Definition of product
Properties of raw material
Process line diagram
Control points and parameters
Properties of finished product
It is believed to originate from the city and
region of Tekirdağ and hence also known as Tekirdağ Köfte.
Meat (veal) (84%)
Sodium bicarbonat (0.7%)
Black papper (0.3%)
Onion ( 3 %)
Instead of using a cutter, the grinder and mixer can be used at the same time.
1-Frying is an alternative but it is not used because the Tekirdağ köfte has a special cooking technique.
So we use oven baking
Total aerobic mesophilic bacteria count
Determination of Ammonia by the Nessler Method
Protein analysis by Kjeldahl
Odor (with GC or nose)
Shape (with eyes)
According to Turkish codex:
protein of not animal origin cannot be used in köfte (Starch, soy) but, Herbal protein and starch from spice or breadcrumbs can be maximum 5%
Total meat protein should be at least 12% bymass.
The product center temperatures hould be at least 72 oC at baking process.
The fat content of mincer products obtained from such products is at most 25% bymass.And salt contents hould be at least 2% bymass.
Bone is used in the bone flour and animal feed industries.
Fat is used in the animal feed industry.