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

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.