文章基本信息

标题：Physical Characteristics of Meat Part of Longissimus dorsi Muscle Marinated in Collagen Extract
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作者：Muhammad Irfan Said ; Muhammad Yusuf ; Hikmah M.Ali 等
期刊名称：American-Eurasian Journal of Sustainable Agriculture
印刷版ISSN：1995-0748
电子版ISSN：1998-1074
出版年度：2021
卷号：15
期号：2
DOI：10.22587/aejsa.2021.15.2.1
语种：English
出版社：American-Eurasian Network for Scientific Information
摘要：The research has been conducted to evaluate the physical characteristics of the meat of the Longissimus dorsi (LD) muscle part, which is marinated in a solution of in collagen extract. A total of 10 kg of meat (LD muscle) from male Bali cattle. The treatment that was applied consisted of 2 factors, the first factor was the three marination times (MT) (0,4 and 8 days), and the second factor was the three levels of collagen extract (LCE) (0%; 1% and 2% w/w). The study was designed based on a completely randomized design (CRD) with a 3x3 factorial pattern, where each treatment was repeated 3 times. The results showed that the difference in MT had a very significant effect (p0.05) on the pH, CL and WHC values. The two factors that were applied have a significant interaction on the MSF, CL and WHC values. The pH value is relatively stable at pH 6-7. The MSF value was relatively the lowest at 8 days of MT with 2% of LCE (M8-C2). The lowest CL values were MT for 4 days and LCE for 2 days (M4-C2). The results showed that the increase in MT by increasing the amount of LCE provided better functional properties. The combination of 8 days of MT with LCE of 2% (M8-C2 treatment) and applied together was considered as the best recommendation to use.