Study on Physico-chemical Quality of Beef In The Market of Malang City

Authors

  • Heru Prasetyo Alumni Bagian Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya
  • Masdiana Ch Padaga Bagian Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya
  • Manik Eirry Sawitri Bagian Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya

DOI:

https://doi.org/10.21776/ub.jitek.2013.008.02.1

Abstract

Results of this research indicate that the physical qualities of the beef include the average value of pH 5.6 for Dinoyo market; Blimbing market was 5.7; Besar market was 5.6. Average WHC values of Dinoyo market was 36.13%; 30.79% for Blimbing market, and 29.67% for Besar market. Average texture value of Dinoyo market was 10.56%, 12.82% for Blimbing market; and 12.89% for Besar market. As for the chemical quality include the value of the average moisture content of 77.65% for Dinoyo market; 76.05% for Blimbing market, and 76.03% for Besar market. Value of the average fat content was 14.7% for Dinoyo market; 14.34% for Blimbing market, and 15.43% for Besar market. The value of an average protein content was 18.26% for Dinoyo market; 18.1% for Blimbing market, and 19.19% for Besar market.

 

Key words: beef, pH, WHC, texture, water, fat, protein

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Published

2013-11-18

Issue

Vol. 8 No. 2 (2013)

Section

Articles

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Copyright (c) 2014 Heru Prasetyo, Masdiana Ch Padaga, Manik Eirry Sawitri

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