Volume 15 (2024)
Volume 14 (2023)
Volume 13 (2022)
Volume 12 (2021)
Volume 11 (2020)
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Volume 7 (2016)
Volume 6 (2015)
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Comparison of meat quality characteristics of dry aged lamb loins and ‎optimization of dry aging process

Ümit Gürbüz; Hatice Ahu Kahraman; Arife Ezgi Telli; Yusuf Biçer; Yusuf Doğruer

Volume 13, Issue 1 , March 2022, , Pages 21-27

Abstract
  The purpose of the present study was to investigate the physicochemical characteristics, meat quality, oxidative stability and sensory properties of lamb meat during 0, 7 and 14 day of the dry aging process. The M. longissimus lumborum (LL) and M. longissimus thoracis (LT) muscles from male Akkaraman ...  Read More