Meat quality characteristics in Kıvırcık lambs

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dc.contributor.authorEngin Yaralı
dc.contributor.authorOnur Yılmaz
dc.contributor.authorİbrahim Cemal
dc.contributor.authorOrhan Karaca
dc.contributor.authorTurgay Taşkın
dc.date.accessioned2019-10-26T19:53:40Z
dc.date.available2019-10-26T19:53:40Z
dc.date.issued2014
dc.departmentEge Üniversitesien_US
dc.description.abstractEşme District in Uşak Province has a special role in western Anatolia sheep husbandry due to its number of animals and large pastures. A genotype with the characteristics of the Kıvırcık breed has emerged and became common in the region in the last 20–30 years. This study aimed to determine the meat quality characteristics of Kıvrıcık lambs reared in the locality, which has a large market share. The study determined parameters about water and cooking loss and shear force in M. longissimus dorsi, M. longissimus thoracis, and M. semitendinosus muscles taken from the lef half of lamb carcasses. Furthermore, meat quality characteristics such as pH, color, and fatty acid composition characteristics in the M. longissimus dorsi muscle were determined. In conclusion, the low shear force values (mean 2.27) obtained from Kıvırcık meat showed that it was tender. This result is consistent with the high demand from consumers for the meat of this breed.en_US
dc.description.abstractEşme District in Uşak Province has a special role in western Anatolia sheep husbandry due to its number of animals and large pastures. A genotype with the characteristics of the Kıvırcık breed has emerged and became common in the region in the last 20–30 years. This study aimed to determine the meat quality characteristics of Kıvrıcık lambs reared in the locality, which has a large market share. The study determined parameters about water and cooking loss and shear force in M. longissimus dorsi, M. longissimus thoracis, and M. semitendinosus muscles taken from the lef half of lamb carcasses. Furthermore, meat quality characteristics such as pH, color, and fatty acid composition characteristics in the M. longissimus dorsi muscle were determined. In conclusion, the low shear force values (mean 2.27) obtained from Kıvırcık meat showed that it was tender. This result is consistent with the high demand from consumers for the meat of this breed.en_US
dc.identifier.endpage458en_US
dc.identifier.issn1300-0128
dc.identifier.issue4en_US
dc.identifier.startpage452en_US
dc.identifier.urihttps://app.trdizin.gov.tr/makale/TVRZMU9UTTRPQT09
dc.identifier.urihttps://hdl.handle.net/11454/13931
dc.identifier.volume38en_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.relation.ispartofTurkish Journal of Veterinary and Animal Sciencesen_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US]
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectZiraaten_US
dc.subjectSütçülük ve Hayvan Bilimlerien_US
dc.titleMeat quality characteristics in Kıvırcık lambsen_US
dc.typeArticleen_US

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