Effect of muscle types of bali beef pre and post rigor on the quality of meatballs during storage

Abstract

Liquid smoke besides has been recognized to have the function for specific taste and aroma; it also serves as a preservative for antimicrobial and antioxidant properties. Utilization of liquid smoke as a natural preservative and to friendly environment has been much conducted in the preservation of fish, however, to our knowledge, very little information is available on the use of liquid smoke in the meat products. The aim of this study was to characterize the quality of meatballs originated from Bali beef that added with 1% of liquid smoke based on the meat weight. The experimental design was completely reandomized in a factorila arrangement 3 x 2 x 4. Factor 1 was the type of muscle (Longissimus dorsi, semitendinosus, Pectoralis profundus), factor 2 was rigor phases (pre and post-rigor) and factor 3 was storage duration (up to first week, week-2, week-3 and week-4) with 5 replications. The variables measured were shear force of meatballs, meatballs flexibility, quality assessment of sensory panelists (firmness, tenderness and flavor) and the level of panelists’ preference. The results of this study showed that the addition of liquid smoke 1% of the meat weight (w/w) produced a high quality meatballs indicated with a shear force, flexibility and similarity in sensory qualities in all three phases of muscle from different rigor. The longer duration increased shear force, while flexibility and sensory quality were decreased. It can be concluded that 1% of liquid smoke was able to maintain characteristics of meatballs quality for two weeks.

Access to Document

Other files and links

• Link to publication in Scopus
• Open Access Version Available

Fingerprint