Kualitas Daging Sapi Pesisir Pada Tingkat Umur Kronologis Yang Berbeda Selama Penyimpanan Dalam Refrigerator  

Oleh:

Khasrad

Jenis: Article from Journal - ilmiah nasional
Dalam koleksi: Andalas: Jurnal Penelitian vol. 15 no. 41 (May 2003), page 127-136.
Topik: meat quality; Period of refrigeration

Ketersediaan

Perpustakaan PKPM Nomor Panggil: A67 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

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Isi artikel

This research was conducted to determine the effect of cattle age and the period of refrigeration to the quality of meat. The research used factorial desigI1 in Completely Randomize Design with two treatments. They were: 1) Factor A (cattle age) consisting of 3 levels : Al (2 years old), A2 (3 years olds and A3 (4 years old), 2) Factor B (the period of refrigeration consisting of 4 levels: B1 (0 day), B2 (7 days), B3 (14 days) and B4 (21 days). The result of the research indicated that there is no interaction between the age of cattle and the period of refrigeration to the pH value, the tenderness, the decrease of meat weight during refrigeration. protein content, and the cooking of the meat (P > O. OS). The age of the cattle significantly affected the pH value and the tenderness of meat (P < 0.05). The period of recitation significantly affected the value of pH, the tenderness, the decreasing weight during the resignation and cocking loss, while the content the protein of the protein was not significantly affected (P > 0.05).

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