THE EFFECTS OF DIFFERENT K2HP04 AND NaCl LEVELS ON THE WATER-HOLDING CAPACITY AND COOKING LOSS OF GOAT MEAT

THE EFFECTS OF DIFFERENT K2HP04 AND NaCl LEVELS ON THE WATER-HOLDING CAPACITY AND COOKING LOSS OF GOAT MEAT

This research was conducted on the laboratory conditions. Different levels of K2HP04 (0.00%, 0.25%, 0.30%) and NaCl (2.5%, 3.0%) were applied on the goat meat and the pH, water holding capacity and cooking loss were observed. According to the results the effects of 0.25% K2HP04 addition was found st...

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Bibliographic Details
Main Authors: Mustafa Karakaya, Hüsnü Yusuf Gökalp, Ramazan Bayrak
Format: Article
Language:English
Published: Pamukkale University 1996-01-01
Series:Pamukkale University Journal of Engineering Sciences
Subjects:
Keçi eti, pH, Su tutma kapasitesi, Pişirme kaybı
Online Access:http://dergipark.ulakbim.gov.tr/pajes/article/view/5000090078
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spelling doaj-0bc9bba582974c48bb5ae60208f47b992020-11-24T23:37:17ZengPamukkale UniversityPamukkale University Journal of Engineering Sciences1300-70092147-58811996-01-012121245000084146THE EFFECTS OF DIFFERENT K2HP04 AND NaCl LEVELS ON THE WATER-HOLDING CAPACITY AND COOKING LOSS OF GOAT MEATMustafa KarakayaHüsnü Yusuf GökalpRamazan BayrakThis research was conducted on the laboratory conditions. Different levels of K2HP04 (0.00%, 0.25%, 0.30%) and NaCl (2.5%, 3.0%) were applied on the goat meat and the pH, water holding capacity and cooking loss were observed. According to the results the effects of 0.25% K2HP04 addition was found statistically insignificant (phttp://dergipark.ulakbim.gov.tr/pajes/article/view/5000090078Keçi eti, pH, Su tutma kapasitesi, Pişirme kaybı
collection DOAJ
language English
format Article
sources DOAJ
author Mustafa Karakaya
Hüsnü Yusuf Gökalp
Ramazan Bayrak
spellingShingle Mustafa Karakaya
Hüsnü Yusuf Gökalp
Ramazan Bayrak
THE EFFECTS OF DIFFERENT K2HP04 AND NaCl LEVELS ON THE WATER-HOLDING CAPACITY AND COOKING LOSS OF GOAT MEAT
Pamukkale University Journal of Engineering Sciences
Keçi eti, pH, Su tutma kapasitesi, Pişirme kaybı
author_facet Mustafa Karakaya
Hüsnü Yusuf Gökalp
Ramazan Bayrak
author_sort Mustafa Karakaya
title THE EFFECTS OF DIFFERENT K2HP04 AND NaCl LEVELS ON THE WATER-HOLDING CAPACITY AND COOKING LOSS OF GOAT MEAT
title_short THE EFFECTS OF DIFFERENT K2HP04 AND NaCl LEVELS ON THE WATER-HOLDING CAPACITY AND COOKING LOSS OF GOAT MEAT
title_full THE EFFECTS OF DIFFERENT K2HP04 AND NaCl LEVELS ON THE WATER-HOLDING CAPACITY AND COOKING LOSS OF GOAT MEAT
title_fullStr THE EFFECTS OF DIFFERENT K2HP04 AND NaCl LEVELS ON THE WATER-HOLDING CAPACITY AND COOKING LOSS OF GOAT MEAT
title_full_unstemmed THE EFFECTS OF DIFFERENT K2HP04 AND NaCl LEVELS ON THE WATER-HOLDING CAPACITY AND COOKING LOSS OF GOAT MEAT
title_sort effects of different k2hp04 and nacl levels on the water-holding capacity and cooking loss of goat meat
publisher Pamukkale University
series Pamukkale University Journal of Engineering Sciences
issn 1300-7009
2147-5881
publishDate 1996-01-01
description This research was conducted on the laboratory conditions. Different levels of K2HP04 (0.00%, 0.25%, 0.30%) and NaCl (2.5%, 3.0%) were applied on the goat meat and the pH, water holding capacity and cooking loss were observed. According to the results the effects of 0.25% K2HP04 addition was found statistically insignificant (p
topic Keçi eti, pH, Su tutma kapasitesi, Pişirme kaybı
url http://dergipark.ulakbim.gov.tr/pajes/article/view/5000090078
work_keys_str_mv AT mustafakarakaya theeffectsofdifferentk2hp04andnacllevelsonthewaterholdingcapacityandcookinglossofgoatmeat
AT husnuyusufgokalp theeffectsofdifferentk2hp04andnacllevelsonthewaterholdingcapacityandcookinglossofgoatmeat
AT ramazanbayrak theeffectsofdifferentk2hp04andnacllevelsonthewaterholdingcapacityandcookinglossofgoatmeat
AT mustafakarakaya effectsofdifferentk2hp04andnacllevelsonthewaterholdingcapacityandcookinglossofgoatmeat
AT husnuyusufgokalp effectsofdifferentk2hp04andnacllevelsonthewaterholdingcapacityandcookinglossofgoatmeat
AT ramazanbayrak effectsofdifferentk2hp04andnacllevelsonthewaterholdingcapacityandcookinglossofgoatmeat
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