Nutrition content of brisket point end of part Simental Ongole Crossbred meat in boiled various temperature

International Symposium on Food and Agro-biodiversity 2017

农业科学;生物科学

Riyanto, J.^1 ; Sudibya^1 ; Cahyadi, M.^1 ; Aji, A.P.^1

Department of Animal Science, Faculty of Agriculture, Universitas Sebelas Maret, Surakarta

57126, Indonesia^1

关键词: Boiling temperature;    brisket point;    Cholesterol content;    Fat contents;    Simental Ongole;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/102/1/012011/pdf
DOI  :  10.1088/1755-1315/102/1/012011

来源: IOP

【 摘 要 】

This aim of this study was to determine the quality of nutritional contents of beef brisket point end of Simental Ongole Crossbred meat in various boiling temperatures. Simental Ongole Crossbred had been fattened for 9 months. Furthermore, they were slaughtered at slaughterhouse and brisket point end part of meat had been prepared to analyse its nutritional contents using Food Scan. These samples were then boiled at 100°C for 0 (TR), 15 (R15), and 30 (R30) minutes, respectively. The data was analysed using Randomized Complete Design (CRD) and Duncan's multiple range test (DMRT) had been conducted to differentiate among three treatments. The results showed that boiling temperatures significantly affected moisture, and cholesterol contents of beef (P