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Masdiana Ch Padaga
Bagian Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Education Other

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Study on Physico-chemical Quality of Beef In The Market of Malang City Heru Prasetyo; Masdiana Ch Padaga; Manik Eirry Sawitri
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 8 No. 2 (2013)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (102.734 KB) | DOI: 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
Co-Authors Heru Prasetyo Manik Eirry Sawitri