BEEF PHYSICAL CHARACTERISTICS OF BALI AND WAGYU CATTLE
A research has been done in order to determine a physical characteristics i.e water holding capacity, acidity level (pH), and cooking loss of beef from bali and wagyu cattle which were sold in supermarkets around Denpasar. The sampels used in this study were 15 rib eye part of bali and 15 of the wa...
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Faculty of Veterinary Medicine, University of Udayana
2017-08-01
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Series: | Buletin Veteriner Udayana |
Online Access: | https://ojs.unud.ac.id/index.php/buletinvet/article/view/31374 |
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doaj-5002e5cdf6824caea97cff88b67e112d2020-11-24T22:58:21ZindFaculty of Veterinary Medicine, University of UdayanaBuletin Veteriner Udayana2085-24952477-27122017-08-0112513110.21531/bulvet.2017.9.2.12531374BEEF PHYSICAL CHARACTERISTICS OF BALI AND WAGYU CATTLENi Ketut SuwitiNi Nyoman Citra SusilawatiIda Bagus Ngurah SwacitaA research has been done in order to determine a physical characteristics i.e water holding capacity, acidity level (pH), and cooking loss of beef from bali and wagyu cattle which were sold in supermarkets around Denpasar. The sampels used in this study were 15 rib eye part of bali and 15 of the wagyu beef respectively, the sampels from both types were tested on the water holding capacity parameter, the acidity level, and cooking loss. The data were analyzed by qualitative descriptive analysis. The result showed that, the bali beef contained 66.13 % water holding capacity, 5.75 of acidity level and 31.74 % of coking loss, whereas the wagyu beef contained 63.84 % water holding capacity, 5.20 of acidity level and 32.29% of cooking loss.https://ojs.unud.ac.id/index.php/buletinvet/article/view/31374 |
collection |
DOAJ |
language |
Indonesian |
format |
Article |
sources |
DOAJ |
author |
Ni Ketut Suwiti Ni Nyoman Citra Susilawati Ida Bagus Ngurah Swacita |
spellingShingle |
Ni Ketut Suwiti Ni Nyoman Citra Susilawati Ida Bagus Ngurah Swacita BEEF PHYSICAL CHARACTERISTICS OF BALI AND WAGYU CATTLE Buletin Veteriner Udayana |
author_facet |
Ni Ketut Suwiti Ni Nyoman Citra Susilawati Ida Bagus Ngurah Swacita |
author_sort |
Ni Ketut Suwiti |
title |
BEEF PHYSICAL CHARACTERISTICS OF BALI AND WAGYU CATTLE |
title_short |
BEEF PHYSICAL CHARACTERISTICS OF BALI AND WAGYU CATTLE |
title_full |
BEEF PHYSICAL CHARACTERISTICS OF BALI AND WAGYU CATTLE |
title_fullStr |
BEEF PHYSICAL CHARACTERISTICS OF BALI AND WAGYU CATTLE |
title_full_unstemmed |
BEEF PHYSICAL CHARACTERISTICS OF BALI AND WAGYU CATTLE |
title_sort |
beef physical characteristics of bali and wagyu cattle |
publisher |
Faculty of Veterinary Medicine, University of Udayana |
series |
Buletin Veteriner Udayana |
issn |
2085-2495 2477-2712 |
publishDate |
2017-08-01 |
description |
A research has been done in order to determine a physical characteristics i.e water holding capacity, acidity level (pH), and cooking loss of beef from bali and wagyu cattle which were sold in supermarkets around Denpasar. The sampels used in this study were 15 rib eye part of bali and 15 of the wagyu beef respectively, the sampels from both types were tested on the water holding capacity parameter, the acidity level, and cooking loss. The data were analyzed by qualitative descriptive analysis. The result showed that, the bali beef contained 66.13 % water holding capacity, 5.75 of acidity level and 31.74 % of coking loss, whereas the wagyu beef contained 63.84 % water holding capacity, 5.20 of acidity level and 32.29% of cooking loss. |
url |
https://ojs.unud.ac.id/index.php/buletinvet/article/view/31374 |
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