Physical quality of Simental Ongole crossbred silverside meat at various boiling times

4th International Conference on Sustainable Agriculture and Environment

农业科学;生态环境科学

Riyanto, J.^1 ; Cahyadi, M.^1 ; Guntari, W.S.^1

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

关键词: Animal husbandry;    Beef meats;    Completely randomized designs;    Cooking loss;    Meat tenderness;    Physical quality;    Variance analysis;    Water holding capacity;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/142/1/012008/pdf
DOI  :  10.1088/1755-1315/142/1/012008

来源: IOP

【 摘 要 】

This study aims to determine the physical quality of silverside beef meat at various boiling times. Samples that have been used are the back thigh or silverside meat. Treatment of boiling meat included TR (meat without boiled), R15 (boiled 15 minutes), and R30 (boiled for 30 minutes). The experimental design using Completely Randomized Design with 3 replications. Each replication was done in triple physical quality test. Determination of physical quality was performed at the Livestock Industry and Processing Laboratory at Sebelas Maret University Surakarta and the Meat Technology Laboratory at the Faculty of Animal Husbandry of Gadjah Mada University. The result of variance analysis showed that boiling affect cooking loss (P≥0.05) and but did not affect (P≤0,05) pH, water holding capacity and meat tenderness. The conclusions of the study showed that boiling for 15 minutes and 30 minutes decreased the cooking loss of Simental Ongole Crossbred silverside meat. Meat physical quality of pH, water holding capacity and the value of tenderness is not affected by boiling for 15 and 30 minutes.