The Effect of Different Location of Muscle on Quality of Frozen Simmental Ongole Grade Male Meat

International Ruminant Seminar: "Eco-friendly livestock production for sustainable agriculture"

农业科学;生态环境科学

Triasih, D.^1 ; Krisdiani, D.^1 ; Riyanto, J.^1 ; Pratitis, W.^1 ; Widyawati, S.D.^1

Animal Husbandry Department, Faculty of Agriculture, Sebelas Maret University, Indonesia^1

关键词: Chemical quality;    Cholesterol content;    Completely randomized designs;    Longissimus dorsi;    Physical quality;    Protein contents;    Triceps brachii;    Water holding capacity;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/119/1/012039/pdf
DOI  :  10.1088/1755-1315/119/1/012039

来源: IOP

【 摘 要 】

The aim of this research was to identify the influence of different types of muscle on the characteristics physical quality frozen meat of Simmental Ongole Crossbreed Male frozen meat. The research had been conducted at the Laboratory of Meat Technology and Processing and Laboratory of Nutritional Biochemistry, Faculty of Animal Science, University GadjahMada, Yogyakarta. The physical quality with 4 levels treatments, the name was Biceps femoris (BF), Longissimus dorsi (LD), Triceps brachii (TB), and Pectoralis profundus (PP). The chemical quality with 3 levels treatments, the name was Biceps femoris (BF), Longissimus dorsi (LD), and Triceps brachii (TB). The research used Completely Randomized Design with 5 replications for each treatment. The variables of the physical quality test were pH, tenderness, cooking loss, and water-holding capacity. The chemical quality test were water content, protein content, fat content, and cholesterol content. The result of the physical quality test showed that the different types of muscle were significantly influence the pH value (P