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MICROBIOLOGICAL AND PHYSICAL PROPERTIES OF BEEF MARINATED WITH GARLIC JUICE

*N. Nurwantoro  -  Faculty of Animal Agriculture, Diponegoro University, Indonesia
V.P. Bintoro  -  Faculty of Animal Agriculture, Diponegoro University, Indonesia
A.M. Legowo  -  Faculty of Animal Agriculture, Diponegoro University, Indonesia
L.D. Ambara  -  Faculty of Animal Agriculture, Diponegoro University, Indonesia
A. Prakoso  -  Faculty of Animal Agriculture, Diponegoro University, Indonesia
S. Mulyani  -  Faculty of Animal Agriculture, Diponegoro University, Indonesia
A. Purnomoadi  -  Faculty of Animal Agriculture, Diponegoro University, Indonesia

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Abstract
The study was carried out to investigate the effect of marination, performed by soaking of beef ingarlic juice, on microbiological and physical properties. The study was committed to a completelyrandomized design, with 5 treatments, i.e.: T0 (unmarinated beef, as a control), T1, T2, T3, and T4 thatbeef were marinated in garlic juice for 5, 10, 15, and 20 minutes, respectively, at room temperature(25⁰C). Each treatment consisted of 4 replications. Examination upon experimental parameters wasconducted after marinated (and control) beef was stored for 8 hours at room temperature. Total bacteria,total coliform and water holding capacity of beef were significantly (P<0.05) affected by marinationwith garlic juice. Conversely, cooking loss was not significantly affected (P>0.05) by the treatments. Asa conclusion, marination of beef with garlic juice could reduce total bacteria, total coliform, and waterholding capacity, but could not reduce cooking loss.
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Keywords: beef. marination. garlic. microbiological properties. physical properties

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