Physical Quality Assessment of Aceh Cattle Meat and Their Relationship with Meat Types and Hair Color Differences
| Autor: | Teuku Shaddiq Rosa, Bambang Purwantara, Al Azhar, Rahmaddiansyah Rahmaddiansyah, Dasrul Dasrul, Muhammad Hambal, Muslim Akmal, Mustafa Sabri |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
lcsh:GE1-350
biology Slaughter house Quality assessment Marbled meat biology.animal_breed 0402 animal and dairy science 04 agricultural and veterinary sciences Aceh cattle aceh cattle Beef cattle 040401 food science 040201 dairy & animal science marbling meat 0404 agricultural biotechnology Animal science Banda aceh Hair Colors lcsh:Environmental sciences |
| Zdroj: | E3S Web of Conferences, Vol 151, p 01004 (2020) |
| ISSN: | 2267-1242 |
| Popis: | This study aimed to investigate the physical quality of silverside and sirloin meats of aceh cattle, Indonesian beef cattle native to Aceh Province. Meat samples, 250-300 gram each, were collected in triplicate from cull female Aceh cattle have different hair colors slaughtered at the Slaughter House of Banda Aceh. Meat and fat colors, marbling, texture, pH, drip loss and cooking loss were determined using the SNI method and analyzed using Chi-Square and Pearson's correlation tests. The results showed that meat color of cull female Aceh cattle have different hair colors ranged from bright to dark red and were insignificant (p>0.05) between hair colors and meat types. The texture of sirloin meat ranged from smooth to medium and that of silverside was medium. Silverside meat fat color (6.06 1.61), marbling (3.50 1.42), pH (6.68 > 0.40), drip loss (9.06 3.14%) and cooking loss (30.13 10.84%) were indifferent from those of sirloin meat (fat color 6.06 1.63, marbling 3.67 1.81, pH 6.72 0.49, drip loss 9.12 5.84%, cooking loss 32.06 7.30%). In conclusion, the physical quality of sirloin and silverside meats of cull female Aceh cattle were categorized into grade I-III and not influenced by hair colors. |
| Databáze: | OpenAIRE |
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