TY  - JOUR
T1  - The Biochemical Parameters Having Economic Importance in Sheep and Fish Meats
AU - Kayim, M. 
JO  - Journal of Animal and Veterinary Advances
VL  - 9
IS  - 7
SP  - 1173
EP  - 1174
PY  - 2010
DA  - 2001/08/19
SN  - 1680-5593
DO  - javaa.2010.1173.1174
UR  - https://makhillpublications.co/view-article.php?doi=javaa.2010.1173.1174
KW  - Biochemical parameters
KW  -meat
KW  -fish
KW  -sheep
KW  -economic
KW  -Trachurus trachurus
AB  - In this study, 10 meat samples from fish (<I>Trachurus trachurus</I>, L. 1758) and sheep (Akkaraman) were used. In the experiment, the used fish meat was a total body meat. However, the sheep longissimus muscle (lean) from 6th rib cut was sampled for determination of chemical components. The concentrations of total fat were lower (p&lt;0.01) for fish than sheep. However, the concentrations of pH were also lower (p&lt;0.05) for sheep material. There were no effects of animal species on the moisture concentrations. The rates of ash were lower (p&lt;0.01) for sheep group. The pH concentrations close to neutral in meat from fish may be advantage for eating quality. However, this pH level is disadvantage for shelf life of product. However, the high amounts of fat in the sheep meats may have a negative effect upon consumer's preference and health.
ER  -