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Turkey breast slices were marinated using solutions containing 0.05 M (C1), 0.1 M (C2), 0.2 M (C3) citric acid and 50% (G1), 100% (G2) grapefruit juice. Distilled water was used for control group (C). Marinade and meat pH, moisture, expressible moisture, cooking loss, marinade uptake, color coordinate values (L*, a*, b*) and textural properties of samples were evaluated. Sensory evaluation was also conducted. With increasing citric acid concentration, there was a clear decrease in muscle pH (from 5.8 to 3.9). The lowest expressible moisture (20.6%) was obtained in samples marinated with G2 solution. Marinating with C2 and G2 solutions resulted in lower cooking losses and higher marinade absorption than other treatment groups. Color analyses revealed that the marinated samples were significantly lighter (higher L* values) than distilled water treated in control. Marinade treatments significantly affected hardness and chewiness. Sensory analyses of the marinated samples showed that acidic marination increased juiciness and tenderness scores.

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The study conducted a comparison of meat quality, fatty acid profile, and cholesterol amounts of longissimus dorsi (LD) and semitendinosus (ST) muscles of male lambs born to Turkish indigenous sheep breeds raised under intensive conditions. A total of 36 singleton male lambs were used as experimental animals of the Akkaraman (A), Morkaraman (M), Awassi (IW), Karayaka (KR), Kıvırcık (KV), and Middle Anatolian Merino (MAM) pure breeds. All lambs were fed the same diet until they reached a target weight of 40 kg weight. After the feeding period, all lambs were slaughtered and LD and ST muscle samples were collected to determine meat quality traits, fatty acid profile, and cholesterol amounts. Although there were no significant differences between lambs in terms of the fatty acid profile of LD and ST muscles, KR lambs had a higher cholesterol content in both muscles in comparison with the lambs born to other breeds (p<0.05). While water-holding capacity, dripping loss, pH, color, dry matter, ash, and intramuscular fat values of ST muscles showed differences among breeds (p<0.05), dripping loss, pH, cooking loss, color, dry matter, ash, protein, and intramuscular fat values of LD muscles differed between breeds (p<0.05). The data of the current study indicated that meat quality characteristics and cholesterol contents of Turkish indigenous breeds showed differences, and these differences may be used for alternative lamb meat production for the consumer.

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