Manda Eti Üretimi ve Kalite Özellikleri

Year 2021, Issue: 31, 420 - 428, 31.12.2021

Asiye Yılmaz Adkinson , Yusuf Konca

https://doi.org/10.31590/ejosat.1003259

Abstract

Bu derlemede manda etinin kalite özellikleri ve et kalitesine etki eden etmenler üzerinde yapılan çalışma sonuçları değerlendirilmiştir. Mandaların sığırlara göre canlı ağırlık kazanımları bir miktar düşük olmakla birlikte, kötü kaliteli mera ve yemlerden iyi bir şekilde yararlanmaları onları besi hayvanı olarak avantajlı kılmaktadır. Manda eti, Asya ülkeleri ve Türkiye’de genellikle yaşlı, verim dışı kalmış mandalardan elde edilmekte ve bu nedenle karkas kalitesi de düşük olabilmektedir. Manda eti sığır etine göre daha koyu kırmızı renkli ve kas lifleri arasındaki yağ oranı düşüktür ve etteki yağ oranın düşüklüğü ve etin koyu kırmızı renkli oluşu, etin diğer endüstriyel ürünlere işlenmesinde önemli avantajlar sağlamaktadır. Manda eti benzer yaşta kesilmiş sığır etleri ile kıyaslandığında besin madde içerikleri, organoleptik özellikler, etin sululuğu ve gevrekliği bakımından benzer özellikler taşıdığı belirlenmiştir. Bununla birlikte manda eti alımında daha düşük bir fiyat verilmekte ve bu durum üretici gelirini düşürmektedir. FAO’ya göre manda eti hak ettiği fiyatın altında satışa sunulmaktadır. Manda etleri besin madde içerikleri bakımından sığır etlerine benzer olduğu ancak kolesterol bakımından düşük olduğu ve insan sağlığını destekleyici olduğu sonucuna varılmıştır.

Keywords

manda, et üretimi, yağ asitleri, et kalitesi

Supporting Institution

Yok

Buffalo Meat Production and Quality Characteristics

Abstract

In this review, the results of studies on the quality characteristics of buffalo meat and the factors affecting meat quality were evaluated. Although the live weight gain of buffaloes is slightly lower than cattle, their high feed efficiency of poor quality pasture and feeds makes them advantageous as livestock. Buffalo meat is generally obtained from old, unproductive buffaloes in Asian countries and Turkey, and therefore the carcass quality may be low. Buffalo meat is darker red in color than beef, the fat content between muscle fibers is low, and the low fat content in meat and the dark red color of meat provide significant advantages in processing meat into other industrial products. It was determined that buffalo meat had similar properties in terms of nutrient content, organoleptic properties, juiciness and tenderness of the meat when compared to beef cuts of similar age. However, a lower price is given for the purchase of buffalo meat and this reduces the income of the producer. According to FAO, buffalo meat is offered for sale below the price it deserves. It was concluded that buffalo meats are similar to beef in terms of nutrient content, but lower in cholesterol and support human health.

Keywords

buffalo, meat production, fatty acids, meat quality

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