Add to ORKGIn this research, the effects of aging on some of the textural quality characteristics of Longissimus dorsi (LD) and Semimembranosus (SM) muscles from mutton carcasses were evaluated. The results showed that the aging process significantly (P<0.01) improved panel tenderness, number of chews and fragmentation index values. Also, the aging period significantly (P<0.05) affected some Instron parameters. While the muscle type did not significantly influence these parameters, the hardness and chewiness values measured by the Instron were significantly (P<0.01) affected by muscle type, and the values were 4.84, 6.06 kg and 1.78, 2.40 kg For LD and SM muscles respectively. in conclusion, the application of the aging process for mutton carcasses fr...
The present study aimed to investigate the effect of wet aging on meat quality characteristics of Lo...
The physical quality changes (pH, purge loss, cooking loss, drip loss, Warner-Bratzler shear force a...
Biochemical and histological considerations of age-related traits which affect bovine muscle tendern...
Abstract: In this research, the effects of aging on some of the textural quality characteristics of ...
The objective of this research was to investigate the influence of electrical stimulation (ES) on th...
To compare the eating quality (EQ) of wet (WA) and dry aged (DA) mutton longissimus thoracis et lumb...
The effects of slaughter age and muscle type on meat quality properties of Eastern Anatolian Red (EA...
The objective was to determine the influence of post-fabrication aging (2, 14, 21, 42, and 63 days) ...
Our study was conducted to determine the effect of production factors (breed, sex) and aging time on...
The effect of the ageing method (bone-in or boneless), ageing period (7 or 14 days), cooking method ...
The present study aimed at investigating the effects of dry- and wet-aging methods on flavor compoun...
This study aimed to evaluate the effects of aging on the quality of breast meat from broilers affect...
Meat tenderness is an important meat quality trait. The variation in meat tenderness has a negative ...
The objective of this study was to determine the effect of aging on the tenderness and palatability ...
Changes in textural parameters of selected muscles (m. longissimus lumborum – LL, m. semitendinosus ...
The present study aimed to investigate the effect of wet aging on meat quality characteristics of Lo...
The physical quality changes (pH, purge loss, cooking loss, drip loss, Warner-Bratzler shear force a...
Biochemical and histological considerations of age-related traits which affect bovine muscle tendern...
Abstract: In this research, the effects of aging on some of the textural quality characteristics of ...
The objective of this research was to investigate the influence of electrical stimulation (ES) on th...
To compare the eating quality (EQ) of wet (WA) and dry aged (DA) mutton longissimus thoracis et lumb...
The effects of slaughter age and muscle type on meat quality properties of Eastern Anatolian Red (EA...
The objective was to determine the influence of post-fabrication aging (2, 14, 21, 42, and 63 days) ...
Our study was conducted to determine the effect of production factors (breed, sex) and aging time on...
The effect of the ageing method (bone-in or boneless), ageing period (7 or 14 days), cooking method ...
The present study aimed at investigating the effects of dry- and wet-aging methods on flavor compoun...
This study aimed to evaluate the effects of aging on the quality of breast meat from broilers affect...
Meat tenderness is an important meat quality trait. The variation in meat tenderness has a negative ...
The objective of this study was to determine the effect of aging on the tenderness and palatability ...
Changes in textural parameters of selected muscles (m. longissimus lumborum – LL, m. semitendinosus ...
The present study aimed to investigate the effect of wet aging on meat quality characteristics of Lo...
The physical quality changes (pH, purge loss, cooking loss, drip loss, Warner-Bratzler shear force a...
Biochemical and histological considerations of age-related traits which affect bovine muscle tendern...