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Etin Duyusal Niteliklerinden Yumuşaklık Üzerinde Kasların Histolojik ve Biyokimyasal Yapılarının Rolü

Year 2023, Issue: 6, 35 - 43, 31.10.2023

Abstract

Etler sahip oldukları üstün besleyici özellikleri yanında tüketiciler tarafından algılanan duyusal özellikleri sebebiylede ilgi görmektedir. Etlerin tüketiciler tarafından kabul gören en önemli duyusal özellikleri başta yumuşaklık olmak üzere, sululuk ve lezzetten oluşur. Tüketici araştırmaları sonuçlarına göre, bu üç özellikten en önemlisinin yumuşaklık olduğu tespit edilmiştir. Etler başlıca kas doku, bağ doku ve yağ dokudan meydana gelir. Bu üç ana bileşen etin yumuşaklık özelliği üzerinde farklı yollardan etkilidir. Etin yumuşaklığı üzerinde etkili olan çok sayıda faktör, gerçekte belirtilen bu üç etkenden birini veya daha fazlasını etkilemek suretiyle yumuşaklık üzerinde etkisini göstermektedir. Bu makale, söz konusu doku ve biyokimyasal yapıların etin yumuşaklık özelliği üzerindeki etkileri konusunda bilgi vermek amacıyla hazırlanmıştır.

References

  • Astruc, T. (2014). Connective tissue: Structure, function and influence on meat quality. In C. Devine & M. Dikeman (Eds.), Encyclopedia of Meat Sciences, 1, (2nd ed., pp. 321-328). Oxford: Elsevier.
  • Bailey, A. J. ve Light, N. D. (1989). Connective tissue in meat and meat products. London: Elsevier Applied Science.
  • Bejerholm, C., Torngren, M. A. ve Aaslyng, M. D. (2014). Cooking of Meat. In C. Devine & M. Dikeman (eds.), Encyclopedia of Meat Sciences, 1, (2nd ed., pp. 370-376). Oxford: Elsevier.
  • Carmack, C. F., Kastner, C. L., Dikeman, M. E., Schwenke, J. R. ve Garcia Zepeda, C. M. (1995). Sensory evaluation of beef-flavor intensity, tenderness, and juiciness among major beef muscles. Meat Science, 39(1), 143–147. https://doi.org/10.1016/0309-1740(95)80016-6
  • Devine, C. E. (2014). Conversion of muscle to meat | Aging. In C. Devine & M. Dikeman (Eds.), Encyclopedia of Meat Sciences, 1, (2nd ed., pp. 329-338). Oxford: Elsevier.
  • Devine, C. E., Hopkins, D. L., Hwang, I. H., Ferguson, D. M. ve Richards, I. (2014). Electrical stimulation. In C. Devine & M. Dikeman (Eds.), Encyclopedia of Meat Sciences, 1, (2nd ed., pp. 486-496). Oxford: Elsevier.
  • Dinçer, B. (1997). Et bilimi ve teknolojisi. Ankara Üniversitesi Veteriner Fakültesi Öğrenci Ders Notları.
  • Etherington, D. J. (1984). The contribution of proteolytic enzymes to postmortem changes in muscle. Journal of Animal Science, 59(6), 1644–1650. https://doi.org/10.2527/jas1984.5961644x
  • Feiner, G. (2006). Meat products handbook. Cambridge: Woodhead Publishing Limited.
  • Guo, W. ve Greaser, M. L. (2022). Chapter 2 - Muscle structure, proteins and meat quality. In P. P. Purslow (Ed.), New Aspects of Meat Quality, (2nd ed., pp. 15-37). Cambridge: Elsevier Woodhead Publishing. https://doi.org/10.1016/B978-0-323-85879-3.00026-X
  • Honikel., K. O. (2014). Conversion of muscle to meat: Rigor mortis, cold, and rigor shortening. In C. Devine & M. Dikeman (Eds.), Encyclopedia of Meat Sciences, 1, (2nd ed., pp. 358-365). Oxford: Elsevier.
  • Hopkins, D. L. (2014). Tenderizing mechanisms: Mechanical. In C. Devine & M. Dikeman (Eds.), Encyclopedia of Meat Sciences, 3, (2nd ed., pp. 443-451). Oxford: Elsevier.
  • Hopkins, D. L. ve Ertbjerg, P. (2023). Chapter 12 - The eating quality of meat: II-Tenderness. In F. Toldra (Ed.) Lawrie’s Meat Science, (9th ed., pp. 393-420). Cambridge: Elsevier Woodhead Publishing. https://doi.org/10.1016/B978-0-323-85408-5.00022-4
  • Hostetler, R. L., Landmann, W. A., Link, B. A. ve Fitzhugh Jr, H. A. (1970). Influence of carcass position during rigor mortis on tenderness of beef muscles: Comparison of two treatments. Journal of Animal Science, 31(1), 47-50. https://doi.org/10.2527/jas1970.31147x
  • Huff-Lonergan, E. J. (2014). Tenderizing mechanisms: Enzymatic. In C. Devine & M. Dikeman (Eds.), Encyclopedia of Meat Sciences, 4, (2nd ed., pp. 438-442). Oxford: Elsevier.
  • Kerth, C. R. (2013). Meat tenderness. In C. R. Kerth (Ed.), The Science of Meat Quality, (pp. 99-117). Wiley-Blackwell Publishing. https://doi.org/10.1002/9781118530726.ch6
  • King, D. A., Wheeler, T. L., Shackelford, S. D. ve Koohmaraie, M. (2009). Fresh meat texture and tenderness. In J. P. Kerry, & D. Ledward (Eds.), Improving the Sensory and Nutritional Quality of Fresh Meat, (pp. 61-88), New York: CRC Press.
  • Koohmaraie, M., Doumit, M. E. ve Wheeler, T. L. (1996). Meat toughening does not occur when rigor shortening is prevented. Journal of Animal Science, 74(12), 2935–2942. https://doi.org/10.2527/1996.74122935x
  • Koohmaraie, M. ve Geesink, G. H. (2006). Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system. Meat Science, 74(1), 34-43. https://doi.org/10.1016/j.meatsci.2006.04.025
  • Koohmaraie, M., Whipple, G., Kretchmar, D. H., Crouse, J. D. ve Mersmann, H. J. (1991). Postmortem proteolysis in longissimus muscle from beef, lamb, and pork carcasses. Journal of Animal Science, 69(2), 617–624. https://doi.org/10.2527/1991.692617x
  • Lepetit, J. (2008). Collagen contribution to meat toughness: Theoretical aspects. Meat Science, 80(4), 960–967. https://doi.org/10.1016/j.meatsci.2008.06.016
  • Listrat, A., Lebret, B., Louveau, I., Astruc, T., Bonnet, M., Lefaucheur, L., Picard, B. ve Bugeon, J. (2016). How muscle structure and composition influence meat and flesh quality. Hindawi Publishing Corporation The Scientific World Journal, 2016, 1-14. http://dx.doi.org/10.1155/2016/3182746
  • Marsh, B. B. ve Leet, N. G. (1966). Studies in meat tenderness. III. The effects of cold shortening on tenderness. Journal of Food Science, 31(3), 450–459. https://doi.org/10.1111/j.1365-2621.1966.tb00520.x
  • Matarneh, S. K., Scheffler, T. L. ve Gerrard, D. E. (2023). Chapter 5 - The conversion of muscle to meat. In: Lawrie’s Meat Science, In F. Toldra (Ed.) Lawrie’s Meat Science, (9th ed., pp. 159-194). Cambridge: Elsevier Woodhead Publishing. https://doi.org/10.1016/B978-0-323-85408-5.00010-8
  • Miller, M. F., Huffman, K. L., Gilberts, S. Y., Hamman, L. L. ve Ramsey, C. B. (1995). Retail consumer acceptance of beef tenderized with calcium chloride. Journal of Animal Science, 73(8), 2308–2314. https://doi.org/10.2527/1995.7382308x
  • Miller, R. K., Moeller, S. J., Goodwin, R. N., Lorenzen, C. L. ve Savell, J. W. (2000). Consistency in meat quality. International Congress of Meat Science and Technology, 46, 566–580.
  • Miller, R. K. (2014). Chemical and physical characteristics of meat: Palatability. In C. Devine & M. Dikeman (Eds.), Encyclopedia of Meat Sciences, 1, (2nd ed., pp. 252-261). Oxford: Elsevier.
  • Özdemir, H. ve Mutluer, B. (1995). Sığır karkaslarında elektriksel uyarının etkileri. Gıda, 20(2), 91-96.
  • Purchas, R. W. (2014). Tenderness measurement. In C. Devine & M. Dikeman (Eds.), Encyclopedia of Meat Sciences, 4, (2nd ed., pp. 452-459). Oxford: Elsevier. https://doi.org/10.1016/B978-0-12-384731-7.00190-2
  • Purslow, P. P. (2014). New developments on the role of intramuscular connective tissue in meat toughness. Annual Review of Food Science and Technology, 5, 133–153. https://doi.org/10.1146/annurev-food-030212-182628
  • Purslow, P. P. (2017). Chapter 3 - The structure and growth of muscle. In F. Toldra (Ed.) Lawrie’s Meat Science, (8th ed., pp. 49-97). Cambridge: Elsevier Woodhead Publishing.
  • Rhee, M. S., Wheeler, T. L., Shackelfrod, S. D. ve Koohmaraie, M. (2004). Variation in palatability and biochemical traits within and among eleven beef muscles. Journal of Animal Science, 82(2), 534-550. https://doi.org/10.2527/2004.822534x
  • Taylor, R. G., Geesink, G. H., Thompson, V. F., Koohmaraie, M. ve Goll, D. E. (1995). Is Z-disk degradation responsible for postmortem tenderization? Journal of Animal Science, 73(5), 1351–1367. https://doi.org/10.2527/1995.7351351x
  • Tornberg, E. (2005). Effects of heat on meat proteins - Implications on structure and quality of meat products. Meat Science, 70(3), 493-508. https://doi.org/10.1016/j.meatsci.2004.11.021
Year 2023, Issue: 6, 35 - 43, 31.10.2023

Abstract

References

  • Astruc, T. (2014). Connective tissue: Structure, function and influence on meat quality. In C. Devine & M. Dikeman (Eds.), Encyclopedia of Meat Sciences, 1, (2nd ed., pp. 321-328). Oxford: Elsevier.
  • Bailey, A. J. ve Light, N. D. (1989). Connective tissue in meat and meat products. London: Elsevier Applied Science.
  • Bejerholm, C., Torngren, M. A. ve Aaslyng, M. D. (2014). Cooking of Meat. In C. Devine & M. Dikeman (eds.), Encyclopedia of Meat Sciences, 1, (2nd ed., pp. 370-376). Oxford: Elsevier.
  • Carmack, C. F., Kastner, C. L., Dikeman, M. E., Schwenke, J. R. ve Garcia Zepeda, C. M. (1995). Sensory evaluation of beef-flavor intensity, tenderness, and juiciness among major beef muscles. Meat Science, 39(1), 143–147. https://doi.org/10.1016/0309-1740(95)80016-6
  • Devine, C. E. (2014). Conversion of muscle to meat | Aging. In C. Devine & M. Dikeman (Eds.), Encyclopedia of Meat Sciences, 1, (2nd ed., pp. 329-338). Oxford: Elsevier.
  • Devine, C. E., Hopkins, D. L., Hwang, I. H., Ferguson, D. M. ve Richards, I. (2014). Electrical stimulation. In C. Devine & M. Dikeman (Eds.), Encyclopedia of Meat Sciences, 1, (2nd ed., pp. 486-496). Oxford: Elsevier.
  • Dinçer, B. (1997). Et bilimi ve teknolojisi. Ankara Üniversitesi Veteriner Fakültesi Öğrenci Ders Notları.
  • Etherington, D. J. (1984). The contribution of proteolytic enzymes to postmortem changes in muscle. Journal of Animal Science, 59(6), 1644–1650. https://doi.org/10.2527/jas1984.5961644x
  • Feiner, G. (2006). Meat products handbook. Cambridge: Woodhead Publishing Limited.
  • Guo, W. ve Greaser, M. L. (2022). Chapter 2 - Muscle structure, proteins and meat quality. In P. P. Purslow (Ed.), New Aspects of Meat Quality, (2nd ed., pp. 15-37). Cambridge: Elsevier Woodhead Publishing. https://doi.org/10.1016/B978-0-323-85879-3.00026-X
  • Honikel., K. O. (2014). Conversion of muscle to meat: Rigor mortis, cold, and rigor shortening. In C. Devine & M. Dikeman (Eds.), Encyclopedia of Meat Sciences, 1, (2nd ed., pp. 358-365). Oxford: Elsevier.
  • Hopkins, D. L. (2014). Tenderizing mechanisms: Mechanical. In C. Devine & M. Dikeman (Eds.), Encyclopedia of Meat Sciences, 3, (2nd ed., pp. 443-451). Oxford: Elsevier.
  • Hopkins, D. L. ve Ertbjerg, P. (2023). Chapter 12 - The eating quality of meat: II-Tenderness. In F. Toldra (Ed.) Lawrie’s Meat Science, (9th ed., pp. 393-420). Cambridge: Elsevier Woodhead Publishing. https://doi.org/10.1016/B978-0-323-85408-5.00022-4
  • Hostetler, R. L., Landmann, W. A., Link, B. A. ve Fitzhugh Jr, H. A. (1970). Influence of carcass position during rigor mortis on tenderness of beef muscles: Comparison of two treatments. Journal of Animal Science, 31(1), 47-50. https://doi.org/10.2527/jas1970.31147x
  • Huff-Lonergan, E. J. (2014). Tenderizing mechanisms: Enzymatic. In C. Devine & M. Dikeman (Eds.), Encyclopedia of Meat Sciences, 4, (2nd ed., pp. 438-442). Oxford: Elsevier.
  • Kerth, C. R. (2013). Meat tenderness. In C. R. Kerth (Ed.), The Science of Meat Quality, (pp. 99-117). Wiley-Blackwell Publishing. https://doi.org/10.1002/9781118530726.ch6
  • King, D. A., Wheeler, T. L., Shackelford, S. D. ve Koohmaraie, M. (2009). Fresh meat texture and tenderness. In J. P. Kerry, & D. Ledward (Eds.), Improving the Sensory and Nutritional Quality of Fresh Meat, (pp. 61-88), New York: CRC Press.
  • Koohmaraie, M., Doumit, M. E. ve Wheeler, T. L. (1996). Meat toughening does not occur when rigor shortening is prevented. Journal of Animal Science, 74(12), 2935–2942. https://doi.org/10.2527/1996.74122935x
  • Koohmaraie, M. ve Geesink, G. H. (2006). Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system. Meat Science, 74(1), 34-43. https://doi.org/10.1016/j.meatsci.2006.04.025
  • Koohmaraie, M., Whipple, G., Kretchmar, D. H., Crouse, J. D. ve Mersmann, H. J. (1991). Postmortem proteolysis in longissimus muscle from beef, lamb, and pork carcasses. Journal of Animal Science, 69(2), 617–624. https://doi.org/10.2527/1991.692617x
  • Lepetit, J. (2008). Collagen contribution to meat toughness: Theoretical aspects. Meat Science, 80(4), 960–967. https://doi.org/10.1016/j.meatsci.2008.06.016
  • Listrat, A., Lebret, B., Louveau, I., Astruc, T., Bonnet, M., Lefaucheur, L., Picard, B. ve Bugeon, J. (2016). How muscle structure and composition influence meat and flesh quality. Hindawi Publishing Corporation The Scientific World Journal, 2016, 1-14. http://dx.doi.org/10.1155/2016/3182746
  • Marsh, B. B. ve Leet, N. G. (1966). Studies in meat tenderness. III. The effects of cold shortening on tenderness. Journal of Food Science, 31(3), 450–459. https://doi.org/10.1111/j.1365-2621.1966.tb00520.x
  • Matarneh, S. K., Scheffler, T. L. ve Gerrard, D. E. (2023). Chapter 5 - The conversion of muscle to meat. In: Lawrie’s Meat Science, In F. Toldra (Ed.) Lawrie’s Meat Science, (9th ed., pp. 159-194). Cambridge: Elsevier Woodhead Publishing. https://doi.org/10.1016/B978-0-323-85408-5.00010-8
  • Miller, M. F., Huffman, K. L., Gilberts, S. Y., Hamman, L. L. ve Ramsey, C. B. (1995). Retail consumer acceptance of beef tenderized with calcium chloride. Journal of Animal Science, 73(8), 2308–2314. https://doi.org/10.2527/1995.7382308x
  • Miller, R. K., Moeller, S. J., Goodwin, R. N., Lorenzen, C. L. ve Savell, J. W. (2000). Consistency in meat quality. International Congress of Meat Science and Technology, 46, 566–580.
  • Miller, R. K. (2014). Chemical and physical characteristics of meat: Palatability. In C. Devine & M. Dikeman (Eds.), Encyclopedia of Meat Sciences, 1, (2nd ed., pp. 252-261). Oxford: Elsevier.
  • Özdemir, H. ve Mutluer, B. (1995). Sığır karkaslarında elektriksel uyarının etkileri. Gıda, 20(2), 91-96.
  • Purchas, R. W. (2014). Tenderness measurement. In C. Devine & M. Dikeman (Eds.), Encyclopedia of Meat Sciences, 4, (2nd ed., pp. 452-459). Oxford: Elsevier. https://doi.org/10.1016/B978-0-12-384731-7.00190-2
  • Purslow, P. P. (2014). New developments on the role of intramuscular connective tissue in meat toughness. Annual Review of Food Science and Technology, 5, 133–153. https://doi.org/10.1146/annurev-food-030212-182628
  • Purslow, P. P. (2017). Chapter 3 - The structure and growth of muscle. In F. Toldra (Ed.) Lawrie’s Meat Science, (8th ed., pp. 49-97). Cambridge: Elsevier Woodhead Publishing.
  • Rhee, M. S., Wheeler, T. L., Shackelfrod, S. D. ve Koohmaraie, M. (2004). Variation in palatability and biochemical traits within and among eleven beef muscles. Journal of Animal Science, 82(2), 534-550. https://doi.org/10.2527/2004.822534x
  • Taylor, R. G., Geesink, G. H., Thompson, V. F., Koohmaraie, M. ve Goll, D. E. (1995). Is Z-disk degradation responsible for postmortem tenderization? Journal of Animal Science, 73(5), 1351–1367. https://doi.org/10.2527/1995.7351351x
  • Tornberg, E. (2005). Effects of heat on meat proteins - Implications on structure and quality of meat products. Meat Science, 70(3), 493-508. https://doi.org/10.1016/j.meatsci.2004.11.021
There are 34 citations in total.

Details

Primary Language Turkish
Subjects Veterinary Surgery
Journal Section Derlemeler
Authors

Hidayet Bozdoğan 0000-0001-5712-8628

T. Halûk Çelik 0000-0003-4856-334X

Early Pub Date October 31, 2023
Publication Date October 31, 2023
Submission Date April 11, 2023
Published in Issue Year 2023 Issue: 6

Cite

APA Bozdoğan, H., & Çelik, T. H. (2023). Etin Duyusal Niteliklerinden Yumuşaklık Üzerinde Kasların Histolojik ve Biyokimyasal Yapılarının Rolü. Akademik Et Ve Süt Kurumu Dergisi(6), 35-43.