Open AccessEffect of kluwak biomass fermentation and storage time on meat quality
Author(s) -
P Patriani,
Harapin Hafid,
E Mirwandhono,
T H Wahyuni
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/460/1/012003
Subject(s) - water holding capacity , food science , fermentation , biomass (ecology) , mathematics , chemistry , biology , agronomy
Lamb meat is one of the animal protein sources that contains high protein so it is easily damaged. One easy and cheap method to extend the storage time is by using spices, known as kluwak seeds (Pangium edule) . This study aimed to determine the effect of fermented kluwak biomass in the storage time of water holding capacity, cooking loss, drip loss, and texture of lamb meat. This study used a factorial complete design with 3 replications. The results showed that the immersion level of fermented kluwak and storage time had a significant effect on water holding capacity, meat texture and drip loss (P 0.05). It is concluded that the use of fermented kluwak from 3% to 9% of meat weight can maintain the physical quality of lamb meat for 36 hours.