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Journals / Turkish Journal of Veterinary and Animal Sciences / 2005 / Cilt: 29 - Sayı: 3

Effects of Deboning Methods on Chemical Composition and Some Properties of Beef and Turkey Meat

Meltem SERDAROĞLU
Gülen Yildiz TURP
Pages
797–802
Publication Date
2005-03-01
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

C16:0, C18:0 and C18:1 were the major fatty acids in mechanically deboned and hand deboned beef.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The objective of this research was to compare some chemical and physical characteristics of mechanically deboned and hand deboned turkey meat and beef.
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Key Findings & Data:In hand deboned turkey meat the most abundant fatty acids were C16:0, C18:1 and C18:2.
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Conclusion & Impact:C16:0, C18:0 and C18:1 were the major fatty acids in mechanically deboned and hand deboned beef.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Mechanical deboning · turkey · beef

Abstract

The objective of this research was to compare some chemical and physical characteristics of mechanically deboned and hand deboned turkey meat and beef. Samples were analyzed for proximate composition, cholesterol, TBA, calcium and iron contents, hunter colour parameters and fatty acid composition. Deboning method affected chemical composition of beef and turkey meat. Mechanical deboning resulted higher cholesterol values and calcium and iron content. In hand deboned turkey meat the most abundant fatty acids were C16:0, C18:1 and C18:2. Mechanical deboning process was increased the percent of C18:1, C18:2 and C18:3 in turkey meat. C16:0, C18:0 and C18:1 were the major fatty acids in mechanically deboned and hand deboned beef.

Özet

The objective of this research was to compare some chemical and physical characteristics of mechanically deboned and hand deboned turkey meat and beef. Samples were analyzed for proximate composition, cholesterol, TBA, calcium and iron contents, hunter colour parameters and fatty acid composition. Deboning method affected chemical composition of beef and turkey meat. Mechanical deboning resulted higher cholesterol values and calcium and iron content. In hand deboned turkey meat the most abundant fatty acids were C16:0, C18:1 and C18:2. Mechanical deboning process was increased the percent of C18:1, C18:2 and C18:3 in turkey meat. C16:0, C18:0 and C18:1 were the major fatty acids in mechanically deboned and hand deboned beef.

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Cite This Article

SERDAROĞLU, M., TURP, G. Y. (2005). Effects of Deboning Methods on Chemical Composition and Some Properties of Beef and Turkey Meat. Turkish Journal of Veterinary and Animal Sciences, Cilt: 29 - Sayı: 3, 797–802. https://ajindex.com/articles/146348

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