Yurleni, Y and Amri, Ulil and Zafrullah, Z and Mardalena, Mardalena and Afdal, M (2013) THE SENSORY PROPERTIES AND FLAVOR CHARACTERISTICS OF MEAT OF CATTLE AND BUFFALO FED PROTECTED LEMURU FISH (Bali sardinella) OIL AS DRIED CARBOXYLATE SALT MIXTURE (DCM) IN RATION. In: Buffalo International Conference 2013, 4-5 Nopember 2013, Makassar, Indonesia. (Unpublished)
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Abstract
The aim of the study was to reveal the sensory and characteristic differences between cattle and buffalo meats. There were 6 swamp buffalo and 8 Ongole cross cattle used in the study which arranged as a factorial experiment 2x2, based on a completely randomized design: 2 species and 2 level of DCM (dried carboxilated salt mixture; 0 and 45 g per kg ration). The result indicated that DCM in ration was significantly (P<0.05) strengthen the odor of the meat compared with control meat. Buffalo meat was significantly (P<0.05) darker than of cattle.
| Type: | Conference (Paper) |
|---|---|
| Uncontrolled Keywords: | buffalo, cattle, DCM, Sensory properties, volatile component |
| Subjects: | S Agriculture > SF Animal culture |
| Divisions: | Fakultas Peternakan > Peternakan |
| Depositing User: | Afdal |
| Date Deposited: | 09 Feb 2021 03:26 |
| Last Modified: | 09 Feb 2021 03:26 |
| URI: | https://repository.unja.ac.id/id/eprint/16257 |
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