THE QUALITY OF BALI AND WAGYU BEEF AT THE COLD STORAGE

  • Kadek Karang Agustina Laboratory of Veterinary Public Health Faculty of Veterinary Medicine Udayana University
  • Sonia Dewi Citra Sembiring Dokter Hewan Praktek Mandiri, Jl. Binjai Km 8,5 No. 317 Kampung Lalang, Medan, Sumatera Utara.
  • I Ketut Suada Laboratory of Veterinary Public Health Faculty of Veterinary Medicine Udayana University

Abstract

These study aims were to determine the quality of bali beef and Wagyu beef stored at 4oC. This study used a completely randomized factorial pattern design. Meat quality parameters studied included pH, water content, water holding capacity, and texture. The results showed that the pH value of Wagyu beef and bali beef increased during storage at cold temperatures. While the water content, water binding capacity, and texture of both types of meat have decreased. Significant changes occurred in observations of the fourth day. It can be concluded that the storage of Wagyu and bali beef at 4oC was not effective for a period of more than 3 days. 

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References

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Published
2019-01-24
How to Cite
AGUSTINA, Kadek Karang; SEMBIRING, Sonia Dewi Citra; SUADA, I Ketut. THE QUALITY OF BALI AND WAGYU BEEF AT THE COLD STORAGE. Buletin Veteriner Udayana, [S.l.], p. 102-106, jan. 2019. ISSN 2477-2712. Available at: <https://ojs.unud.ac.id/index.php/buletinvet/article/view/41664>. Date accessed: 28 nov. 2020. doi: https://doi.org/10.24843/bulvet.2019.v11.i01.p16.
Section
Articles

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