Korelasi Antara Kadar Glikogen, Asam Laktat, pH Daging dan Susu Masak Daging Doma Setelah Pengangkutan

Dewi, Sri Hartati Candra (2012) Korelasi Antara Kadar Glikogen, Asam Laktat, pH Daging dan Susu Masak Daging Doma Setelah Pengangkutan. Jurnal AgriSains, 4 (5). pp. 59-70. ISSN 2086-7719

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J-7 AGRISAINS VOL 4 NO 5 SEPT 2012_Korelasi Antara Kadar Glikogen Asam Laktat ph Daging.pdf

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An experiment was conducted to study the effects of sucrose supplementation, insulin injection, and resting period prior to slaughtering on meat quality in sheep exposed to stressful transportation. Fifty four female local sheep (10 to 12 months of age) with weight ranging from 14 to 17 kg. The experimental sheep were assigned into a completely randomized design with a 2x3x3 factorial arrangement with 3 replications. The first factor was sucrose supplementation wih 2 levels (0 and 6 g/kg body weight). The second factor was insulin injection after transportation with 3 levels (0, 0,3 and 0,6 IU/kgBW). The third factor was the duration of resting period with 3 levels (2, 4 and 6 h prior to slaughtering). Parameters measured were meat glycogen concentration, meat lactate concentration, meat pH, and meat cooking loss. The results of the experiment indicated that sheep supplemented with sucrose after transportation had higher meat glycogen and lactate concentration but lower meat pH and cooking loss. Which proved there was a significant correlation between glycogen and lactic acid with a correlation coefficient of 0.69 . Glycogen levels and pH of meat there was a definite correlation with a correlation coefficient of -0.57 . pH value and lactic acid content of sheep meat was a negative correlation ( coefficient -0.83 ). However, the pH of the meat and cooking loss correlation coefficient of 0.35. It was concluded that significant positive correlation between glycogen and lactic acid, but between glycogen levels and pH of meat a significant negative correlation. Lactic acid and pH value that significant negative correlation , while the meat pH value and meat cooking loss were not significant correlation.

Item Type: Article
Uncontrolled Keywords: sucrose, insulin, resting period, transportation, meat quality, sheep
Subjects: S Agriculture > S Agriculture (General)
Divisions: Fakultas Agroindustri > Program Studi Teknologi Hasil Pertanian
Depositing User: THP UMBY
Date Deposited: 16 Dec 2020 02:18
Last Modified: 18 Oct 2021 12:08
URI: http://eprints.mercubuana-yogya.ac.id/id/eprint/9506

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