Aw were 41.62 %, 5.45, 0.91 respectively. The level of organoleptic acceptability was quite satisfactory (8,7). Although there was no growth for Coliform microorganisms, a mild increase was observed in the total viable cell count (5.6xl06) and in the numbers of Staphylococci (4.5x103). The same pastrami sample (DPx^) was kept in a vacuum package for the periods of 1,2 and 3 months at room temperature (20 °G). It was deduced that the weight loss decreased to the level of 1. 75 %, the total viable cell count dropped to 2.9xl05, the proliferation of anaerob microorganisms increased to 3 .5xl04, the degree of organoleptic acceptability has not changed significantly (7.9) at the end of 3 months storage period.

Intermediate Moisture Foods (IMF) can be regarded as being moist enough (20-30 % moisture) to be "ready-to-eat" and yet dry enough to be shelf stable. It is one of the oldest preserved foods of man, but recently there occured a revial of interest in them. Modern IMF are based on lowering of water activity through addition of humectants; addition of myostatic and bacteriostatic agents and incorporation of additional chemicals to improve stability and organoleptic properties. The most outstanding chemicals added for this purpose are glycerol, propylen glycol, K sorbate and salt. As the level of Aw decreases the proliferation of microorganisms in foods suppresses and below Aw 0.65 the growth becomes practically impossible.

This investigation was carried out to develop the grading system and to determine the quality factors for fish. On various sea fish the content of head, scales, fins, internal organs and fishbones ; the waste percentage ; the yield offish meat and the sensorial quality factors were determined. The waste percentages were found to be 28.04 % for anchovy, 35.93 %for horse mackerel, 29.64 %for bonito, 29.34 %for chub mackerel, 32.87 % for sea bream, 22.46 % for needlefish, 40.02 % for whiting. Hence, they have given 71.95 %, 64.04 %, 70.35 %, 70.65 %, 67.12 %, 77.53 % and 59.97 % meat yield, respectively. Furthermore, the sensorial acceptance levels for the same fish were valued at 8.31, 6.41, 9.04, 7.37, 6.47, 6.87, 7.88, respectively. Needlefish gave the highest meat yield (77. 53 %) due to its lowest waste percentage (22.46 %) but obtained an unsatisfactory result (6.87) from the organoleptic evaluation. On the other hand, whiting was not found valuable enought because of its highest waste percentage (40.02 %) and the lowest meat yield (59.97 %). It was proved that anchovy and bonito were the ideal fish for both their meat yield and as well as their sensorial acceptance level. As a result, the waste percentage, the meat yield and the organoleptic quality factors of various fish were determined, henceforth, a groundwork was laid down for the application of fish grading in our country in the future.