Loading…
Academic Journal
Influence of Different Bleeding Times on Structural and Physicochemical Characteristics of Beef from Halal-Slaughtered Cattle
Dilek Ceyda Öztekin, Kezban Candoğan
Turkish Journal of Agriculture: Food Science and Technology, Vol 13, Iss 6, Pp 1618-1624 (2025)
Saved in:
| Title | Influence of Different Bleeding Times on Structural and Physicochemical Characteristics of Beef from Halal-Slaughtered Cattle |
|---|---|
| Authors | Dilek Ceyda Öztekin, Kezban Candoğan |
| Publication Year |
2025
|
| Source |
Turkish Journal of Agriculture: Food Science and Technology, Vol 13, Iss 6, Pp 1618-1624 (2025)
|
| Description |
The bleeding process during slaughter significantly influences meat quality by affecting post-mortem biochemical and structural changes. In this study, the effects of three different bleeding durations (5, 10, and 15 min) during Halal cattle slaughter on the biochemical properties of expelled blood and selected physicochemical, structural, and textural characteristics of beef Longissimus dorsi thoracis muscle were evaluated. Blood loss increased significantly with prolonged bleeding times, with 15 min resulting in the highest bleeding efficiency (p
|
| Document Type |
article
|
| Language |
English
Turkish |
| Publisher Information |
Hasan Eleroğlu, 2025.
|
| Subject Terms | |
