Study of Tenderization Method of Old Goat Meat
The objective of the study was to investigate the effectiveness of tenderization methods on several characteristics of goat meat. A total of 6 goats (approximately 3 years of age) were used in the study. The meat was obtained from the hind leg (m. biceps femoris). Treatments were arranged in a Co...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universitas Jenderal Soedirman (UNSOED), Faculty of Animal Science
2005-05-01
|
| Series: | Animal Production: Indonesian Journal of Animal Production |
| Online Access: | http://animalproduction.net/index.php/JAP/article/view/110 |
| _version_ | 1797227204972642304 |
|---|---|
| author | T Setyawardani I Haryoko |
| author_facet | T Setyawardani I Haryoko |
| author_sort | T Setyawardani |
| collection | DOAJ |
| description | The objective of the study was to investigate the effectiveness of tenderization methods on several characteristics of goat meat. A total of 6 goats (approximately 3 years of age) were used in the study. The meat was obtained from the hind leg (m. biceps femoris). Treatments were arranged in a Completely Randomized Design (CRD) with 6 replicates in each treatment. The treatments were P0: control, P1: the meat was submerged in pineapple juice extract, P2: the meat was electrically stimulated, and P3: the meat was injected with CaCl2 solution. The variables measured were tenderness (mm/g/s), pH, water holding capacity (%), cooking losses (%), moisture content (%) and dissolved protein content (μg/ml). Data obtained were analyzed using Analysis of Variance and Least Significant Difference compare the differences between means. The result showed that treatments significantly (P<0.01) affected the meat tenderness, pH and water holding capacity but not significantly (P>0.05) affected meat cooking losses, moisture content and dissolved protein. It can be concluded that injection CaCl2 was more effective in improving the tenderness of old goat meat. . (Animal Production 7(2): 106-110 (2005)
Key Words : Tenderization Method, Pineapple Juice Extract, Goat meat, CaCl2, Electrical Stimulation |
| first_indexed | 2024-04-24T14:37:06Z |
| format | Article |
| id | doaj.art-1a983f09d15b4131ba111e02b4b95c0a |
| institution | Directory Open Access Journal |
| issn | 2541-5875 2541-5875 |
| language | English |
| last_indexed | 2024-04-24T14:37:06Z |
| publishDate | 2005-05-01 |
| publisher | Universitas Jenderal Soedirman (UNSOED), Faculty of Animal Science |
| record_format | Article |
| series | Animal Production: Indonesian Journal of Animal Production |
| spelling | doaj.art-1a983f09d15b4131ba111e02b4b95c0a2024-04-02T23:40:25ZengUniversitas Jenderal Soedirman (UNSOED), Faculty of Animal ScienceAnimal Production: Indonesian Journal of Animal Production2541-58752541-58752005-05-017290Study of Tenderization Method of Old Goat MeatT SetyawardaniI HaryokoThe objective of the study was to investigate the effectiveness of tenderization methods on several characteristics of goat meat. A total of 6 goats (approximately 3 years of age) were used in the study. The meat was obtained from the hind leg (m. biceps femoris). Treatments were arranged in a Completely Randomized Design (CRD) with 6 replicates in each treatment. The treatments were P0: control, P1: the meat was submerged in pineapple juice extract, P2: the meat was electrically stimulated, and P3: the meat was injected with CaCl2 solution. The variables measured were tenderness (mm/g/s), pH, water holding capacity (%), cooking losses (%), moisture content (%) and dissolved protein content (μg/ml). Data obtained were analyzed using Analysis of Variance and Least Significant Difference compare the differences between means. The result showed that treatments significantly (P<0.01) affected the meat tenderness, pH and water holding capacity but not significantly (P>0.05) affected meat cooking losses, moisture content and dissolved protein. It can be concluded that injection CaCl2 was more effective in improving the tenderness of old goat meat. . (Animal Production 7(2): 106-110 (2005) Key Words : Tenderization Method, Pineapple Juice Extract, Goat meat, CaCl2, Electrical Stimulationhttp://animalproduction.net/index.php/JAP/article/view/110 |
| spellingShingle | T Setyawardani I Haryoko Study of Tenderization Method of Old Goat Meat Animal Production: Indonesian Journal of Animal Production |
| title | Study of Tenderization Method of Old Goat Meat |
| title_full | Study of Tenderization Method of Old Goat Meat |
| title_fullStr | Study of Tenderization Method of Old Goat Meat |
| title_full_unstemmed | Study of Tenderization Method of Old Goat Meat |
| title_short | Study of Tenderization Method of Old Goat Meat |
| title_sort | study of tenderization method of old goat meat |
| url | http://animalproduction.net/index.php/JAP/article/view/110 |
| work_keys_str_mv | AT tsetyawardani studyoftenderizationmethodofoldgoatmeat AT iharyoko studyoftenderizationmethodofoldgoatmeat |