The effect of carcass part and packaging method on the storage stability of mechanically deboned chicken meat

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dc.contributor.authorOzkececi, R. B.
dc.contributor.authorKarakaya, M.
dc.contributor.authorYilmaz, M. T.
dc.contributor.authorSaricoban, C.
dc.contributor.authorOckerman, H. W.
dc.date.accessioned2020-03-26T17:28:01Z
dc.date.available2020-03-26T17:28:01Z
dc.date.issued2008
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractMechanically 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.en_US
dc.identifier.doi10.1111/j.1745-4573.2008.00118.xen_US
dc.identifier.endpage301en_US
dc.identifier.issn1046-0756en_US
dc.identifier.issn1745-4573en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage288en_US
dc.identifier.urihttps://dx.doi.org/10.1111/j.1745-4573.2008.00118.x
dc.identifier.urihttps://hdl.handle.net/20.500.12395/22698
dc.identifier.volume19en_US
dc.identifier.wosWOS:000257510800006en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWILEYen_US
dc.relation.ispartofJOURNAL OF MUSCLE FOODSen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.titleThe effect of carcass part and packaging method on the storage stability of mechanically deboned chicken meaten_US
dc.typeArticleen_US

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