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Manda Eti Üretimi ve Kalite Özellikleri

Yıl 2021, Sayı: 31, 420 - 428, 31.12.2021
https://doi.org/10.31590/ejosat.1003259

Öz

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.

Destekleyen Kurum

Yok

Kaynakça

  • Abdolghafour B and Ahmad Saghir 2014. Buffalo: a potential animal for quality meat production- A review. Livestock Research International 2.
  • Anjaneyulu ASR, Sengar SS, Lakshmanan V and Joshi DC 1985. Meat quality of male buffalo calves maintained on different levels of protein. Buffalo Bulletin 4.
  • Anjaneyulu ASR, Thomas R and Kondaiah N 2007. Technologies for value added buffalo meat products - A review. American Journal of Food Technology 2.
  • Astuti T, Sari RM and Santoso U 2019. The effectiveness of forage and balanced concentrate feeding on the nutritional values and performance of buffaloes. Buffalo Bulletin 38, 285–290.
  • Banović M, Grunert KG, Barreira MM and Fontes MA 2009. Beef quality perception at the point of purchase: A study from Portugal. Food Quality and Preference 20.
  • Barile VL 2005. Reproductive efficiency in female buffaloes. FAO Technical Series 1, 77–108.
  • Bello Acebrón L and Calvo Dopico D 2000. The importance of intrinsic and extrinsic cues to expected and experienced quality: An empirical application for beef. Food Quality and Preference 11.
  • Bonnet C, Bouamra-Mechemache Z, Réquillart V and Treich N 2020. Viewpoint: Regulating meat consumption to improve health, the environment and animal welfare. Food Policy 97, 101847.
  • Borghese A 2013. Buffalo livestock and products in Europe. Buffalo Bulletin 32.
  • Calabrò S, Cutrignelli MI, Gonzalez OJ, Chiofalo B, Grossi M, Tudisco R, Panetta C and Infascelli F 2014. Meat quality of buffalo young bulls fed faba bean as protein source. Meat Science 96.
  • Charles DD 1982. Meat tenderness and palatability of Swamp buffalo and four breeds of cattle. Animal Production 34.
  • Daghir N, Diab-El-Harake M and Kharroubi S 2021. Poultry production and its effects on food security in the Middle Eastern and North African region. Journal of Applied Poultry Research 30, 100110.
  • 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.
  • Duru S and Sak H 2017. Türkiye’de Besiye Alınan Simmental, Aberdeen Angus, Hereford, Limousin ve Charolais Irkı Sığırların Besi Performansı ve Karkas Özellikleri. Türk Tarım - Gıda Bilim ve Teknoloji Dergisi 5, 1383–1388.
  • FAOStat 2019. Food and Agricultural Organization. Animal Production Data. http://www.fao.org/faostat/en/#data/QL Access:15.02.2021.
  • Giordano G, Guarini P, Ferrari P, Biondi-Zoccai G, Schiavone B and Giordano A 2010. Beneficial impact on cardiovascular risk profile of water buffalo meat consumption. European Journal of Clinical Nutrition 64.
  • Giuffrida-Mendoza M, de Moreno LA, 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.
  • Infascelli F, Gigli S and Campanile G 2004. Buffalo meat production: Performance infra vitam and quality of meat. Veterinary Research Communications 28.
  • Irurueta M, Cadoppi A, Langman L, Grigioni G and Carduza F 2008. Effect of aging on the characteristics of meat from water buffalo grown in the Delta del Paraná region of Argentina. Meat Science 79.
  • Joksimovic J and Ognjanovic A 1977. Comparison of carcase yield, carcase composition and quality characteristics of buffalo meat and beef. Meat Science 1.
  • Kandeepan G, Anjaneyulu ASR, Kondaiah N, Mendiratta SK and Lakshmanan V 2009. Effect of age and gender on the processing characteristics of buffalo meat. Meat Science 83.
  • Kandeepan G and Biswas S 2007. Effect of low temperature preservation on quality and shelf life of buffalo meat. American Journal of Food Technology 2.
  • Kandeepan G, Mendiratta SK, Shukla V and Vishnuraj MR 2013. Processing characteristics of buffalo meat-a review. Journal of Meat Science and Technology 1.
  • Kul E, Filik G, Şahin A, Çayıroğlu H, Uğurlutepe E and Erdem H 2018. Effects of Some Environmental Factors on Birth Weight of Anatolian Buffalo Calves. Turkish Journal of Agriculture - Food Science and Technology 6.
  • Lambertz C, Panprasert P, Holtz W, Moors E, Jaturasitha S, Wicke M and Gauly M 2014. Carcass characteristics and meat quality of swamp buffaloes (bubalus bubalis) fattened at different feeding intensities. Asian-Australasian Journal of Animal Sciences 27.
  • Landi N, di Giuseppe AMA, Ragucci S and di Maro A 2016. Free amino acid profile of Bubalus bubalis L. meat from the Campania region. Revista Brasileira de Zootecnia 45.
  • Lapitan RM, Del Barrio AN, Katsube O, Ban-Tokuda T, Orden EA, Robles AY, Fujihara T, Cruz LC, Homma H and Kanai Y 2007. Comparison of carcass and meat characteristics of Brahman grade cattle (Bos indicus) and crossbred water buffalo (Bubalus bubalis). Animal Science Journal 78.
  • Li Q, Wang Y, Tan L, Leng J, Lu Q, Tian S, Shao S, Duan C, Li W and Mao H 2018. Effects of age on slaughter performance and meat quality of Binlangjang male buffalo. Saudi Journal of Biological Sciences 25.
  • Mendoza G De, M., Moreno A De, L., Huerta-Leidenz N, Uzcátegui-Bracho S, Beriain MJ and Smith GC 2005. Occurrence of conjugated linoleic acid in longissimus dorsi muscle of water buffalo (Bubalus bubalis) and zebu-type cattle raised under savannah conditions. Meat Science 69.
  • Naveena BM and Kiran M 2014. Buffalo meat quality, composition, and processing characteristics: Contribution to the global economy and nutritional security. Animal Frontiers 4, 18–24.
  • Neath KE, Del Barrio AN, Lapitan RM, Herrera JRV, Cruz LC, Fujihara T, Muroya S, Chikuni K, Hirabayashi M and Kanai Y 2007. Difference in tenderness and pH decline between water buffalo meat and beef during postmortem aging. Meat Science 75.
  • Nordoy A and Goodnight SH 1990. Dietary lipids and thrombosis. Relationships to atherosclerosis. Arteriosclerosis 10.
  • O’Quinn TG, Legako JF, Brooks JC and Miller MF 2018. Evaluation of the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience. Translational Animal Science 2.
  • Paleari MA, Camisasca S, Beretta G, Renon P, Tessuto I, Benedetti G and G B 1997. Comparison of the physico-chemical characteristics of buffalo and bovine meat. Fleischwirt. Fleischwirt. Intern. 6.
  • Ranjhan SK 2013. Latest concepts in rearing buffaloes for meat production. Buffalo Bulletin 32.
  • Rao VK and Kowale BN 1991. Changes in phospholipids of buffalo meat during processing and storage. Meat Science 30.
  • Rashad AMA, EL-Hedainy DK, Mahdy AE, Badran AE and El-Barbary ASA 2019. Utilization of live body weight, measurements, and eye muscle components to predict carcass performance of fattened Egyptian male buffalo calves. Tropical Animal Health and Production 51.
  • Robertson J, Ratcliff D, Bouton PE, Harris P V. and Shorthose WR 1986. A Comparison of Some Properties of Meat from Young Buffalo (Bubalus bubalis and Cattle. Journal of Food Science 51, 47–50.
  • Sharma N, Gandemer G, Goutefongea R and Kowale BN 1986. Fatty acid composition of water buffalo meat. Meat Science 16.
  • 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.
  • Suleman R, Wang Z, Aadil RM, Hui T, Hopkins DL and Zhang D 2020. Effect of cooking on the nutritive quality, sensory properties and safety of lamb meat: Current challenges and future prospects. Meat Science 167, 108172.
  • Tateo A, De Palo P, Quaglia NC and Centoducati P 2007. Some qualitative and chromatic aspects of thawed buffalo (Bubalus bubalis) meat. Meat Science 76.
  • Terramoccia S, Bartocci S, Amici A and Martillotti F 2000. Protein and protein-free dry matter rumen degradability in buffalo, cattle and sheep fed diets with different forage to concentrate ratios. Livestock Production Science 65.
  • Uğurlu M, Kaya I and Saray M 2016. Effects of some environmental factors on calf birth weight and milk yield of Anatolian Water Buffalo (Bubalus bubalis). Bulgarian Journal of Agricultural Science 22.
  • Uriyapongson S 2013. Buffalo and buffalo meat in Thailand. Buffalo Bulletin 32.
  • Valin C, Pinkas A, Dragnev H, Boikovski S and Polikronov D 1984. Comparative study of buffalo meat and beef. Meat Science 10.
  • Wanapat M and Kang S 2013. World buffalo production: Challenges in meat and milk production, and mitigation of methane emission. Buffalo Bulletin 32.
  • Yılmaz Adkinson A and Konca Y 2021. Sütçü Manda Irklarının Performans ve Verimliliğini Etkileyen Faktörler ve Türkiye’deki Geleceği. European Journal of Science and Technology 25, 498–508.
  • Ziauddin S, Mahendrakar K, Rao NS, Ramesh DN and B. S. Amla BL 1994. Observations on some chemical and physical characteristics of buffalo meat. Meat Science 37, 103–113.

Buffalo Meat Production and Quality Characteristics

Yıl 2021, Sayı: 31, 420 - 428, 31.12.2021
https://doi.org/10.31590/ejosat.1003259

Öz

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.

Kaynakça

  • Abdolghafour B and Ahmad Saghir 2014. Buffalo: a potential animal for quality meat production- A review. Livestock Research International 2.
  • Anjaneyulu ASR, Sengar SS, Lakshmanan V and Joshi DC 1985. Meat quality of male buffalo calves maintained on different levels of protein. Buffalo Bulletin 4.
  • Anjaneyulu ASR, Thomas R and Kondaiah N 2007. Technologies for value added buffalo meat products - A review. American Journal of Food Technology 2.
  • Astuti T, Sari RM and Santoso U 2019. The effectiveness of forage and balanced concentrate feeding on the nutritional values and performance of buffaloes. Buffalo Bulletin 38, 285–290.
  • Banović M, Grunert KG, Barreira MM and Fontes MA 2009. Beef quality perception at the point of purchase: A study from Portugal. Food Quality and Preference 20.
  • Barile VL 2005. Reproductive efficiency in female buffaloes. FAO Technical Series 1, 77–108.
  • Bello Acebrón L and Calvo Dopico D 2000. The importance of intrinsic and extrinsic cues to expected and experienced quality: An empirical application for beef. Food Quality and Preference 11.
  • Bonnet C, Bouamra-Mechemache Z, Réquillart V and Treich N 2020. Viewpoint: Regulating meat consumption to improve health, the environment and animal welfare. Food Policy 97, 101847.
  • Borghese A 2013. Buffalo livestock and products in Europe. Buffalo Bulletin 32.
  • Calabrò S, Cutrignelli MI, Gonzalez OJ, Chiofalo B, Grossi M, Tudisco R, Panetta C and Infascelli F 2014. Meat quality of buffalo young bulls fed faba bean as protein source. Meat Science 96.
  • Charles DD 1982. Meat tenderness and palatability of Swamp buffalo and four breeds of cattle. Animal Production 34.
  • Daghir N, Diab-El-Harake M and Kharroubi S 2021. Poultry production and its effects on food security in the Middle Eastern and North African region. Journal of Applied Poultry Research 30, 100110.
  • 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.
  • Duru S and Sak H 2017. Türkiye’de Besiye Alınan Simmental, Aberdeen Angus, Hereford, Limousin ve Charolais Irkı Sığırların Besi Performansı ve Karkas Özellikleri. Türk Tarım - Gıda Bilim ve Teknoloji Dergisi 5, 1383–1388.
  • FAOStat 2019. Food and Agricultural Organization. Animal Production Data. http://www.fao.org/faostat/en/#data/QL Access:15.02.2021.
  • Giordano G, Guarini P, Ferrari P, Biondi-Zoccai G, Schiavone B and Giordano A 2010. Beneficial impact on cardiovascular risk profile of water buffalo meat consumption. European Journal of Clinical Nutrition 64.
  • Giuffrida-Mendoza M, de Moreno LA, 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.
  • Infascelli F, Gigli S and Campanile G 2004. Buffalo meat production: Performance infra vitam and quality of meat. Veterinary Research Communications 28.
  • Irurueta M, Cadoppi A, Langman L, Grigioni G and Carduza F 2008. Effect of aging on the characteristics of meat from water buffalo grown in the Delta del Paraná region of Argentina. Meat Science 79.
  • Joksimovic J and Ognjanovic A 1977. Comparison of carcase yield, carcase composition and quality characteristics of buffalo meat and beef. Meat Science 1.
  • Kandeepan G, Anjaneyulu ASR, Kondaiah N, Mendiratta SK and Lakshmanan V 2009. Effect of age and gender on the processing characteristics of buffalo meat. Meat Science 83.
  • Kandeepan G and Biswas S 2007. Effect of low temperature preservation on quality and shelf life of buffalo meat. American Journal of Food Technology 2.
  • Kandeepan G, Mendiratta SK, Shukla V and Vishnuraj MR 2013. Processing characteristics of buffalo meat-a review. Journal of Meat Science and Technology 1.
  • Kul E, Filik G, Şahin A, Çayıroğlu H, Uğurlutepe E and Erdem H 2018. Effects of Some Environmental Factors on Birth Weight of Anatolian Buffalo Calves. Turkish Journal of Agriculture - Food Science and Technology 6.
  • Lambertz C, Panprasert P, Holtz W, Moors E, Jaturasitha S, Wicke M and Gauly M 2014. Carcass characteristics and meat quality of swamp buffaloes (bubalus bubalis) fattened at different feeding intensities. Asian-Australasian Journal of Animal Sciences 27.
  • Landi N, di Giuseppe AMA, Ragucci S and di Maro A 2016. Free amino acid profile of Bubalus bubalis L. meat from the Campania region. Revista Brasileira de Zootecnia 45.
  • Lapitan RM, Del Barrio AN, Katsube O, Ban-Tokuda T, Orden EA, Robles AY, Fujihara T, Cruz LC, Homma H and Kanai Y 2007. Comparison of carcass and meat characteristics of Brahman grade cattle (Bos indicus) and crossbred water buffalo (Bubalus bubalis). Animal Science Journal 78.
  • Li Q, Wang Y, Tan L, Leng J, Lu Q, Tian S, Shao S, Duan C, Li W and Mao H 2018. Effects of age on slaughter performance and meat quality of Binlangjang male buffalo. Saudi Journal of Biological Sciences 25.
  • Mendoza G De, M., Moreno A De, L., Huerta-Leidenz N, Uzcátegui-Bracho S, Beriain MJ and Smith GC 2005. Occurrence of conjugated linoleic acid in longissimus dorsi muscle of water buffalo (Bubalus bubalis) and zebu-type cattle raised under savannah conditions. Meat Science 69.
  • Naveena BM and Kiran M 2014. Buffalo meat quality, composition, and processing characteristics: Contribution to the global economy and nutritional security. Animal Frontiers 4, 18–24.
  • Neath KE, Del Barrio AN, Lapitan RM, Herrera JRV, Cruz LC, Fujihara T, Muroya S, Chikuni K, Hirabayashi M and Kanai Y 2007. Difference in tenderness and pH decline between water buffalo meat and beef during postmortem aging. Meat Science 75.
  • Nordoy A and Goodnight SH 1990. Dietary lipids and thrombosis. Relationships to atherosclerosis. Arteriosclerosis 10.
  • O’Quinn TG, Legako JF, Brooks JC and Miller MF 2018. Evaluation of the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience. Translational Animal Science 2.
  • Paleari MA, Camisasca S, Beretta G, Renon P, Tessuto I, Benedetti G and G B 1997. Comparison of the physico-chemical characteristics of buffalo and bovine meat. Fleischwirt. Fleischwirt. Intern. 6.
  • Ranjhan SK 2013. Latest concepts in rearing buffaloes for meat production. Buffalo Bulletin 32.
  • Rao VK and Kowale BN 1991. Changes in phospholipids of buffalo meat during processing and storage. Meat Science 30.
  • Rashad AMA, EL-Hedainy DK, Mahdy AE, Badran AE and El-Barbary ASA 2019. Utilization of live body weight, measurements, and eye muscle components to predict carcass performance of fattened Egyptian male buffalo calves. Tropical Animal Health and Production 51.
  • Robertson J, Ratcliff D, Bouton PE, Harris P V. and Shorthose WR 1986. A Comparison of Some Properties of Meat from Young Buffalo (Bubalus bubalis and Cattle. Journal of Food Science 51, 47–50.
  • Sharma N, Gandemer G, Goutefongea R and Kowale BN 1986. Fatty acid composition of water buffalo meat. Meat Science 16.
  • 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.
  • Suleman R, Wang Z, Aadil RM, Hui T, Hopkins DL and Zhang D 2020. Effect of cooking on the nutritive quality, sensory properties and safety of lamb meat: Current challenges and future prospects. Meat Science 167, 108172.
  • Tateo A, De Palo P, Quaglia NC and Centoducati P 2007. Some qualitative and chromatic aspects of thawed buffalo (Bubalus bubalis) meat. Meat Science 76.
  • Terramoccia S, Bartocci S, Amici A and Martillotti F 2000. Protein and protein-free dry matter rumen degradability in buffalo, cattle and sheep fed diets with different forage to concentrate ratios. Livestock Production Science 65.
  • Uğurlu M, Kaya I and Saray M 2016. Effects of some environmental factors on calf birth weight and milk yield of Anatolian Water Buffalo (Bubalus bubalis). Bulgarian Journal of Agricultural Science 22.
  • Uriyapongson S 2013. Buffalo and buffalo meat in Thailand. Buffalo Bulletin 32.
  • Valin C, Pinkas A, Dragnev H, Boikovski S and Polikronov D 1984. Comparative study of buffalo meat and beef. Meat Science 10.
  • Wanapat M and Kang S 2013. World buffalo production: Challenges in meat and milk production, and mitigation of methane emission. Buffalo Bulletin 32.
  • Yılmaz Adkinson A and Konca Y 2021. Sütçü Manda Irklarının Performans ve Verimliliğini Etkileyen Faktörler ve Türkiye’deki Geleceği. European Journal of Science and Technology 25, 498–508.
  • Ziauddin S, Mahendrakar K, Rao NS, Ramesh DN and B. S. Amla BL 1994. Observations on some chemical and physical characteristics of buffalo meat. Meat Science 37, 103–113.
Toplam 49 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Mühendislik
Bölüm Makaleler
Yazarlar

Asiye Yılmaz Adkinson 0000-0003-0311-5965

Yusuf Konca 0000-0002-6231-1512

Yayımlanma Tarihi 31 Aralık 2021
Yayımlandığı Sayı Yıl 2021 Sayı: 31

Kaynak Göster

APA Yılmaz Adkinson, A., & Konca, Y. (2021). Manda Eti Üretimi ve Kalite Özellikleri. Avrupa Bilim Ve Teknoloji Dergisi(31), 420-428. https://doi.org/10.31590/ejosat.1003259