Organoleptic Test and Physical Quality of Sapudi Lamb Meat from Several Different Muscle Parts

AbstractSapudi sheep has been widely developed in the East Java Province. Data on organoleptic tests and the physical quality of different muscle parts of the Sapudi lamb meat are still limited and need to be explored to provide information about the meat quality from local Indonesian livestock. This study aims to analyze the organoleptic test and physical quality of the lamb's meat from different muscle parts. This study uses Design Random Complete (RAL) with three different muscle parts as treatments: the longissimus dorsi (LD) muscle, the biceps muscle femoris (BF), and the triceps brachii muscles. Observed variables were hedonic and hedonic qualities in the organoleptic test, including texture, color, aroma, meat tenderness, and physical quality (pH, cooking loss, and tenderness). The results showed that the BF muscles' hedonic quality tests for color, aroma, and tenderness had higher scores than the TC and LD muscles. The TC muscles had higher texture values than the BF and LD muscles. There was no significant hedonic test result for different muscle parts and pH values of 4 and 6 hours between LD, TC, and BF muscles. The LD muscles had the highest cooking losses and low tenderness values. Keywords: Sapudi sheep, Meat quality, Meat parts preference