Morkaraman ve İvesi Erkek Kuzularında Bazı Et Kalite Özellikleri Üzerine Olgunlaştırma Süresi ve Irkın Etkisi

Öz

Bu çalışmanın amacı, Morkaraman ve İvesi erkek toklularında bazı et kalite özellikleri üzerine olgunlaştırma süresi ve ırkın etkisini incelemektir. Çalışma Erzurum ili Atatürk Üniversitesi Gıda ve Hayvancılık Uygulama ve Araştırma Merkezi Koyunculuk Şubesinde yetiştirilen ve ortalama 7.5 aylıkken kesime gönderilen on baş Morkaraman ve İvesi kuzularından alınan m. longissimus dorsi (MLD) kasında gerçekleştirilmiştir. Et kalite özelliklerinin belirlenmesi için 12 gün boyunca +4 °C'de tutulan MLD kasında kesimden sonraki 24. saat, 2., 4., 7. ve 12. günlerde renk (L*, a*, b*, C, ve H), pH, sızıntı su kaybı ve TBA değerleri belirlenmiştir. Et kalitesi parametreleri üzerine L*, pH ve sızıntı su kaybı dışında ırkın etkisi olmazken, olgunlaştırma süresine bağlı olarak incelenen tüm et kalite parametrelerinde değişimler olduğu gözlenmiştir. Olgunlaşma esnasında proteolitik enzimler tarafından kasın yapısal bozulmasına bağlı olarak etin renk, pH, sululuk ve TBA gibi özelliklerinde önemli gelişmeler ortaya çıkmıştır. Fakat olgunlaştırma süresinin ilerleyişine bağlı olarak a* değerinin düştüğü, sızıntı su kaybı ve TBA değerlerinin ise yükseldiği gözlenmiştir.

Anahtar Kelimeler

• Morkaraman
• İvesi
• Olgunlaştırma
• Et kalitesi

The Effect of Aging Time and Breed on Some Meat Quality Traits in Morkaraman and Awassi Ram Lambs

Öz

The aim of this study was to examine the effects of aging time and breed on some meat quality parameters in Morkaraman and Awassi male rams. The study was carried out in Sheep Breeding Branch, Food and Livestock Application and Research Center, Atatürk University, Erzurum. Meat quality characteristics were determined from m. longissimus dorsi (MLD) muscles taken from ten Morkaraman and Awassi lambs sent to slaughter at an average age of 7.5 months. Meat quality such as color (L*, a*, b*, C, and H), pH, drip loss and TBA was determined on the MLD muscle. The MLD muscles were maintained at 4 °C for up to 12 days. While there was no effect of breed on meat quality parameters except L, pH and drip loss, it was observed that there were changes in all meat quality parameters examined depending on the aging time. Due to the structural deterioration of the muscle by proteolytic enzymes during aging, significant improvements have occurred in the properties of meat such as color, pH, juiciness and TBA. However, it was observed that a* value decreased, drip loss and TBA value increased depending on the progress of aging time.

Anahtar Kelimeler

• Morkaraman
• Awassi
• aging
• meat quality

Kaynakça

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