کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8502414 | 1554049 | 2018 | 38 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Loin eye muscle physico-chemical attributes, sensory evaluation and proximate composition in Korean Hanwoo cattle subjected to slaughtering along with stunning with or without pithing
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Loin eye muscle physico-chemical attributes, sensory evaluation and proximate composition in Korean Hanwoo cattle subjected to slaughtering along with stunning with or without pithing Loin eye muscle physico-chemical attributes, sensory evaluation and proximate composition in Korean Hanwoo cattle subjected to slaughtering along with stunning with or without pithing](/preview/png/8502414.png)
چکیده انگلیسی
Korean Hanwoo Cattle (KHC) were utilized to compare existing and modified methods of slaughtering. Carcass traits, loin eye muscle color coordination, physico-chemical attributes, sensory evaluation and proximate composition were assessed. Twelve KHC were slaughtered following 1) CSNHS: non-halal way neck cutting as following captive bolt stunning with pithing and 2) CSHS: halal way neck cutting as following captive bolt stunning without pithing. Loin eye muscle color coordination, physico-chemical attributes and sensory evaluation did not differ significantly subjected to slaughter types (Pâ¯>â¯0.05). However, loin eye muscle crude ash content was higher in CSHS group relative to CSNHS (Pâ¯<â¯0.05). Pearson's correlation analysis indicated that several traits were affected by slaughter types. Overall, CSHS ensures no negative impact on meat yield and qualitative traits rather led a higher loin eye muscle crude ash content. Therefore, CSHS could be adopted in Korean slaughterhouses with modification of existing practice.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 145, November 2018, Pages 220-229
Journal: Meat Science - Volume 145, November 2018, Pages 220-229
نویسندگان
A.B.M. Rubayet Bostami, Hong-Seok Mun, Chul-Ju Yang,