The mineral and trace elements of Kargı Tulum cheese are investigated during the ripening period of 90 days. Calcium, potassium, phosphorus, sodium, magnesium, manganese, copper, zinc and iron quantities were determined by simultaneous inductively coupled plasma optical emission spectrometry (ICP-OES). The effect of maturation time on the sodium, phosphor and potassium content of cheese samples has been found to be statistically significant (p<0.05). Magnesium and calcium levels during ripening period showed significant statistical difference (p<0.01). Copper values of cheese samples demonstrated an increase throughout 90-day maturation time. The effect of maturation time on manganese and zinc value has been found to be statistically significant (p<0.05). According to obtained data, by consuming 100 g Kargı Tulum cheese in daily period, an adult can provide a remarkable portion of his/her minerals needs.

Spinal cord and brain tissues have the highest importance in the transfer of bovine spongiform encephalopathy to humans. The European Union issued the complete removal of spinal cord and brain tissues from meat products. In Turkey, regulation on meat products is applied by government veterinarians. But there are some questions on the effective application of the regulation, especially in some private slaughterhouses. This study was designed to reveal the mixing of these tissues to meat products sold in the Akdeniz region of Turkey. For this purpose, a total of 471 meat product samples were tested. Two semiquantitative enzyme‐linked immunosorbent assay kits (Ridascreen Risk Material and Risk Material 10/5 [R‐biofarm GmbH, Darmstadt, Germany]), which detect glial fibrillary acidic protein as marker, were used. In the tests, standard controls 0, 0.2, 1.0 and 2.0%, and 0, 0.1, 0.2 and 0.5% were practiced, respectively. Of the 220 processed meat sampled, 33 samples (15.0%) gave an optical density (OD) equal to or higher than standard 0.2%. Of the 251 raw meat sampled, 54 samples (21.51%) gave an OD equal to or higher than standard 0.1%. It was concluded that mixing of central nervous system tissue to the meat products still happens, and more effective control measurements need to be developed and applied in Turkey.

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