Nilai pH Daging Sapi Brahman Cross yang Dipingsankan Sebelum Penyembelihan
Lasrianto, Tri Handoko
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Measurement of meat pH value was important to determine meat quality. The objective of this study was to observe meat pH value of Brahman Cross stunned before slaughtering using non-penetrating captive bolt stun gun with two different type. A total 10 steers stunned by Cash Magnum Knocker type and 10 steers stunned by pneumatic type were studied. The pH value of the samples was measured at 1, 24, and 36 hours (h) after slaughtering. The result of study showed that the ultimate pH value (36 h after slaughtering) of meat samples stunned by pneumatic type lower (5.76±0.23) than meat samples stunned by Cash Magnum Knocker type (6.07±0.19). The difference between the both treatments was statistically significant (p<0.05). Meat samples stunned by pneumatic type had higher quality than meat samples stunned by Cash Magnum Knocker type.