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Kualitas Fisik dan Mikroba Daging Sapi yang Ditambah Jahe (Zingiber officinale Roscoe) pada Konsentrasi dan Lama Penyimpanan yang Berbeda

The objective of this research was to determine the effect of ginger addition in pasta form with different concentration and time of storages on meat tenderness, total microbe, and pH value. The semimembranosus of 2 to 3 years old Brahman Cross muscle from Bogor slaughter house was used for this res...

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Principais autores: Komariah, I. I. Arief, Y. Wiguna
פורמט: Artigo
שפה:Inglês
יצא לאור: Bogor Agricultural University 2004-08-01
סדרה:Media Peternakan
נושאים:
ginger (Zingiber officinale Roscoe)
antimicrobial
proteolityc enzyme
total microbes
tenderness
גישה מקוונת:http://medpet.journal.ipb.ac.id/index.php/mediapeternakan/article/view/662
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