JOURNAL OF FOOD QUALITY, cilt.23, ss.217-224, 2000 (SCI İndekslerine Giren Dergi)
This study was carried out to investigate the effect of various application methods for a chlortetracycline (CTC) and oxytetracycline (OTC) combination (0.9 mg of each per kg of meat) on the shelf-life of lamb during storage. Twelve-fat, tail type Akkaraman male lambs were divided into four groups by a "block assignment method". The first group was kept as the control (C), while the others were subjected to applications as "injection antemortem (A)", "immersion (I)" and "spraying (S)". Meat samples were stored at 4C for 12 days. The specimens from loin and leg were tested for microbial, chemical and physical criteria. The results indicated that a CTC and OTC combination extended the shelf-life of lamb at 4C in an increasing order from A to S to 1. The last one may be used to extend the shelf-life of lamb during refrigerated storage.