Pengaruh Perbedaan Jenis Otot Dan Lama Penyimpanan Terhadap Nilai Nutrisi Daging Sapi Bali

Anjelia Martina Dewi
Ida Bagus Ngurah Swacita
Ni Ketut Suwiti

Buletin Veteriner Udayana
Vol. 8 No. 2 Agustus 2016

The research aimed to find out the influence of muscle type and longer storage of bali beef to the nutrition value consisting of five parameters included water, fat, protein, ash and carbohydrate content originally from the active muscle and passive muscle of bali beef. The results showed that the effect of muscle type was significantly against water, ash, protein and carbohydrate content of bali beef. Moreover, longer storage significantly affect to the water, fat and carbohydrate content. Ash, protein and carbohydrate content of active muscle were higher than the passive muscle, while the water and fat content of active muscle were lower than the passive muscle