The effect of marination with antioxidant-rich fruit and vegetable juices, including black carrot juice, black mulberry juice, black grape and pomegranate juice, mixed vegetable juice (yellow carrot, tomato, zucchini, pepper, black carrot, cucumber and lettuce) for 24 and 48 hours on chemical, textural and sensorial properties of turkey breast meat was investigated. Moisture content of the samples marinated for 24 hours and cooked varied between 58.85 and 70.51%, with the control sample presenting the moisture highest value. The samples marinated in red grape juice for 48 hours had the highest cooking loss (49.11%), while the lowest cooking loss was recorded in the samples marinated in black carrot juice (40.61%). Moreover, the phenolic content of the samples marinated for 24 hours (250.12-1354.76 mg ga/L) was higher than those marinated for 48 hours (210.56-1156.43 mg ga/L). Reduced hardness values were obtained in turkey breast meat marinated in pomegranate (1.36 kg) and red grape (0.86 kg) juices, suggesting that these juices may potentially to be used as processing ingredients. Marination for 48 hours promoted better sensorial properties than marination for 24 hours.

The aim of this study is to investigate microbiological and mechanical specifications of the 21 natural casings were provided from various retail markets, slaughter houses and meat processing plants in Turkey that is ready to process. The ash content of the casings were varied between 0.61-3.07% (P<0.05). Water vapor permeability (WVP) of the casings was determined between 1.02-4.37 mg/cm 2 h (P<0.05). Elongation and tensile strength of the casings were determined between 2.5-18.21% and 5.88-44.08 N/mm 2 respectively (P<0.05). The most stable sample expressed as breaking force was reported as Casing7 with 39N while the weakest samples were defined as Casing11 and Casing19 (P<0.05). Contamination with Escherichia coli was determined in nine samples. Sixteen samples were contaminated with coagulase positive Staphylococci where Casing1 and Casing14 had the highest contamination values as 5.77 log cfu/g and 5.81 log cfu/g respectively (P<0.05). Casing14 had the highest total aerobic mesophilic bacteria recorded as 6.49 log cfu/g while Casing6 and Casing1 were recorded as 6.32 log cfu/g and 6.34 log cfu/g respectively (P<0.05). Salmonella spp. was detected on Casing13 and Casing19.