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dc.contributor.authorÇelen, M.F. and Sögüt, B. and Zorba, Ö. and Demirulus, H. and Tekeli, A.
dc.date.accessioned2021-04-08T12:08:54Z
dc.date.available2021-04-08T12:08:54Z
dc.date.issued2016
dc.identifier10.1590/S1806-92902016000800003
dc.identifier.issn15163598
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-84988851331&doi=10.1590%2fS1806-92902016000800003&partnerID=40&md5=20903a0a24c26ce5638f191fcdfc6e77
dc.identifier.urihttp://acikerisim.bingol.edu.tr/handle/20.500.12898/4716
dc.description.abstractThe objective of this investigation was to determine the differences between normal and PSE (pale, soft, exudative) turkey breast meat in terms of chemical composition, pH, color, myoglobin, and drip loss. Pale and normal skinless, boneless turkey breast fillets were taken from a poultry slaughterhouse in Van/Turkey at about 2-3 h postmortem. Spectrocolorimetry (CIE L*a*b*), pH, protein, ash, dry matter, lipid, myoglobin, and drip loss were measured in normal and pale color turkey breast muscle. The normal breast meat had significantly lower L*, a*, and b* values in comparison with the pale breast meat. Myoglobin concentration and pH were significantly higher in the normal breast meat compared with that of the pale breast meat. Protein content was found to be significantly lower for the pale group compared with the normal group. No significant difference was found in ash, dry matter, and total lipid content between normal and pale breast meat. Drip loss was significantly affected by breast meat color groups at days 1, 2, 3, and 4 postmortem. Pale, soft, exudative turkey breast meat can lead to differences in the chemical composition and shelf life of the product. Copyright © 2016 Sociedade Brasileira de Zootecnia.
dc.language.isoEnglish
dc.sourceRevista Brasileira de Zootecnia
dc.titleComparison of normal and PSE turkey breast meat for chemical composition, pH, color, myoglobin, and drip loss


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