[Effect of freezing period to the quality of buffalo meat]
1999
Arnim
This research was done in a slaughterhouse of Padang and in a Technology Laboratory of Animal Product at Animal Science Department to examine the influence of freezing period to the quality of buffalo meat. The Completely Randomized Design (CRD) used in this research with 4 treatments (freezing period with duration time of 20; 40; 60 and 80 days) and 3 replications. Protein and tenderness were observed as variable. The result of the research showed that there was not significant (P0.05) effect to the protein content, but highly significant (P0.01) to the meat tenderness
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