The effect of various types of poultry pre- and post-rigor meats on emulsification capacity, water-holding capacity and cooking loss

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dc.contributor.authorKarakaya, M
dc.contributor.authorSaricoban, C
dc.contributor.authorYilmaz, M
dc.date.accessioned2020-03-26T16:58:12Z
dc.date.available2020-03-26T16:58:12Z
dc.date.issued2005
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn 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.en_US
dc.identifier.doi10.1007/s00217-004-1068-1en_US
dc.identifier.endpage286en_US
dc.identifier.issn1438-2377en_US
dc.identifier.issue03.04.2020en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage283en_US
dc.identifier.urihttps://dx.doi.org/10.1007/s00217-004-1068-1
dc.identifier.urihttps://hdl.handle.net/20.500.12395/19918
dc.identifier.volume220en_US
dc.identifier.wosWOS:000227964200009en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSPRINGERen_US
dc.relation.ispartofEUROPEAN FOOD RESEARCH AND TECHNOLOGYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectpre-rigoren_US
dc.subjectpost-rigoren_US
dc.subjectemulsification capacityen_US
dc.subjectwater-holding capacityen_US
dc.subjectcooking lossen_US
dc.titleThe effect of various types of poultry pre- and post-rigor meats on emulsification capacity, water-holding capacity and cooking lossen_US
dc.typeArticleen_US

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