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Articles by Arfai
Total Records ( 1 ) for Arfai
  Khasrad , Sarbaini , Arfai and Rusdimansyah
  Background and Objective: The quality of meat depends on several factors, such as the treatment given to cattle before they are slaughtered, the slaughter process and carcass treatment after slaughter. Many attempts have been made to maintain meat quality, including electrical stimulation, aging and freezing. Electrical stimulation is a simple technology but it provides a more significant effect on the economic value of the meat. This study aimed to observe the effect of voltage and duration of electrical stimulation on tenderness, protein content and fat content. Methodology: A randomized block design with a 2x3 factorial arrangement was used. The first factor consisted of the voltage of electrical stimulation, which was A1 = 110 volts and A2 = 220 volts. The second factor consisted of the duration of electrical stimulation, which included 3 time periods, b1 = One min, b2 = Two min and b3 = Three min and the block consisted of the day when the samples were taken. The variables that were measured include pH, tenderness, protein and fat content of the Pesisir cattle beef. Results: This study showed that there is no interaction between the voltage and the duration of electrical stimulation on tenderness, protein content and pH of the Pesisir cattle. Electrical stimulation voltage significantly influenced tenderness and protein content of the Pesisir beef. The duration of electrical stimulation affects the tenderness of the meat, i.e., the longer the stimulation, the higher the tenderness. Average pH of meat obtained in this study was between 5.56-5.63. Conclusion: The voltage of electrical stimulation influenced the tenderness, protein and fat content of Pesisir cattle meats. The duration of electrical stimulation significantly increased tenderness but did not affect pH, protein and fat content.
 
 
 
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