Texture Profile and Color Determination on Local and Imported Meat Available in Semarang City, Indonesia

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

农业科学;生态环境科学

Arifin, Mukh^1 ; Ni'Matullah Al-Baarri, Ahmad^2 ; Etza Setiani, Bhakti^2 ; Fazriyati Siregar, Risa^3

Animal Sciences Department, Faculty of Animal and Agricultural Sciences, Diponegoro University, Indonesia^1

Food Technology Department, Faculty of Animal and Agricultural Sciences, Diponegoro University, Indonesia^2

Food Technology Laboratory, Integrated Laboratory, Diponegoro University, Indonesia^3

关键词: Indonesia;    Meat processing;    T-tests;    Texture profile;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/119/1/012054/pdf
DOI  :  10.1088/1755-1315/119/1/012054

来源: IOP

【 摘 要 】

This study was done for analysing the texture profile and colour performance in local and imported meat in Semarang, Indonesia. Two types of available meat were compared in the hardness, cohesiveness, springiness, adhesiveness and the colour L∗a∗b∗ performance. Five fresh beef cut of round meats from local and imported meat were used in this experiments. Data were analysed statistically using T-test. The results showed that local beef exhibit higher in the springiness than imported beef resulting in the remarkable differences. The colour analysis showed that imported beef provided remarkable higher in L∗ value than local beef. Resulting significant differences among two types of beef. As conclusion, these value might provide the notable of differences among local and imported meat and may give preferences status to the user for further application in meat processing.