Meat quality characteristics in Kivircik lambs
dc.contributor.author | Yarali, Engin | |
dc.contributor.author | Yilmaz, Onur | |
dc.contributor.author | Cemal, Ibrahim | |
dc.contributor.author | Karaca, Orhan | |
dc.contributor.author | Taskin, Turgay | |
dc.date.accessioned | 2019-10-27T22:06:30Z | |
dc.date.available | 2019-10-27T22:06:30Z | |
dc.date.issued | 2014 | |
dc.department | Ege Üniversitesi | en_US |
dc.description.abstract | Esme 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.sponsorship | Scientific and Technological Research Council of TurkeyTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [KAMAG-109G017] | en_US |
dc.description.sponsorship | We 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.doi | 10.3906/vet-1309-79 | |
dc.identifier.endpage | 458 | en_US |
dc.identifier.issn | 1300-0128 | |
dc.identifier.issn | 1300-0128 | en_US |
dc.identifier.issue | 4 | en_US |
dc.identifier.scopusquality | Q3 | en_US |
dc.identifier.startpage | 452 | en_US |
dc.identifier.uri | https://doi.org/10.3906/vet-1309-79 | |
dc.identifier.uri | https://hdl.handle.net/11454/48818 | |
dc.identifier.volume | 38 | en_US |
dc.identifier.wos | WOS:000338320300018 | en_US |
dc.identifier.wosquality | Q4 | en_US |
dc.indekslendigikaynak | Web of Science | en_US |
dc.indekslendigikaynak | Scopus | en_US |
dc.language.iso | en | en_US |
dc.publisher | Scientific Technical Research Council Turkey-Tubitak | en_US |
dc.relation.ispartof | Turkish Journal of Veterinary & Animal Sciences | en_US |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.subject | Kivircik lamb | en_US |
dc.subject | meat quality | en_US |
dc.subject | fatty acid | en_US |
dc.subject | lamb | en_US |
dc.title | Meat quality characteristics in Kivircik lambs | en_US |
dc.type | Article | en_US |