Daya Simpan Daging Has Luar (Sirloin) Sapi Lokal yang Digiling Pada Suhu Kamar
| Main Author: | Djas, Harmaini, M.J. |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Agricultural Faculty
, 2001
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| Subjects: | |
| Online Access: |
http://www.jurnal.unsyiah.ac.id/agripet/article/view/3085 http://www.jurnal.unsyiah.ac.id/agripet/article/view/3085/2947 |
Daftar Isi:
- ABSTRACT. This study was carried out to determine reservation time of crushing sirloin meat of local bull in room temperature. Smples used were sirloin meat from six male local bulls, aged 3-4 years old, all of which were slaughtered at slaughter house of Banda Aceh municipality. They were designed into two treatments, 3 cm3 Cutting and crushing sirloin meats. Meat docay time was determined by using postma test every 3 hours after the treatment. The results showed that: 1) two samples of 3 cm cutting sirloin meats were dubius at 9 hours, and one sample was dubius at 12 hours, 2) four samples of crushing sirloin meats showed dubius at 6 hours, 3) mean decay 3 time cm3 cutting sirloin meats was 11 ± 1.55 hours and that of crushing sirloin meats was 6.5 ± 1.22 hours, 4) the test showed that decay time of 3 cm3 cutting sirloin meats was significantly longer than that of crushing sirloin meats (P<0.01). In conclusion, reservation time of crushing sirloin meats in shorter than that of in crushing sirloin meats.Key Word : Sirloin Meat; Posma Test