Uluslararası Tarım Araştırmalarında Yenilikçi Yaklaşımlar Dergisi

Uluslararası Tarım Araştırmalarında Yenilikçi Yaklaşımlar Dergisi

Dependence between the Rheological Properties of the Initial Raw Material and Whole Muscle Ham Products From Beef

Yazarlar: Oksana Savinok

Cilt 2 , Sayı 1 , 2018 , Sayfalar 1-7

Konular:-

DOI:10.29329/ijiaar.2018.133.1

Anahtar Kelimeler:Beef,Dynamic penetrometer,Rheological characteristics,Ham products

Özet: The changes in the rheological characteristics of beef ham products were studied using a dynamic penetrometer with a cone angle of 10 ° and 30°. The ratios of the immersion depths of the cone of a dynamic penetrometer for different muscles (m.Semimembranosus and m. Longissimus dorsi) were calculated. When using different cones, the ratios varied depending on the content of the connective tissue in the meat, as well as in the process. Moreover, the more connective tissue in meat, the less the ratio of strength characteristics of meat along and across its fibers. The stage at which there was significant deterioration in the sensory indices was determined.

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@article{2018, title={Dependence between the Rheological Properties of the Initial Raw Material and Whole Muscle Ham Products From Beef}, volume={2}, number={1–7}, publisher={Uluslararası Tarım Araştırmalarında Yenilikçi Yaklaşımlar Dergisi}, author={Oksana Savinok}, year={2018} }
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Oksana Savinok. (2018). Dependence between the Rheological Properties of the Initial Raw Material and Whole Muscle Ham Products From Beef (Vol. 2). Vol. 2. Uluslararası Tarım Araştırmalarında Yenilikçi Yaklaşımlar Dergisi.
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Oksana Savinok. Dependence between the Rheological Properties of the Initial Raw Material and Whole Muscle Ham Products From Beef. no. 1–7, Uluslararası Tarım Araştırmalarında Yenilikçi Yaklaşımlar Dergisi, 2018.
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