Detail Article

Veterinaria Medika

ISSN 1979-1305

Vol. 6 / No. 1 / Published : 2013-02

Order : 4, and page :15 - 20

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Original Article :

Effects of beef packaging and storage temperature on the early beef spoilage

Author :

  1. Antika, D.D*1
  2. Sukamto, Rudi*2
  3. Estoepangestie, A.T.S*3
  1. PPDH Fakultas Kedokteran Hewan Universitas Airlangga
  2. Fakultas Kedokteran Hewan Universitas Airlangga
  3. Fakultas Kedokteran Hewan Universitas Airlangga

Abstract :

Meat is one of perishable food originated from animal. Meat spoilage is mostly caused bymeat handling during transportation and meat storage. The aim of this study was to know the effect of beef packaging during transportation and storage temperature on the early meat spoilage. Beef bought at abattoir was packed in three kinds of packaging such as unpacked, plastic bagpacked, and plastic bag packed in cold container. The storage temperature of the beef are roomtemperature of 27 °C and chilling temperature of 2°C. The result of the study showed that unpacked beef stored at 27 °C and tested using Eberreagent several times until the early beef spoilage detected on 7 hours after bought with brown redcolor and off odor. The latest beef early spoilage was detected on plastic bag packed beef stored at 2°C, 17 hours after bought with brown red color and off-odor. Using Duncan Multiple Test showed beef packed with plastic bag and stored at 2 °C gave significantly decreasing of pH.

Keyword :

Early beef spoilage, Beef packed, Beef storage temperature, Eber test,

References :

Adzitey, F. dan Nurul H.,(2011) Pale Soft Exudative and Dark Firm Dry Meats: Causes and Measures to Reduce these Incidences – a Mini Review. . : J.International Food Research: 18, 11-20.

Modi, H.A.,(2009) Microbial Spoilage of Foods. Jaipur : Aavishkar Publishers.

Archive Article

Cover Media Content

Volume : 6 / No. : 1 / Pub. : 2013-02
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