2014 Cilt 33 Sayı 1-2

Permanent URI for this collectionhttps://hdl.handle.net/11452/14263

Browse

Browsing by Language "en"

Filter results by typing the first few letters
Now showing 1 - 2 of 2
  • Thumbnail Image
    Item
    Effects of shrink film, extended storage and temperature on external and ınternal table egg quality
    (Uludağ Üniversitesi, 2014-10-17) Petek, Metin; Alpay, Fazlı; Dikmen, Serdal; Çavuşoğlu, Enver; Uludağ Üniversitesi/Veteriner Fakültesi.
    This study was conducted to investigate effects of shrink film treatment as a covering material (plastic shrink film or without), extended storage (5, 10, 15 or 20 d) and temperature (room or refrigerator) and on internal and external table egg quality. Freshly laid eggs (n:480) were collected, randomized, weighed, pointed out numerically and divided into four groups of 120 eggs to test the length of egg storage treatments for 5, 10, 15 or 20 d. Eggs in each egg storage treatment group were randomized and allocated into two groups (with or without shrink film) of 60 eggs to test the effect of covering material. Then, eggs were stored at room (18-20 ◦ C) or refrigeration (4-6 ◦ C) temperature conditions. Significant differences were observed for all internal and external egg quality traits related with the length of storage time and temperature. The internal quality worsened by the prolonged storage particularly when the eggs were stored at room temperature. Shrink film treatment were significantly affected egg weight loss during storage and yolk index. As conclusion, table eggs should be storage in refrigeration temperatüre with shrink film and shorter time as soon as possible to improve food safety.
  • Thumbnail Image
    Item
    Parameters of broiler meat quality
    (Uludağ Üniversitesi, 2014-10-27) Üstüner, Hakan; Uludağ Üniversitesi/Veteriner Fakültesi.
    Animal originated foods are important for human nutrition and one of the major component of poultry meatToday, it was taken into account from farm to fork, food safety that consumers preferred producing and quality parameters which are so important. In the daily life; food quality is very important for consumers. Quality is a concept of flavor and visuality (color, fiber quality). The taste which remains after you eat it, flavor, freshness, crispness are components of the aroma of the meat or meat’s product and this tastiness generally detected with sensory features. Wholeness, color and massiveness are the major visual characteristics. These are quality parameters of first salient and these are unidentified with measurements by the consumers, so quality of meat is related to many factors such as specie, race, gender, age of slaughter and weight, type of the production system, stress, combination of bait, additive agents, transport conditions of animals and this factors are measurable as of quantitative with several tools and equipments. These properties are shear force of meat, water holding capacity, springiness, pH, color hardness, cohesiveness and chewiness. These parameters are important characteristics for consumer preferences