Meatball Samples Research Articles

The effect of transglutaminase on some quality properties of beef, chicken, and turkey meatballs

The purpose of this study was to determine the effect of different levels of transglutaminase at 0.0%, 0.5%, and 1.0% on the quality of beef, chicken, and turkey meatballs. Cooking loss, color (L*, a*, and b* values), texture profile (TPA), microstructure (Scanning Electron Microscope), and sensory analysis were performed. Addition of transglutaminase enzyme did not affect the color parameters of meatball samples (p > .05). Transglutaminase decreased the cooking loss of meatball samples (p < .05). It was determined that samples containing transglutaminase had firmer and more regular gel structures. Springiness, cohesiveness, chewiness, and resilience were improved by transglutaminase addition in meatball samples. Panelists gave higher scores to meatball samples including transglutaminase in sensory analysis. Practical applications Texture is one of the most important quality parameters for meat and meat products. Cooking loss is another quality parameter and lower cooking loss is desired in meat and meat products. Transglutaminase addition reduced the cooking loss and improved the textural properties of meatballs prepared with beef, chicken, and turkey minced meats. Therefore, better quality meatballs were produced in this study. This approach could be feasible in meatball production in meat industry.

Uji Kandungan Boraks Pada Bakso Di Kecamatan Muara Bangkahulu Kota Bengkulu

Meatball is one of meals liked by many people, from kids, teenagers, to adults. However, in meatball making process, there are still some sellers who add borax into the dough which is actually very dangerous to people health. This research aimed to detect borax in some meatball samples using curcumin compound. The samples were collected from Muara Bangkahulu sub-district, Bengkulu city, using purposive sampling method. Samples preparation was conducted in Regional Technical Implementation Unit (UPTD) KESMAVET laboratory using curcumin solution 0.5% and the samples were examined after method validation. From 20 samples examined, 5 samples were positive containing borax. In sample M210111, the borax concentration was between 1% ?x?5% or 1?x?5 g/100 ml, meanwhile samples M210103, M210112, M210114 contained borax in range 0.5%?x?1% or 0.5?x?1 g/100 m. The samples prevalence value was 18.51% and the samples incidence value was 25%.

Evaluation Of Sensory And Bacteriological Quality Of Meatball Supplemented By Spirulina Platensis

Spirulina Superfood is the common name of blue-green microalgae, which have a spiral cellular structure belonging to two genera Spirulina and Arthrospira which consist of (55-70% dry weight) protein, (5-6%) lipid, carbohydrates, vitamins, minerals and pigments. According to FDA Spirulina is approved and safe to be employed as a food additive. Ten kg of fresh minced meat was purchased from different retail markets within Ismailia province, mixed thoroughly with common salt and divided into seven portions; control, 0.5%, 1%, 1.5%, 2%, 3% and 5% concentrations of added Spirulina platensis powder. About 500g from control and treated samples were formed into small meatballs, refrigerated at 4oC and examined for sensory and bacteriological evaluation at (zero, 2, 3, 4, 6, 8 and 9 days) of storage. The results of this study showed that the addition of Spirulina platensis had an adverse effect on the colour of both raw and cooked meatball samples, but gave an acceptable smell. Consistency of raw meatball samples was acceptable at different concentrations of Spirulina platensis, while it was mildly affected in cooked meatball samples especially at 5% concentration. The Taste of cooked meatball samples was not affected by the addition of different concentrations of Spirulina platensis. The obtained results revealed that the addition Spirulina platensis has the ability to reduce the growth of total aerobic bacteria, Enterobacteriaceae spp. and Staphylococcus aureus.

Track the Bacterial Growth for Spoilage groups in the Meatball stored under Chilling

Meatball performed by ground beef meat of good quality and all processing must be performed under proper sanitary conditions, any defect in these steps may cause transfer of microorganisms and increasing the microbiological load. A total of 60 Meatball samples; about 450g/each, packaged in polyvinyl chloride film, were collected from different retail in Ismailia province markets was serially diluted and aseptically cultivated for the total aerobic count, for Enterobacteriaceae Count and for Staphylococcal aureus count. The bacteriological incidence of the examined beef meatball samples declared 100% of the examined meatball samples were containing (Aerobic microorganisms and Enterobacteriacae spp.) while the incidence of Staphylococcus aureus were about (30/60) 50% of the total examined samples. The mean value of total aerobic counts was initiated by 2.7x105 ± 1.4x105 with a minimum value, the mean value may reach to 4.9x108 ± 2.4x108 cfu/g after 9 days stored at 4oC. The mean values of Enterobacteriaceae spp. initially were about 2.2x104 ±5.5x104 cfu/g which reached to 7x105 ± 3.3x105 cfu/g which increased gradually to reach to 6.7x105±3.3x104 after 9 days of refrigeration. The mean value of total Staphylococcus aurous counts was initiated by 2.3x104 ±3.7x104 cfu/g which reached to 6.9x106 ±1.5x106 cfu/g after 9 days of refrigeration. The high contamination rate found in this study could be attributed to poor hygiene during handling and processing of beef meatball.

Detection Staphylococcus aureus Producing Enterotoxin A on the Skewers Meatballs Product in Yogyakarta City Indonesia

Meatballs are snacks that are sold by street vendors in the school area and some public places in Yogyakarta city. Based on the materials used and the traditional producing process, it is possible that the hearty snacks can be contaminated by enterotoxin-producing Staphylococcus bacteria. This study aims to detect the presence of enterotoxin-producing Staphylococcus on skewers meatballs. Skewed meatball samples were taken from ten different locations in Yogyakarta city. The samples were grown on the Staphylococcus sp test standard medium, Baird Parker Agar (BPA). The colony candidates were then selected into Mannitol Salt Agar (MSA), carbohydrate fermentation medium, gram staining and then confirmed using the API Staph. Molecular characterization by detecting nuc genes and sea genes as encode enterotoxin A producers. The result of this research showed that the total bacteria ranged from 1.7x104 - 2.0x109 CFU/g. Identification results using API Staph were found as S. aureus, S. cohni, S. xylosus, S. lentus, S. warneri, and S. sciuri while nuc and sea genes were only found in S. aureus.

TaqMan probe real‐time polymerase chain reaction targeting the ATPase 6 gene for the detection of pork adulteration in meat and meatballs

AbstractWe developed an assay for detecting pork adulteration in meat and meatballs using real‐time polymerase chain reaction involving specific primers and a TaqMan probe targeting the porcine mitochondrial (mt) ATPase 6 gene. We proved the specificity of the probe by showing no amplification from DNA isolated from six different meat‐providing species: cattle, dog, mouse, chicken, goat, and horse. On the contrary, DNA isolated from pork was positive for amplification, with a Ct (threshold cycle) of 18.69 using a standard amount of DNA template (50 ng). The presence of matrix and food processing steps in meatball sample had no influence on the specificity of the probe. The developed technique also has a good repeatability (CV, coefficient of variation = 3.86% for meat and 5.07% for meatballs), showing good linearity and sensitivity, with a limit of detection up to 5 pg of pork total DNA, which equivalent to approximately 6.8 copies of pork mtDNA. In addition, the analysis of spiked pork in beef meatballs showed that the method could determine up to 1% pork contamination. Moreover, the system was successfully applied to detect pork adulteration in commercial meatballs by detecting the presence of pork DNA in two samples.

Uji Kandungan Boraks pada Makanan Berbahan Dasar Daging dengan Menggunakan Ekstrak Kunyit dan Ekstrak Bawang Merah yang Dijajakan di Sekolah Dasar di Kecamatan Percut Sei Tuan

The research was conducted to investigate the existeme of borax in food producte which were made from meat. The research was carried descriptively by collecting 60 samples consists of 20 meatball samples, 20 sausage samples and 20 nugget samples from food seller in 20 elementary school in Percut Sei Tuan. The result showed that none of samples contained borax.

Multiplex PCR Method of Detecting Pork to Guarantee Halal Status in Meat Processed Products

One of the halal parameters of food is must be free from pork among from the basic ingredients, additives and the manufacturing process. The aim of this study was ensure the halal status in the form of presence or absence of pork in processed meat product (meatballs and sausages) in traditional markets in Pandeglang Regency. PCR multiplex was a PCR technique that used several primers together in one reaction to amplify several target sequence. The genes often used as markers of animal or meat types include cytochrome b (cyt b), the existence of sequence variations in cyt b causes these genes are widely used as markers to distinguish material from different types of animals. The results showed that the cyt b gene proved successful in amplified DNA from beef and pork with different fragment lengths in the DNA mix of the 2 types of livestock in one reaction so that 2 DNA bands formed with different lengths according to the length of the fragment from each animal. From the results of research showed beef and pork control there was two fragments such as 274 bp for beef and 389 bp for pork. Multiplex PCR testing on meatball samples showed that the meatballs were tested 100% positive containing beef and 0% containing pork DNA. While testing on sausage products, there were one sausage brand that showed the results of DNA amplification of 398pb, which means the product was positive containing pork.

Prevalence and Antibiotic Resistance of Salmonella Enteritidis and Salmonella Typhimurium in Ground Beef and Meatball Samples in Samsun, Turkey.

The aims of this study were to evaluate the prevalence of Salmonella spp., including S. Enteritidis and S. Typhimurium, their antibiotic resistance profiles, and the presence/absence of class 1 integron (intI1) in 50 raw ground beef and 50 raw, meatball samples collected in the Samsun Province, Turkey. For the detection of Salmonella, conventional culture technique and PCR assay were used. The antibiotic resistance profiles of the isolates against nine antibiotics were tested. Salmonella spp. was detected in 20 (n = 86 isolates) samples, namely 12 ground beef and 8 meatball samples. Salmonella Enteritidis (n = 12; 24 isolates) or S. Typhimurium (n = 3; 6 isolates) was detected in 15 (75.00%, n = 30 isolates) samples. At least one species-specific gene (oriC or invA) was detected in the isolates. All isolates were sensitive to two of the third-generation cephalosporins and also nalidixic acid. There was a different level of multidrug resistance (MDR) between S. Enteritidis and Typhimurium isolates. Class 1 integron was detected in four samples (n = 7 isolates); seven isolates were S. Enteritidis and four out of the seven S. Enteritidis isolates were also MDR. In conclusion, the presence of Salmonella, particularly S. Enteritidis and S. Typhimurium, in ground beef and meatballs may cause foodborne infections. The presence of antibiotic-resistant Salmonella and S. Enteritidis with the Cls1integron is important for horizontal antibiotic gene transfer.

Test of Sodium Aluminate (Boraks) Content in Bakso in North Sangatta Sub-District (Case Study in Bakso Store)

The purpose of this study was to determine the content of borax in meatballs in North Sangatta District meatball stalls. The method used in this research is descriptive analysis method. The meatball samples used were 270 samples obtained from 30 meatball stalls in North Sangatta and tested at the Animal Health and Veterinary Public Health Laboratory of East Kutai Agriculture Office in East Kalimantan. The test was carried out to find out whether or not the meatball sample contained borax using the borax test kid. If a positive meatball sample contains borax, then the borax test paper will be brownish red while if the negative meatball sample is borax test paper is yellow. The test results showed that all meatball samples were negative (containing no borax). Based on the research it was concluded that the meatballs were not identified to contain borax.

Physicochemical, Technological and Sensory Properties of Chicken Meatballs Processed with Dietary Fibers

In this study, raw chicken meatball samples were incorporated with apple, lemon and pea fibers at different concentrations (0, 4, 8 and 12%). Their physicochemical properties were evaluated at different refrigerated storage time spots (1st, 5th and 10th days) while the fried samples were investigated with respect to their color, technological and sensory properties. The results revealed that the physicochemical properties of raw samples were significantly (P &lt;0.05) affected by fiber type and concentration within the storage periods while color, technological and sensory properties of the fried samples were also significantly changed (P &lt;0.05) according to the fiber type and concentration. Thiobarbutiric acid reactive substance values of raw samples incorporated with the fibers were observed to be lower than those of the control samples at the end of the storage period, indicating that fiber addition could delay lipid oxidation increasing their storage stability. Fiber addition affected the brightness (L* values), redness (a* values) and yellowness (b* values) of both the raw and fried samples. Regarding technological properties of the fried samples, fiber addition generally increased (P &lt;0.05) frying yield, and moisture retention values up to 4%, followed by a decrease at further concentrations. Meatball diameter decreased by addition at level of 4% for all fiber types, but further increase in the fiber concentration did not decrease these values. The maximum fat retention was observed in the fried samples incorporated with the apple and lemon fibers at 12 % concentration. Sensory properties were affected by fiber concentration up to 8%, which constituted the highest tolerated concentration. As a result, fiber addition positively affected the physicochemical and technological properties of the meatballs, but this affect was strongly related to the fiber type and its concentration.

Dondurma veya soğutma ile muhafaza edilerek satışa sunulan hazır köftelerde Listeria türlerinin varlığı

This study was conducted to detect contamination level of Listeria species in ready-made meatballs kinds that are stored under frozen or cooled conditions. In isolations and identifications of Listeria species from the samples, method approved and suggested by USDA/FSIS (United States Department of Agriculture/Food Safety and Inspection Service) was used. The strains thatwere identified to be Listeria monocytogenes with biochemical tests was verified as species through Real Time PCR method by using a primary pair specific to hly A gene location. In this study, a total number of 290 different type ready-made meatball samples were analysed. As a result of examining all samples was isolated L. monocytogenes in 32 (11.04%) samples, L. ivanovii in 9 (3.10%) samples, L. innocua in 22 (7.59%) samples, L. welchimerii in 8 (2.76%) samples and also L. seeligeri in 4 (1.38%) samples. In the serotyping of the 32 L. monocytogenes strains isolated from the samples; 15 isolated are found to be Type 1, where 3 strains are found to be Type 4, 11 strains to be type Poly and the rest 3 strains could not typified. The Mean pH and water activity values for the samples were found to be 6.62±0.56 and 0.985±0.007 respectively. In the result of the study, identifying Listeria species especially L. monocytogenes in cooled and frozen ready-made meatball samples studied suggest that such products whose consumption increased in the recent years pose important risk in terms of public health.

UJI KELIMPAHAN BAKTERI COLIFORM PADA MAKANAN JAJANAN BAKSO TUSUK YANG DIJUAL DI LINGKUNGAN SDN 82 KUDAMATI DAN SDN 2 TANAH TINGGI AMBON

Background: Snack food is part of food that is inseparable from the community. Snack food consists of various types, one of which is skewer meatballs. Skewers are a type of snack food made from flour and meat that is round and then boiled until cooked, has a savory and chewy taste. One of the bacteria that often contaminates snacks is coliform bacteria. Coliform bacteria is a group of rod-shaped gram negative bacteria.&#x0D; Method: The sample used in the study was skewered meatball samples taken at the location of SDN 82 Kudamati and SDN 2 Tanah Tinggi Ambon. Testing for the presence of coliform bacteria was carried out at the Indonesian Institute of Research and Standardization Laboratory in Ambon. The type of research used is descriptive. Calculation of the number of bacterial colonies using the standard Total Plate Count (TPC).&#x0D; Results: The study showed that the two positive samples contained coliform bacteria with the highest number of coliform bacteria colonies in code A1 1.55 x 105 at location A SDN 82 Kudamati and the lowest at code B1 1.49 x 103 at location B SDN 2 Tanah Tinggi. If compared with SNI for processed meat and chicken products is 1 x 105 colonies / gram, which means the highest number of colonies cannot be consumed.&#x0D; Conclusion: Skewers meatball snacks sold in SDN 82 Kudamati and Ambon Tanah 2 Elementary School 2, positive for coliform bacteria

ASSESSMENT OF SOME PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY PARAMETERS OF RAW MEATBALLS PREPARED WITH HIGH PRESSURIZED MEAT

Raw Meatball (Çiğ Köfte) is a traditional Turkish food prepared from raw beef or lamb meat, bulgur, tomato and/or pepper paste, spices, and condiments that is treated with any process and consumed raw. In this study, high hydrostatic pressure (HHP) was applied to post-rigor minced beef meat at 50–300 MPa for 20 mins at room temperature to improve safety of Çiğ Köfte. Physicochemical (aw, moisture, pH, and colour) and total aerobic mesophilic bacteria analyses were performed on both minced beef and raw meatball samples. Significant (P &amp;lt;0.05) differences caused by the HHP treatment were observed in the physicochemical and microbial analyses: Total aerobic mesophilic bacteria counts decreased as HHP levels increased. Therefore, it is concluded that HHP treatment is a promising process for preparing Çiğ Köfte while maintaining its traditional recipe. The application of the current study is expected therefore, would be a new insight for ready-to-eat food sector.

Analisis Cemaran DNA Tikus pada Bakso Daging Sapi yang Beredar di Makassar dengan Metode Polymerase Chain Reaction (PCR)

Analysis of rat DNA contamination in meatball meat circulating in Makassar by PCR (Polymerase Chain Reaction) method has been carried out. In this study, a polymerase chain reaction method will be developed to analyze the presence of rat meat contamination in beef meatballs. There are three stages in the PCR amplification process carried out with 30 cycles, which are 95oC temperature denaturation, 51oC attachment, and 72oC extension. DNA analysis included agarose gel electrophoresis, measurement of concentration and purification, and analysis of rat DNA using PCR. The results of PCR amplification using mouse-specific primers namely primary ND1 (NADH dehydrogenase 1) showed no bands seen in UV light. So that it can be proven that beef meatball samples in the Makassar region did not contain rat DNA. t.&#x0D;

A multiplex real-time PCR method for differentiation of beef, buffalo meat and pork

The objective of this study was to optimize a multiplex real-time PCR protocol for detection of DNA of beef, buffalo meat and pork, serving for food authenticity. The optimized concentrations were 200 nM primer and 100 nM specific probe for beef/buffalo meat, and 300 nM primer and 150 nM probe for pork. The amplification was performed using initial denaturation at 50oC for 2 min, 95oC for 2 min, followed by 45 cycles of denaturation at 95oC for 15 sec, and annealing and extension at 60oC for 40 sec. This protocol had high sensitivity and specificity. The detection limit of this method was found to be 0.1% in raw and heat-treated meat mix (80 – 121oC/15 min) or 0.005 ng DNA/reaction. The protocol of testing was applied for the commercial products both fresh and processed meats. The results demonstrated that 50% of raw beef sample (6/12) weren't found beef DNA. Eight of twelve beef sausage samples (66.67%) contained buffalo DNA. Beef DNA were found in all 12 samples of beef meatballs, but eight out of the 12 meatball samples were confirmed to have buffalo DNA (66.67%) and two out of the 12 meatball samples (16.67%) also contained porcine DNA.

Oxidative stability and Sensoric acceptability of functional fish meat product supplemented with plant\u2212based polyphenolic optimal extracts

BackgroundFish meat and its products are usually accepted as good source of biological high value food components and especially for polyunsaturated fatty acids. The quality of fish meat products is considered to be decreased by the lipid peroxidation which leads to reduction in nutritional quality, financial loss and severe health problems. Many tactics are present to reserve their quality and safety. In the present investigation, the extraction and supplementation of optimal total polyphenol extracts (TPC) from vegetable and fruit by−products was explored for lipids oxidative stability and sensoric acceptability of functional fish product samples.MethodsVegetable and fruit by−products (cabbage leaves and banana peels) were collected from local fruits and vegetables processing industries. A 3−level five factor Box−Behnken design was used to study the effect of extraction/sonication temperature (°C), amplitude level, water/meal ratio, extraction/sonication time (minutes) and pH conditions for maximum yield of TPC from dried vegetable and fruit samples. The TPC samples were analyzed for chemical composition (total polyphenols, cyanogenic contents and tannins). Natural TPC extracts were supplemented at different concentration (0.5, 1 and 1.5%) to fish meat for preparation of different meat ball samples. The fish meat product samples without supplementation of TPC extract were kept as control. The partial/parfrying of the products was carried out to determine the lipid stability (peroxide value and free fatty acids) stored at refrigerator (for 9 days) and at − 18 °C in a freezer for a storage period of 60−days. The sensoric analysis (color, flavor and overall acceptability) was performed at different storage intervals for experimental treatments.ResultsThe percent values of TPC yield from cabbage leave and banana peel samples ranged from a from minimum value of 9.8 ± 0.12% to a maximum value of 19.8 ± 0.15% for cabbage leaves and minimum value of 15.55 ± 0.13% to a maximum value of 24.4 ± 0.17% for banana peels, respectively. The results revealed that extraction conditions significantly affect the TPC yield from cabbage leaves and banana peels. The cabbage leaves and banana peels contain up to 4.8% total phenolics, cyanogenic compounds (1.44 − 1.47 ± 0.14) and tannins (6.55–7.90 ± 0.22). Peroxide values (meqO2 /kg) of meat balls treated with TPC extracts at 4 °C were in the range of 1.31 ± 0.12 to 3.10 ± 0.20 while at − 18 °C ranged was found 1.31 ± 0.12 to 1.55 ± 0.17, respectively. Peroxide values of all the treatments increased at the end of second interval then decreased at the end of last storage interval. Peroxide values of all treatments were higher and significantly different at the beginning and the end of the storage period (p < 0.05). In a similar way, free fatty acids and moisture content values trend was recorded for all experimental treatments. Sensory scores of fish product samples for color, flavor and overall acceptability showed a significant difference in sensory scores at refrigeration temperatures where sensory scores of fish product samples decreased significantly (p < 0.05) throughout refrigeration storage. Whereas, the sensory scores at the − 18 °C shows the good sensory characteristics, relatively.ConclusionsPhenolic extracts containing antioxidant status can interact with free lipidperoxy or lipidoxy free radicals (formed in result of lipid oxidation) and hence stopping their further self−breakdown. Plant−based phenolic extracts can be used to decrease oxidation process and increase the shelf life of fish meat products. Additional studies should be undertaken to determine the maximal shelf life of food products supplemented with different plant−based polyphenol extracts and treatment of nutritional disorders through their absorption, metabolism and distribution pattern into biological tissues.

The employment of q-PCR using specific primer targeting on mitochondrial cytochrome-b gene for identification of wild boar meat in meatball samples.

Objective:The objective of this study was to employ real-time or quantitative polymerase chain reaction (q-PCR) using novel species specific primer (SSP) targeting on mitochondrial cytochrome-b of wild boar species (CYTBWB2-wb) gene for the identification of non-halal meat of wild boar meat (WBM) in meatball products.Materials and Methods:The novel SSP of CYTBWB2-wb was designed by our group using PRIMERQUEST and NCBI software. DNA was extracted using propanol-chloroform-isoamyl alcohol method. The designed SSP was further subjected for validation protocols using DNA isolated from fresh meat and from meatball, which include specificity test, determination of efficiency, limit of detection and repeatability, and application of developed method for analysis of commercially meatball samplesResults:The results showed that CYTBWB2-wb was specific to wild boar species against other animal species with optimized annealing temperature of 59°C. The efficiency of q-PCR obtained was 91.9% which is acceptable according to the Codex Allimentarius Commission (2010). DNA, with as low as 5 pg/μl, could be detected using q-PCR with primer of CYTBWB2-wb. The developed method was also used for DNA analysis extracted from meatball samples commercially available.Conclusion:q-PCR using CYTBWB2-wb primers targeting on mitochondrial cytochrome-b gene (forward: CGG TTC CCT CTT AGG CAT TT; Reverse: GGA TGA ACA GGC AGA TGA AGA) can be fruitfully used for the analysis of WBM in commercial meatball samples.

Studi Kasus Jajanan yang Mengandung Boraks dan Formalin di Taman Kurma Kota Lubuklinggau

The research objective was to find out borax and formalin content in snacks at Lubuklinggau palm trees citypark. The research was a qualitative descriptive research with snacks samples as the object of the research. The data collection was conducted through observation and documentation. The data were analyzed qualitatively through borax and formalin test content by using test kit. The color change on yellow paper test turned into red brownies indicated a positive result of borax content and the color change in the liquid into purple indicated formalin content. The result of the test content with borax and formalin test kit on 187 samples showed the negative result on borax content. The test on formalin content indicated that there were 22 samples that use formalin such as 15 sausage samples, 2 noodle samples, 4 meatball samples and 1 tofu sample. Based on the research result, it can be concluded that the tested samples contain zero borax. In contrast, some snacks contain formalin, such as sausages, noodles, meatballs and fried tofu found at some street vendors. &#x0D; Keywords: snacks , borax, formalin

Physico‐chemical, textural, microbial and sensory properties of Turkish Tire meatball

Abstract Traditional foods are commonly exposed to imitation and adulteration hence determination of their quality characteristics is important for the protection of the consumers and manufacturers of these products. The goal of this study was to determine the physico-chemical, textural, microbiological and sensorial features of traditional Tire meatball. The moisture, protein, fat, ash and salt contents of the meatballs were in the ranges of 52.42–54.83, 17.57–20.98, 16.41–18.05, 2.58–2.91 and 1.59–2.19, respectively. The firmness and toughness values of the meatballs were 16.13–16.62 N and 10,293.67–11,105.92 g sec, respectively. Major fatty acids were palmitic, stearic and oleic acids. Na, Mg, K, Ca, P, Fe Zn and S were detected in the meatball samples. The common volatile compounds in Tire meatballs were isovaleraldehyde, acetoin, pentan-1-ol, hexanal, heptanal, beta-pinene, 1-octen-3-ol, limonene, nonanal and naphthalene. The main sensory descriptive terms of Tire meatballs were “completeness” “meat odour” and “barbeque odour”, “salty flavour” and “firmness”. Practical applications Tire meatball, one of the famous and customary food in Turkey, is known to be produced with minced beef meat, salt and wheat flour. There were previously no studies about Tire meatball quality characteristics. In this study, we aimed to highlight determination of the physico-chemical, textural, microbiological and sensory characteristics of Tire meatball.