Abstrak 
Pengaruh Jenis Potongan Daging Sapi Pada Proses Pembuatan Sosis Terhadap Daya Ikat Air, Susut Masak, Rasa Dan Tekstur
Pengaruh Jenis Potongan Daging Sapi Pada Proses Pembuatan Sosis Terhadap Daya Ikat Air, Susut Masak, Rasa Dan Tekstur
Lilis Suryaningsih
Unpad, Fakultas Peternakan Universitas Padjadjaran,Bandung
Inggris
Unpad, Fakultas Peternakan Universitas Padjadjaran,Bandung
cooking loss, tenderness, thawing, water holding capacity
Lilis Suryaningsih
Unpad, Fakultas Peternakan Universitas Padjadjaran,Bandung
Inggris
Unpad, Fakultas Peternakan Universitas Padjadjaran,Bandung
cooking loss, tenderness, thawing, water holding capacity
The objectives of this research were to know effect of cut beef product in the process of sausages for water holding capacity, cooking loss, flavour and texture. 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 the cut topside water holding capacity and cooking loss significant. The cut beef samples sausages meat product gave flavour and texture non significant.