Karakteristik Daging dengan Penambahan NaCl pada Berbagai Waktu Aging Post Mortem
It is important to maintain meat characteristics after slaughtering because its relationship with preferences and economics values of meat and meat product. Salt addition is an alternative. The aim of this research was to observe influence of salt addition o...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Indonesian |
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Universitas Jambi
2011-05-01
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| Series: | Jurnal Ilmiah Ilmu-Ilmu Peternakan |
| Online Access: | https://www.online-journal.unja.ac.id/jiip/article/view/577 |
| _version_ | 1797961660726509568 |
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| author | Wahniyathi Hatta Joko Hermanianto Rarah RA Maheswari |
| author_facet | Wahniyathi Hatta Joko Hermanianto Rarah RA Maheswari |
| author_sort | Wahniyathi Hatta |
| collection | DOAJ |
| description |
It is important to maintain meat characteristics after slaughtering because its relationship with preferences and economics values of meat and meat product. Salt
addition is an alternative. The aim of this research was to observe influence of salt addition on meat characteristics during the first 7 day of post mortem aging. Meat sample was divided into three groups of salt added treatments : 1) without salt addition,
2) salt added at one day prior to aging, and 3) salt added every day along aging period. The results showed that salt added at the zero day was to increase pH, solubility of salt-
soluble protein, and water holding capasity (WHC) to a higher level compared to the other two treatments. Although salt addition may increased the meat characteristics,
decreasing these characteristics could not be avoided when the meat stored for 7 day post
mortem aging.
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| first_indexed | 2024-04-11T01:01:14Z |
| format | Article |
| id | doaj.art-b3b155f5b64b4693b2589c3390d4cb9b |
| institution | Directory Open Access Journal |
| issn | 1410-7791 2528-0805 |
| language | Indonesian |
| last_indexed | 2024-04-11T01:01:14Z |
| publishDate | 2011-05-01 |
| publisher | Universitas Jambi |
| record_format | Article |
| series | Jurnal Ilmiah Ilmu-Ilmu Peternakan |
| spelling | doaj.art-b3b155f5b64b4693b2589c3390d4cb9b2023-01-04T16:21:28ZindUniversitas JambiJurnal Ilmiah Ilmu-Ilmu Peternakan1410-77912528-08052011-05-0192Karakteristik Daging dengan Penambahan NaCl pada Berbagai Waktu Aging Post MortemWahniyathi HattaJoko HermaniantoRarah RA Maheswari It is important to maintain meat characteristics after slaughtering because its relationship with preferences and economics values of meat and meat product. Salt addition is an alternative. The aim of this research was to observe influence of salt addition on meat characteristics during the first 7 day of post mortem aging. Meat sample was divided into three groups of salt added treatments : 1) without salt addition, 2) salt added at one day prior to aging, and 3) salt added every day along aging period. The results showed that salt added at the zero day was to increase pH, solubility of salt- soluble protein, and water holding capasity (WHC) to a higher level compared to the other two treatments. Although salt addition may increased the meat characteristics, decreasing these characteristics could not be avoided when the meat stored for 7 day post mortem aging. https://www.online-journal.unja.ac.id/jiip/article/view/577 |
| spellingShingle | Wahniyathi Hatta Joko Hermanianto Rarah RA Maheswari Karakteristik Daging dengan Penambahan NaCl pada Berbagai Waktu Aging Post Mortem Jurnal Ilmiah Ilmu-Ilmu Peternakan |
| title | Karakteristik Daging dengan Penambahan NaCl pada Berbagai Waktu Aging Post Mortem |
| title_full | Karakteristik Daging dengan Penambahan NaCl pada Berbagai Waktu Aging Post Mortem |
| title_fullStr | Karakteristik Daging dengan Penambahan NaCl pada Berbagai Waktu Aging Post Mortem |
| title_full_unstemmed | Karakteristik Daging dengan Penambahan NaCl pada Berbagai Waktu Aging Post Mortem |
| title_short | Karakteristik Daging dengan Penambahan NaCl pada Berbagai Waktu Aging Post Mortem |
| title_sort | karakteristik daging dengan penambahan nacl pada berbagai waktu aging post mortem |
| url | https://www.online-journal.unja.ac.id/jiip/article/view/577 |
| work_keys_str_mv | AT wahniyathihatta karakteristikdagingdenganpenambahannaclpadaberbagaiwaktuagingpostmortem AT jokohermanianto karakteristikdagingdenganpenambahannaclpadaberbagaiwaktuagingpostmortem AT rarahramaheswari karakteristikdagingdenganpenambahannaclpadaberbagaiwaktuagingpostmortem |