BEEF PHYSICAL CHARACTERISTICS OF BALI AND WAGYU CATTLE
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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References
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Joo ST, Kim GD, Hwang YH, Ryu YC. 2013. Control of fresh meat quality through manipulation of muscle fiber characteristics. Review. Meat Sci 95(4): 828-836
Komariah I, Arief I, Wiguna Y. 2004. Kualitas Fisik dan Mikroba Daging Sapi. Fakultas Peternakan, Institut Pertanian Bogor. Media Peternakan. 27(2): 46-54.
Lawrie RA. 2003. Ilmu Daging. Edisi 5 Penerjemah Aminuddin Parakkasi. Penerbit Universitas Indonesia, Jakarta.
Masudana, IW. 1990. Pengembangan sapi Bali di Bali dalam sepuluh tahun terakhir (1980-1990). Proceeding Seminar Nasional sapi Bali. Denpasar, 20-22 September 1990. Fakultas Peternakan Universitas Udayana Denpasar. : A11-A30
Muchtadi TR, Sugiyono. 1992. Petunjuk Laboratorium Ilmu Pengetahuan Bahan Pangan. PAU Pangan dan Gizi, IPB, Bogor.
Purbowati E, Sutrisno CI, Baliarti E, Budhi SPS, Lestariana W. 2006. Karakteristik Fisik otot Longissimus dorsi dan Biceps femoris domba lokal jantan yang dipelihara di pedesaan pada bobot potong yang berbeda. J Protein 33 (2): 147-153.
Shanks BC, Wolf DM, Maddock RJ. 2002. Technical note : The effect of freezing on Warner Bratzler shear force values of beef longissimuss steak across several postmortem aging periods. J Anim Sci 80 : 2122-2125.
Shen QW, Swartz DR. 2010. Influence of salt and pyrophosphate on bovine fast and slow myosin S1 dissociation from actin. Meat Sci. 84(3): 364.
Soeparno. 2005. Ilmu dan Teknologi Daging. Cetakan keempat. Gajah Mada University Press, Yogyakarta.
Suardana IW, Swacita IBN. 2009. Higiene Makanan. Udayana University Press, Denpasar, Bali
Sunarlim, R. 1992. Karakteristik Mutu Bakso Daging Sapi dan Pengaruh Penambahan Natrium Klorida dan Natrium Tripolifosfat Terhadap Perbaikan Mutu. Disertasi. Prog Pasca Sarjana, Institut Pertanian Bogor,Bogor.
Suwiti NK, Suastika P, Swacita IBN, Piraksa W. 2013.: Tingkat Kesukaan Wisatawan Asing di Bali Terhadap Daging Sapi Bali dan Wagyu. Prosiding Seminar Nasional Sapi Bali Hal 42.
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: 22 nov. 2024.
doi: https://doi.org/10.24843/bulvet.2017.09.02.125.
Section
Articles
