MEAT PRODUCTION TRAITS OF LOCAL KARAYAKA SHEEP IN TURKEY 1. THE MEAT QUALITY CHARACTERISTIC OF LAMBS
Küçük Resim Yok
Tarih
2016
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
CHIRIOTTI EDITORI
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
This study is an investigation into the meat quality parameters of Karayaka lambs at different slaughter weights (SWs). The single-born Karayaka male lambs (n=30) selected for this study were an average live-weight of 20 kg and weaned at 2.5-3 months of age. The animals with pre-specified SWs were divided into slaughter weight (SW) groups (30, 35, 40, 45 and 50 kg) using a fully randomized design. To determine the M. longissimus dorsi et thoracis (LD) muscle meat quality characteristics, six lambs from each weight group were slaughtered. Results revealed significant differences among the slaughter groups with regard to pH, color parameters (L*-lightness, a*-redness, b*-yellowness), cooking loss (CL), drip loss (DL), moisture (M), crude protein (CP) and intramuscular fat (IF) ratios. Increasing water holding capacities (WHCs) and hardness values were observed with increasing SW. Significant differences were also observed among the slaughter groups with regard to total monounsaturated fatty acid + total polyunsaturated fatty acid/total saturated fatty acid ratios and total cholesterol content.
Açıklama
Anahtar Kelimeler
Karayaka sheep, fatty acid composition, lambs, meat quality, slaughter weight
Kaynak
ITALIAN JOURNAL OF FOOD SCIENCE
WoS Q Değeri
Q4
Scopus Q Değeri
Cilt
28
Sayı
1
