Abstract: One of functional properties of the meat is decrease of water holding capacity (WHC) during rigor mortis. At the time of pre-rigor, WHC is higher than post-rigor. The decline of WHC has implication to the other functional properties such as decreased cooking lost and yields resulting in lower elasticity and compactness of processed meat product. In many cases, the addition of phosphate in the meat will increase the functional properties of the meat such as WHC. Furthermore, liquid smoke has also been known in increasing the WHC of fresh meat. For food safety reasons, liquid smoke in the present study was used as a substitute to phosphate in production of chicken nuggets. This study aimed to know the effect of substitution of phosphate with liquid smoke on the quality of nuggets made from post-rigor chicken thigh and breast. The study was arranged using completely randomized design of factorial pattern 2x3 with three replications. Factor 1 was thigh and breast parts of the chicken, and factor 2 was different levels of liquid smoke in substitution to phosphate (0%, 50%, and 100%). The thigh and breast post-rigor broiler aged 40 days were used as the main raw materials in making nuggets. Auxiliary materials instead of meat were phosphate, liquid smoke at concentration of 10%, tapioca flour, salt, eggs and ice. Variables measured were flexibility, shear force value, cooking loss, elasticity level, and preferences. The results of this study showed that the substitution of phosphate with 100% liquid smoke resulting high quality nuggets. Likewise, the breast part of the meat showed higher quality nuggets than thigh part. This is indicated by high elasticity, low shear force value, low cooking loss, and a high level of preference of the nuggets. It can be concluded that liquid smoke can be used as a binder in making nuggets of chicken post-rigor.
Abstract: The aim of this study was to improve the durability and quality of Bali beef (M. Longissimus dorsi) and broiler carcass through the addition of liquid smoke as a natural preservative. This study was using Longissimus dorsi muscle from male Bali beef aged 3 years, broiler breast and thigh aged 40 days. Three types of meat were marinated in liquid smoke with concentrations of 0, 5, and 10% for 30 minutes at the level of 20% of the sample weight (w/w). The samples were storage at 2-5°C for 1 month. This study designed as a factorial experiment 3 x 3 x 4 based on a completely randomized design with 5 replications; the first factor was meat type (beef, chicken breast and chicken thigh); the 2nd factor was liquid smoke concentrations (0, 5, and 10%), and the 3rd factor was storage duration (1, 2, 3, and 4 weeks). Parameters measured were TBA value, total bacterial colonies, water holding capacity (WHC), shear force value both before and after cooking (80°C – 15min.), and cooking loss. The results showed that the type of meat produced WHC, shear force value, cooking loss and TBA differed between the three types of meat. Higher concentration of liquid smoke, the WHC, shear force value, TBA, and total bacterial colonies were decreased; at a concentration of 10% of liquid smoke, the total bacterial colonies decreased by 57.3% from untreated with liquid smoke. Longer storage, the total bacterial colonies and WHC were increased, while the shear force value and cooking loss were decreased. It can be concluded that a 10% concentration of liquid smoke was able to maintain fat oxidation and bacterial growth in Bali beef and chicken breast and thigh.
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.