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dc.contributor.authorKahraman, Tolgaen_US
dc.contributor.authorGhassan, Issaen_US
dc.contributor.authorBingöl, Enver Barışen_US
dc.contributor.authorDümen, Emeken_US
dc.contributor.authorGöksoy, Ergün Ömeren_US
dc.contributor.authorBüyükünal, Serkan Kemalen_US
dc.date.accessioned2016-07-12T06:36:11Z
dc.date.available2016-07-12T06:36:11Z
dc.date.issued2014
dc.identifier.citationKahraman, T., Ghassan, I., Bingöl, E. B., Dümen, E., Göksoy, E. Ö., Büyükünal, S. K. (2014). Effect of rapid chilling and pelvic suspension on meat quality of longissimus dorsi muscle of lamb. Kafkas Üniversitesi Veterinerlik Fakülte Dergisi. 20.5, 697-701.en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12294/512
dc.identifier.urihttp://dx.doi.org/10.9775/kvfd.2014.10945
dc.descriptionBüyükünal, Serkan Kemal (Arel Author)en_US
dc.description.abstractThe objective of this study was to examine the effect of rapid (RC) and conventional (CC) chilling with achilles (AS) and pelvic (PS) suspension on the meat quality of M. Longissimus dorsi. Twenty lamb carcasses were randomly allocated immediately prior to slaughter to the two experimental groups which were subjected to four different treatments. In the first group, carcasses were suspended from the Achilles tendon. Right sides (RC/AS; n=10) were rapidly chilled, while the left sides (CC/AS; n=10) were conventionally chilled. In the second group, the carcasses were re-hanged from the pelvic bone. Right sides (RC/PS; n=10) were rapidly chilled whilst the left sides (CC/PS; n=10) were conventionally chilled. Meat quality was evaluated by measuring the water holding capacity (WHC), cooking loss (CL), surface colour and shear force (SF). As a result, CC accelerated the rate of pH decline while RC increased the temperature decline. RC reduced CL and WHC values. PS had no impact on WHC, CL and color of steaks, but decreased the SF values on the 7th days of post-mortem. In conclusion; PS is a useful method for improving tenderness during storage period and the disadvantageous effect of RC on SF could be equalized by using PS.en_US
dc.language.isoengen_US
dc.publisherKafkas Üniversitesien_US
dc.relation.ispartofKafkas Üniversitesi Veterinerlik Fakülte Dergisien_US
dc.identifier.doi10.9775/kvfd.2014.10945en_US
dc.identifier.doi10.9775/kvfd.2014.10945
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectPelvic Suspensionen_US
dc.subjectMeat Qualityen_US
dc.subjectRapid Chillingen_US
dc.subjectTendernessen_US
dc.subjectLamben_US
dc.titleEffect of rapid chilling and pelvic suspension on meat quality of longissimus dorsi muscle of lamben_US
dc.typearticleen_US
dc.departmentİstanbul Arel Üniversitesi, Sağlık Bilimleri Yüksekokulu, Beslenme ve Diyetetik Bölümü.en_US
dc.authoridTR35615en_US
dc.authoridTR109242en_US
dc.authoridTR126089en_US
dc.authoridTR10211en_US
dc.authoridTR20940en_US
dc.identifier.volume20en_US
dc.identifier.issue5en_US
dc.identifier.startpage697en_US
dc.identifier.endpage701en_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US


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