Sifat Fisik dan Mikroanatomi Daging Kerbau dan Sapi pada Umur yang Berbeda
Abstract: The consumer
perceptions upon meats from buffalo and cattle may vary due to differences in
their physical and microanatomycal characteristics. This study was aimed at
comparing physical (pH, water holding capacity, tenderness, and cooking loss)
and histology (muscle fibre surface, muscle bundle area, sum of muscle/ muscle
bundle, muscle area/ musle bundle, distance between muscle bundle and
connective tissue/ muscle bundle) of meat for buffalo and cattle aging I1 and I4
dentition. The collected data was analyzed by analysis of variance (ANOVA).
Further differences between treatments
were tested using Least Squared Mean (Lsmean). The results showed that buffalo
and cattle meat have physical and histology characteristics has significantly
(P <0.05). It is found that buffalo meat has lower water holding capacity
and tenderness, and coarser texture compare to cattle at either I1 and I4
dentition.
Keywords: Characteristics of
meat; Microanatomycal of meat; Buffalo; Cattle
Penulis: V.A. Mendrofa, R.
Priyanto, Komariah
Kode Jurnal: jppeternakandd160465