{"id":105087,"date":"2023-06-26T07:35:04","date_gmt":"2023-06-26T07:35:04","guid":{"rendered":"https:\/\/haberulus.net\/?p=105087"},"modified":"2023-06-26T07:35:04","modified_gmt":"2023-06-26T07:35:04","slug":"kurban-etini-baharat-ile-tuketirseniz","status":"publish","type":"post","link":"https:\/\/haberulus.net\/?p=105087","title":{"rendered":"Kurban etini baharat ile t\u00fcketirseniz\u2026"},"content":{"rendered":"

Tekirda\u011f Nam\u0131k Kemal \u00dcniversitesi (NK\u00dc) G\u0131da M\u00fchendisli\u011fi B\u00f6l\u00fcm Ba\u015fkan\u0131 Prof. Dr. \u0130smail Y\u0131lmaz, Kurban Bayram\u0131\u2019nda etin \u0131zgara yerine ha\u015flama, f\u0131r\u0131nda pi\u015firme veya sebzeli yemek \u015feklinde t\u00fcketilmesi gerekti\u011fini tavsiye etti.<\/p>\n

Prof. Dr. Y\u0131lmaz, Kurban Bayram\u0131\u2019nda normalden daha fazla et t\u00fcketildi\u011fine dikkat \u00e7ekerek, etin yan\u0131nda mutlaka ye\u015fillik t\u00fcketilmesinin \u00f6nemli oldu\u011funu vurgulad\u0131. Etin de\u011ferli bir g\u0131da maddesi oldu\u011funu belirten Y\u0131lmaz, ayn\u0131 g\u00fcnde fazla et t\u00fcketiminin baz\u0131 sa\u011fl\u0131k sorunlar\u0131na yol a\u00e7abilece\u011fine dikkat \u00e7ekti.<\/p>\n

KEK\u0130K, K\u0130\u015eN\u0130\u015e, SUMAK<\/strong><\/p>\n

Y\u0131lmaz, etin protein miktar\u0131, ya\u011fda eriyen vitaminler ve demir i\u00e7eri\u011fiyle besleyici bir g\u0131da oldu\u011funu ifade ederek, \u201cT\u00fcketimi insan sa\u011fl\u0131\u011f\u0131 a\u00e7\u0131s\u0131ndan \u00f6nemli olsa da ayn\u0131 g\u00fcn i\u00e7erisinde a\u015f\u0131r\u0131 t\u00fcketimden ka\u00e7\u0131nmal\u0131y\u0131z. Et t\u00fcketimi s\u0131ras\u0131nda gazl\u0131 i\u00e7ecekler yerine ayran, yo\u011furt ve cac\u0131k gibi i\u00e7eceklerin tercih edilmesini \u00f6neriyoruz. Ayr\u0131ca, pi\u015firilen etlerin yan\u0131nda y\u00fcksek antioksidan kapasitesine sahip baharatlar olan kekik, ki\u015fni\u015f, sumak gibi baharatlar\u0131n kullan\u0131lmas\u0131, etin pi\u015firme s\u00fcrecinde ortaya \u00e7\u0131kabilecek baz\u0131 sa\u011fl\u0131k risklerini azaltmaktad\u0131r\u201d \u015feklinde konu\u015ftu.<\/p>\n

\"\"<\/p>\n

Tekirda\u011f Nam\u0131k Kemal \u00dcniversitesi (NK\u00dc) G\u0131da M\u00fchendisli\u011fi B\u00f6l\u00fcm Ba\u015fkan\u0131 Prof. Dr. \u0130smail Y\u0131lmaz<\/p>\n<\/div>\n

YANINDA SALATA Y\u0130Y\u0130N<\/strong><\/p>\n

Prof. Dr. \u0130smail Y\u0131lmaz, etin pi\u015firilme ve t\u00fcketilme \u015fekliyle ilgili olarak \u015fu bilgileri payla\u015ft\u0131: \u201cT\u00fcrk milleti olarak \u0131zgaray\u0131 seven bir milletiz. Ancak etin ha\u015flama, f\u0131r\u0131nda pi\u015firme veya sebzeli yemek \u015feklinde t\u00fcketilmesi olduk\u00e7a \u00f6nemlidir. Etin yan\u0131nda ye\u015fil yaprakl\u0131 sebzelerden yap\u0131lm\u0131\u015f bir salata t\u00fcketilmesini \u00f6neriyoruz. Salatadaki C vitamini, ette bulunan demirin emilimini kolayla\u015ft\u0131rmaktad\u0131r. Bu, t\u00fcketici sa\u011fl\u0131\u011f\u0131 a\u00e7\u0131s\u0131ndan b\u00fcy\u00fck \u00f6nem ta\u015f\u0131maktad\u0131r.\u201d<\/p>\n

\"\"<\/p>\n

Prof. Dr. Y\u0131lmaz, kurban kesim yerlerinin insan sa\u011fl\u0131\u011f\u0131 ve kurban etlerinin mikrobiyolojik kalitesi a\u00e7\u0131s\u0131ndan son derece \u00f6nemli oldu\u011funu belirterek, vatanda\u015flar\u0131n kurbanlar\u0131n\u0131 kesmek i\u00e7in belediye, tar\u0131m ve orman m\u00fcd\u00fcrl\u00fcklerinin yetki verdi\u011fi yerleri tercih etmeleri gerekti\u011fini s\u00f6yledi. Belirlenen kurban kesim alanlar\u0131nda veteriner hekim kontrol\u00fcn\u00fcn yap\u0131ld\u0131\u011f\u0131n\u0131 da belirten Y\u0131lmaz, bu sayede bir\u00e7ok hastal\u0131\u011f\u0131n \u00f6n\u00fcne ge\u00e7ildi\u011fini ifade etti.<\/p>\n

KIYMA \u00dc\u00c7 G\u00dcN, KU\u015eBA\u015eI BE\u015e G\u00dcN<\/strong><\/p>\n

Etlerin saklanma ko\u015fullar\u0131 konusunda da bilgi veren Y\u0131lmaz, kurban kesiminden sonra etlerin en az 6 saat veya 1 g\u00fcn dinlendirilmesi gerekti\u011fini ve hemen po\u015fetlere konularak muhafaza edilmemesi gerekti\u011fini vurgulad\u0131. Ayr\u0131ca, kurban etlerinin uzun s\u00fcre dolaplarda bekletilmemesi gerekti\u011fini belirten Y\u0131lmaz, etlerin dinlendirme i\u015fleminden sonra daha kolay ayr\u0131ld\u0131\u011f\u0131n\u0131 ve duyusal lezzetinin, fiziksel ve kimyasal \u00f6zelliklerinin daha iyi geli\u015fti\u011fini s\u00f6yledi.<\/p>\n

K\u0131yma olarak \u00e7ekilen etin buzdolab\u0131nda 0 ila 4 santigrat derecede 3 g\u00fcn kadar muhafaza edilebilece\u011fini belirten Y\u0131lmaz, ku\u015fba\u015f\u0131n\u0131n ise 5 g\u00fcne kadar muhafaza edilebilece\u011fini ifade etti. Y\u0131lmaz, daha uzun s\u00fcre bekletilen etlerin ise iyi bir kontrol gerektirdi\u011fini ve mikrobiyolojik bozulmalara yol a\u00e7abilece\u011fini belirtti. Evsel t\u00fcketim i\u00e7in ku\u015fba\u015f\u0131 etlerin, t\u00fcketim miktar\u0131na ba\u011fl\u0131 olarak k\u00fc\u00e7\u00fck ambalajlar halinde derin dondurucuda muhafaza edilmesinin kolayl\u0131k sa\u011flayaca\u011f\u0131n\u0131 da s\u00f6zlerine ekledi. Etin dondurucuda 3 ila 6 ay aras\u0131nda muhafaza edilebilece\u011fini belirten Y\u0131lmaz, bu s\u00fcre zarf\u0131nda herhangi bir s\u0131k\u0131nt\u0131 olmad\u0131\u011f\u0131n\u0131 ifade etti. (AA)<\/p>\n","protected":false},"excerpt":{"rendered":"

Kurban Bayram\u0131’nda et t\u00fcketimi artacak… Kekik, ki\u015fni\u015f, sumak gibi baharatlar\u0131n kullan\u0131lmas\u0131, etin pi\u015firme s\u00fcrecinde ortaya \u00e7\u0131kabilecek baz\u0131 sa\u011fl\u0131k risklerini azalt\u0131yor.<\/p>\n","protected":false},"author":1,"featured_media":105088,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30],"tags":[12709,12876,82,245,294],"class_list":["post-105087","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-saglik","tag-etin","tag-etlerin","tag-gun","tag-kurban","tag-yilmaz"],"_links":{"self":[{"href":"https:\/\/haberulus.net\/index.php?rest_route=\/wp\/v2\/posts\/105087","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/haberulus.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/haberulus.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/haberulus.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/haberulus.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=105087"}],"version-history":[{"count":1,"href":"https:\/\/haberulus.net\/index.php?rest_route=\/wp\/v2\/posts\/105087\/revisions"}],"predecessor-version":[{"id":105089,"href":"https:\/\/haberulus.net\/index.php?rest_route=\/wp\/v2\/posts\/105087\/revisions\/105089"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/haberulus.net\/index.php?rest_route=\/wp\/v2\/media\/105088"}],"wp:attachment":[{"href":"https:\/\/haberulus.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=105087"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/haberulus.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=105087"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/haberulus.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=105087"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}