Physical Characteristics of Meat Part of Longissimus dorsi Muscle Marinated in Collagen Extract


Muhammad Irfan Said, - and Muhammad Yusuf, - and Hikmah M.Ali, - and Effendi Abustam, - and Muhammad Aksa, - and Sitti Nurani Sirajuddin, - and Abdel Rahman M. Said Al-Tawaha, - and Abdel Razzaq Al-Tawaha, - (2021) Physical Characteristics of Meat Part of Longissimus dorsi Muscle Marinated in Collagen Extract. AMERICAN-EURASIAN JOURNAL OF SUSTAINABLE AGRICULTURE.

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Abstract (Abstrak)

The research has been conducted to evaluate the physical characteristics of the meat of the Longissimus dorsi (LD) muscle part, which is marinated in a solution of in collagen extract. A total of 10 kg of meat (LD muscle) from male Bali cattle. The treatment that was applied consisted of 2 factors, the first factor was the three marination times (MT) (0,4 and 8 days), and the second factor was the three levels of collagen extract (LCE) (0%; 1% and 2% w/w). The study was designed based on a completely randomized design (CRD) with a 3x3 factorial pattern, where each treatment was repeated 3 times. The results showed that the difference in MT had a very significant effect (p0.05) on the pH, CL and WHC values. The two factors that were applied have a significant interaction on the MSF, CL and WHC values. The pH value is relatively stable at pH 6-7. The MSF value was relatively the lowest at 8 days of MT with 2% of LCE (M8-C2). The lowest CL values were MT for 4 days and LCE for 2 days (M4-C2). The results showed that the increase in MT by increasing the amount of LCE provided better functional properties. The combination of 8 days of MT with LCE of 2% (M8-C2 treatment) and applied together was considered as the best recommendation to use.

Item Type: Article
Subjects: S Agriculture > SF Animal culture
Depositing User: - Andi Anna
Date Deposited: 21 Apr 2022 03:33
Last Modified: 21 Apr 2022 03:33
URI: http://repository.unhas.ac.id:443/id/eprint/15751

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