Authors:

Iolanda Hermenegildo da Costa, Kade Karang Agustina, Ida Bagus Ngurah Swacita

Abstract:

“This study aims to determine the quality of goat meat stored at a cold temperature of 4°C in terms of subjective test, objective test and eber test. This study used a completely randomized split-in-time design with storage treatment at a cold temperature of 4°C with 5 observations, namely on day 1, 2, 3, 4, 5 each observation was examined for 5 samples. This study used local goat meat on the thigh as much as 200 grams from 5 different goats, then stored at a cold temperature of 4°C and tested for quality by subjective test, objective test and eber test. The results showed that goat meat stored at a cold temperature of 4°C had significant differences in color, odor, consistency, texture, pH, water content, water holding capacity and Eber’s test (P<0.05). The results of the organoleptic test of mutton stored at a temperature of 4°C were shown by a change in the color of the meat to pale red, the smell of the meat becoming slightly fishy and foul-smelling, the consistency of the meat becoming mushy and the texture of the meat turning rough starting from the 4th day, on the results of the objective test, there was a decrease in pH, an increase in water content and a decrease in water holding capacity as well as a positive eber test result and the meat experienced early spoilage on the 4th day. the quality of goat meat is decreasing.”

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Published

2022-04-25

How To Cite

DA COSTA, Iolanda Hermenegildo; AGUSTINA, Kade Karang; SWACITA, Ida Bagus Ngurah. THE QUALITY OF GOAT MEAT STORED AT COLD TEMPERATURE.Buletin Veteriner Udayana, [S.l.], p. 631-643, apr. 2022. ISSN 2477-2712. Available at: https://jurnal.harianregional.com/buletinvet/id-83617. Date accessed: 28 Aug. 2025. doi:https://doi.org/10.24843/bulvet.2022.v14.i06.p05.

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Issue

Vol. 14 No. 6 December 2022

Section

Articles

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