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In this study, turkey breast meat samples were dried with hot air (60, 75, 90 C), microwave (180, 360, 540 W) and freeze (0.1, 0.15, 0.2 mbar) drying and parameters related to the drying kinetics of turkey breast meat were investigated. Although a constant drying rate was not observed for all drying methods, the drying process occurred only during the falling drying rate period. Microwave drying process times were lower than those of hot air and freeze drying because of volumetric heating. Drying times decreased by increasing temperature, power and vacuum pressure. Kinetic parameters were determined by using the semi-empirical models of 2. Fick's diffusion equation. Two terms, Logarithmic and Page models were found to be better for hot air, microwave and freeze drying, respectively. In addition, the effective diffusion coefficient values were found in range of 2.03-2.53 × 10 −10 , 27.89-103.96 × 10 −10 and 2.99-3.36 × 10 −10 m 2 /s for hot air, microwave and freeze drying, respectively. Effective diffusion coefficients increased in direct proportion with temperature, microwave power and vacuum pressure. The activation energy obtained by the modified Arrhenius equation were 7.481 kJ/mol to 6.043 W/g for hot air and microwave drying respectively. Practical Applications The drying kinetics behavior of foods is important for protecting the final product quality, determining the process method and optimizing the process parameters in the food industry. Despite the availability of many drying kinetics studies, meat products exhibit different behaviors during the drying process due to their structure and composition. The drying kinetics behavior of turkey breast meat with different drying techniques was investigated in this study. When the effective diffusion coefficient and activation energy data were considered, it was noticed that microwave drying provided a faster and more effective drying process. The moisture content and water activity values, which are very important especially for meat products, showed that freeze drying provided a more reliable product by reducing the moisture content and water activity of final product more than other drying methods.

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This research investigates the effects of using different lipid formulations (100% beef fat, 85% beef fat+15% olive oil, or 70% beef fat+30% olive oil) in fermented turkey sausages on protein–lipid oxidation, in vitro digestibility, and related quality parameters. The use of olive oil results in decreased fat content, modified fatty acid profile, and increased pH value, acidity, and water activity, besides changes are recorded in instrumental quality and sensory features. Lipid oxidation is higher in samples with 30% olive oil than in the others. Carbonyl content increases depending on oil level and storage time. α‐aminoadipic semialdehyde is only detected in products containing 30% olive oil and their concentrations increased with storage. γ‐glutamic semialdehyde also increases by olive oil inclusion, but decrements are recorded during storage. Increasing olive oil results in increased pepsin digestibility but losses are recorded in both pepsin and trypsin plus α‐chymotrypsin digestion rates during storage. Practical applications: Inclusion of vegetable oils into meat product formulations has been preferred recently to supply healthier products, but in this situation, oxidative deterioration again becomes a considerable problem affecting overall quality. The data obtained from the present work wil contribute to understand the impacts of formulation and processing operations on the formation of oxidation products and change in digestibility, thereby to pioneer further research on this topic.

This study was carried out to investigate the effects of chia (Salvia hispanica L.) mucilage (CM) as a fat replacer in grilled or pan-fried beef patties. For this purpose, beef fat was replaced by CM at levels of 0, 25, 50, and 75%. The use of CM and cooking method affected cooking-related parameters. Cooking yield was lower in pan-fried patties, while the addition CM increased the cooking yields. Moisture retention, shrinkage, changes in diameter, and thickness of grilled patties were improved compared to the pan-fried samples. The addition of CM increased moisture retention, while shrinkage values decreased. Results of our investigation revealed that CM retarded oxidative changes in pan-fried patties. Textural parameters and sensory properties of samples were not negatively affected by the addition of CM.