The Effect of Breeds on Physical and Chemical Quality of Meat

Djalal Rosyidi (Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya)
Agus Susilo (Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya)
Ivan Wiretno (Alumni Teknologi Hasil Ternak Fakultas Peternakan Universitas Brawijaya)

Jurnal Ilmu dan Teknologi Hasil Ternak
Vol. 5 No. 1 (2010)

This research was carried out in slaughtering house at Krian Sidoarjo, Laboratory of Airlangga University and Laboratory of Animal Product Technology, Animal Husbandry Faculty, Brawijaya University of  Malang. The material used in the research were PO cow and inbreeding Limosin with PO. This present work aimed to know the physical and chemical composition of meats of PO cow and inbreeding Limosin with PO. Independent t test was used in the experiment. Evaluated variables were physical quality including: Water Holding Capacity (WHC), tenderness and chemical quality including pH, water moisture, protein content and fat content.The result showed that the difference effect of breeds on physical quality and chemical quality did not give significant effect.   Keywords : Breeds, Physical and Chemical Quality