THE EFFECT OF DIFFERENT FROZEN STORAGE TIME ON THE CHEMICAL QUALITY OF BEEF

Abstract

This study was purpose to determine the chemical quality of frozen meat at different storage time include moisture content, protein content, crude fat content and ash content. The research was conducted at the University of Mercu Buana Yogyakarta in June 2011 to September 2011. The material used in this study were beef as well as a set of tools for proximate analysis. This study was designed using Complete Randomized Design (CRD) with five treatments one way pattern that is: P1 frozen storage for 0 week (fresh meat as a control), P2 for 2 weeks of frozen storage, frozen storage P3 for 4 weeks, P4 frozen storage for 6 weeks and P5 frozen storage for 8 weeks, each consisting of three replications. The data obtained were analyzed using Analysis of Variance (ANOVA), if there is a significant difference then continued with Duncan''s New Multiple Range test (DMRT). The results showed that the effect of storage time of frozen beef to the water content, fat content and ash content will not different from the case while protein levels were significantly different (P <0.05). From the research results can be concluded that the storage of frozen beef for 8 weeks did not lower the chemical properties of meat. Key words: Beef, chemical quality, time frozen storage.