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- Mardalena, -
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THE SENSORY PROPERTIES AND FLAVOR CHARACTERISTICS OF MEAT OF CATTLE AND BUFFALO FED PROTECTED LEMURU FISH (Bali sardinella) OIL AS DRIED CARBOXYLATE SALT MIXTURE (DCM) IN RATION Yurleni, -; Amri, Ulil; Mardalena, -; Afdal, M.
Proceeding Buffalo International Conference 2013
Publisher : Proceeding Buffalo International Conference

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Abstract

The aim of the study was to reveal the sensory and characteristic differences between cattle and buffalo meats. There were 6 swamp buffalo and 8 Ongole cross cattle used in the study which arranged as a factorial experiment 2x2, based on a completely randomized design: 2 species and 2 level of DCM (dried carboxilated salt mixture; 0 and 45 g per kg ration). The result indicated that DCM in ration was significantly (P<0.05) strengthen the odor of the meat compared with control meat. Buffalo meat was significantly (P<0.05) darker than of cattle.
Co-Authors M. Afdal Winnugroho Wiratman, Manfaluthy Hakim, Tiara Aninditha, Aru W. Sudoyo, Joedo Prihartono Yurleni Yurleni