Improvement of The Physical Quality of Local Beef with Different Wet Aging Period

Abstract

Local cattle in Indonesia generally have lower productivity and meat quality, so fulfilling high-quality
meat needs still relies on imported supplies. The study aims to explore the potential of lower-quality
local beef to be aged so that the quality of local meat can be improved with parameter observed WBSF
value, pH value, water binding capacity and percentage of cooking loss. This study used the wet aging
method and the chosen samples of Bali cattle, Ongole crossbred cattle and Simmental crossbred cattle
with aging periods of 1 day, 7 days, 14 days, 21 days and 28 days. Data were analyzed using a split plot
split in time design. The results showed that aging improves the physical qualities of the beef, namely a
significant decrease in WBSF value, while pH value, water binding capacity and percentage of cooking
shrinkage were still within the standard value range despite changes observed within the aging period.
Bali cattle achieved tender category (3.9-4.4 kg cm-2) at 14 days aging period (4.08 kg cm-2), while Ongole
and Simmental crossbreds achieved tender category at 21 days aging period (4.27 and 3.76 kg cm-2,
respectively)