Browsing UT - Faculty of Animal Science by Subject "curing"
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Color Characteristics and Microbiological also Palatabilities of Beef Dendeng Treated with Different Curing Methods
(2012)Curing was done in meat process to fixed the color of meat, therefore meat products have bright red color. The compound that used in the curing process was salt of nitrate or nitrite. There were several ways of curing ... -
Karakteristik Mikrobiologi Dendeng setelah Penyimpanan Beku.
(2016)Penyimpanan dendeng dalam jangka panjang dilakukan pada suhu beku (freezer). Penyimpanan suhu beku dan proses preparasi sebelum dikonsumsi dapat mempengaruhi mutu mikrobiologis dendeng. Tujuan penelitian adalah menganalisis ...