The study aimed to comparatively examine meats in terms of chemical composition originating from beef, lamb, chicken, and rabbit consumed Türkiye reveal their superior aspects compared each other also determine the place meat, which is not commonly among meats. As material 48 meat samples were used, 12 species provided that them belonged a different animal. Moisture, ash, crude protein, fat lev...

the purpose of this paper is measuring and analyzing the impacts of meat price changes on consumer’s welfare. first, the almost ideal demand system (aids) was estimated for meats in urban household in 1984-2009 years. then, compensating variation (cv) criterion was computed to measuring the consumer’s welfare changes based on taylor series expansion method and the results from the estimated aid...

Changes in the concentrations of biogenic amines (BAs) in fresh beef, pork, and chicken breast and leg were investigated during storage, and the relationship between the content of volatile basic nitrogen (VBN) and BAs was evaluated. As the storage period increased, the levels of putrescine (PUT), cadaverine (CAD) and tyramine (TYM) increased in all the meat samples, except for TYM in beef (p<0...

13C FTNMR spectroscopy is found to provide an efflcient assay technique for connective tissue in meat, by analysis of Lhydroxyproline in defatted, hydrolyzed meat. The sensitivity of 13C FTNMR spectroscopy is increased by rapid pulsing of highly concentrated vlscous solutions, and quantttative analysis is achieved by comparlng the peak height of C-4 in Lhydroxyproline with that d an internal st...

Structural change and color characteristics of chicken breasts as a function of irradiation dose and subsequent storage process were investigated by visible spectroscopy and HunterLab measurement. Ratios of R(1)=A(485 nm)/A(560 nm) and R(2)=A(635 nm)/A(560 nm,) which are related to absorbances of the visible bands at 485 nm (metmyoglobin), 560 nm (oxymyoglobin), and 635 nm (sulfmyoglobin), sugg...