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Physical Characteristics of Three Types of Muscles with Different Aging Duration

JITRO (Jurnal Ilmu dan Teknologi Peternakan Tropis) · Vol. 10 No. 1 (2023) · pp. 134–141

DOI
10.33772/jitro.v10i1.28134
ISSN
2406-9337
Published
2023-01-31
Publisher
Universitas Halu Oleo
Language
eng
License
creativecommons.org/licenses/by-sa/4.0

Abstract

The demand for premium quality meat continues to grow along with changes in the lifestyle of the upper middle class community, the increasing number of tourists and expatriates from abroad. The premium meat must be imported from abroad to meet the needs of special markets such as hotels, restaurants and supermarkets. Some Indonesian cattle cannot produce meat that meets the premium quality criteria, especially tenderness. The hardness of the flesh can be overcome by aging. This study aims to determine the physical and microbiological quality of bali beef with different aging times. This study used bali cattle. The treatments were aging for 1, 21 and 42 days and three different muscle types (Longisimus dorsi, Gluteus medius and Semitendinosus). This study used a completely randomized design (CRD) with a 3 x 3 factorial pattern. If the data obtained were significantly different, it would be continued with the Least Square Means test. The results showed that the combination of aging treatment for 21 days and muscle type (Longisimus dorsi, Semitendinosus) showed the best and most efficient steak tenderness results. Keywords: Bali cattle, aging, physical quality, muscle type

Collaboration network of the authors

10 authors · 19 co-authorship links · 4 across different organisations

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • IPB University
  • Universitas Halu Oleo
  • Diponegoro University
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Jakaria JakariaIPB University2
Fuadi ZulkipliIPB University1
Edwar EdwarAffiliation unknown1
Mokhamad Fakhrul UlumIPB University1
Harapin HafidUniversitas Halu Oleo1
Sutikno SutiknoDiponegoro University1
Cece SumantriIPB University1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/peternakan-tropis/oai, first harvested 29 Okt 2026, last seen 29 Okt 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">Physical Characteristics of Three Types of Muscles with Different Aging Duration</dc:title>
	<dc:creator>Yulianti, Karenina Dwi</dc:creator>
	<dc:creator>Priyanto, Rudy</dc:creator>
	<dc:creator>Nuraini, Henny</dc:creator>
	<dc:description xml:lang="en-US">The demand for premium quality meat continues to grow along with changes in the lifestyle of the upper middle class community, the increasing number of tourists and expatriates from abroad. The premium meat must be imported from abroad to meet the needs of special markets such as hotels, restaurants and supermarkets. Some Indonesian cattle cannot produce meat that meets the premium quality criteria, especially tenderness. The hardness of the flesh can be overcome by aging. This study aims to determine the physical and microbiological quality of bali beef with different aging times. This study used bali cattle. The treatments were aging for 1, 21 and 42 days and three different muscle types (Longisimus dorsi, Gluteus medius and Semitendinosus). This study used a completely randomized design (CRD) with a 3 x 3 factorial pattern. If the data obtained were significantly different, it would be continued with the Least Square Means test. The results showed that the combination of aging treatment for 21 days and muscle type (Longisimus dorsi, Semitendinosus) showed the best and most efficient steak tenderness results.

Keywords: Bali cattle, aging, physical quality, muscle type</dc:description>
	<dc:publisher xml:lang="en-US">Universitas Halu Oleo</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2023-01-31</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:identifier>https://ojs.uho.ac.id/index.php/peternakan-tropis/article/view/28134</dc:identifier>
	<dc:identifier>10.33772/jitro.v10i1.28134</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Ilmu dan Teknologi Peternakan Tropis; Vol 10, No 1 (2023): JITRO, January 2023; 134-141</dc:source>
	<dc:source>2406-9337</dc:source>
	<dc:source>10.33772/jitro.v10i1</dc:source>
	<dc:language>eng</dc:language>
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	<dc:rights xml:lang="en-US">Copyright (c) 2023 Jurnal Ilmu dan Teknologi Peternakan Tropis</dc:rights>
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