Scopus
YÖKSİS Eşleşti
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
PROFESÖR YUSUF DOĞRUER →
Comparison of meat quality characteristics of dry aged lamb loins and optimization of dry aging process
Veterinary Research Forum · 2022 SCI-Expanded
DOÇENT YUSUF BİÇER →
Comparison of meat quality characteristics of dry aged lamb loins and optimization of dry aging process
Veterinary Research Forum · 2022 SCI-Expanded
DOÇENT 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
PROFESÖR ÜMİT GÜRBÜZ →
Makale Bilgileri
DergiVeterinary Research Forum
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
Metrikler
8
Atıf
5
Yazar
5
Anahtar Kelime