Chemical composition of meat from different species of animals

Büşra Yaranoğlu; Muhittin Zengin; Makbule Gökçe; Özlem Varol Avcılar; Beşir Berhun Postacı; Çiğdem Erdoğan; Emre Odabaş

doi:10.31015/jaefs.2023.3.12

EN

Chemical composition of meat from different species of animals

Abstract

The study aimed to comparatively examine meats in terms of chemical composition originating from beef, lamb, chicken, and rabbit consumed in Türkiye and to reveal their superior aspects compared to each other and also to determine the place of rabbit meat, which is not commonly consumed among other meats. As material of the study 48 meat samples were used, 12 from each of the beef, lamb, chicken, and rabbit species provided that each of them belonged to a different animal. Moisture, ash, crude protein, and crude fat levels of the meat samples were compared between meat sources. The highest value in terms of fat and ash ratio were determined in lamb meat (P<0.001). Chicken meat had the highest protein ratio. Rabbit and lamb meats were followed, respectively (P<0.001). In terms of moisture beef meat had the highest values and there was no significant differences between other source of meat. In conclusion, as rabbit meat had higher protein ratio and lower fat ratio compared with other meat sources, it would be beneficial to expand the production and consumption. Chicken meat was advised to include in diets of patients suffering from obesity or cardio-vasculer diseases because of the highest protein and lower fat content. Lamb meat should be an indispensable part of diets due to its rich ash content. As the highest moisture content beef it could be preferred for making different kinds of meat by-products and consumed by the majority of people.

Keywords

Chemical composition, Crude fat, Crude protein, Meat, Moisture, Ash

Supporting Institution

TUBİTAK

Project Number

TUBITAK-2209-1919B012002536

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Details

Primary Language

English

Subjects

Meat Technology, Animal Science, Genetics and Biostatistics

Journal Section

Research Article

Authors

Büşra Yaranoğlu ^*
0000-0003-1260-3645
Türkiye

Muhittin Zengin
0000-0003-4596-9061
Türkiye

Makbule Gökçe
0009-0002-1417-3482
Türkiye

Özlem Varol Avcılar
0000-0001-5999-9750
Türkiye

Beşir Berhun Postacı
0009-0002-4452-7034
Türkiye

Çiğdem Erdoğan
0009-0009-0259-0810
Türkiye

Emre Odabaş
0000-0002-5426-3725
Türkiye

Publication Date

September 30, 2023

Submission Date

July 26, 2023

Acceptance Date

September 1, 2023

Published in Issue

Year 2023 Volume: 7 Number: 3

DOI

https://doi.org/10.31015/jaefs.2023.3.12

IZ

https://izlik.org/JA32DR97FL

APA

Yaranoğlu, B., Zengin, M., Gökçe, M., Varol Avcılar, Ö., Postacı, B. B., Erdoğan, Ç., & Odabaş, E. (2023). Chemical composition of meat from different species of animals. International Journal of Agriculture Environment and Food Sciences, 7(3), 581-587. https://doi.org/10.31015/jaefs.2023.3.12

AMA

1.Yaranoğlu B, Zengin M, Gökçe M, et al. Chemical composition of meat from different species of animals. int. j. agric. environ. food sci. 2023;7(3):581-587. doi:10.31015/jaefs.2023.3.12

Chicago

Yaranoğlu, Büşra, Muhittin Zengin, Makbule Gökçe, et al. 2023. “Chemical Composition of Meat from Different Species of Animals”. International Journal of Agriculture Environment and Food Sciences 7 (3): 581-87. https://doi.org/10.31015/jaefs.2023.3.12.

EndNote

Yaranoğlu B, Zengin M, Gökçe M, Varol Avcılar Ö, Postacı BB, Erdoğan Ç, Odabaş E (September 1, 2023) Chemical composition of meat from different species of animals. International Journal of Agriculture Environment and Food Sciences 7 3 581–587.

IEEE

[1]B. Yaranoğlu et al., “Chemical composition of meat from different species of animals”, int. j. agric. environ. food sci., vol. 7, no. 3, pp. 581–587, Sept. 2023, doi: 10.31015/jaefs.2023.3.12.

ISNAD

Yaranoğlu, Büşra - Zengin, Muhittin - Gökçe, Makbule - Varol Avcılar, Özlem - Postacı, Beşir Berhun - Erdoğan, Çiğdem - Odabaş, Emre. “Chemical Composition of Meat from Different Species of Animals”. International Journal of Agriculture Environment and Food Sciences 7/3 (September 1, 2023): 581-587. https://doi.org/10.31015/jaefs.2023.3.12.

JAMA

1.Yaranoğlu B, Zengin M, Gökçe M, Varol Avcılar Ö, Postacı BB, Erdoğan Ç, Odabaş E. Chemical composition of meat from different species of animals. int. j. agric. environ. food sci. 2023;7:581–587.

MLA

Yaranoğlu, Büşra, et al. “Chemical Composition of Meat from Different Species of Animals”. International Journal of Agriculture Environment and Food Sciences, vol. 7, no. 3, Sept. 2023, pp. 581-7, doi:10.31015/jaefs.2023.3.12.

Vancouver

1.Büşra Yaranoğlu, Muhittin Zengin, Makbule Gökçe, Özlem Varol Avcılar, Beşir Berhun Postacı, Çiğdem Erdoğan, Emre Odabaş. Chemical composition of meat from different species of animals. int. j. agric. environ. food sci. 2023 Sep. 1;7(3):581-7. doi:10.31015/jaefs.2023.3.12

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Abstract

Chemical composition of meat from different species of animals

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Cited By

Development of a Safety-Assessed Media Ingredient (SAMI) framework for streamlined safety assessment of cultivated meat and seafood products

Meat Yield and Quality of Lynx lynx Linnaeus, 1758

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