Veli Gök

Effect of replacing beef fat with olive oil on quality characteristics of Turkish soudjouk (sucuk)

Semra Kayaardı, Veli Gök · Meat Science · 2003 · 150 citations

Nutrition, Beef Fat, Turkish Soudjouk +9

Effect of ground poppy seed as a fat replacer on meat burgers

Veli Gök, Levent Akkaya, Ersel Obuz et al. · Meat Science · 2011 · 112 citations

Meat Burgers, Fat Replacer, Food Engineering +5

Effects of packaging method and storage time on the chemical, microbiological, and sensory properties of Turkish pastirma – A dry cured beef product

Veli Gök, Ersel Obuz, Levent Akkaya · Meat Science · 2007 · 106 citations

Beef Product, Meat Packaging, Shelf Life +10

Effects of dry, vacuum, and special bag aging; USDA quality grade; and end-point temperature on yields and eating quality of beef Longissimus lumborum steaks

Michael E. Dikeman, Ersel Obuz, Veli Gök et al. · Meat Science · 2013 · 99 citations

Nutrition, End-point Temperature, Animal Nutrition +9

Effects of blade tenderization, aging method and aging time on meat quality characteristics of Longissimus lumborum steaks from cull Holstein cows

Ersel Obuz, Levent Akkaya, Veli Gök et al. · Meat Science · 2013 · 73 citations

Blade Tenderization, Animal Science, Cull Holstein Cows +6