Perubahan sifat fisik dan organoleptik daging sapi selama penyimpanan beku

The research was done to investigate the change of physical and organoleptocal characteristics of beef meat of mature male Ongole Grade (OG) during freezing at â18°C for 0 to 6 months of storage. Longissimus dorsi muscles from loin part of five mature males of OG were used in this research. The samples aged about 24 hours were devided into seven parts, and were packed into polypropylene bag, and were vacuumed. The duration of freezing was 0, 1, 2, 3, 4, 5, and 6 months. The samples were then thawed by microwave oven. The variables observed were physical characteristics, namely pH, water-holding capacity, cooking loss, and tenderness, and organoleptical caharacteristics, namely color, flavor, texture, and juiciness. The data were analyzed by analysis of variance of one-way classification. The results showed that pH did not change significantly during frozen storage. During 0 to 2 months of freezing, water-holding capacity decreased significantly, cooking loss increased significantly, and tenderness decreased significantly. During 0 to 6 months of freezing, color score ranged from rather pale to rather dark, flavor score ranged from rather unacceptable to moderate acceptable, texture score ranged from rather tough to moderate tender, and juiciness score renged from rather juicy to very juicy. It could be concluded that longer duration of freezing resulted lower physical and organoleptical characteristics. (Key Words: Beef, Ongole Grade, Freezing, Physical and Organoleptical Characteristics)