Качественные характеристики Infraspnatus (IS), Triceps brachii (TB), Longissimus thoraces (LT), Biceps femoris (BF), Semitendinosus (ST)) и Semimembranosus (SM) мышц бактрианов. Бакриандардың Infraspnatus (IS), Triceps brachii (TB), Longissimus thoraces

Авторы

  • G. Raiymbek Al-Farabi Kazakh National University, Kazakhstan, Almaty
  • B. Faye 2CIRAD-ES, Montpellier, France
  • G. Konuspayeva Al-Farabi Kazakh National University, Kazakhstan, Almaty
  • I. T. Kadim Sultan Qaboos University, Muscat, Sultanate of Oman

Ключевые слова:

акриан, верблюд, мышцы, качество мяса, бактриан, түйе, бұлшық еттер, ет сапасы,

Аннотация

Целью данного исследования было оценить и сравнить качественные характеристики Infraspnatus (IS), Triceps brachii (TB), Longissimus thoraces (LT), Biceps femoris (BF), Semitendinosus (ST)) и Semimembranosus (SM) мышц девяти туш бактрианов. Индивидуальные мышцы были собраны для измерения цвета, выжатого сока, потерь приготовления, рН, длины саркомера, мягкости, индекса миофибриллярных фрагментаций. Это исследование показало, что характеристики качества мяса варьировались в зависимости от типов мышц верблюдов-бактрианов и знание этих изменений позволяет лучше продавать и перерабатывать верблюжье мясо. Бұл зерттеу жұмысының мақсаты – тоғыз бактриан түйесінен алынған Infraspnatus (IS), Triceps brachii (TB), Longissimus thoraces (LT), Biceps femoris (BF), Semitendinosus (ST) жəне Semimembranosus (SM) бұлшық еттерінің сапалық қасиеттерін бағалау жəне салыстыру. Бұлшық еттің сапалық қасиетін анықтайтын параметрлер ретінде еттің түсі, бөлетін шырыны, піскенде жоғалтатын салмағы, pH, саркомер ұзындығы, еттің жұмсақтығы жəне миофибрилярлық фраргментациялық индексі өлшенді. Зерттеу жұмысы еттің сапалық қасиеттерінің ұқсамаған бұлшық еттер арасында əртүрлі болатындығын көрсетті жəне бұл көрсеткіштер болашақта түйе етінен əртүрлі ет өнімдерін алуда, сондай-ақ түйе еті маркетингіне жол ашуда алатын маңызы зор.

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БИОТЕХНОЛОГИЯ, БИОХИМИЯ И ФИЗИОЛОГИЯ РАСТЕНИЙ

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