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Journals / Mühendislik Bilimleri Dergisi / 2004 / Cilt: 10 - Sayı: 1

Et kalitesinin değerlendirilmesinde yeni teknikler

Recent techniques for evaluation of meat quality

Turp Gülen YILDIZ SARDAROĞLU
Pages
111–117
Publication Date
2022-10-18
DOI
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AI Summary & Key Takeaways

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

In this article besides these tecniques, electronic nose and NMR techniques are reviewed

📌 3 Key Takeaways

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Objective & Hypothesis:Over the years, numerous and varied techniques have been used for evalation of meat quality and carcass composition.
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Key Findings & Data:Very few existing assesment techniques meet industrial requirements, the most promising being cited as ultrasonic measurements for assesment of potential texture on live animals and whole carcasses and image processing and NIR spectroscopy of meat joint and cuts.
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Conclusion & Impact:In this article besides these tecniques, electronic nose and NMR techniques are reviewed
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

Over the years, numerous and varied techniques have been used for evalation of meat quality and carcass composition. Very few existing assesment techniques meet industrial requirements, the most promising being cited as ultrasonic measurements for assesment of potential texture on live animals and whole carcasses and image processing and NIR spectroscopy of meat joint and cuts. In this article besides these tecniques, electronic nose and NMR techniques are reviewed

Özet

Karkas kompozisyonunun ve et kalitesinin değerlendirilmesinde yıllardır çok sayıda ve çeşitli teknikler kullanılmıştır. Mevcut tekniklerden endüstrinin ihtiyaçlarını karşılayanlar çok az sayıdadır. En fazla umut veren teknikler, canlı hayvanın ve tüm karkasın tekstürün değerlendirilmesinde kullanılan ultrasonil ölçümler ve parça etler için kullanılan image proses ve NIR spektroskopisidir. Bu makalede, adı geçen tekniklerin yanısıra, elektronik burun ve NMR teknikleri de değerlendirilmiştir.

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Cite This Article

SARDAROĞLU, T. G. Y. (2022). Et kalitesinin değerlendirilmesinde yeni teknikler. Mühendislik Bilimleri Dergisi, Cilt: 10 - Sayı: 1, 111–117. https://ajindex.com/articles/583341

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