Physical Charachteristic And Acceptability Of Rabbit Meatball From Various Pieces Of Carcass
Kusmajadi Suradi and Husmy Yurmiati
Faculty of Animal Husbandry, Padjadjaran University
E-mail : kusmajadi@gmail.com
Abstract
Rabbit meat has not accepted by most of Indonesia society. Psychological factor is supposed to be the main factor. Therefore through the processing of making meatballs, rabbit meat able to be accepted by the society. It is because meatball is favorite food of Indonesian people.The purpose of this research is to know how physical charachteristic and acceptability of rabbit meatball if using various pieces of carcass. Research conducted in experimental and used completely randomized design with the treatment of three parts carcass, i.e. foreleg, hind leg and loin, and each treatment repeated six times. The measurable variable was elasticity,water holding capacity,the panelist’s favorite level toward the taste and tenderness. The result of the research showed that the best physical charachteristic and acceptability of rabbit meat ball was on the hindleg
Keyword: meatball, rabbit, carcass.
Introduction
The advantage of rabbit meat as a component of food has not optimal yet, because many publics still have not accustomed to consume rabbit meat yet. Though from health aspect, rabbit meat has more advantage than beef. As statement of Lawrie (1995) that rabbit meat was clustered into white meat. White meat has low fat content ( Forrest et al., 1975) and low cholesterol ( Chan et al., 1995).
20% level in rabbit meatball making could increase water holding capacity and acceptability (Kusmajadi, 2007).
Meat from every part of rabbit carcass had different function and muscle movement. This would affect muscle glycogen content and pH meat decrease, in further would affect differences in water holding capacity (Soeparno, 1992). The muscle activity would affect fatty in meats, and had relationship with the holding water capacity. Meat with content high intramuscular fat had high water holding capacity. Meat water holding capacity is an important quality’s factor, because it affects directly to the meat physical. Such as tenderness, color, texture, juiceness and meat wrinkled (Forrest et al., 1975). The result of the research showed that tenderness, pH, water holding capacity and cooking lost of rabbit meat of leg and loin was significantly different (Kusmajadi, 2009).
Based on the description above, The use of meat from different carcass supposed to affect physical characteristic and acceptability of meatball which was produced. Therefore, the aim of this research is to know how physical characteristic and acceptability of rabbit meatball if use meat from different part rabbit carcass.
Methodology
This Research applies completely randomized design (Steel and Torrie, 1993) with treatment 3 part of carcass (fore leg, hind leg, and loin) from slaughtering of 18 New Zealand White rabbit, with 6 times replication. Data from measured variable is analyzed statistically with analyze of varian. If the result is significantly different, it will be continued with Duncan test to know the difference between treatments.
Other material is tapioca flour, salt (2, 5%), pepper (0, 2%), garlic (0, 2%), onion fries (0, 2%) and ice cube. Process of meatball step as follows:
1. Meat cutting in small size
2. Meat milling, during milling we added salt and ice, then tapioca flour and seasoning. Milling is done until the form of dough soft and spread 3. Forming meatball in round shape
4. Cooking of meatball at warm water (50oC) during 15 minutes and
5. Draining and refrigeration
Variable which is researched and way of its measurement
Variable which is measured to know character physical of rabbit meatball include: Flexibility, Water holding capacity, and acceptability.
Flexibility (kg/mm)
Flexibility of meatball is measured objectively used instron UTM 1140 with Warner Bratzler blade with load 50 kgs and pressure 40 mm/minute.
Measurement of water holding capacity ( Honikel and Hamm, 1994)
Water holding capacity (WHC) is measured by using method of FPPM (the Filter Paper Press Method).
% water content - (MgH20) x 100 % Water Holding Capacity = 300
Acceptability (Soewarno, 1986)
The Examination uses 15 rather panelist trains based on hedonic scale with 5 level of scale (extremely like, likes, ordinary, doesn't like, extremely doesn't like), toward taste and meatball flexibility.
Results and Discusion
Table 1. The average of flexibility, water holding capacity and acceptability of rabbit meatball
________________________________________________________________ Rabbit Meat
Variable For leg hind leg loin
Flexibility (kg/mm) 0,36 a 0,54 b 0,32 c
Water Holding Capacity (%) 7,57 a 10,57 b 5,18 c
Acceptability
Taste 3,80 a 3,33 ab 3,13 b Tenderness 3,67 a 3,33 a 3,27 a ________________________________________________________________ Average values which is followed by different letters toward the line, showed
significant differences.
Data in table 1 showed that rabbit meatball flexibility used hind leg meat significantly higher than fore leg and loin. This is because meat of leg, specially hind leg, has high a physical activity, so it contains more collagen and lower fat compared with loin which has lower activity. Forrest et al. (1975) said that physical activity of muscle affect meat tenderness. It is also said by Ginger dan Weir, 1958; Boyc Jones et al.(1964) which was cited by Soeparno (1998), meat tenderness was various in a muscle. Meat which had high physical activity will had more collagen fiber and intersecting bond tissue which decrease meat tenderness (Lawrie,1996). This will affect meatball flexibility because high collagen will contribute more protein in formation of meat emulsion during meat grinding to make meatball.
of the rabbit has significantly lower water holding capacity ability (P<0,05) than meatball from leg.
Acceptability result showed that taste of rabbit meatball from carcass part of rabbit leg is significantly (P<0,05) more popular than meatball from loin part, while toward the tenderness is not significantly different to each other. This is because leg meat has low intermuscular fat, so more protein will be released during meat grinding. protein that is released will improve the emulsion, and result the prefered taste.
Rabbit meat grouped into white meat (Lawrie, 1996). White meat has smooth and big fiber compared with read meat which has crude and narrow fiber, that is why white meat has better tenderness than red meat and this affect meatball flexibility. consumers are not familiar to consume rabbit meatball, therefore cannot distinguish meatball flexibility from any different part of rabbit carcass. According to Kusmajadi (2007), taste, smell and flexibility of beef meatball were prefered by the panelist compared to rabbit meatball.
Conclusion
The result of this study showed that flexibility and water holding capacity of rabbit meatball are significantly affected by meat from carcass part. The best physical characteristic and acceptability of rabbit meatball is on meat from hind leg.
Literatur Cited
Chan, W., J. Brown., S.M. Lee, and D.H. Buss. 1997. Meat, Poultry and Game. The Royal Society of Chemistry, London. p. 106-109
Forrest, J.C., E.B. Aberle, H.B. Hedrick, M.D. Judge, dan R.A. Merkel. 1975. Principles of Meat Science. W.H. Freeman and Co., San Fransisco. p. 212-213
Honikel, K.O. dan R. Hamm. 1994. Measurememt of Water Holding Capacity and Juiceness. Pada Quality Attributes and Their Measurement in Meat, Poultry and Fish Products. Adv. Meat Res. 9 Ed. By Pearson, A.M. dan T.R. Dutson. Blackie Academic & Professional Glasgow, UK.
Kusmajadi, S. 2007. The Effect of Utility Level of Cassava Meal Towards Physical Character and Acceptability of Rabbit Meatball. International Confrence on Rabbit Production, Bogor Indonesia.
Kusmajadi, S. 2007. Tingkat Kesukaan Bakso dari Berbagai Jenis Daging Melalui Beberapa Pendekatan Statistik. J. Ilmu Ternak, 7 (1): 52-57
Lawrie, R.A. 1996. Ilmu Daging Terjemahan Aminuddin P. Penerbit Universitas Indonesia Press, Jakarta.
Soeparno. 1998. Ilmu dan Teknologi Daging. Gajah Mada University Press, Yogyakarta.
Soewarno, S.T. 1985. Penilaian Organoleptik untu Industri Pangan dan Hasil Pertanian. Bhratara Karya Akasara. Jakarta.
