Etin Duyusal Niteliklerinden Yumuşaklık Üzerinde Kasların Histolojik ve Biyokimyasal Yapılarının Rolü

Year 2023, Issue: 6, 35 - 43, 31.10.2023

Hidayet Bozdoğan , T. Halûk Çelik

Abstract

Etler sahip oldukları üstün besleyici özellikleri yanında tüketiciler tarafından algılanan duyusal özellikleri sebebiylede ilgi görmektedir. Etlerin tüketiciler tarafından kabul gören en önemli duyusal özellikleri başta yumuşaklık olmak üzere, sululuk ve lezzetten oluşur. Tüketici araştırmaları sonuçlarına göre, bu üç özellikten en önemlisinin yumuşaklık olduğu tespit edilmiştir. Etler başlıca kas doku, bağ doku ve yağ dokudan meydana gelir. Bu üç ana bileşen etin yumuşaklık özelliği üzerinde farklı yollardan etkilidir. Etin yumuşaklığı üzerinde etkili olan çok sayıda faktör, gerçekte belirtilen bu üç etkenden birini veya daha fazlasını etkilemek suretiyle yumuşaklık üzerinde etkisini göstermektedir. Bu makale, söz konusu doku ve biyokimyasal yapıların etin yumuşaklık özelliği üzerindeki etkileri konusunda bilgi vermek amacıyla hazırlanmıştır.

Keywords

yumuşaklık, et kalitesi, sarkomer boyu, mermerleşme, olgunlaşma

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