POPULASI MIKROBA DAN SIFAT FISIK DAGING SAPI BEKU SELAMA PENYIMPANAN

Abstract

This study was aims to determine the microbial population and physical characteristics of frozen beef at different storage time. Fifteen sample packs of meat each 250 grams were used in the experiment which was conducted as One Way Experiment using a Completely Randomized Design with 5 treatments ( 0 week of frozen storage/freshmeat as a control, 2 weeks, 4 weeks, 6 weeks and 8 weeks), each treatment with three replications. The data were analyzed by ANOVA and Duncan’s Multiple Range Test. Parameters measured were bacterial total count, meat pH, water holding capacity, cooking loss and tenderness (shear force). The results showed that the meat pH, water holding capacity, cooking loss were not significantly affected by storage time of frozen beef. While the bacterial total count and tenderness (shear force) significantly affected by storage time of frozen beef. The study concluded that the storage of frozen beef for 8 weeks did not reduce the physical characteristics of meat. Key words: frozen storage, the physical characteristics of meat, microbial populations.