Meat quality characteristics in Kivircik lambs

dc.contributor.authorYarali, Engin
dc.contributor.authorYilmaz, Onur
dc.contributor.authorCemal, Ibrahim
dc.contributor.authorKaraca, Orhan
dc.contributor.authorTaskin, Turgay
dc.date.accessioned2019-10-27T22:06:30Z
dc.date.available2019-10-27T22:06:30Z
dc.date.issued2014
dc.departmentEge Üniversitesien_US
dc.description.abstractEsme District in Usak 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 Kivircik 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 Kivricik 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 left 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 Kivircik 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.sponsorshipScientific and Technological Research Council of TurkeyTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [KAMAG-109G017]en_US
dc.description.sponsorshipWe would like to thank the Scientific and Technological Research Council of Turkey (Project No: KAMAG-109G017), for funding this study; sheep farmer Uzeyir ALAN, who made the breeding study possible; and Adnan Menderes University Agricultural Biotechnology and Food Safety Application and Research Center (ADU-TARBIYOMER), for the permission to use the laboratory for water retention capacity, cooking loss, and shear force analyses.en_US
dc.identifier.doi10.3906/vet-1309-79
dc.identifier.endpage458en_US
dc.identifier.issn1300-0128
dc.identifier.issn1300-0128en_US
dc.identifier.issue4en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage452en_US
dc.identifier.urihttps://doi.org/10.3906/vet-1309-79
dc.identifier.urihttps://hdl.handle.net/11454/48818
dc.identifier.volume38en_US
dc.identifier.wosWOS:000338320300018en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherScientific Technical Research Council Turkey-Tubitaken_US
dc.relation.ispartofTurkish Journal of Veterinary & Animal Sciencesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectKivircik lamben_US
dc.subjectmeat qualityen_US
dc.subjectfatty aciden_US
dc.subjectlamben_US
dc.titleMeat quality characteristics in Kivircik lambsen_US
dc.typeArticleen_US

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