Yazar "Karakaya, M" seçeneğine göre listele

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    The effect of mutton, goat, beef and rabbit-meat species and state of rigor on some technological parameters
    (BLACKWELL PUBLISHING, 2006) Karakaya, M; Saricoban, C; Yilmaz, MT
    The research consists of two steps with the goal to investigate the relationship between meat species (mutton, goat, beef and rabbit) in prerigor and postrigor stages in respect to emulsification capacity (EC) water-holding capacity (WHC) and cooking loss (CL) parameters and the effect of rigor state of species on these parameters. For this purpose, immediately after slaughter and deboning, meat parts were assigned to both pre- and postrigor analyses. Tissue was ground, and then mixed to obtain homogeneous meat batches. Prerigor analyses were conducted in less than 90 min following slaughtering and deboning processes. Postrigor analyses were conducted after remaining meat parts were held for 24 h at 2C The results showed that mutton and goat meats have higher EC and WHC values in both the pre- and postrigor stages. The rigor state of meat species affected significantly (P < 0.05) the pH, EC and WHC values. The prerigor stage of mutton and goat meat had the most desirable characteristics for emulsion-type meat products.
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    The effect of various types of poultry pre- and post-rigor meats on emulsification capacity, water-holding capacity and cooking loss
    (SPRINGER, 2005) Karakaya, M; Saricoban, C; Yilmaz, M
    In this study, the relationship between various kinds of poultry meat ( quail, partridge, chicken and turkey) on pH, emulsification capacity, water-holding capacity and cooking loss was investigated. The effect of rigor state on pH, emulsification capacity, water-holding capacity and cooking loss was also determined. To investigate these parameters, immediately after slaughter and deboning, meat parts were submitted to both pre- and post-rigor analyses. The results indicated that the emulsification capacity of quail and chicken meat was higher than the values for partridge and turkey meat. Quail meat showed the highest water-holding capacity value in the post-rigor stage. The lowest cooking loss value was found in partridge meat, in both pre- and post-rigor stages. The state of rigor had a significant (P < 0.05; P <= 0.01) effect on pH and cooking loss values, respectively.
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    Properties of Turkish-style sucuk made with different combinations of beef and hen meat
    (WILEY, 2006) Saricoban, C; Karakaya, M; Caner, C
    Mixtures of beef and spent laying hen meat (100/0, 90/10, 80/20, 70/30, 50/50) were investigated for production of Turkish-style sucuks as semidry fermented sausage. During the fermentation period (0-6 days), weight loss increased, shrinkage in diameter occurred and moisture content decreased. Weight loss of the control (100% beef/0% hen) sucuk was the lowest. Increasing the amount of spent hen meat in the sucuks up to 50% increased weight losses. The best sensory scores occurred with 50/50 (beef/hen meats)for color and odor, 100/0 for texture and flavor and 90/10 for overall product taste.