مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

video

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

sound

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Version

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

View:

2,755
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Download:

0
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Cites:

Information Journal Paper

Title

THE PHYSICO- CHEMICAL CHARACTERISTICS OF SHEEP MEAT POST MORTEM

Pages

  164-171

Abstract

 Sheep meat is one of the most important sources of red meat in middle-east countries and therefore having knowledge of its quality is necessary. The physicho-chemical characteristics of SHEEP MEAT were studied during 7 days of AGEING period. Samples were taken from the top round section including Biceps femoris and Semimembranosus muscles. Meat pH fell significantly during the first 24 h postmortem, reaching the mean value of 5.67±0.06. No significant changes (P<0.05) were observed during the next 6 days. With increasing AGEING duration, water holding capacity (WHC) and COOKING LOSS increased significantly (P<0.05) indicating the changes in water characteristics during the cooking process. The changes in the inner TEMPERATURE PROFILE during cooking were similar for all days after slaughter. However, the total time needed for cooking process was significantly (P<0.05) higher at 24 h post slaughter. The results showed that the AGEING process improved the tenderness, juiciness and flavor scores in both sexes. There was a positive and significant correlation between the sensory attributes and total acceptance scores. No difference was observed between sexes for any of these attributes.

Cites

  • No record.

    • References

  • No record.

    • Cite

    APA: Copy

    EMADZADEH, B., VARIDI, M.J., & NASSIRI MAHALLATI, M.. (2011). THE PHYSICO- CHEMICAL CHARACTERISTICS OF SHEEP MEAT POST MORTEM. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 7(2), 164-171. SID. https://sid.ir/paper/143713/en

    Vancouver: Copy

    EMADZADEH B., VARIDI M.J., NASSIRI MAHALLATI M.. THE PHYSICO- CHEMICAL CHARACTERISTICS OF SHEEP MEAT POST MORTEM. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2011;7(2):164-171. Available from: https://sid.ir/paper/143713/en

    IEEE: Copy

    B. EMADZADEH, M.J. VARIDI, and M. NASSIRI MAHALLATI, “THE PHYSICO- CHEMICAL CHARACTERISTICS OF SHEEP MEAT POST MORTEM,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 7, no. 2, pp. 164–171, 2011, [Online]. Available: https://sid.ir/paper/143713/en

    Related Journal Papers

    Related Seminar Papers

  • No record.

    • Related Plans

  • No record.

    • Recommended Workshops





    Move to top