Processing of Meat With Marination System for Increasing Food Safety and Added Value

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dc.creator ., Nurwantoro
dc.creator Bintoro, V P
dc.creator Legowo, A M
dc.creator Purnomoadi, Agung 2013-05-08 2018-06-04T07:49:37Z 2018-06-04T07:49:37Z
dc.identifier 10.14334/wartazoa.v22i2.851
dc.description In broad perspective, meat contains many essential nutrients such as protein, fat, minerals, carbohydrates (minor amount) and water. The existence of these nutrients render meat not only as a nutritious food, but also potential as a media for bacterial growth, so that it needs to be further processed. One of the methods to process meat is by soaking the meat in a marinade solution (marination). There are three treatments that maybe performed on meat in the marination system. The first method is using phosphate salt solution to enhance the water holding capacity. The second method is utilizing the acidic salt solution or organic acids to soften the meat and control the bacteria growth. The third method is using spicy solution that can be combined with sugar, salt (NaCl) and organic acids to improve the physical performance and taste of meat as well as to control the growth of bacteria. It is concluded that marination of meat could increase physical, chemical, microbiological properties and sensory. Key words: Marination, meat, safety en-US
dc.format application/pdf
dc.language eng
dc.publisher Indonesian Center for Animal Research and Development en-US
dc.source 2354-6832
dc.source 0216-6461
dc.source WARTAZOA. Indonesian Bulletin of Animal and Veterinary Sciences; Vol 22, No 2 (2012): JUNE 2012; 72-78 en-US
dc.title Processing of Meat With Marination System for Increasing Food Safety and Added Value en-US
dc.type info:eu-repo/semantics/article
dc.type info:eu-repo/semantics/publishedVersion
dc.type Peer-reviewed Article en-US

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