Changes in Physical Properties of Vastus Lateralis Muscle in Bali Beef PostMortem at Slaughterhouse (RPH) Tanah Merah Samarinda

Asri Yulistyowati Wibowo; Ari Wibowo; Fikri Ardhani

Authors

Asri Yulistyowati Wibowo Author
Ari Wibowo Author
Fikri Ardhani Author

Keywords:

changes in physical properties, vastus lateralis muscle, bali cattle, post-mortem

Abstract

Beef is one of the animal foods needed by consumers, but the quality of the meat can affect its physical properties. The purpose of this study was to observe the physical properties of beef seen from the post-mortem process and to determine the changes that occurred in Bali beef in terms of different shelf life. The method used in this study was a Completely Randomized Design (CRD) with 3 treatments and 4 replications which were analyzed using variance (ANOVA). The results of testing the physical properties of bali beef after slaughtering are pH values ranging from 6.5 to 6.3 and cooking loss values from 21.41 to 26.76%. Treatment of physical properties of Balinese beef with different shelf life is the best treatment, because it has a pH value of meat with a significant difference due to changes in muscle glycogen to lactic acid so that it experiences a low pH value with a high cooking loss value and is damaged in muscle tissue structure in beef from the vastus lateralis muscle.

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