Kualitas Fisik Daging Sapi Peranakan Simmental dengan Perlakuan Stimulasi Listrik dan Lama Pelayuan yang Berbeda
Abstrak: This research was
conducted to observe the influence of electric stimulation and chilling period
on meat of Simmental cross. This experiment used factorial design with 5
blocks. The first factor was electric stimulation (with and without electric
stimulation), the second factor was chilling period (0, 12 and 24 hours).
Around 7.5 kg Simmental cross meat (Tricep brachii) from 5 head were used on
this research. The observed variables were pH, cooking loss and tenderness. The
results showed that there was no interaction of electric stimulation and
chilling period (up to 24 hours) on all of observed variables. Electric
stimulation treatment was significant improved tenderness of Simmental cross beef
but it was not significant on pH and cooking loss. There was significant
influenced of chilling period on pH, cooking loss and tenderness of Simmental
cross beef.
Penulis: Rusdimansyah, Khasrad
Kode Jurnal: jppeternakandd120122
