|
|
Veterinary Research Forum، جلد ۱۳، شماره ۱، صفحات ۲۱-۲۷
|
|
|
| عنوان فارسی |
|
|
| چکیده فارسی مقاله |
|
|
| کلیدواژه‌های فارسی مقاله |
|
|
| عنوان انگلیسی |
Comparison of meat quality characteristics of dry aged lamb loins and optimization of dry aging process |
|
| چکیده انگلیسی مقاله |
The purpose of the present study was to investigate the physicochemical characteristics, meat quality, oxidative stability and sensory properties of lamb meat during 0, 7 and 14 day of the dry aging process. The M. longissimus lumborum (LL) and M. longissimus thoracis (LT) muscles from male Akkaraman lambs were used. The pH values of the LT and LL cuts were not changed during the aging periods. The LT cuts had significantly higher weight loss, a* and b* values, and lower shear force compared to the LL cuts. However, dry aging led to greater decreases in shear force in the LL cuts on 7th day of aging. The total mesophilic aerobic counts, total psychrophilic counts, Enterobacteriaceae counts, lactic acid bacteria, and yeast-mold counts were increased during the aging process. The sensory panel scoring showed a significant difference in the LL cuts and no significant difference in the LT cuts compared to the control group. There were significant changes in sensory panel scores for the LL cuts, whereas there were no significant changes for the LT cuts according to the non-aged samples. In conclusion, dry aging improved the quality of both cuts, however, the LL muscle of lamb was more suitable for dry aging. Moreover, 7 days were sufficient to produce the desired sensory properties in the lamb loins. Increasing the aging time from 7 to 14 days did not appreciably affect the sensory attributes or tenderness. |
|
| کلیدواژه‌های انگلیسی مقاله |
Color, Dry aging, Lamb meat, Quality, Texture |
|
| نویسندگان مقاله |
Ümit Gürbüz |
Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Selçuk University, Konya, Turkiye
Hatice Ahu Kahraman |
Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Mehmet Akif Ersoy University, Burdur, Turkiye
Arife Ezgi Telli |
Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Selçuk University, Konya, Turkiye
Yusuf Biçer |
Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Selçuk University, Konya, Turkiye
Yusuf Doğruer |
Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Selçuk University, Konya, Turkiye
|
|
| نشانی اینترنتی |
https://vrf.iranjournals.ir/article_248050_cd54ed9bd99b04ddd6239a358cc703a0.pdf |
| فایل مقاله |
فایلی برای مقاله ذخیره نشده است |
| کد مقاله (doi) |
|
| زبان مقاله منتشر شده |
en |
| موضوعات مقاله منتشر شده |
|
| نوع مقاله منتشر شده |
|
|
|
|
برگشت به:
صفحه اول پایگاه |
نسخه مرتبط |
نشریه مرتبط |
فهرست نشریات
|