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- W2892632034 abstract "This study aims to determine the effect of roasting temperature on the chemical quality of silverside Simental Ongole Crossbred male meat. All cows were fed soybean groats meal and lemuru fish oil protected. This study used a silver side Simental Ongole crossbred meat taken from Bicep femoris muscle. Cattle fattened with feedlot system for 90 days. Cattle slaughtering and preparation of carcasses using the method carried out in the abattoir. The roasted samples weigh 150 g and wrapped with aluminium foil. Meat is roasted at 125°C and 145°C for 30 minutes. This experiment was conducted in an experimental way using a complete randomized design. Treatment as follows: T0 (unroasted meat), T125 (roasted meat temperature of 125°C) and T145 (roasted meat temperature of 145°C). Test Tukey test to know the difference between treatments. The results of variance analysis showed that roasting affects water content, protein content, and fat content (P <0.01) but did not affect cholesterol content. Conclusions from this research are roasting at a temperature of 145°C can lower water levels with a mean 72.37 into 70.66%. The roasting of 125°C and 145°C can increase the protein content by 21,56 to 24,62% and decrease the fat content 3,80 to 2,21%." @default.
- W2892632034 created "2018-10-05" @default.
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- W2892632034 date "2018-01-01" @default.
- W2892632034 modified "2023-10-10" @default.
- W2892632034 title "The chemical quality of silverside Simental Ongole crossbred meat at various roasting temperatures" @default.
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- W2892632034 doi "https://doi.org/10.1063/1.5054446" @default.
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