Scopus
YÖKSİS DOI Eşleşti
SJR Q2
Comparison of meat quality characteristics of dry aged lamb loins and optimization of dry aging process
Veterinary Research Forum · Mart 2022
YÖKSİS Kayıtları
Comparison of meat quality characteristics of dry aged lamb loins and optimization of dry aging process
Veterinary Research Forum · 2022 SCI-Expanded
Prof. Dr. YUSUF DOĞRUER →
Comparison of meat quality characteristics of dry aged lamb loins and optimization of dry aging process
Veterinary Research Forum · 2022 SCI-Expanded
Doç. Dr. YUSUF BİÇER →
Comparison of meat quality characteristics of dry aged lamb loins and optimization of dry aging process
Veterinary Research Forum · 2022 SCI-Expanded
Doç. Dr. ARİFE EZGİ TELLİ →
Comparison of meat quality characteristics of dry aged lamb loins and optimization of dry aging process
Veterinary Research Forum · 2022 SCI-Expanded
Prof. Dr. ÜMİT GÜRBÜZ →
YÖKSİS Kayıtları — ISSN Eşleşmesi
Multiple Ovulation and Embryo Transfer during the Breeding Season in Angora Goats: A Comparison of Fresh or Vitrified-Thawed Embryo Transfer
2021 ISSN: 2008-8140 SCI-Expanded Q3
Doç. Dr. KÜBRA KARAKAŞ ALKAN →
Multiple Ovulation and Embryo Transfer during the Breeding Season in Angora Goats: A Comparison of Fresh or Vitrified-Thawed Embryo Transfer
2021 ISSN: 2008-8140 SCI-Expanded Q3
Doç. Dr. HASAN ALKAN →
Comparison of meat quality characteristics of dry aged lamb loins and optimization of dry aging process
2022 ISSN: 2008-8140 SCI-Expanded Q4
Prof. Dr. YUSUF DOĞRUER →
Comparison of meat quality characteristics of dry aged lamb loins and optimization of dry aging process
2022 ISSN: 2008-8140 SCI-Expanded Q4
Doç. Dr. ARİFE EZGİ TELLİ →
Comparison of meat quality characteristics of dry aged lamb loins and optimization of dry aging process
2022 ISSN: 2008-8140 SCI-Expanded Q4
Prof. Dr. ÜMİT GÜRBÜZ →
Comparison of meat quality characteristics of dry aged lamb loins and optimization of dry aging process
2022 ISSN: 2008-8140 SCI-Expanded Q4
Prof. Dr. YUSUF DOĞRUER →
Tribulus terrestris aqueous extract supplementation effects on sperm characteristics and anti-oxidant status during chilled storage of canine semen
2023 ISSN: 2008-8140 SCI-Expanded
Prof. Dr. MUSTAFA NUMAN BUCAK →
Congenital feline tuberculosis: the first case report
2024 ISSN: 2008-8140 SCI-Expanded Q3
Doç. Dr. MEHMET BURAK ATEŞ →
Congenital feline tuberculosis: the first case report
2024 ISSN: 2008-8140 SCI-Expanded Q3
Prof. Dr. MUSTAFA ORTATATLI →
Determination of the effect of Tarantula cubensis alcoholic extract on cadmium embryotoxicity
2025 ISSN: 2008-8140 SCI-Expanded Q3
Dr. Öğr. Üyesi HARUN KIZILAY →
Makale Bilgileri
ISSN20088140
Yayın TarihiMart 2022
Cilt / Sayfa13 · 21-27
Scopus ID2-s2.0-85126530437
Özet
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.
Yazarlar (5)
1
Ümit Gürbüz
2
Hatice Ahu Kahraman
3
A. Ezgi Telli
4
Yusuf Biçer
ORCID: 0000-0001-7549-8323
5
Y. Doğruer
Anahtar Kelimeler
Color
Dry aging
Lamb meat
Quality
Texture
Kurumlar
Burdur Mehmet Akif Ersoy Üniversitesi
Burdur Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Veterinary Research Forum
Q2
OA
SJR Skoru0,392
H-Index20
YayıncıUrmia University - Faculty of Veterinary Medicine
ÜlkeIran
Veterinary (miscellaneous) (Q2)
Metrikler
11
Atıf
5
Yazar
5
Anahtar Kelime