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Physical Quality of Loin Beef of Bali Cattle that the Slaughter at Modern and Traditional Slaughter House
30/06/2020 Views : 490
Ni Luh Putu Sriyani
- The purpose of this study was to determine the physical quality of bovine loin meat produced from cutting conducted in RPH Mambal operating with two cutting systems. First with modern slaughter system and second with traditional slaughter system. Meat samples taken from both of these cutting systems, in physical quality test of meat. The comparison of these two data was tested using T Test statistic analysis (Two Independent Test). The results showed that the pH, Water Holding capacity, Cooking lose value of loin beef cut with modern cutting system was significantly higher (P <0.05) than the value with traditional cutting system. The difference in slaughter management in the two slaughter systems is the cause of differences in the physical quality of the meat produced. In modern slaughterhouses the slaughtering system implements better slaughtering procedures, for example the resting of cattle before slaughtering, the method of carcassing of hanging and the carcass was aging before implements commercial carcass. While in traditional slaughterhouses, livestock slaughtered is under standard procedures such as the livestock is not rest, carcass handling are on the floor and not applied to the aging of carcass. The conclusion of this research is that the physical quality loin of bali beef with modern slaughter system has better quality than the traditional system.