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.
Abstract: Persea declinata (Bl.) Kosterm is a member of the
Lauraceae family, widely distributed in Southeast Asia. It is from the
same genus with avocado (Persea americana Mill), which is widely
consumed as food and for medicinal purposes. In the present study,
we examined the anticancer properties of Persea declinata (Bl.)
Kosterm bark methanolic crude extract (PDM). PDM exhibited a
potent antiproliferative effect in MCF-7 human breast cancer cells,
with an IC50 value of 16.68 .g/mL after 48h of treatment. We
observed that PDM caused cell cycle arrest and subsequent apoptosis
in MCF-7 cells, as exhibited by increased population at G0/G1 phase,
higher lactate dehydrogenase (LDH) release, and DNA
fragmentation. Mechanistic studies showed that PDM caused
significant elevation in ROS production, leading to perturbation of
mitochondrial membrane potential, cell permeability, and activation
of caspases-3/7. On the other hand, real-time PCR and Western blot
analysis showed that PDM treatment increased the expression of the
proapoptotic molecule, Bax, but decreased the expression of
prosurvival proteins, Bcl-2 and Bcl-xL, in a dose-dependent manner.
These findings imply that PDM could inhibit proliferation in MCF-7
cells via cell cycle arrest and apoptosis induction, indicating its
potential as a therapeutic agent worthy of further development.