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AI Summary & Key Takeaways
AI Insight⚡ TL;DR(Too Long; Didn't Read)
According to the results the effects of 0.25% K2HP04 addition was found statistically insignificant (p
📌 3 Key Takeaways
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Objective & Hypothesis:This research was conducted on the laboratory conditions.
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Key Findings & Data:Different levels of K2HP04 (0.00%, 0.25%, 0.30%) and NaCl (2.5%, 3.0%) were applied on the goat meat and the pH, water holding capacity and cooking loss were observed.
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Conclusion & Impact:According to the results the effects of 0.25% K2HP04 addition was found statistically insignificant (p
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Keçi eti · Su tutma kapasitesi · Pişirme kaybı
Abstract
This research was conducted on the laboratory conditions. Different levels of K2HP04 (0.00%, 0.25%, 0.30%) and NaCl (2.5%, 3.0%) were applied on the goat meat and the pH, water holding capacity and cooking loss were observed. According to the results the effects of 0.25% K2HP04 addition was found statistically insignificant (p
Özet
Araştırmada, farklı seviyede (%0.00, %0.25, %0.50) K2HP04 ve (%2.5, %3.0) NaCl ilave edilerek, keçi etinin pH, su tutma kapasitesi (%) ile pişirme kayıpları (%) üzerine olan etkisi belirlenmiştir. Keçi etinin su tutma kapasitesi ve pişirme kayıpları üzerine %0.25'e kadar K2HP04 ilavesi istatistiki olarak çok önemli (p
Keywords
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Cite This Article
KARAKAYA, M., GÖKALP, H. Y., BAYRAK, R. (1996). THE EFFECTS OF DIFFERENT K2HP04 AND NaCl LEVELS ON THE WATER-HOLDING CAPACITY AND COOKING LOSS OF GOAT MEAT. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, Cilt: 2 - Sayı: 1, 21–24. https://ajindex.com/articles/43561