Physicochemical Characterization of Patties Made from Beef, Pork, and Their Mixture

Abstract

There is an increase of average consumption per capita a week of beef and buffalo meat in Indonesia by 66.67% in 2019 compared with 2009. The needs of halal meat is increasing alongside with the increase of muslim population in Indonesia. The issue raised in this proposal is described as the need of physicochemical characterization of halal and non-halal patties as preliminary assessment for product halal determination. The objective of this study is to investigate the physicochemical characterization of beef patty, pork patty, and the mixture of both meats with different percentages as preliminary assessment for product halal determination. Patty samples are made by using the 5 different minced combinations; (100%:0), (75%:25%), (50%:50%), (25%:75%), and (0:100%). All patties are divided into 2 different categories; seasoned and unseasoned. The physicochemical characteristics tested are texture, color, water holding capacity, and cooking loss. The proximate analysis such as protein, lipid, ash, water content, and carbohydrate was also done. The higher the beef content; the darker, more vivid, and redder the sample color. The texture profile of samples containing more beef was determined to have higher hardness, cohesiveness, and chewiness compared to samples containing more pork. The higher the beef content in the sample, the higher the ash, moisture, total fat, protein, and carbohydrate content in the sample. Samples that contain more beef than pork have higher WHC and cooking loss. The unseasoned sample generally has higher lightness and vividness, and the hue is more inclined to yellow than the seasoned sample. Seasoned samples had higher ash content, moisture content, and WHC, but lower total fat and protein content, hardness, cohesiveness, chewiness, and cooking loss. So overall, it can be concluded that seasoning can affect the physicochemical of a patty and patty made from beef, pork, and mixture can be distinguished using physicochemical analysis.