The Quality of Beef on Traditional Market in Poncokusumo Subdistricts Malang Regency

Dedes Amertaningtyas

Abstract


ABSTRACT

The purpose of this study was to determine the physical quality of beef sold by traders fresh beef, namely moisture content, pH, water holding capacity (WHC), cooking loss or shrinkage cooking and texture or tenderness compared with the literature on the quality of fresh beef eligible . The results showed that the physical quality of fresh beef sold in the traditional market traders Poncokusumo District of Malang Regency still eligible or safety standards for the fresh cow consumption. The beef has moisture content of 76.53 %, pH of 5.62, cooking loss or shrinkage of 24.60 % ripe, WHC (water holding capacity) 37.10 % and 23.84 N texture or tenderness.

Key words: physical quality of beef , traditional marketABSTRACT
The purpose of this study was to determine the physical quality of beef sold by traders
fresh beef, namely moisture content, pH, water holding capacity (WHC), cooking loss or
shrinkage cooking and texture or tenderness compared with the literature on the quality of
fresh beef eligible . The results showed that the physical quality of fresh beef sold in the
traditional market traders Poncokusumo District of Malang Regency still eligible or safety
standards for the fresh cow consumption. The beef has moisture content of 76.53 %, pH of
5.62, cooking loss or shrinkage of 24.60 % ripe, WHC (water holding capacity) 37.10 % and
23.84 N texture or tenderness.
Key words: physical quality of beef , traditional market

Full Text:

PDF

Refbacks

  • There are currently no refbacks.


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