Effect of thawing methodson physical characteristic and chemical composition ofrib eye meat ongole crossed

Published in Scientific Papers. Series D. Animal Science, Vol. LV
Written by Kusmajadi SURADI, Azeisha Diena RAHMANI, Maria Sri HARTATI, Nani DJUARNANI

The research was aim to know effect of thawing methods on physical characteristic and chemical composition of rib eye meat Ongole Cross, and to know method best thawing based physical characteristic of and chemical composition. Research is conducted experimentally used Completely Randomized Design (CRD) with four treatments thawing, that is: refrigeration temperature (5-70C), room temperature (27-300C), running water at room temperature (22-240C), and warm water temperature (50-550C) each treatment was repeated five times. Analysis of variance conducted to determine the effect thawing methods on the phyisical and chemical composition of rib eye meat Ongole Crosses, while to know difference between the treatment used Duncan’s test. The result of statistic analysis and discussion indicated that the method of thawing significant effect (P<0,05) of physical characteristic and chemical composition of rib eye meat Ongole Crosses. The method of thawing with refrigeration temperature has the best effect on chemical composition and physical characteristicof rib eye meat Ongole Cross.

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Suradi K., Rahmani A. D., Hartati M. S, Djuarnani N., 2012, Effect of thawing methodson physical characteristic and chemical composition of rib eye meat ongole crossed. Scientific Papers. Series D. Animal Science, Vol. LV, ISSN-L 2285-5750, 290-295.

 


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