Araştırma Makalesi
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Manda Etinin Bazı Kalite Parametrelerinin Belirlenmesi

Yıl 2023, Cilt: 20 Sayı: 3, 677 - 687, 26.09.2023
https://doi.org/10.33462/jotaf.1233124

Öz

Manda (Bubalus bubalis), Hindistan ve diğer Asya ülkelerinde süt, et, yük, taşıma, ulaşım ve çiftlik gübresi gibi birçok yönden milyonlarca insanın hayatında önemli bir rol oynayan, büyük baş hayvandır. Hastalıklara karşı dirençli olması, çeşitli iklim koşullarına uyum sağlaması, düşük kaliteli otla daha iyi sindirilebilirlik özelliği, daha hızlı büyüme ve ağırlık kazanımı manda yetiştiricileri için oldukça önemlidir. Manda eti; etin bileşimi, kalite ve duyusal özellikleri açısından büyükbaş hayvanlara benzerdir ve daha az yağ ve kalori içermesi beslenme açısından oldukça avantajlıdır. Nitekim günümüzde kırmızı et kaynakları arasında yer alan başta koyun, kuzu ve sığır etleri olmak üzerine diğer bazı hayvanların (manda) etleri üzerine de çalışmalar son zamanlarda gittikçe yoğunlaşmaktadır. Tüketiciler açısından hem et kalitesinin besleyici değerinin yüksek olması, hem de yeni bir kırmızı et kaynağı oluşturması açısından manda etine olan ilgi gün geçtikçe artmaktadır. Bu çalışmada manda etlerinin fizikokimyasal özellikleri belirlenmiş ve bu amaçla 7’si erkek, 13’ü dişi olmak üzere İstanbul/Çatalca ilçesi sınırları içerisinde yer alan 20 farklı Anadolu mandası kullanılmıştır. Manda etlerinin analizi için hayvanların Musculus longissimus dorsi (MLD) bölümünden örnekler alınmıştır. Alınan manda eti örneklerinde renk (L*-parlaklık, a*-kırmızılık ve yeşillik, b*-sarı ve mavilik), rutubet miktarı, protein oranı, yağ oranı, kül oranı, pH ve su aktivitesi (aw) analizleri yapılmıştır. Bu analizlere ilave olarak yağları ekstrakte edilen manda etlerinin yağ asitleri bileşimine de bakılmıştır. Analizler sonucunda manda etlerinin ortalama kül, pH, su aktivitesi, nem, protein ve yağ oranları sırasıyla; % 2.64, 5.71, 0.99, % 65.60, % 22.28 ve % 8.65 olarak belirlenmiştir. Etlerin renk değerleri incelendiğinde ise L* değeri 42.66, a* değeri 21.66, b* değeri de ortalama 19.61 olarak tespit edilmiştir. Manda etlerinin yağ asitleri bileşimi incelendiğinde ise hakim (majör) yağ asitinin C18:0 (stearik asit) olduğu tespit edilirken; tüm yağ asitleri arasında en az düzeyde belirlenen yağ asitinin ise C18:3 (linolenik asit) olduğu görülmüştür. Şu ana kadar yapılan çalışmalardan ve bizim yapmış olduğumuz çalışmadan elde edilen sonuçlar dikkate alındığında manda etinin iyi bir kırmızı et kaynağı olacağı belirtilebilir.

Kaynakça

  • Anjaneyulu, A. S. R., Thomas, R. and Kondaiah, N. (2007). Technologies for value added buffalo meat products—a review. American Jornal of Food Technology, 2: 104-114.
  • Anonymous (1987). Standard Methods for Analysis of Oils. Fats and Derivates. International Union of and Applied Chemistry. 7 th ed.. IUPAC Method 2.301. Blackwell Scientific Publications.
  • Anonymous (1994). Report on Health and Social Subjects. No.46. Nutritional Aspects of Cardiovascular Disease. Department of Health. Her Majesty Stationery Office. London.
  • Anonymous (2022). http://www.tuik.gov.tr/PreTablo.do?alt_id=1002. (Accessed date: 16.04.2022).
  • AOAC (Association of Official Analytical Chemists). (1990). Official Methods of Analysis. 15th ed. AOAC. Arlington. VA.
  • Awan, K., Khan, S. A., Khan, M. M. and Khan, M. T. (2014). Effect of age on physico-chemical and sensorial quality of buffalo meat. Global Veterinaria, 13: 28-32.
  • Borghese, A. (2010). Development and perspective of buffalo and buffalo market in Europe and Near East. Revista Veterinaria, 21: 20-31.
  • Çetinkaya, N., Genç, B. and Salman, M. (2011). Samsun Province Buffalo Breeding. Samsun Symposium Book. 13-16 October. P: 185-191. Samsun, Türkiye.
  • Chow, C. K. (2007). Fatty Acids in Foods and Their Health Implications. CRC Press.
  • Daza, A., Rey, A. I., Lopez-Carrasco, C. and Lopez-Bote, C. J. (2014). Effect of gender on growth performance. carcass characteristics and meat and fat quality of calves of Avileña-Negra Ibérica breed fattened under free-range conditions. Spanish Jornal of Agricultural Research, 12: 683–693.
  • Dimov, K., Kalev, R., Tzankova, M. and Penchev, P. (2012). Fatty-acid composition of the lipids in M. longisimus dorsi of bovine and buffalo calves and buffalo cows. Bulgarian Journal of Agricultural Science, 18:778–783.
  • Düzgüneş, O., Kesici, T., Kavuncu, O. and Gürbüz, F. (1987). Research and Experimental Methods (Statistic Methods II). A.U. Agriculture Faculty Printing Depatrment. Ankara.
  • Ekiz, B., Yılmaz, A., Yalçıntan, H., Yakan, A., Yılmaz, İ. and Soysal. M. İ. (2018). Carcass and meat quality of male and female Water Buffalos finished under an intensive production system. Annals of Animal Science, 18: 1-18.
  • Eser, İ. H. and İnanç. A. L. (2022). Production of Anatolian Water Buffalo butter using different methods. Journal of Tekirdag Agricultural Faculty, 19 (1): 215-226.
  • Faustman, C., Yin, S., Tatiyaborworntham, N. and Naveena. B. M. (2010). Oxidation and Protection of Red Meat. Part1. In: E. Decker. R. Elias. and D.J. McClements. editors. Oxidation in Foods and Beverages and Antioxidant Applications: Management in Different Industry Sectors. Volume 2. P: 3-49. Woodhead Publishers. Cambridge. UK.
  • Fonseca, D. M., Pradob, I. N., Visentainera, J. V., Matsushitaa, M. and de Souza, N. E. (2005). Longissimus dorsi chemical composition and fatty acid profile in Murrah buffalo (Bubalus bubalis) heifers fattened in drylot with hormonal implantation and lead spheres in the uterus. Journal of Animal and Veterinary Advances, 4(4): 462-466.
  • Gabriel, A. A. (2008). Estimation of water activity from pH and Brix values of some food products. Food Chemistry, 108: 1106-1113.
  • Geçgel, Ü., Yilmaz, İ., Ay, A., Apaydın, D. and Dülger, G. Ç. (2016). Determination of physicochemical properties of fermented sausages produced by adding cold pressed oils. Journal of Tekirdag Agricultural Faculty, 13(4): 1-11.
  • Geçgel, Ü., Yılmaz, İ., Soysal, M. İ., Gürcan, E. K. and Kök, S. (2019). Investigating proximate composition and fatty acid profile of Longissimus dorsi from Anatolian Water Buffaloes (Bubalus bubalis) raised in similar conditions. Food Science and Technology (Campinas), 39: 830-836.
  • Giordano, G., Guarini, P., Ferrari, P., Biondi, Z., Schiavone, B. and Giordano, A. (2010). Beneficial impact on cardiovascular risk profile of water buffalo meat consumption. European Journal of Clinical Nutrition, 64: 1000–1006.
  • Giuffrida-Mendoza, M., Arenas de Moreno, L., Huerta-Leidenz, N., Uzcátegui-Bracho, S., Valero-Leal, K., Romero, S. and Rodas-González, A. (2015). Cholesterol and fatty acid composition of longissimus thoracis from water buffalo (Bubalus bubalis) and Brahman-influenced cattle raised under savannah conditions. Meat Science, 106: 44-49.
  • Hoffman, L. C., Kritzinger, B. and Ferreira, A. V. (2005). The effects of region and gender on the fatty acid. amino acid. mineral. myoglobin and collagen contents of impala (Aepyceros melampus) meat. Meat Science, 69: 551–558.
  • Holló, G., Csapo, J., Szucs, E., Tözser, J., Repa, I. and Hollo, I. (2001). Influence of breed. slaughter weight and gender on chemical composition of beef. Part 2. Fatty acid composition of fat in rib samples. Asian-Australasian Jornal of Animal Sciences, 14: 1719–1723.
  • Infascelli, F., Cutrignelli, M. I., Bovera, F., Tudisco, R., Calabrò, S., Zicarelli, F. and Piccolo, V. (2005). Cholesterol content and fatty acids composition of meat from buffalo and Marchigiana young bulls. In Proceeding of 1st Buffalo Symposium of Europe and the Americas. 1-4 September. P. 146. Para-Brazil.
  • Infascelli, F., Gigli, S. and Campanile. G. (2004). Buffalo meat production: Performance infra vitam and quality of meat. Veterinary Research Communications, 28(1): 143–148.
  • Ito, R. H., Prado, I. N., Visentainer, J. V., Prado, R. M., Fugita, C. A. and Oliveira Pires, M. C. O. (2010). Carcass characteristics. chemical and fatty acid composition of Longissimus muscle of Purunã bulls slaughtered at 18 or 24 months of age. Acta Scientiarum Animal Sciences. Maringá, 32(3): 299-307.
  • Kandeepan, G., Anjaneyulu, A. S. R., Kondaiah, N., Mendiratta, S. K. and Lakshmanan. V. (2009). Effect of age and gender on the processing characteristics of buffalo meat. Meat Science, 83: 10–14.
  • Kandeepan, G., Mendiratta, S. K., Shukla, V. and Vishnuraj, M. R. (2013). Processing characteristics of buffalo meat-a review. Journal of Meat Science and Technology, 1(1): 01-11.
  • Kucukkebapci, M. (2005). Buffalo breeding. Bandırma: Marmara Livestock Research Institute. Malek, M. A., Hossain, M. M., Islam, R. and Akhter, S. (2009). Methods of drying beef and buffalo meat on meat quality. Bangladesh Veterinarian, 26(1): 31-38.
  • Marrone, R., Salzano, A., Di Francia, A., Vollano, L., Di Matteo, R., Balestrieri, A. and Barone, C. M. A. (2020). Effects of feeding and maturation system on qualitative characteristics of buffalo meat (Bubalus bubalis). Animals, 10(5): 899.
  • Mazoyer, M. and Roudart, L. (2010). World Agriculture History. From the Neolithic to the Present Crisis. Epos Publications. First Printing. p.585. Ankara.
  • Nanda, A. S. and Nakao, T. (2003). Role of buffalo in the socioeconomic development of rural Asia: Current status and future prospectus. Animal Science Journal, 74(6): 443-455.
  • Rao, V. K. and Kowale, B. N. (1991). Changes in phospholipids of buffalo meat during processing and storage. Meat science, 30(2): 115-129.
  • Şahin, G. (2015). Evaluation of buffalo products and water buffalo breeding in Turkey. İstanbul University Faculty of Letters Geography Magazine, 31: 14-40.
  • Santos-Silva, J., Bessa, R. J. B. and Santos-Silva. F. (2002). Effect of genotype. feeding system and slaughter weight on the quality of light lambs: II. fatty acid composition of meat. Livestock Production Science, 77: 187-194.
  • Soysal. M. İ. (2006). Buffalo Products and Production. Trakya University Tekirdag Agricultural Faculty Animal Science Department. Lecture Notes. Tekirdağ-Turkiye.
  • Spanghero, M., Gracco, L., Valusso, R. and Piasentier, E. (2004). In vivo performance. slaughtering traits and meat quality of bovine (Italian Simmental) and buffalo (Italian Mediterranean) bulls. Livestock Production Science, 91(1-2): 129-141.
  • Uğurlutepe, E. (2017). The effects of slaughter weight on some meat chemical component and fatty acid composition in Anatolian Buffaloes. (MSc. Thesis) Ahi Evran University Institute of Natural and Applied Sciences. Kırşehir.
  • Węglarz, A. (2010). Quality of beef from semi-intensively fattened heifers and bulls. Animal Science Papers and Reports, 28: 207–218.
  • Yarali, E., Yilmaz, O., Cemal, I., Karaca, O. and Taskin, T. (2014). Meat quality characteristics in Kivircik lambs. Turkish Journal of Veterinary and Animal Sciences, 38: 452-458.
  • Yılmaz, İ. (2017) Importance of meat and buffalo meat. İstanbul Buffalo Magazine, 3(5): 29-31.
  • Zhang, Y., Zan, L., Wang, H., Xin, Y., Adoligbe, C. M. and Ujan, J. A. (2010). Effect of sex on meat quality characteristics of Qinchuan cattle. African Journal of Biotechnology, 9: 4504–4509.

Determination of Some Quality Parameters of Buffalo Meat

Yıl 2023, Cilt: 20 Sayı: 3, 677 - 687, 26.09.2023
https://doi.org/10.33462/jotaf.1233124

Öz

The buffalo (Bubalus bubalis) is a cattle that plays an important role in the lives of millions of people in many ways such as milk, meat, cargo, transport, transportation and farm manure in India and other Asian countries. Disease resistance, adaptability to various climatic conditions, better digestible meat of low quality grass-fed, faster growth, and weight gain are essential for buffalo breeders. Buffalo meat is similar to cattle meat in terms of meat composition, quality and sensory characteristics. It has some nutritional advantages such as containing less fat and calories. As a matter of fact, studies on the meat of some other animals such as sheep, lamb and beef, which are among the sources of red meat today, have increased recently. Consumers' interest in buffalo meat is increasing day by day in terms of both the high nutritional value of meat quality and the creation of a new red meat source. In this study, the physicochemical properties of buffalo meats were determined. For this purpose, 20 different Anatolian water buffaloes (7 male and 13 female) grown in the borders of Istanbul/Catalca district were used. The samples were taken from the Musculus longissimus dorsi (MLD) part of the animals for the analysis of buffalo meats. Color (L*-brightness, a*-red and green, b*-yellow and blue), moisture content, protein content, fat content, ash content, pH and water activity (aw) of buffalo meat samples were determined. In addition, the fatty acid composition of buffalo meats was determined. The average ash, pH, water activity, moisture, protein and fat ratios of buffalo meats were determined as 2.64%, 5.71, 0.99, 65.60%, 22.28% and 8.65%, respectively. L*, a* and b* values were determined as 42.66, 21.66 and 19.61, respectively. The major fatty acids of buffalo meats were C18:0 (stearic acid) while C18:3 (linolenic acid) was the least abundant fatty acid. The results of this studies suggested that buffalo meat could be considered as a good source of red meat.

Kaynakça

  • Anjaneyulu, A. S. R., Thomas, R. and Kondaiah, N. (2007). Technologies for value added buffalo meat products—a review. American Jornal of Food Technology, 2: 104-114.
  • Anonymous (1987). Standard Methods for Analysis of Oils. Fats and Derivates. International Union of and Applied Chemistry. 7 th ed.. IUPAC Method 2.301. Blackwell Scientific Publications.
  • Anonymous (1994). Report on Health and Social Subjects. No.46. Nutritional Aspects of Cardiovascular Disease. Department of Health. Her Majesty Stationery Office. London.
  • Anonymous (2022). http://www.tuik.gov.tr/PreTablo.do?alt_id=1002. (Accessed date: 16.04.2022).
  • AOAC (Association of Official Analytical Chemists). (1990). Official Methods of Analysis. 15th ed. AOAC. Arlington. VA.
  • Awan, K., Khan, S. A., Khan, M. M. and Khan, M. T. (2014). Effect of age on physico-chemical and sensorial quality of buffalo meat. Global Veterinaria, 13: 28-32.
  • Borghese, A. (2010). Development and perspective of buffalo and buffalo market in Europe and Near East. Revista Veterinaria, 21: 20-31.
  • Çetinkaya, N., Genç, B. and Salman, M. (2011). Samsun Province Buffalo Breeding. Samsun Symposium Book. 13-16 October. P: 185-191. Samsun, Türkiye.
  • Chow, C. K. (2007). Fatty Acids in Foods and Their Health Implications. CRC Press.
  • Daza, A., Rey, A. I., Lopez-Carrasco, C. and Lopez-Bote, C. J. (2014). Effect of gender on growth performance. carcass characteristics and meat and fat quality of calves of Avileña-Negra Ibérica breed fattened under free-range conditions. Spanish Jornal of Agricultural Research, 12: 683–693.
  • Dimov, K., Kalev, R., Tzankova, M. and Penchev, P. (2012). Fatty-acid composition of the lipids in M. longisimus dorsi of bovine and buffalo calves and buffalo cows. Bulgarian Journal of Agricultural Science, 18:778–783.
  • Düzgüneş, O., Kesici, T., Kavuncu, O. and Gürbüz, F. (1987). Research and Experimental Methods (Statistic Methods II). A.U. Agriculture Faculty Printing Depatrment. Ankara.
  • Ekiz, B., Yılmaz, A., Yalçıntan, H., Yakan, A., Yılmaz, İ. and Soysal. M. İ. (2018). Carcass and meat quality of male and female Water Buffalos finished under an intensive production system. Annals of Animal Science, 18: 1-18.
  • Eser, İ. H. and İnanç. A. L. (2022). Production of Anatolian Water Buffalo butter using different methods. Journal of Tekirdag Agricultural Faculty, 19 (1): 215-226.
  • Faustman, C., Yin, S., Tatiyaborworntham, N. and Naveena. B. M. (2010). Oxidation and Protection of Red Meat. Part1. In: E. Decker. R. Elias. and D.J. McClements. editors. Oxidation in Foods and Beverages and Antioxidant Applications: Management in Different Industry Sectors. Volume 2. P: 3-49. Woodhead Publishers. Cambridge. UK.
  • Fonseca, D. M., Pradob, I. N., Visentainera, J. V., Matsushitaa, M. and de Souza, N. E. (2005). Longissimus dorsi chemical composition and fatty acid profile in Murrah buffalo (Bubalus bubalis) heifers fattened in drylot with hormonal implantation and lead spheres in the uterus. Journal of Animal and Veterinary Advances, 4(4): 462-466.
  • Gabriel, A. A. (2008). Estimation of water activity from pH and Brix values of some food products. Food Chemistry, 108: 1106-1113.
  • Geçgel, Ü., Yilmaz, İ., Ay, A., Apaydın, D. and Dülger, G. Ç. (2016). Determination of physicochemical properties of fermented sausages produced by adding cold pressed oils. Journal of Tekirdag Agricultural Faculty, 13(4): 1-11.
  • Geçgel, Ü., Yılmaz, İ., Soysal, M. İ., Gürcan, E. K. and Kök, S. (2019). Investigating proximate composition and fatty acid profile of Longissimus dorsi from Anatolian Water Buffaloes (Bubalus bubalis) raised in similar conditions. Food Science and Technology (Campinas), 39: 830-836.
  • Giordano, G., Guarini, P., Ferrari, P., Biondi, Z., Schiavone, B. and Giordano, A. (2010). Beneficial impact on cardiovascular risk profile of water buffalo meat consumption. European Journal of Clinical Nutrition, 64: 1000–1006.
  • Giuffrida-Mendoza, M., Arenas de Moreno, L., Huerta-Leidenz, N., Uzcátegui-Bracho, S., Valero-Leal, K., Romero, S. and Rodas-González, A. (2015). Cholesterol and fatty acid composition of longissimus thoracis from water buffalo (Bubalus bubalis) and Brahman-influenced cattle raised under savannah conditions. Meat Science, 106: 44-49.
  • Hoffman, L. C., Kritzinger, B. and Ferreira, A. V. (2005). The effects of region and gender on the fatty acid. amino acid. mineral. myoglobin and collagen contents of impala (Aepyceros melampus) meat. Meat Science, 69: 551–558.
  • Holló, G., Csapo, J., Szucs, E., Tözser, J., Repa, I. and Hollo, I. (2001). Influence of breed. slaughter weight and gender on chemical composition of beef. Part 2. Fatty acid composition of fat in rib samples. Asian-Australasian Jornal of Animal Sciences, 14: 1719–1723.
  • Infascelli, F., Cutrignelli, M. I., Bovera, F., Tudisco, R., Calabrò, S., Zicarelli, F. and Piccolo, V. (2005). Cholesterol content and fatty acids composition of meat from buffalo and Marchigiana young bulls. In Proceeding of 1st Buffalo Symposium of Europe and the Americas. 1-4 September. P. 146. Para-Brazil.
  • Infascelli, F., Gigli, S. and Campanile. G. (2004). Buffalo meat production: Performance infra vitam and quality of meat. Veterinary Research Communications, 28(1): 143–148.
  • Ito, R. H., Prado, I. N., Visentainer, J. V., Prado, R. M., Fugita, C. A. and Oliveira Pires, M. C. O. (2010). Carcass characteristics. chemical and fatty acid composition of Longissimus muscle of Purunã bulls slaughtered at 18 or 24 months of age. Acta Scientiarum Animal Sciences. Maringá, 32(3): 299-307.
  • Kandeepan, G., Anjaneyulu, A. S. R., Kondaiah, N., Mendiratta, S. K. and Lakshmanan. V. (2009). Effect of age and gender on the processing characteristics of buffalo meat. Meat Science, 83: 10–14.
  • Kandeepan, G., Mendiratta, S. K., Shukla, V. and Vishnuraj, M. R. (2013). Processing characteristics of buffalo meat-a review. Journal of Meat Science and Technology, 1(1): 01-11.
  • Kucukkebapci, M. (2005). Buffalo breeding. Bandırma: Marmara Livestock Research Institute. Malek, M. A., Hossain, M. M., Islam, R. and Akhter, S. (2009). Methods of drying beef and buffalo meat on meat quality. Bangladesh Veterinarian, 26(1): 31-38.
  • Marrone, R., Salzano, A., Di Francia, A., Vollano, L., Di Matteo, R., Balestrieri, A. and Barone, C. M. A. (2020). Effects of feeding and maturation system on qualitative characteristics of buffalo meat (Bubalus bubalis). Animals, 10(5): 899.
  • Mazoyer, M. and Roudart, L. (2010). World Agriculture History. From the Neolithic to the Present Crisis. Epos Publications. First Printing. p.585. Ankara.
  • Nanda, A. S. and Nakao, T. (2003). Role of buffalo in the socioeconomic development of rural Asia: Current status and future prospectus. Animal Science Journal, 74(6): 443-455.
  • Rao, V. K. and Kowale, B. N. (1991). Changes in phospholipids of buffalo meat during processing and storage. Meat science, 30(2): 115-129.
  • Şahin, G. (2015). Evaluation of buffalo products and water buffalo breeding in Turkey. İstanbul University Faculty of Letters Geography Magazine, 31: 14-40.
  • Santos-Silva, J., Bessa, R. J. B. and Santos-Silva. F. (2002). Effect of genotype. feeding system and slaughter weight on the quality of light lambs: II. fatty acid composition of meat. Livestock Production Science, 77: 187-194.
  • Soysal. M. İ. (2006). Buffalo Products and Production. Trakya University Tekirdag Agricultural Faculty Animal Science Department. Lecture Notes. Tekirdağ-Turkiye.
  • Spanghero, M., Gracco, L., Valusso, R. and Piasentier, E. (2004). In vivo performance. slaughtering traits and meat quality of bovine (Italian Simmental) and buffalo (Italian Mediterranean) bulls. Livestock Production Science, 91(1-2): 129-141.
  • Uğurlutepe, E. (2017). The effects of slaughter weight on some meat chemical component and fatty acid composition in Anatolian Buffaloes. (MSc. Thesis) Ahi Evran University Institute of Natural and Applied Sciences. Kırşehir.
  • Węglarz, A. (2010). Quality of beef from semi-intensively fattened heifers and bulls. Animal Science Papers and Reports, 28: 207–218.
  • Yarali, E., Yilmaz, O., Cemal, I., Karaca, O. and Taskin, T. (2014). Meat quality characteristics in Kivircik lambs. Turkish Journal of Veterinary and Animal Sciences, 38: 452-458.
  • Yılmaz, İ. (2017) Importance of meat and buffalo meat. İstanbul Buffalo Magazine, 3(5): 29-31.
  • Zhang, Y., Zan, L., Wang, H., Xin, Y., Adoligbe, C. M. and Ujan, J. A. (2010). Effect of sex on meat quality characteristics of Qinchuan cattle. African Journal of Biotechnology, 9: 4504–4509.
Toplam 42 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Et Teknolojisi
Bölüm Makaleler
Yazarlar

Birce Baran 0000-0003-3839-7421

İsmail Yılmaz 0000-0003-1116-0934

Umit Geçgel 0000-0002-7092-5899

Erken Görünüm Tarihi 12 Eylül 2023
Yayımlanma Tarihi 26 Eylül 2023
Gönderilme Tarihi 12 Ocak 2023
Kabul Tarihi 17 Temmuz 2023
Yayımlandığı Sayı Yıl 2023 Cilt: 20 Sayı: 3

Kaynak Göster

APA Baran, B., Yılmaz, İ., & Geçgel, U. (2023). Determination of Some Quality Parameters of Buffalo Meat. Tekirdağ Ziraat Fakültesi Dergisi, 20(3), 677-687. https://doi.org/10.33462/jotaf.1233124
AMA Baran B, Yılmaz İ, Geçgel U. Determination of Some Quality Parameters of Buffalo Meat. JOTAF. Eylül 2023;20(3):677-687. doi:10.33462/jotaf.1233124
Chicago Baran, Birce, İsmail Yılmaz, ve Umit Geçgel. “Determination of Some Quality Parameters of Buffalo Meat”. Tekirdağ Ziraat Fakültesi Dergisi 20, sy. 3 (Eylül 2023): 677-87. https://doi.org/10.33462/jotaf.1233124.
EndNote Baran B, Yılmaz İ, Geçgel U (01 Eylül 2023) Determination of Some Quality Parameters of Buffalo Meat. Tekirdağ Ziraat Fakültesi Dergisi 20 3 677–687.
IEEE B. Baran, İ. Yılmaz, ve U. Geçgel, “Determination of Some Quality Parameters of Buffalo Meat”, JOTAF, c. 20, sy. 3, ss. 677–687, 2023, doi: 10.33462/jotaf.1233124.
ISNAD Baran, Birce vd. “Determination of Some Quality Parameters of Buffalo Meat”. Tekirdağ Ziraat Fakültesi Dergisi 20/3 (Eylül 2023), 677-687. https://doi.org/10.33462/jotaf.1233124.
JAMA Baran B, Yılmaz İ, Geçgel U. Determination of Some Quality Parameters of Buffalo Meat. JOTAF. 2023;20:677–687.
MLA Baran, Birce vd. “Determination of Some Quality Parameters of Buffalo Meat”. Tekirdağ Ziraat Fakültesi Dergisi, c. 20, sy. 3, 2023, ss. 677-8, doi:10.33462/jotaf.1233124.
Vancouver Baran B, Yılmaz İ, Geçgel U. Determination of Some Quality Parameters of Buffalo Meat. JOTAF. 2023;20(3):677-8.