BEEF PHYSICAL CHARACTERISTICS OF BALI AND WAGYU CATTLE

  • Ni Ketut Suwiti
  • Ni Nyoman Citra Susilawati
  • Ida Bagus Ngurah Swacita

Abstract

A research has been done in order to determine a physical characteristics i.e water holding capacity, acidity level (pH), and cooking loss of beef  from bali and wagyu cattle which were sold in supermarkets around Denpasar. The sampels used in this study were 15 rib eye part of bali and 15 of the wagyu beef  respectively, the sampels from both types were tested on the water holding capacity parameter, the acidity level, and cooking loss. The data were analyzed by qualitative descriptive analysis. The result showed that, the bali beef contained 66.13 % water holding capacity, 5.75 of acidity level  and 31.74 % of coking  loss, whereas the wagyu beef contained 63.84 % water holding capacity, 5.20 of acidity level and 32.29% of cooking loss.

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Author Biographies

Ni Ketut Suwiti

Laboratory of Veterinary Histology, Udayana University

Ni Nyoman Citra Susilawati

Veterinarian practitioners in Badung Bali

Ida Bagus Ngurah Swacita

Laboratory of Veterinary Public Health Faculty of Veterinary Medicine Udayana University

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Published
2017-08-29
How to Cite
SUWITI, Ni Ketut; SUSILAWATI, Ni Nyoman Citra; SWACITA, Ida Bagus Ngurah. BEEF PHYSICAL CHARACTERISTICS OF BALI AND WAGYU CATTLE. Buletin Veteriner Udayana, [S.l.], p. 125-131, aug. 2017. ISSN 2477-2712. Available at: <https://ojs.unud.ac.id/index.php/buletinvet/article/view/31374>. Date accessed: 01 mar. 2021. doi: https://doi.org/10.24843/bulvet.2017.09.02.125.
Section
Articles

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