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- Title
Effect of Different Sources of Red Meat Used in Preparing ‘Serunding Daging’ (Spiced Shredded Beef) on Physicochemical Characteristics and Consumer Perception .
- Authors
Shahrai, N. N.; Dahlan, I. I.; Rohaida, A. R.
- Abstract
This study was conducted to investigate physicochemical properties of ‘serunding daging’(a Malay Cuisine made of spiced shredded beef, SSB) made from semitendinosus medius (SM) frozen block. Three sources of red meats used in this study were local supplied beef, imported carabeef, and ‘imported beef’ as claimed by the shredded beef factory. pH levels of SM from all raw beef sources were between 5.28-5.89; with local beef significantly higher than the other two (5.89; p<0.05). The results indicated local beef had the lowest crude fat (15.34%; p<0.05) and the highest crude protein (19.56%; p<0.05). While the moisture content from all three sources of beef was comparable (p>0.05). Redness (a*) values of raw beef was comparable (13.28-13.73; p>0.05) but higher in cooked imported beef (9.18; p<0.05). DL of local beef, imported beef and carabeef was 12.38%, 11.84% and 11.36% respectively; cooking losses of local beef was significantly lowest (25.39%, p<0.05). Differences in sensory evaluation regarding consumer perception were no different. In conclusion, all these three sources of red meats are suitable for spiced shredded beef products.
- Subjects
SENSORY perception; MEAT; SPICES; BEEF products; SENSORY evaluation; BEEF
- Publication
Malaysian Journal of Animal Science, 2021, Vol 24, Issue 2, p50
- ISSN
1394-3227
- Publication type
Article