Akademik Veri Yönetim Sistemi
JOURNAL OF MUSCLE FOODS, cilt.21, sa.2, ss.210-223, 2010 (SCI-Expanded)
The aim of this study was to compare chemical parameters, fatty acid composition and mineral contents of farm animal meats which are marketed in Turkey. Different kinds of meats were purchased from the meat market including beef lamb, broiler, turkey, ostrich and quail meat, which are mostly preferred for different reasons by consumers. However; little information exists about the composition of meats of different farm animal species. The results of proximate analysis showed that the high level of protein (24.38%) and low level crude fat (1.19 +/- 0.13%) were found in turkey meats, while the low level of protein (18.75%) and high level fat (8.79%) were found in lamb meats. The fatty acid compositions of meats were in the range of 22.68-48.37% for saturated, 21.38-42.45% for monounsaturated and 3.75-47.47% for polyunsaturated acids. The highest micro mineral was determined as zinc (5.7417 ppm) in lamb and ostrich (5.0923 ppm).