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Meat Quality Assessment for Meatball Production: Influence of Sales Volume Category and Location

Hasanuddin Journal of Animal Science (HAJAS) · Vol. 7 No. 2 (2026) · pp. 117–129

DOI
10.20956/hajas.v7i2.42941
ISSN
2621-9190, 2621-9182
Published
2026-02-08
Publisher
Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia
Language
en
License
creativecommons.org/licenses/by-nc/4.0

Abstract

Meat is an essential food ingredient for meeting people's nutritional needs. According to the 2023 meat outlook data, 79.51% of total beef and 35.47% of total chicken meat are utilized by the food industry. Variations in meatball product quality may result from differences in the quality of meat raw materials. This study aims to evaluate the quality of meatball raw materials sold in the markets of Makassar City. This research employed a comparative observational design by collecting 100gram samples of chicken meat and frozen meat/heart from six meat sellers. The samples were then analyzed using analysis of variance (ANOVA), followed by an LSD test to determine significant differences. The results revealed that the factors of trader type, location, and the interaction significantly affected (P 0.05) on the cooking shrinkage of the meat. Trader type significantly affected (P 0.05) on a*. Trader type showed no significant effect (P>0.05) on the b* color value of the meat, while location and its interaction had significant effects (P<0.05) on the b* color value of the meat. These results indicate that large traders tend to have better meat quality than small traders, with higher average pH and tenderness and lower cooking shrinkage. Keywords: Meat Quality; Meatballs; Traditional Market

Collaboration network of the authors

13 authors · 23 co-authorship links

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Co-authorOrganisationJoint articles
A. T. R WulandariAffiliation unknown1
R. MalakaAffiliation unknown1
A. A. SimollahAffiliation unknown1
M.I. SaidAffiliation unknown1
Hajrawati HajrawatiAffiliation unknown1
A. AkoAffiliation unknown1
M. TaufikAffiliation unknown1
N. NahariahAffiliation unknown1
H. FattahAffiliation unknown1
Hatijah HatijahAffiliation unknown1

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://journal.unhas.ac.id/index.php/hajas/oai, first harvested 2 Nov 2026, last seen 2 Nov 2026.
Original metadata (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en">Meat Quality Assessment for Meatball Production: Influence of Sales Volume Category and Location </dc:title>
	<dc:creator xml:lang="en">Hassani, W. A. I.</dc:creator>
	<dc:creator xml:lang="en">Hikmah, H.</dc:creator>
	<dc:creator xml:lang="en">Maruddin, F.</dc:creator>
	<dc:description xml:lang="en">Meat is an essential food ingredient for meeting people's nutritional needs. According to the 2023 meat outlook data, 79.51% of total beef and 35.47% of total chicken meat are utilized by the food industry. Variations in meatball product quality may result from differences in the quality of meat raw materials. This study aims to evaluate the quality of meatball raw materials sold in the markets of Makassar City. This research employed a comparative observational design by collecting 100gram samples of chicken meat and frozen meat/heart from six meat sellers. The samples were then analyzed using analysis of variance (ANOVA), followed by an LSD test to determine significant differences.
The results revealed that the factors of trader type, location, and the interaction significantly affected (P&amp;lt;0.05) on the pH value, tenderness, and color of the meat. The factors of Trader type and location significantly affected (P&amp;lt;0.05) the cooking shrinkage of the meat. While the interaction showed no significant effect (P&amp;gt;0.05) on the cooking shrinkage of the meat. Trader type significantly affected (P&amp;lt;0.05) the a* color value of the meat, while location and its interaction showed no significant effect (P&amp;gt;0.05) on a*. Trader type showed no significant effect (P&amp;gt;0.05) on the b* color value of the meat, while location and its interaction had significant effects (P&amp;lt;0.05) on the b* color value of the meat. These results indicate that large traders tend to have better meat quality than small traders, with higher average pH and tenderness and lower cooking shrinkage.
Keywords: Meat Quality; Meatballs; Traditional Market</dc:description>
	<dc:publisher xml:lang="en">Faculty of Animal Science, Hasanuddin University, Makassar, Indonesia</dc:publisher>
	<dc:date>2026-02-08</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unhas.ac.id/index.php/hajas/article/view/42941</dc:identifier>
	<dc:identifier>10.20956/hajas.v7i2.42941</dc:identifier>
	<dc:source xml:lang="en">Hasanuddin Journal of Animal Science (HAJAS); Vol. 7 No. 2 (2025); 117-129</dc:source>
	<dc:source>2621-9190</dc:source>
	<dc:source>2621-9182</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://journal.unhas.ac.id/index.php/hajas/article/view/42941/14134</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2025 W. A. I. Hassani, H. Hikmah, F. Maruddin</dc:rights>
	<dc:rights xml:lang="en">https://creativecommons.org/licenses/by-nc/4.0</dc:rights>
</oai_dc:dc>