Pustaka Ilmiah Universitas Padjadjaran

Abstrak

Kajian Berbagai Metoda Thawing Terhadap Keempukan, Daya Ikat Air Dan Susut Masak Daging Sapi Bagian Paha

Effect of thawing method toward tendemess,water holding capacity and cooking loss of topside meat. The objectives of this research were to know effect of thawing method toward tenderness,water holding capacity and cooking loss of topside meat. Design used completely randomized with 3 treatment of thawing method with 6 times replication. To find out the effect between each treatmen, ANAVA test and Duncan test were used. Result was showed that of thawing method temperatureS of 10°C and 28°C, tendemess,water holding capacity and cooking loss of topside meat non significant. Thawing method temperature of 50°C tendemess,water holding capacity and cooking loss of topside meat significant.