The effect of mutton, goat, beef and rabbit-meat species and state of rigor on some technological parameters

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dc.contributor.authorKarakaya, M
dc.contributor.authorSaricoban, C
dc.contributor.authorYilmaz, MT
dc.date.accessioned2020-03-26T17:04:32Z
dc.date.available2020-03-26T17:04:32Z
dc.date.issued2006
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe research consists of two steps with the goal to investigate the relationship between meat species (mutton, goat, beef and rabbit) in prerigor and postrigor stages in respect to emulsification capacity (EC) water-holding capacity (WHC) and cooking loss (CL) parameters and the effect of rigor state of species on these parameters. For this purpose, immediately after slaughter and deboning, meat parts were assigned to both pre- and postrigor analyses. Tissue was ground, and then mixed to obtain homogeneous meat batches. Prerigor analyses were conducted in less than 90 min following slaughtering and deboning processes. Postrigor analyses were conducted after remaining meat parts were held for 24 h at 2C The results showed that mutton and goat meats have higher EC and WHC values in both the pre- and postrigor stages. The rigor state of meat species affected significantly (P < 0.05) the pH, EC and WHC values. The prerigor stage of mutton and goat meat had the most desirable characteristics for emulsion-type meat products.en_US
dc.identifier.doi10.1111/j.1745-4573.2006.00035.xen_US
dc.identifier.endpage64en_US
dc.identifier.issn1046-0756en_US
dc.identifier.issue1en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage56en_US
dc.identifier.urihttps://dx.doi.org/10.1111/j.1745-4573.2006.00035.x
dc.identifier.urihttps://hdl.handle.net/20.500.12395/20724
dc.identifier.volume17en_US
dc.identifier.wosWOS:000234897800006en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherBLACKWELL PUBLISHINGen_US
dc.relation.ispartofJOURNAL OF MUSCLE FOODSen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.titleThe effect of mutton, goat, beef and rabbit-meat species and state of rigor on some technological parametersen_US
dc.typeArticleen_US

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