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IDENTIFIKASI KEEMPUKAN DAN WARNA DAGING PRIMAL CUT CARCASS (LEG, SHOULDER, RACK, LOIN) DOMBA LOKAL BETINA
YEARLING
RAMON DEAN RYAN
ABSTRAK
Penelitian mengenai “Identifikasi Keempukan dan Warna Daging Primal
Cut Carcass (Leg, Shoulder, Rack, Loin) Domba Lokal Betina Yearling” telah dilaksanakan pada 28 April - 3 Mei 2013. Tujuan penelitian ini adalah untuk mengetahui nilai warna daging dan nilai keempukan potongan leg, shoulder, rack dan loin pada karkas domba lokal betina yearling. Metode penelitian yang digunakan adalah analisis deskriptif pada 5 ekor domba betina yearling. Hasil penelitian bahwa rata-rata keempukan pada leg (51,53 mm/detik), shoulder (56,8 mm/detik), rack (61,33 mm/detik) dan loin (75,2 mm/detik) dan nilai warna daging yang sering muncul (modus) untuk potongan leg 6 (coklat gelap), shoulder 5 (coklat), rack 4 (coklat muda) dan loin 4 (coklat muda).
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IDENTIFICATION TENDERNESS AND MEAT COLOUR PRIMAL CUT CARCASS (LEG, SHOULDER, RACK, LOIN) LOCAL FEMALE SHEEP
YEARLING
RAMON DEAN RYAN
ABSTRACT
Research on the "Identification Tenderness and Meat Colour Primal Cut Carcass (Leg, Shoulder, Rack, Loin) Local Females Sheep Yearling " was held on 28 April to 3 May 2013. The purpose of this study was to determine the value of meat colour and tenderness value cuts carcass leg, shoulder, loin and rack on local females sheep Yearling. The method used is descriptive analysis for the 5 heads Yearling sheeps each taken half-carcasses. The result showed that the average tenderness in the leg (51.53 mm/seconds), shoulder (56.8 mm/seconds), rack (61.33 mm/seconds) and loin (75.2 mm/seconds) and the value of meat colour that often appears (mode) for a piece of leg 6 (dark brown), shoulder 5 (brown), 4 rack (light brown) and loin 4 (light brown).
