The Effect Of Storage Time In The Refrigerator To The Quality Of Organoleptic Beef

Harapin Hafid, Mujianto ., Dian Agustina, Inderawati ., Nuraini .

Abstract


Abstract. This study aims to determine the effect of storage time on meat in the refrigerator to the quality of organoleptic meat. The experimental design used was completely randomized design with 4 treatments and 4 replicates are: (P0) = without treatment, (P1) = cooling for 3 hours, (P2) = cooling for 6 hours and (P3) = cooling for 9 hours . The parameters observed on the physical, namely: Colors, pH, cooking shrinkage and at the organoleptic value are: firmness, texture, odor and juiciness. The results showed that cooling time on physical quality had significant effect on color score and pH value, but no significant effect on meat cooking. While on the organoleptic quality significantly affect the level of tenderness, texture and juiciness of the meat. But no significant effect on the odor of meat. The conclusion that the longer the cooling time of meat it’s colors tend to be dark red meat, pH the meat is more alkaline, level of tenderness of meat more tender, more delicate texture of the meat, and the meat will be more juicy.  


Keywords


Keywords: storage time, refrigerator, organoleptic quality, beef.

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References


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