Determination of collagen and pH measurement in beef: Modern laboratory techniques
Author:
Keleş Sedef1ORCID, Toker Nezir Yaşar2ORCID
Affiliation:
1. İSTANBUL ÜNİVERSİTESİ-CERRAHPAŞA, LİSANSÜSTÜ EĞİTİM ENSTİTÜSÜ, BİYOKİMYA (DR) (VETERİNER) 2. İSTANBUL ÜNİVERSİTESİ-CERRAHPAŞA, VETERİNER FAKÜLTESİ, VETERİNER HEKİMLİĞİ TEMEL BİLİMLERİ BÖLÜMÜ, VETERİNERLİK BİYOKİMYASI ANABİLİM DALI, BİYOKİMYA BİLİM DALI
Abstract
Determining the pH value and collagen value in beef is very important in terms of healthy and quality nutrition. Collagen value is of great importance in meat-like products in order to offer healthy products to consumers. Today, various measurement techniques are used to measure pH value and collagen value. However, the success and reliability of each measurement varies. Therefore, more sensitive and reliable measurement methods need to be developed. Within the scope of this study, modern techniques used in the food industry to measure the pH value and collagen value of cut meat were examined. The reliability and acceptance level of each technique varies. This research aims to contribute to the development of more accurate methods for measuring collagen and pH values. In this way, it is aimed to increase the quality of beef products and offer healthier and more delicious products to consumers.
Publisher
Journal of Istanbul Veterinary Sciences
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