PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF KENARI (Canariun indicum L.) SHELL LIQUID SMOKE-IMMERSED-BEEF ON DIFFERENT LEVEL OF DILUTION

*Y. Yusnaini -  Faculty of Animal Science, Gadjah Mada University Jl. Fauna 3 Bulaksumur 55281 Yogyakarta, Indonesia
S. Soeparno -  Faculty of Animal Science, Gadjah Mada University Jl. Fauna 3 Bulaksumur 55281 Yogyakarta, Indonesia
E. Suryanto -  Faculty of Animal Science, Gadjah Mada University Jl. Fauna 3 Bulaksumur 55281 Yogyakarta, Indonesia
R. Armunanto -  Faculty of Mathematics and Natural Science, Gadjah Mada University Jl. Teknika Selatan, Sekip Utara Yogyakarta 55281, Indonesia
Published: 15 Mar 2012.
Open Access
Abstract
This research was aimed to study the effect of the dilution level of kenari shell liquid smoke to thephysical, chemical and sensory properties of beef. Longissimus dorsi of beef immersed on Kenari shellliquid smoke on the level of dilution 1x, 2x, 3x, 4x, and 5x during 15 minutes with five replicatesfollowing Randomized Complete Design. The results showed that the higher level of dilution of liquidsmoke kenari shell caused the physical, chemical and sensory properties which get closer to the qualityof the control samples. The level of dilution affected almost all the properties, except the water andprotein content. It was concluded that the lower levels of dilution caused the more affected into thephysical, chemical and sensory properties of beef, except the water and protein content.

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Keywords
beef properties. liquid smoke. kenari shell. dilution

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