10. Effect of Pressure and Drainage Duration to Protein Level in Dry Meat Acehnese (Sie balu)

Autor:	Ismail Ismail, Nurliana Nurliana, Hamdan Hamdan, Muhammad Isa, Muarrif Tursina, Herrialfian Herrialfian
Rok vydání:	2018
Předmět:	Protein content Animal science food and beverages Protein level Drainage Biology Musculus semitendinosus Completely randomized design
Zdroj:	Jurnal Medika Veterinaria. 12:57-61
ISSN:	2503-1600 0853-1943
DOI:	10.21157/j.med.vet..v12i1.4060
Popis:	The aim of this research was to know effect of Pressure Duration to protein level in Dry Meat Acehnese (Sie balu). Thigh of fresh beef was used in this study (musculus semitendinosus) eight pieces, weighing 250 grams each. All of meats were in the pressed with a iron plate weight of 10 kg. The design of research used a completely randomized design (CRD). All of meats were randomly divided into four treatments. First treatment (PO) as control, were not given pressure. Second treatment (P1) was given pressure during 6 hours. Third treatment (P2) was given pressure during the 12 hours and the four treatment (P3) was given pressure during 18 hours. Of results showed the pressure with 10 kg on meat significant effect on the protein content of Aceh Sie balu (p
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::3d42be75ef3b16340103327b82b0fda5 https://doi.org/10.21157/j.med.vet..v12i1.4060 Zobrazit plný text záznamu