Karakteristik sosis sapi dengan menggunakan bahan dasar tepung daging sapi

Abstract

The objective of this study was to observe physical properties and moisture content of beef sausage made from beef meal as main substance. This process used different level beef meal as basic substances, level of beef meal (60%, 70% and 80%) and beef (as a control). Observed variables were pH, water holding capacity (WNC), rendemen, emulsion stability, elasticity, Fe content and moisture content. The observations were analyze using randomize using randomized block design with three block design with three block of period.