Erdem, NuranGökmen, SüleymanKaradağ, Ayşegül2024-07-252024-07-2520240015-363Xhttps://hdl.handle.net/20.500.12451/12222Marination, sous vide cooking (SVC), and ultrasound application (UA) significantly (p < 0.01) inhibited lipid oxidation. After SVC and UA had significantly (p < 0.01) decreased the cooking loss of hawthorn and rosehip mash-marinated turkey drumsticks. Compared to the control, the pH of all the drumstick samples decreased. All treatments had a significant effect on the L*, a*, and b* parameters of drumsticks. While SVC (HS: SVC treated drumstick meat marinating with 10% hawthorn mash (HM) and RS: SVC treated drumstick meat marinating with 10% rosehip mash (RM)) increased the tenderness, combination of SVC and UA (HUS: UA treated drumstick meat treating with 10% HM + SVC and RUS: UA treated drumstick meat marinating with 10% RM + SVC) had the highest values of tenderness. SEM images of drumsticks supported the changes in TPA (Texture profile analysis) results. Results of instrumental texture analysis were correlated to sensory analysis since HUS and RUS were determined as the most tender samples by panelists. The 10% mash marination, 60 min SVC (72 °C), 16 min traditional cooking (72 °C), and 30 min UA had significant positive effects on the total psychrotrophic aerobic bacteria and Enterobacteriaceae counts.eninfo:eu-repo/semantics/closedAccessTurkey Drumstick MeatUltrasoundSous Vide CookingHawthornRosehipMicrostructureMarinationArticle10427482N/A