<![CDATA[Beef is a highly perishable food product. Cold storage combined with natural preservatives, such as cabbage fermentation liquid, can be used to delay spoilage. This study aimed to determine the effect of cold storage duration and to identify the maximum storage time capable of maintaining the physical quality of beef after being soaked in cabbage fermentation liquid. The research employed a Completely Randomized Design (CRD) with 4 treatments and 5 replications. The treatments consisted of P0 (no storage), P1 (2 days of cold storage), P2 (4 days of cold storage), and P3 (6 days of cold storage). The observed variables included pH value, water holding capacity (WHC), and cooking loss. Data were analyzed using Analysis of Variance (ANOVA) and followed by Duncan's Multiple Range Test (DMRT). The results showed that cold storage duration of beef after immersion in cabbage fermentation liquid had a highly significant effect (P<0.01) on pH value, water holding capacity, and cooking loss. In conclusion, beef soaked in cabbage fermentation liquid can be preserved in cold storage for up to 6 days, despite experiencing changes in physical quality during the storage period. ]]>
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