Physicochemical and organoleptic characteristics of Aceh Beef and brahman cross beef in cold temperature storage of 4°C

International Conference on Agriculture, Environment, and Food Security 2018

农业科学;生态环境科学

Firdaus, M.^1 ; Hasnudi^2 ; Rusmalirin, H.^3

Faculty of Agriculture, Universitas Sumatera, Utara Medan

20155, Indonesia^1

Department of Animal Husbandry, Faculty of Agriculture, Universitas Sumatera, Utara, Medan

20155, Indonesia^2

Department of Food Science, Faculty of Agriculture, Universitas Sumatera, Utara, Medan

20155, Indonesia^3

关键词: Beef meats;    Cold temperatures;    Completely randomized designs;    Essential proteins;    Organoleptic characteristics;    Storage temperatures;    Storage time;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/260/1/012066/pdf
DOI  :  10.1088/1755-1315/260/1/012066

来源: IOP

【 摘 要 】

Meat is a source of the essential protein and the other nutrients which are needed by human. This study aimed to determine the effect of physicochemical and organoleptic characteristics of Aceh beef and Brahman Cross beef on 4°C storage temperature in different storage time. This study used a completely randomized design, consisted of two factors namely the beef type (S), including the Aceh beef and the Brahman Cross beef, and the storage time in 4°C temperature (A), which consisted of four levels of time i.e. 0, 1, 2 and 3 weeks. Result showed that Brahman Cross beef had a better physicochemical and organoleptic character quality than the Aceh beef meat.