Study of Tenderization Method of Old Goat Meat

The objective of the study was to investigate the effectiveness of tenderization methods on several characteristics of goat meat.  A total of 6 goats (approximately 3 years of age) were used in the study.  The meat was obtained from the hind leg (m. biceps femoris).  Treatments were arranged in a Completely Randomized Design (CRD) with 6 replicates in each treatment.  The treatments were P0: control, P1: the meat was submerged in pineapple juice extract, P2: the meat was electrically stimulated, and P3: the meat was injected with CaCl2 solution.  The variables measured were tenderness (mm/g/s), pH, water holding capacity (%), cooking losses (%), moisture content (%) and dissolved protein content (μg/ml).  Data obtained were analyzed using Analysis of Variance and Least Significant Difference compare the differences between means.  The result showed that treatments significantly (P<0.01) affected the meat tenderness, pH and water holding capacity but not significantly (P>0.05) affected meat cooking losses, moisture content and dissolved protein.  It can be concluded that injection CaCl2 was more effective in improving the tenderness of old goat meat. . (Animal Production 7(2): 106-110 (2005) Key Words : Tenderization Method, Pineapple Juice Extract, Goat meat, CaCl2, Electrical Stimulation

Effect of Combination between CaCl2 Dosage and Electric Stimulation Period on Meat Quality Duck Adult

Research entitled “The effect of combination between CaCl2 dosage and length of electric stimulation on adult meat quality duck quality”. The aim was to know the effect of combination between CaCl2 and length of electric stimulation on quality. It was conducted at Technology of Animal Production Laboratory in Animal Science Faculty, Jenderal Soedirman University on June 2nd up to August 30rd 2002. Materials used in this research were 27 Tegal duck adult. Experimental design with Completely Randomized Design (CRD) with factorial 3 x 3 was performed in this research. The first factor was CaCl2 was dosage (a1=50cc; a2=100cc; and a3=150cc) and the second factor was length of electric stimulation period (b1=10 sec; b2=20 sec; and b3=30 sec). Each experiment was repeated three times, and variable of this research were pH, tenderness, WHC and CL. The result of research shows that CaCl2 dosage (50, 100, and 150 cc); length of electric stimulation and their interaction were gave no significant effect (P>0,05) on pH, tenderness, WHC and CL in adult duck meat. Conclusion of this research was CaCl2 dosage, electric stimulation period and their interaction gave the same effect on pH, tenderness, WHC and CL adult duck meat. (Animal Production 5(1): 25-34 (2003) Key word: Tenderness, WHC and CL, Duck, Meat, Electrical, Calsium Chlorida