The Influence of the Types of Smoke Powder and Storage Duration on Sensory Quality of Balinese Beef and Buffalo Meatballs
This study aims to examine the sensory quality of
meatballs made from Balinese beef and buffalo meat after the
addition of smoke powder prior to storage at the temperatures of 2-
5°C for 7 days. This study used meat from Longissimus dorsi muscle
of male Balinese cattle aged 3 years and of male buffalo aged 5 years
as the main raw materials, and smoke powder as a binder and
preservative in making meatballs. The study was based on completely
randomized design (CRD) of factorial pattern of 2 x 3 x 2 where
factors 1, 2 and 3 included the types of meat (cattle and buffalo),
types of smoke powder (oven dried, freeze dried and spray dried)
with a level of 2% of the weight of the meat (w/w), and storage
duration (0 and 7 days) with three replications, respectively. The
parameters measured were the meatball sensory quality (scores of
tenderness, firmness, chewing residue, and intensity of flavor). The
results of this study show that each type of meat has produced
different sensory characteristics. The meatballs made from buffalo
meat have higher tenderness and elasticity scores than the Balinese
beef. Meanwhile, the buffalo meatballs have a lower residue
mastication score than the Balinese beef. Each type of smoke
powders has produced a relatively similar sensory quality of
meatballs. It can be concluded that the smoke powder of 2% of the
weight of the meat (w/w) could maintain the sensory quality of the
meatballs for 7 days of storage.
[1] Sebranek, J. 2009. Using pre-rigor meat to improve sausage yield and
texture. Meatingplace. http://www.meatingplace.com/MembersOnly/
technology/details.aspx?item=10020&pf=true (Access, December 2,
2009).
[2] Abustam, E. 2012. Meat Science: Aspects of Production, Chemistry,
Biochemistry and Quality. 1st Ed. Masagena Press. Makassar
(Indonesian).
[3] Thaxton, Y.V. 2007. Processing Technology. Using phosphates to
maximize poultry yield. Meatingplace. http://www.meatingplace.com/
MembersOnly/technology/details.aspx?item=594. (Access, March 4,
2010).
[4] Owens, C.M. 2012. Improving poultry meat texture and yield.
http://www.meatingplace.com/technology/details.aspx?item=27664
(Access, Avril 16, 2012).
[5] Sindelar, J.J. 2014. A focus on non-meat ingredient functionality.
http://www.meatingplace.com/Industry/TechnicalArticles/Details/46215
(Akses, 07/01/14).
[6] Abustam, E, M.Yusuf, H.M. Ali, and F.N. Yuliati. 2015. Effect of
muscle types of Bali beef pre and post rigor on the quality of meatballs
during storage. Pakistan Journal of Nutrition 14(3): 170-173.
[7] Abustam, E dan H. M. Ali. 2012. Improvement of functional properties
of beef Bali (Longissimus dorsi) through the addition of liquid smoke
post mortem and rigor time. Proc. National Seminar "Increased
Production and Quality Bali National Beef" Bali, 14 Seprtember. Center
For The Study Of Bali Cattle Udayana University. pp. 64-
73(Indonesian).
[8] Abustam, E, J. C. Likadja dan A. Ma’arif. 2009. The use of liquid smoke
as a binder in the making meatballs of beef. Proceedings of The National
Seminar on The Resurrection of Animal Husbandry. Masters Program In
Animal Sciences Faculty of Animal Science Diponegoro University.
Semarang, May 20, 2009. pp. 64-70 (Indonesian). [9] Abustam, E, J. C. Likadja dan F. Sikapang. 2010. Utilization of liquid
smoke as a binder of materials in the manufacture of meatballs from
three types of muscles of the cattle. Proc. National Seminar on Animal
Husbandry and Veterinary Technology. Bogor, 3-4 August 2010. pp.
467-473 (Indonesian).
[10] Ernawati, H. Purnomo dan T. Estiasih. 2012. Antioxidant effect of liquid
smoke on stability of oxidation sausage catfish (Clarias gariepinus)
dumbo during storage. Journal Of Tech. Agriculture, vol. 13. No. 2, pp.
119-124 (Indonesian).
[11] Abustam, E, M.I. Said, M. Yusuf, H.M. Ali. 2014. The improvement of
the quality of meat and processed meat products yield through the
addition of smoke powder and collagen hydration as a binder and natural
preservative is environmentally friendly. Research Report. Faculty of
Animal Science, Hasanuddin University (Indonesian).
[12] Steel, R.G.D., dan J.H. Torrie. 1991. Principles and Procedures of
Statistics. McGraw-Hill, Book Co. Inc, New York.
[1] Sebranek, J. 2009. Using pre-rigor meat to improve sausage yield and
texture. Meatingplace. http://www.meatingplace.com/MembersOnly/
technology/details.aspx?item=10020&pf=true (Access, December 2,
2009).
[2] Abustam, E. 2012. Meat Science: Aspects of Production, Chemistry,
Biochemistry and Quality. 1st Ed. Masagena Press. Makassar
(Indonesian).
[3] Thaxton, Y.V. 2007. Processing Technology. Using phosphates to
maximize poultry yield. Meatingplace. http://www.meatingplace.com/
MembersOnly/technology/details.aspx?item=594. (Access, March 4,
2010).
[4] Owens, C.M. 2012. Improving poultry meat texture and yield.
http://www.meatingplace.com/technology/details.aspx?item=27664
(Access, Avril 16, 2012).
[5] Sindelar, J.J. 2014. A focus on non-meat ingredient functionality.
http://www.meatingplace.com/Industry/TechnicalArticles/Details/46215
(Akses, 07/01/14).
[6] Abustam, E, M.Yusuf, H.M. Ali, and F.N. Yuliati. 2015. Effect of
muscle types of Bali beef pre and post rigor on the quality of meatballs
during storage. Pakistan Journal of Nutrition 14(3): 170-173.
[7] Abustam, E dan H. M. Ali. 2012. Improvement of functional properties
of beef Bali (Longissimus dorsi) through the addition of liquid smoke
post mortem and rigor time. Proc. National Seminar "Increased
Production and Quality Bali National Beef" Bali, 14 Seprtember. Center
For The Study Of Bali Cattle Udayana University. pp. 64-
73(Indonesian).
[8] Abustam, E, J. C. Likadja dan A. Ma’arif. 2009. The use of liquid smoke
as a binder in the making meatballs of beef. Proceedings of The National
Seminar on The Resurrection of Animal Husbandry. Masters Program In
Animal Sciences Faculty of Animal Science Diponegoro University.
Semarang, May 20, 2009. pp. 64-70 (Indonesian). [9] Abustam, E, J. C. Likadja dan F. Sikapang. 2010. Utilization of liquid
smoke as a binder of materials in the manufacture of meatballs from
three types of muscles of the cattle. Proc. National Seminar on Animal
Husbandry and Veterinary Technology. Bogor, 3-4 August 2010. pp.
467-473 (Indonesian).
[10] Ernawati, H. Purnomo dan T. Estiasih. 2012. Antioxidant effect of liquid
smoke on stability of oxidation sausage catfish (Clarias gariepinus)
dumbo during storage. Journal Of Tech. Agriculture, vol. 13. No. 2, pp.
119-124 (Indonesian).
[11] Abustam, E, M.I. Said, M. Yusuf, H.M. Ali. 2014. The improvement of
the quality of meat and processed meat products yield through the
addition of smoke powder and collagen hydration as a binder and natural
preservative is environmentally friendly. Research Report. Faculty of
Animal Science, Hasanuddin University (Indonesian).
[12] Steel, R.G.D., dan J.H. Torrie. 1991. Principles and Procedures of
Statistics. McGraw-Hill, Book Co. Inc, New York.
@article{"International Journal of Biological, Life and Agricultural Sciences:71534", author = "E. Abustam and M. I. Said and M. Yusuf and H. M. Ali", title = "The Influence of the Types of Smoke Powder and Storage Duration on Sensory Quality of Balinese Beef and Buffalo Meatballs", abstract = "This study aims to examine the sensory quality of
meatballs made from Balinese beef and buffalo meat after the
addition of smoke powder prior to storage at the temperatures of 2-
5°C for 7 days. This study used meat from Longissimus dorsi muscle
of male Balinese cattle aged 3 years and of male buffalo aged 5 years
as the main raw materials, and smoke powder as a binder and
preservative in making meatballs. The study was based on completely
randomized design (CRD) of factorial pattern of 2 x 3 x 2 where
factors 1, 2 and 3 included the types of meat (cattle and buffalo),
types of smoke powder (oven dried, freeze dried and spray dried)
with a level of 2% of the weight of the meat (w/w), and storage
duration (0 and 7 days) with three replications, respectively. The
parameters measured were the meatball sensory quality (scores of
tenderness, firmness, chewing residue, and intensity of flavor). The
results of this study show that each type of meat has produced
different sensory characteristics. The meatballs made from buffalo
meat have higher tenderness and elasticity scores than the Balinese
beef. Meanwhile, the buffalo meatballs have a lower residue
mastication score than the Balinese beef. Each type of smoke
powders has produced a relatively similar sensory quality of
meatballs. It can be concluded that the smoke powder of 2% of the
weight of the meat (w/w) could maintain the sensory quality of the
meatballs for 7 days of storage.", keywords = "Balinese beef meatballs, buffalo meatballs, sensory
quality, smoke powder.", volume = "9", number = "12", pages = "1227-4", }