Kualitas Kimia Daging Ayam Kampung dengan Ransum Berbasis Konsentrat Broiler

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.