The Effect of Breeds on Physical and Chemical Quality of Meat

Authors

  • Djalal Rosyidi Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya
  • Agus Susilo Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya
  • Ivan Wiretno Alumni Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya

Abstract

This research was carried out in slaughtering house at Krian Sidoarjo, Laboratory of Airlangga University and Laboratory of Animal Product Technology, Animal Husbandry Faculty, Brawijaya University of  Malang. The material used in the research were PO cow and inbreeding Limosin with PO. This present work aimed to know the physical and chemical composition of meats of PO cow and inbreeding Limosin with PO. Independent t test was used in the experiment. Evaluated variables were physical quality including: Water Holding Capacity (WHC), tenderness and chemical quality including pH, water moisture, protein content and fat content.The result showed that the difference effect of breeds on physical quality and chemical quality did not give significant effect.

 

Keywords : Breeds, Physical and Chemical Quality

Downloads

Issue

Vol. 5 No. 1 (2010)

Section

Articles

License

Copyright (c) 2012 Djalal Rosyidi, Agus Susilo, Ivan Wiretno

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Authors who publish with this journal agree to the following terms:

    1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
    2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
    3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).