Effects of Deboning Methods on Chemical Composition and Some Properties of Beef and Turkey Meat

Authors

MELTEM SERDAROĞLU
GÜLEN TURP YILDIZ
NERİMAN BAĞDATLIOĞLU

DOI

-

Abstract

The objective of this research was to compare some chemical and physical characteristics of mechanically deboned and hand deboned turkey meat and beef. Samples were analyzed for proximate composition, cholesterol, TBA, calcium and iron contents, hunter colour parameters and fatty acid composition. Deboning method affected chemical composition of beef and turkey meat. Mechanical deboning resulted higher cholesterol values and calcium and iron content. In hand deboned turkey meat the most abundant fatty acids were C16:0, C18:1 and C18:2. Mechanical deboning process was increased the percent of C18:1, C18:2 and C18:3 in turkey meat. C16:0, C18:0 and C18:1 were the major fatty acids in mechanically deboned and hand deboned beef.

Keywords

Mechanical deboning, turkey, beef, cholesterol, iron, calcium

First Page

797

Last Page

802

Recommended Citation

SERDAROĞLU, MELTEM; YILDIZ, GÜLEN TURP; and BAĞDATLIOĞLU, NERİMAN (2005) "Effects of Deboning Methods on Chemical Composition and Some Properties of Beef and Turkey Meat," Turkish Journal of Veterinary & Animal Sciences: Vol. 29: No. 3, Article 32. Available at: https://journals.tubitak.gov.tr/veterinary/vol29/iss3/32