Physical
Characteristic and Palatability of Rabbit Meatball at Different Postmortem Time
Hikmah, N.,
Komariah, and M. Duldjaman
Bakso is a
finely comminuted boiled Indonesian meat product that is traditionally made
of starch, salt and emulsified prerigor or early postmortem meat. Rabbit meatball
is one alternative to improve meat rabbit consumption. Rabbit is an animal which
have a great potential to be breeded as meat source. There are many advantages
we could gain by consuming rabbit meat, i.e. 20,1% of protein and low cholesterol
level of 53 mg/100g or 0.1%, so it can be promoted as healthy meat. The physical
characteristic of rabbit meatball became important to be analyzed, by it`s the
quality, because it`s reason why people would like the rabbit meatball.
This research was conducted at Large Ruminant Laboratory, Department of
Animal Science and Production, Faculty of Animal Science and Centre of
Food and Nutrition (CFN), Bogor Agricultural University. Research has
been done from December until March 2010. Materials that use in this
research were rabbit from Darruljannah, Cibatok. Flavor adding with
tapioca starch as an extender, salt, ice, and other flavor. The parameter
stands for pH and DMA meat, elasticity and rendement. Organoleptic test stands
for texture, smell, elasticity, colour, taste, and general perception. The
research were using three, six, and nine hours postmortem and grouped
based on it`s day, which is 1, 2, and 3 day. The research was used the
Randomized Block Design. Organoleptic were analyzed using
Kruskal-Wallis. The average of pH, water holding capacity, elasticity
and cooking loss meatball on the study 6,16, 9,89 %, 38,04 % and 131,70
%. The result indicate that postmortem up to nine hours was not
influenced significantly of physical characteristics and organoleptic rabbit
meatball.
Keyword : Physical
characteristic, Rabbit, Meatball, Postmortem
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