Physico-Chemical Properties of Dendeng Giling (from Minced Meat) as Affected by Leaching Methods and Kinds of Meat

Abstract

Dendeng is a typical Indonesian jerked meat commonly made from sliced or ground beef with 2 mm thickness. This research was conducted to study the effect of kind of meat and leaching method on pH, toughness, protein, fat content and peroxide value (PV) of ground jerked meat. The experiment was set up in a completely randomized factorial design with three replications. The fi rst factor was three levels of leaching methods (no washing, washed in 1.5 x 1.5 x1.5 cm size and washed minced meat). The second factor was kind of meat namely horse meat, lamb and beef. The results indicated that neither interaction effect between leaching and kind of meat nor effect of leaching were signifi cant on all characteristics observed. Kind of meat infl uenced signifi cantly on the pH, toughness, fat content and PV of dendeng (P<0.01).