Pustaka Ilmiah Universitas Padjadjaran

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The Effect Of The Length Of Soaking With The Pineapple Juice Toward The Tenderness Of Ongole Cross Meat

This research was to know the effect of long soaking with pineapple juice toward tenderness of Ongole Cross meat. This research conducted experiments and used Completely Randomized Design with seven long soaking treatment in pineapple juice (without soaking, with 10 minutes, 20 minutes, 30 minutes, 40 minutes, 50 minutes, and 60 minutes soaking). Each treatments repeated four times. Variable measured was tenderness (objective and subjective), pH, protein content, and soluble proteins. The result showed that beef tenderness was more and more increasing with long duration of soaking in pineapple juice. For acceptability, 40 minutes soaking time would produce beef with preferred flavor.