Yazar "Yilmaz, M. T." seçeneğine göre listele

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    The effect of carcass part and packaging method on the storage stability of mechanically deboned chicken meat
    (WILEY, 2008) Ozkececi, R. B.; Karakaya, M.; Yilmaz, M. T.; Saricoban, C.; Ockerman, H. W.
    Mechanically deboned chicken frame meat (MDCFM) and mechanically deboned chicken neck meat (MDCNM) samples were obtained from mechanically deboned chicken meat (MDCM) by a Beehive separator MDCM was vacuum- or air-packed and stored frozen for 4, 8, 12, 16, 20 and 24 weeks. The effects of packing and storage time of MDCFM and MDCNM on free fatty acid (FFA), peroxide and TBA values were determined, and the interaction effects between part of carcass (frame or neck), storage form (either vacuum- or air-packed) and storage time on these parameters were investigated. The significant (P < 0.001; 0.05) effect of storage time on pH, FFA, peroxide and TBA values was determined. Part of carcass and storage form were the factors with the greatest effect (P < 0.001) on TBA values, followed by the effect of storage time. In general, neck meats were more stable than frame meats with regard to TBA values during storage period; however, these values increased with prolonged storage time. Among the interactions, TBA values were highly influenced by carcass part x storage form. Vacuum-packed MDCNM could be stored for up to 24 weeks within normal limitations with respect to the stability of the parameters studied.
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    Growth performance and quality properties of meat from broiler chickens reared under different monochromatic light sources
    (TAYLOR & FRANCIS LTD, 2009) Karakaya, M.; Parlat, S. S.; Yilmaz, M. T.; Yildirim, I.; Ozalp, B.
    1. Quality properties of breast and drumstick muscles of female broiler chickens reared under different light sources were evaluated using a total of 480 female chicks (Ross 308). 2. After hatch, the chicks were randomly divided into three lighting treatment groups: control (daylight; mini incandescent lamps), G-B lighting group (green light monochromatic (MC) lamps for first 3 weeks switching to blue MC lamps for remaining 3 weeks), G-GB mixed lighting group (Green MC light for first 3 weeks, switching to Green MC light + Blue MC light mixture for remaining 3 weeks). 3. Feed consumption, body weight and total muscle weight values of the muscles from G-B and G-GB mix lighting groups were significantly higher than those of incandescent (control) lighting groups. 4. The breast and drumstick muscles from control lighting groups had a lower pH and water-holding capacity, but higher cooking loss values than those from G-B and G-GB mix lighting groups. The muscles from G-GB mix lighting groups exhibited the softer structure than those from other lighting groups. 5. We suggest that G-B or G-GB mix lighting during the rearing period of female broilers would improve body and muscle growth and then meat quality properties.
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    Thermal analysis of lipids isolated from various tissues of sheep fats
    (SPRINGER, 2010) Yilmaz, M. T.; Karakaya, M.
    The physical-chemical properties and fatty acid composition of sheep subcutaneous, tallow, intestinal, and tail fats were determined. Sheep fat types contained C(16:0), C(18:0), and C(18:1) as the major components of fatty acid composition (19.56-23.40, 20.77-29.50, 32.07-38.30%, respectively). Differential scanning calorimetry (DSC) study revealed that two characteristic peaks were detected in both crystallization and melting curves. Major peaks (T (peak)) of tallow and intestinal fats were similar and determined as 31.25-24.69 and 7.44-3.90 A degrees C, respectively, for crystallization peaks and 15.36-13.44 and 45.98-44.60 A degrees C, respectively, for melting peaks in DSC curves; but those of tail fat (18.29 and -2.13 A degrees C for crystallization peaks and 6.56 and 33.46 A degrees C for melting peaks) differed remarkably from those of other fat types.