Documente Academic
Documente Profesional
Documente Cultură
Group 3 / G2
Objectives
To introduce physical and chemical quality testing tehcniques for meat.
REFERENCE REVIEW
Meat
Part of skeletal muscle from cattle carcass that is safe, feasible and prevalent
for human, which is fresh meat, cold fresh meat, or frozen meat (SNI 2008).
Cooking Loss
Discussion
Meat is a part that does not contain bones, whereas carcasses is a flesh that
has not been separated from its bones or skeleton. Carcasses Also interpreted as
animals after cutting, Cleaned from the Jerohan, and the lower legs have also
undergone Cutting. Carcasses are usually also separated from the head. Did
FAO/WHO Understanding of carcasses is more clearly the body part of the animal
that Was slaughtered, intact, or parted along the spine, which only Head, legs,
skin, inner organs (innards), and separated tails.There are five steps that must be
passed to obtain carcasses. The Stages It includes ante mortem inspections,
slaughtering, blood finishing, dressing, and Pascamortem Inspections (Dwiari,
2008). Meat is one of the food that has nutritional value A protein containing a
complete amino acid arrangement. Meat defined as meat veins (muscles) attached
to the skeleton, unless the Meat of the lips, nose, and ears derived from healthy
animals When cut. Differences in understanding meats and carcasses lie in its pure
content. The meat usually has no bones, while the The carcass is a flesh that has not
been separated from its bones (Heri 2015).
There are two types of factors that affect meat quality, namely before and
after cutting (Clerjon 2009). Factors before slaughtering are genetic, species,
nationality, livestock type, age, feed and ingredients, and stressful conditions
(Honikel 2010). Genetic influences because the heritability value of beef tenderness
is around 45%, meaning that 45% of beef tenderness when cooked is determined
by genetic factors or the parent of the cattle being slaughtered. Genetic factors will
determine the tendency of intergrading meat and similar cuts of meat. Species are
seen from the taxonomy of livestock that is the most concerned, namely the species
because the species determines whether the livestock are mostly raised in Indonesia,
capable of producing meat or milk, and has a high adaptability production, and so
on. Species determine the level of trade in livestock. Nations can also influence
because each nation has its own advantages and crossed will produce good quality
meat. The type of livestock determines the tenderness of the meat itself, such as the
type of beef cattle and the type of dairy cattle. Type of beef cattle is more tender
than the type of dairy cattle. Because the type of beef cattle itself is kept to produce
meat, and vice versa. Age also greatly influences the quality of meat because the
older the animal's age, the more connective tissue structure, so that the meat
produced is more clay, if pressed with a finger, healthy meat will have a springy
(solid) consistency (Electricity 2016). Another factor that influences the quality of
meat is the factor after cutting, namely the withering method. Withering is the
handling of fresh meat after slaughter by hanging or storing for a certain time at
temperatures above the freezing point of meat (-1.50C). Meat that we buy at the
market or supermarket is meat that has undergone a process of withering. During
withering, there is an enzyme activity that is able to decipher the woven connective
meat. Meat becomes more binding water, is more tender, and has a stronger flavor
(Faucitano 2018).
The quality of frozen and fresh meat has differences in subjective and
objective observations. Subjective observations on frozen meat have a redder color
than fresh meat, the aroma of frozen meat does not have a strong odor of meat
compared to fresh meat which has a strong meat aroma, and the texture of frozen
meat is coarser than that of fresh meat which has a texture finer than frozen meat.
Frozen meat has a rough texture because frozen meat has ice crystals inside and
outside the meat. Frozen meat has a dark red aroma and color because in frozen
meat crystallizes which causes the meat to turn dark and suppress the aroma of meat
in frozen meat. Objective observations on meat are pH measurement of meat, water
content measurement, water holding capacity using the Hamm method, water
binding capacity (WBC), drip loss measurement and cooking loss measurement.
Frozen meat has a greater pH than fresh meat which is 5,929 while fresh meat 5,870,
water content in fresh meat has a smaller percentage compared to frozen meat that
is 71.65% while frozen meat is 75.32%, water holding capacity in frozen meat is
smaller than fresh meat ie 0.5 while fresh meat 0.71, drip loss on fresh meat has a
smaller presentation than frozen meat that is 10.74% while frozen meat 38.02% and
cooking loss on fresh meat has a greater presentation than fresh meat that is 41.8
while fresh meat is 34.9 this is because frozen meat can absorb more water than
fresh meat (Wu 2019).
Beef and mutton have the same subjective observations. The texture of fresh
beef is as smooth as fresh goat meat as well as frozen meat, both of which have a
rough texture. The aroma of fresh beef and the aroma of fresh goat meat also has a
pungent aroma as well as meat, both have a non-pungent aroma. Observation on the
color of beef and goat has a difference that is goat meat has a redder color compared
to beef. And on objective observations, the results on beef and on mutton are close
to each other, which means that goat meat and beef are almost the same (Menchacha
2016).
CONCLUTION
The conclusion in this practicum is that the highest cooking loss occurs in
frozen beef, which is 39.48% and the lowest in frozen goat meat is 27.57%, the
highest water content is in frozen beef with 74.63% water content and the lowest is
in frozen goat meat, the highest pH is fresh goat meat, while the lowest is fresh
beef, the highest dripploss is in frozen beef as much as 24.96% and the lowest is in
fresh beef10,86%. Fresh beef has a value of 4, frozen beef 4.67, fresh mutton 6, and
frozen mutton 5.3. Frozen meat on average has no aroma, and the texture of meat
varies.
REFERENCES
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ATTACHMENT