1 Ocak 2020 Dergi makalesi Açık Erişim

Ozyurek, Fatma Beyza; Karatas, Nuray; Tapan, Mehmet; Var, Ganime Beyzanur; cakir, Merve; Ozer, Cem Okan

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  <identifier identifierType="URL">https://aperta.ulakbim.gov.tr/record/10317</identifier>
  <creators>
    <creator>
      <creatorName>Ozyurek, Fatma Beyza</creatorName>
      <givenName>Fatma Beyza</givenName>
      <familyName>Ozyurek</familyName>
      <affiliation>Nevsehir Haci Bektas Veli Univ, Dept Food Engn, Fac Engn &amp; Architecture, TR-50300 Nevsehir, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Karatas, Nuray</creatorName>
      <givenName>Nuray</givenName>
      <familyName>Karatas</familyName>
      <affiliation>Nevsehir Haci Bektas Veli Univ, Dept Food Engn, Fac Engn &amp; Architecture, TR-50300 Nevsehir, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Tapan, Mehmet</creatorName>
      <givenName>Mehmet</givenName>
      <familyName>Tapan</familyName>
      <affiliation>Nevsehir Haci Bektas Veli Univ, Dept Food Engn, Fac Engn &amp; Architecture, TR-50300 Nevsehir, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Var, Ganime Beyzanur</creatorName>
      <givenName>Ganime Beyzanur</givenName>
      <familyName>Var</familyName>
      <affiliation>Nevsehir Haci Bektas Veli Univ, Dept Food Engn, Fac Engn &amp; Architecture, TR-50300 Nevsehir, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>cakir, Merve</creatorName>
      <givenName>Merve</givenName>
      <familyName>cakir</familyName>
      <affiliation>Nevsehir Haci Bektas Veli Univ, Dept Food Engn, Fac Engn &amp; Architecture, TR-50300 Nevsehir, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Ozer, Cem Okan</creatorName>
      <givenName>Cem Okan</givenName>
      <familyName>Ozer</familyName>
      <affiliation>Nevsehir Haci Bektas Veli Univ, Dept Food Engn, Fac Engn &amp; Architecture, TR-50300 Nevsehir, Turkey</affiliation>
    </creator>
  </creators>
  <titles>
    <title>The Effects Of Light Sources And Packaging Types On The Storage Stability Of Fresh Lean And Chuck Beef Meat During Refrigerated Storage</title>
  </titles>
  <publisher>Aperta</publisher>
  <publicationYear>2020</publicationYear>
  <dates>
    <date dateType="Issued">2020-01-01</date>
  </dates>
  <resourceType resourceTypeGeneral="Text">Journal article</resourceType>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://aperta.ulakbim.gov.tr/record/10317</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsIdenticalTo">10.1111/jfpp.14525</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="http://www.opendefinition.org/licenses/cc-by">Creative Commons Attribution</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="Abstract">The fresh beef samples, which are vacuum packaged, wrapped with low-density polyethylene film, and unpackaged, were stored under different light sources which were red and blue light-emitting diode (LED) light, fluorescent and incandescent lamp at 4 degrees C for 7 days. Changes in pH, color parameters, lipid oxidation as expressed by thiobarbituric acid reactive substances (TBARS) and microbiological properties of beef were determined during the storage period. The TBARS analysis for all treatments indicated that lipid oxidation levels gradually increased during storage (p &amp;lt; .05). However, the rate of increase in the TBARS level of samples under LED lights is much more than other groups (p &amp;lt; .05). The effect of the light source on the color values of the meat varies depending on the fat and moisture content of the meat (p &amp;lt; .05). The use of different light sources had no significant effects on the count of total mesophilic aerobic bacteria, coliform bacteria, mold, and yeast. It suggests that the use of blue LED light in storage equipment for vacuum packaged and wrapped meat may increase the shelf-life of meat.</description>
  </descriptions>
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