Araştırma Makalesi

Determination of the Emulsion Capacity, Water Holding Capacity and Cooking Loss of the Fresh and Frozen Meat Species at Different K₂HPO₄ Levels

Cilt: 15 Sayı: 26 15 Haziran 2001
  • Mustafa Karakaya
Selcuk Journal of Agriculture and Food Sciences Kapak
Selcuk Journal of Agriculture and Food Sciences
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Determination of the Emulsion Capacity, Water Holding Capacity and Cooking Loss of the Fresh and Frozen Meat Species at Different K₂HPO₄ Levels

Öz

This research conducted on the effect of the three different K₂HPO₄ levels (0.00%, 0.50%, 0.75%) on the emulsion capacity (EC), water-holding capacity (WHC), cooking loss (CL) of the fresh and frozen beefs, of mutton and hen meats. The hen meat showed the highest EC values. The hen meat showed the low WHC than that of beef meat and the higher WHC than that of mutton meat. CL value of the frozen meat were determined lower than that of fresh meat. The increase in EC and the decrease in CL values were depend on the increasing K₂HPO₄ levels.

Anahtar Kelimeler

Kaynakça

  1. Anonymous. 1992. Konya Çumra-Karkın Kasabası Arazi Topiumaşin Uygulama Sahası Planlama Toprak etüd ve Toprak Değerlendirme Raporu, Konya.
  2. Anonymous. 1993-a. "Arazi Toplulaştırması" Tarun ve Köy işleri Bakanlığı, Köy Hizmetleri Genel Müdürlüğü, Sulama Dairesi Başkanlığı, Ankara.
  3. Anonymous. 1993-b. Konya Çumra - Küçükköy Arazi Toplulaştırma Projesi Uygulama Sahası Planlama Toprak etüd ve Toprak Değerlendirme Raporu, Konya.
  4. Anonymous. 1993-c. Konya Çumra - Türkmenkarahüyük Arazi Toplulaştırma Projesi Uygulama Sahası Planlama Toprak etüd ve Toprak Değerlendirme Raporu, Konya.
  5. Arıcı, İ. 1980. "Arazi Toplulaştırmasında Arazi Derecelendirmesi" Topraksu Teknik Dergisi, Sayı: 53-54-55, Ankara.
  6. Avcı, M. 1992. "Arazi Toplulaştırmasından Sonra Arazi Derecelerinde Meydana Gelen Değişmeler Üzerine Bir Çalışma", Ege Üniversitesi Ziraat Fakültesi Dergisi Cilt:29 Sayı :2-3, İzmir.
  7. Demiralay. İ., 1977. "Toprak Fiziği Uygulaması" Atatürk Üniversitesi Ziraat Fakültesi Yayınları, Erzurum.
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Ayrıntılar

Birincil Dil

İngilizce

Konular

Gıda Bilimleri (Diğer)

Bölüm

Araştırma Makalesi

Yazarlar

Mustafa Karakaya Bu kişi benim
Türkiye

Yayımlanma Tarihi

15 Haziran 2001

Gönderilme Tarihi

1 Ocak 2001

Kabul Tarihi

2 Şubat 2001

Yayımlandığı Sayı

Yıl 2001 Cilt: 15 Sayı: 26

IZ

https://izlik.org/JA98ME82LC

Kaynak Göster

RIS / Bibtex
APA
Karakaya, M. (2001). Determination of the Emulsion Capacity, Water Holding Capacity and Cooking Loss of the Fresh and Frozen Meat Species at Different K₂HPO₄ Levels. Selcuk Journal of Agriculture and Food Sciences, 15(26), 38-45. https://izlik.org/JA98ME82LC
AMA
1.Karakaya M. Determination of the Emulsion Capacity, Water Holding Capacity and Cooking Loss of the Fresh and Frozen Meat Species at Different K₂HPO₄ Levels. Selcuk J Agr Food Sci. 2001;15(26):38-45. https://izlik.org/JA98ME82LC
Chicago
Karakaya, Mustafa. 2001. “Determination of the Emulsion Capacity, Water Holding Capacity and Cooking Loss of the Fresh and Frozen Meat Species at Different K₂HPO₄ Levels”. Selcuk Journal of Agriculture and Food Sciences 15 (26): 38-45. https://izlik.org/JA98ME82LC.
EndNote
Karakaya M (01 Haziran 2001) Determination of the Emulsion Capacity, Water Holding Capacity and Cooking Loss of the Fresh and Frozen Meat Species at Different K₂HPO₄ Levels. Selcuk Journal of Agriculture and Food Sciences 15 26 38–45.
IEEE
[1]M. Karakaya, “Determination of the Emulsion Capacity, Water Holding Capacity and Cooking Loss of the Fresh and Frozen Meat Species at Different K₂HPO₄ Levels”, Selcuk J Agr Food Sci, c. 15, sy 26, ss. 38–45, Haz. 2001, [çevrimiçi]. Erişim adresi: https://izlik.org/JA98ME82LC
ISNAD
Karakaya, Mustafa. “Determination of the Emulsion Capacity, Water Holding Capacity and Cooking Loss of the Fresh and Frozen Meat Species at Different K₂HPO₄ Levels”. Selcuk Journal of Agriculture and Food Sciences 15/26 (01 Haziran 2001): 38-45. https://izlik.org/JA98ME82LC.
JAMA
1.Karakaya M. Determination of the Emulsion Capacity, Water Holding Capacity and Cooking Loss of the Fresh and Frozen Meat Species at Different K₂HPO₄ Levels. Selcuk J Agr Food Sci. 2001;15:38–45.
MLA
Karakaya, Mustafa. “Determination of the Emulsion Capacity, Water Holding Capacity and Cooking Loss of the Fresh and Frozen Meat Species at Different K₂HPO₄ Levels”. Selcuk Journal of Agriculture and Food Sciences, c. 15, sy 26, Haziran 2001, ss. 38-45, https://izlik.org/JA98ME82LC.
Vancouver
1.Mustafa Karakaya. Determination of the Emulsion Capacity, Water Holding Capacity and Cooking Loss of the Fresh and Frozen Meat Species at Different K₂HPO₄ Levels. Selcuk J Agr Food Sci [Internet]. 01 Haziran 2001;15(26):38-45. Erişim adresi: https://izlik.org/JA98ME82LC

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