Peningkatan Sifat Fungsional Daging Sapi Bali (M. Longisismus dorsi) Melalui Penambahan Asap Cair Pascamerta Dan Waktu Rigor (IMPROVEMENT OF FUNCTIONAL PROPERTIES OF BALI BEEF (M. Longissimus dorsi) THROUGH ADDITION OF LIQUID SMOKE POST MORTEM AT DIFF

Peningkatan Sifat Fungsional Daging Sapi Bali (M. Longisismus dorsi) Melalui Penambahan Asap Cair Pascamerta Dan Waktu Rigor (IMPROVEMENT OF FUNCTIONAL PROPERTIES OF BALI BEEF (M. Longissimus dorsi) THROUGH ADDITION OF LIQUID SMOKE POST MORTEM AT DIFF

In order to improve meat quality of bali cattle, application of post harvest technology is still needed to be developed. One of post mortem technologies application is addition of liquid smoke as a binder for increasing meat functional properties of bali cattle especially pH and water holding capaci...

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Bibliographic Details
Main Authors: Effendi Abustam, Hikmah M Ali
Format: Article
Language:Indonesian
Published: Faculty of Veterinary Medicine, University of Udayana 2016-02-01
Series:Buletin Veteriner Udayana
Subjects:
pH
Water Holding Capacity
liquid smoke
Longissimus dorsi
bali cattle
Online Access:https://ojs.unud.ac.id/index.php/buletinvet/article/view/19678

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