Relevant bibliographies by topics / Cooking (Turkey)

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Cooking (Turkey)'

Author: Grafiati
Published: 4 June 2021
Last updated: 31 July 2024

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Journal articles on the topic "Cooking (Turkey)"

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Mehta, Varunkumar H., Meena Goswami, Vikas Pathak, Arun Kumar Verma, and Vincentraju Rajkumar. "Effect of different cooking methods on quality characteristics of turkey meat cutlets." Nutrition & Food Science 52, no. 3 (February 10, 2022): 413–22. http://dx.doi.org/10.1108/nfs-12-2020-0454.

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Purpose This present study was conducted to evaluate the effect of different cooking methods on quality characteristics of turkey meat cutlets, i.e. turkey meat cutlets prepared by deep frying (DF), turkey meat cutlets prepared by shallow frying (SF), turkey meat cutlets prepared by microwave cooking at 740 MHz for 20 min (MW) and turkey meat cutlets prepared by microwave cooking at 740 MHz for 10 min followed by shallow frying (MS). Design/methodology/approach Several preliminary trials were conducted to optimise the formulation, and finally, turkey meat cutlets were prepared, as per the method followed by Singh et al. (2015). These standardised turkey meat cutlets were cooked with four different cooking methods. The best formulation and optimum cooking method were selected on the basis of physicochemical properties and sensory evaluation. Findings pH and moisture content of MW were significantly (P < 0.03) higher than DF, SF and MS; however, cooking yield and water activity values of MW and MS were significantly (P < 0.05) higher. DF had significantly (P < 0.02) higher fat content than SF > MS > MW. The values of textural parameters were significantly (P < 0.01) higher in DF, whereas lightness values of MW and redness values of DF were significantly (P < 0.02) higher. Scores of various sensory attributes, including overall acceptability, were significantly (P < 0.03) higher in MS. Therefore, MS – turkey meat cutlets prepared by microwave cooking at 740 MHz for 10 min followed by shallow frying were found optimum. Originality/value Cooking methods vary according to the choice and flavour of the consumer. Meat products, especially cutlets, can be cooked with many cooking methods, but it is always good to choose the one method which contains less fat per cent as per the requirement of present-day health-conscious consumer and also retains and add on to the taste of the product. Hence, microwave cooking followed by shallow frying was found as such a cooking method that has the characteristics of both, i.e. less fat content and also is tasty to the tongue.
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OLLINGER-SNYDER, PATRICIA A., and M. EILEEN MATTHEWS. "Cook/Chill Foodservice System with a Microwave Oven: Coliforms and Aerobic Counts from Turkey Rolls and Slices1." Journal of Food Protection 51, no. 2 (February 1, 1988): 84–86. http://dx.doi.org/10.4315/0362-028x-51.2.84.

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Turkey was sampled for total aerobic plate counts and coliform counts, before and after cooking, after chilled storage and after reheating in a microwave oven. Frozen turkey rolls were thawed for 48 h at 3°C. Rolls were then cooked (105, 135 and 165°C) to an internal temperature of 77°C. Cooked rolls were placed into a refrigerator operating at 1°C and chilled for 24 h. Rolls were removed from the refrigerator, sliced and refrigerated for ≤ 2 1/2 h to simulate holding conditions in a hospital cook/chill foodservice system. Slices were reheated for 30 or 40 s in a microwave oven. For the raw product, total aerobic plate counts and coliform counts ranged from 78,000 – 615,000/g and 1,600 – 38,000/g, respectively. No coliforms were found in turkey rolls following cooking and chilled storage and turkey slices reheated in a microwave oven. Cooking turkey rolls resulted in reduction of two to five orders of magnitude in total aerobic plate counts. For most trials of the experiment, counts were further reduced when turkey slices were reheated in a microwave oven. These low microbial counts may be attributed to cooking turkey rolls to an end point temperature of 77°C and storing chilled at 1°C before reheating the slices in a microwave oven.
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Rusdiansyah, Robby, Bambang Dwiloka, and Yoyok Budi Pramono. "KARAKTERISTIK SUSUT MASAK DAN HEDONIK SOSIS DAGING DADA DAN PAHA KALKUN (Meleagris gallopavo)." Jurnal Ilmu dan Teknologi Peternakan 9, no. 1 (August 9, 2021): 38–43. http://dx.doi.org/10.20956/jitp.v9i1.12347.

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This study aims to determine the differences in the quality of cooking and hedonic losses based on commercial cuts of the carcass. The benefit of this research is to increase the diversification of food products based on turkey livestock and to obtain information regarding the different treatment of commercial carcass cuts on the quality of processed turkey meat. The experimental design used was a randomized block design (RBD) with 2 treatments of commercial pieces of carcass and thighs with 4 repetitions. The treatments given were (T1) breast meat and (T2) thigh meat. The parameters tested were cooking and hedonic losses which consisted of taste, aroma, color, texture, and overall. The results showed that the commercial cut of the carcass affected showing differences in the quality of cooking loss and hedonic quality of turkey sausage. Panelists liked the commercial cut sausages of breast carcass and gave the result that breast treatment could reduce cooking losses and thus increase the economic value of the product.
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ACUFF, G. R., C. VANDERZANT, M. O. HANNA, J. G. EHLERS, and F. A. GARDNER. "Effects of Handling and Preparation of Turkey Products on the Survival of Campylobacter jejuni." Journal of Food Protection 49, no. 8 (August 1, 1986): 627–31. http://dx.doi.org/10.4315/0362-028x-49.8.627.

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Various cooking procedures (roasting, braising, stewing and microwave cooking) applied to turkey thighs, and washing procedures for contaminated utensils (knives and cutting boards) and food handlers' hands were evaluated for their effectiveness in removing Campylobacter jejuni. Roasting, braising and stewing were effective in destruction of C. jejuni on contaminated turkey thighs even when the meat was undercooked, reaching an internal temperature of 55°C. Destruction of C. jejuni by microwave cooking was assured more fully if a meat thermometer was used to check the internal temperature of the sample rather than by visual evaluation. Washing of utensils with water and detergent, either by hand or in a dishwasher, removed C. jejuni except from wooden cutting boards washed by hand. Minimal hand washing procedures may not assure complete removal of C. jejuni from contaminated hands.
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Jin, Yifei “Jenny”, Lisa R. Wang, and Jian Jim Wang. "Physics in turkey cooking: Revisit the Panofsky formula." AIP Advances 11, no. 11 (November 1, 2021): 115316. http://dx.doi.org/10.1063/5.0067811.

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Çolak, Mümtaz, Marino Maggetti, and Giulio Galetti. "Golden mica cooking pottery from Gökeyüp (Manisa), Turkey." Geological Society, London, Special Publications 257, no. 1 (2006): 141–50. http://dx.doi.org/10.1144/gsl.sp.2006.257.01.11.

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MAUGHAN, CURTIS, EDGAR CHAMBERS, SANDRIA GODWIN, DELORES CHAMBERS, SHERYL CATES, and KADRI KOPPEL. "Food Handling Behaviors Observed in Consumers When Cooking Poultry and Eggs." Journal of Food Protection 79, no. 6 (June 1, 2016): 970–77. http://dx.doi.org/10.4315/0362-028x.jfp-15-311.

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ABSTRACT Previous research has shown that many consumers do not follow recommended food safety practices for cooking poultry and eggs, which can lead to exposure to Salmonella and Campylobacter. Past research has been done primarily through surveys and interviews, rather than observations. The objective of this project was to determine through observations whether consumers follow food safety guidelines. Consumers (n =101) divided among three locations (Manhattan, KS; Kansas City, MO area; and Nashville, TN) were observed as they prepared a baked whole chicken breast, a pan-fried ground turkey patty, a fried egg, and scrambled eggs. The end point temperature for the cooked products was taken (outside the view of consumers) within 30 s after the consumers indicated they were finished cooking. Thermometer use while cooking was low, although marginally higher than that of some previous studies: only 37% of consumers used a thermometer for chicken breasts and only 22% for turkey patties. No one used a thermometer for fried or scrambled eggs. Only 77% of the chicken and 69% of the turkey was cooked to a safe temperature (165°F [74°C]), and 77% of scrambled and 49% of fried eggs reached a safe temperature (160°F [71°C]). Safe hand washing was noted in only 40% of respondents after handling the chicken breast and 44% after handling the ground turkey patty. This value decreased to 15% after handling raw eggs for fried eggs and to 17% for scrambled eggs. These results show that there is a high prevalence of unsafe behaviors (undercooking and poor hand washing technique) when cooking poultry and eggs and a great need for improvement in consumer behavior with poultry and eggs.
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BRESLIN, T. J., M. I. TENORIO-BERNAL, B. P. MARKS, A. M. BOOREN, E. T. RYSER, and N. O. HALL. "Evaluation of Salmonella Thermal Inactivation Model Validity for Slow Cooking of Whole-Muscle Meat Roasts in a Pilot-Scale Oven." Journal of Food Protection 77, no. 11 (November 1, 2014): 1897–903. http://dx.doi.org/10.4315/0362-028x.jfp-14-035.

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Sublethal heating can increase subsequent thermal resistance of bacteria, which may compromise the validity of thermal process validations for slow-roasted meats. Therefore, this research evaluated the accuracy of a traditional log-linear inactivation model, developed via prior laboratory-scale isothermal tests, and a novel path-dependent model accounting for sublethal injury, applied to pilot-scale slow cooking of whole-muscle roasts. Irradiated turkey breasts, beef rounds, and pork loins were inoculated with an eight-serovar Salmonella cocktail via vacuum tumble marination in a salt-phosphate marinade. The resulting initial Salmonella population in the geometric center (core) was 7.0, 6.3, and 6.3 log CFU/g for turkey, beef, and pork, respectively. Seven different cooking schedules representing industry practices were evaluated in a pilot-scale, moist-air convection oven. Core temperatures recorded during cooking were used to calculate lethality real-time via the log-linear model. The path-dependent model reduced the bias (mean residual) and root mean square error by 4.24 and 4.60 log CFU/g respectively, in turkey; however, the new model did not reduce the prediction error in beef or pork. Overall, results demonstrated that slow-cooked roasts, processed to a computed lethality at or near that required by the regulatory performance standards, as calculated with a state-dependent model, may be underprocessed.
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YANG, XIAONIAN, R. G. BOARD, and G. C. MEAD. "Influence of Spoilage Flora and Temperature on Growth of Staphylococcus aureus in Turkey Meat." Journal of Food Protection 51, no. 4 (April 1, 1988): 303–9. http://dx.doi.org/10.4315/0362-028x-51.4.303.

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Staphylococcus aureus isolated from a turkey processing plant grew in ground turkey muscle, either leg or breast, contaminated with spoilage bacteria with incubation at 15,20 or 23°C. No growth occurred with incubation at 7 or 10°C. The rate and extent of growth of S. aureus at 15 and 20°C were increased by cooking the muscle before inoculation. Toxin production during growth of S. aureus on turkey muscle was demonstrated on one occasion only.
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Akyürek, Suat. "Cooking Courses and Tourism: Entertainment, Education, Escapism, or Esthetics?" Journal of Gastronomy and Tourism 5, no. 3 (April 1, 2021): 145–61. http://dx.doi.org/10.3727/216929721x16105303036535.

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In this study, the experience dimensions developed by Pine and Gilmore were evaluated in the case of the cooking courses in which the tourists attended during their holidays. The data collection consists of comments from the tourists from different nationalities who visited Turkey and who shared their experiences connected to the participation in cooking courses in Istanbul. In total, 400 comments on five cooking courses in 2018–2019 were analyzed. The findings demonstrate that the tourists had an intense education and entertainment experience through the cooking courses. Moreover, although not as intense as the education and entertainment experience, some tourists were found to share their esthetics and escapism experiences. Consequently, Pine and Gilmore's experience dimensions have been validated for cooking courses. The study concludes that memorable experiences emerge and result in positive behavioral intentions.
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Dissertations / Theses on the topic "Cooking (Turkey)"

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Whitmer, Evelyn, and Scottie Misner. "Additional Turkey Cooking Methods." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2007. http://hdl.handle.net/10150/146438.

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Misner, Scottie, and Evelyn Whitmer. "Additional Turkey Cooking Methods." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2012. http://hdl.handle.net/10150/239595.

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Karaosmanoǧlu, Defne. "Cooking the past : the revival of Ottoman cuisine." Thesis, McGill University, 2006. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=100635.

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Since the 1990s, Turkey has started to develop an extensive interest in its Ottoman past. The view of the Ottomans as "backward" and "pre-modern" that once held sway has given way to a view that grasps the Ottoman past as "open," "tolerant," and "cosmopolitan." Food is one of the areas in which Turkey's Ottoman past is negotiated. This dissertation attempts to trace the revival of Ottoman cuisine through experiences of production, representation, and commodification in Istanbul. It seeks to understand multiple discourses involved in the relationship between the past and the present, within a context where history implicates both continuity and novelty. Ottoman cuisine has developed not only as the foundation of traditional Turkish cuisine, but also as its "other." This dissertation examines the revival of Ottoman cuisine through an analysis of diverse sources, such as cookbooks, media, culinary institutes, cultural and social organizations, the cultural policies of the state, and mainstream restaurant and festival venues. Finally, it asserts that the revival of Ottoman cuisine in particular seems to feed multiple discourses of cosmopolitanism. The turn back to the Ottoman period is both nationalistic and cosmopolitan, such that cosmopolitanism is turned into a national image and a national cultural asset. As a result, the past becomes a utopian project for the future, and cosmopolitanism of the past haunts Turkey and Istanbul as a progressive image for the contemporary world.
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Digiorgio, Angela Marie. "Sensory and nutritional quality of boneless turkey rolls as affected by thermal processing conditions for foodservice usage." 1986. http://hdl.handle.net/2097/27617.

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Books on the topic "Cooking (Turkey)"

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G, Edmonds Anna, ed. COOKING in Turkey. Istanbul: Redhouse Press, 1986.

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Rodgers, Rick. The turkey cookbook. New York, NY: HarperPerennial, 1990.

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Company, Butterball Turkey, ed. The Butterball turkey cookbook. New York: Hearst Books, 1992.

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Smith, Andrew F. The turkey: An American story. Chicago: University of Illinois Press, 2006.

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Simmons, Coleen. Turkey, the magic ingredient. San Leandro, Calif: Bristol Pub. Enterprises, 1990.

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Salaman, Rena. The cooking of Greece and Turkey. London: Martin Books for J. Sainsbury, 1987.

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Mettler, John J. Wild turkeys: Hunting and watching. Pownal, Vt: Storey Books, 1998.

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Perihan, Masters, and Masters Jim, eds. Turkey. Hawthorn, Vic., Australia: Lonely Planet Publications, 2000.

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Robertson, Carol. Turkish cooking: A culinary journey through Turkey. Berkeley, Calif: Frog, Ltd., 1996.

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Garcia, Helen L. Ground turkey lover's cookbook. West Linn, OR: Cedar Island Press, 1987.

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Book chapters on the topic "Cooking (Turkey)"

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"Turkey Meatloaf." In Cooking through Cancer Treatment to Recovery. New York, NY: Springer Publishing Company, 2015. http://dx.doi.org/10.1891/9781617052385.0040.

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"Turkey Florentine." In Cooking through Cancer Treatment to Recovery. New York, NY: Springer Publishing Company, 2015. http://dx.doi.org/10.1891/9781617052385.0045.

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"Eloise's Turkey and Dumplings." In Cooking through Cancer Treatment to Recovery. New York, NY: Springer Publishing Company, 2015. http://dx.doi.org/10.1891/9781617052385.0050.

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"Cooking Time for Turkey in an Oven." In Everyday Heat Transfer Problems: Sensitivities to Governing Variables, 161–68. ASME Press, 2009. http://dx.doi.org/10.1115/1.802830.ch18.

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Rohdewald, Stefan. "NeoOttoman Cooking in Turkey in the TwentyFirst Century:." In From Kebab to Ćevapčići, 289–300. Harrassowitz, O, 2018. http://dx.doi.org/10.2307/j.ctvcm4ftx.19.

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Yenal, Zafer. "“Cooking” the Nation: Women, Experiences of Modernity, and the Girls’ Institutes in Turkey." In Ways to Modernity in Greece and Turkey. I.B.Tauris, 2007. http://dx.doi.org/10.5040/9780755622184.0017.

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Doruk, Ece Karadogan. "Transformation in Daytime Television Programs in Turkey since 2000." In Advances in Media, Entertainment, and the Arts, 161–81. IGI Global, 2014. http://dx.doi.org/10.4018/978-1-4666-6190-5.ch010.

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The research conducted in Turkey indicates that the television viewers usually spend their leisure daytime watching television programs such as health, cooking, beauty, fashion, shopping, and competitions. These programs that mostly refer to entertainment function enable viewers to learn as well as have an enjoyable time. Among the reasons why the television viewers prefer to watch these programs are migration to larger cities and the need of the viewers, who spend more time together at home with the family and have nothing but the television at home as the neighborhood culture has disappeared, to see their equivalents and communicate their troubles. This chapter discusses the changing program preferences of the television audience and the causes affecting the transforming program contents since the early 2000s in Turkey, which is one of the countries with the highest television-viewing rate and uses the method of in-depth interview with the experts in the field.
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Uzbek, Özgü Çömezoğlu. "Amphorae and utility vessels from Basilica B, Andriake (Antalya, Turkey)." In LRCW 6: Late Roman Coarse Wares, Cooking Wares and Amphorae in the Mediterranean: Archaeology and Archaeometry, 661–74. Archaeopress Publishing Ltd, 2023. http://dx.doi.org/10.2307/jj.7193896.68.

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Kesimoglu, Aysegul. "Entertainment and Food Tourism in the Backdrop of Late Modernity and a Reflection on Turkey." In Advances in Media, Entertainment, and the Arts, 39–56. IGI Global, 2014. http://dx.doi.org/10.4018/978-1-4666-6190-5.ch003.

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It is widely accepted today that food is symbolically and culturally bounded, which make it also emblematic for cultural and creative industries, as well as entertainment and leisure. This is observed in the increasing use of food in media entertainment such as cooking shows and competitions but also in other variant forms such as culinary schools, specialist food boutiques, gastronomic festivals, and the expansion of traditional media into digital platforms (i.e. with food blogging). This chapter is interested in one particular form of food entertainment. This is food tourism, which is deemed to incorporate different aspects of food entertainment forms within. The chapter initiates on a brief assessment of changing conceptualizations of food in the backdrop of late modernity with the conviction that food's changing conceptualizations are driving food's popularity as an entertainment scheme. Consequently, food tourism is discussed with an evaluation of its development and current positioning in Turkey.
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Wohmann, Rick, Nicholas Rauh, and Günder Varinlioğlu. "Amphorae and coarse wares from Boğsak Island in South Turkey, 4th - 9th centuries AD." In LRCW 6: Late Roman Coarse Wares, Cooking Wares and Amphorae in the Mediterranean: Archaeology and Archaeometry, 928–35. Archaeopress Publishing Ltd, 2023. http://dx.doi.org/10.2307/jj.7193896.98.

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Conference papers on the topic "Cooking (Turkey)"

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Arslan, Ridvan, and Yahya Ulusoy. "Utilization of waste cooking oil as an alternative fuel for Turkey." In 2016 IEEE International Conference on Renewable Energy Research and Applications (ICRERA). IEEE, 2016. http://dx.doi.org/10.1109/icrera.2016.7884526.

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ERDEMCİ, İrfan, Medeni YAŞAR, Murat KOÇ, Celal YÜCEL, and Derya YÜCEL. "Cooking Characteristics of Lentil Genotypes Under Semi-Arid Ecological Conditions of Turkey." In Proceeding of the 3rd Global Conference on Agriculture. STECONF, 2023. http://dx.doi.org/10.33422/3rd.gca.2023.06.200.

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Chakubaevа, J. K., and B. S. Maykanov. "COMPARATIVE EXAMINATION OF IMPORTED AND DOMESTIC HORSE MEAT IN THE MARKETS OF NUR-SULTAN." In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS Volume 2. DSTU-Print, 2020. http://dx.doi.org/10.23947/interagro.2020.2.498-503.

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The article presents comparative studies of imported and domestic horse meat in the markets of Nur-Sultan. The smell, consistency, and cooking sample had minor differences, and these deviations were in the meat on the Shapagat market. Horse meat from the Russian Federation in appearance (organoleptic indicators) still has some differences from the meat of local producers.The reaction of the peroxidases of horse meat from Russia in all markets turned from blue to brown shade of RK as well from blue to brown, the reaction of copper sulphate in all samples showed one result, no flakes, characteristic; pH in the samples of the RF ranged from 6.7 to 5.7, in the samples of RK ranged from 5.8 to 5.3.
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Myszka, David H. "The Design for Assembly Guidelines Transform a Product Innovation From a Loser to a Winner." In ASME 1998 Design Engineering Technical Conferences. American Society of Mechanical Engineers, 1998. http://dx.doi.org/10.1115/detc98/dfm-5715.

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Abstract Several manufacturer’s are witnessing soaring profits as a result of cost reductions derived from Design for Manufacturing and Assembly (DFMA) analyses. These successes are prompting others to turn to more refined computer models of product assemblies. However, much can be gained from a very routine analysis, using nothing more than the basic Design for Assembly (DFA) guidelines. These gains can be realized at a mere fraction of the resources needed for the computer models. This method of analysis is especially appealing to engineers whose time constraints require careful selection of design activities. This paper argues that DFMA analysis does not need to be an elaborate modeling process to produce significant cost improvements. This point is illustrated with an example of a redesign of a cooking range door. A manual review of the DFA guidelines turned a design innovation from a loser into a winner. Success stories from such informal analyses should promote greater implementation across industries that are hesitant in adopting DFMA practices.
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Nodzyńska-Moroń, Małgorzata, and Vladimír Sirotek. "THE DURABILITY OF FORMAL KNOWLEDGE AND ITS RESTRUCTURING DURING LIFELONG LEARNING." In 5th International Baltic Symposium on Science and Technology Education. Scientia Socialis Press, 2023. http://dx.doi.org/10.33225/balticste/2023.137.

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Formal science education is the last stage of acquiring scientific knowledge for most people. They rely on the knowledge acquired at school for the rest of their lives. Therefore, it is important that formal education changes students' colloquial knowledge into scientific knowledge and is correct. The study decided to test three situations. In the first one, it was examined whether formal education actually displaces colloquial knowledge of students. In the second, the level of knowledge acquired at school was compared with the level of extracurricular knowledge. The third examined the durability of knowledge acquired at school, i.e. can school knowledge be changed, e.g. through advertising or popular science publications? The main hypothesis of the research was the assumption that school knowledge eliminates erroneous, clichéd beliefs and is permanent over time. The study tested chemical knowledge related to cooking. 472 people participated in the study and an online questionnaire was used. The research built on previous research on the correlation between scientific knowledge and non-scientific beliefs and pedagogical theories on knowledge transfer. The obtained results did not confirm the main hypothesis. Formal school education turned out to be less effective than non-formal education. It seems, therefore, that school education should not focus on facts that students forget and that change during their informal (lifelong) education. Rather, it should focus on the ability to independently construct knowledge. Keywords: common knowledge, lifelong learning, pedagogical theories, science education
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