Title page for ETD etd-03292004-173247


Type of Document Master's Thesis
Author Rahardiyan, Dino
URN etd-03292004-173247
Title Bakso (Traditional Indonesian Meatball) Properties with Postmortem Condition and Frozen Storage
Degree Master of Science (M.S.)
Department Animal Science (Animal, Dairy, & Poultry Sciences)
Advisory Committee
Advisor Name Title
Kenneth W. McMillin Committee Chair
Jack N. Losso Committee Member
Thomas D. Bidner Committee Member
Keywords
  • postrigor
  • meat
  • microstructure
  • starch
  • texture
Date of Defense 2003-12-18
Availability unrestricted
Abstract
Bakso is a finely comminuted boiled Indonesian meat product that is traditionally made of

starch, salt and emulsified prerigor or early postmortem meat and often sold from street vendors. Recently processors have begun to commercially manufacture bakso. This research was

conducted to investigate the substitution of early postmortem meat with postrigor meat to allow

more efficient manufacturing and raw material procurement. The first experiment was to

determine the properties of bakso with three tapioca starch concentrations added to early or late postmortem beef. No differences (p<0.05) were observed in bakso properties of composition and texture, though bakso made of post-rigor meat had slightly less elasticity, strength and shear.

These disadvantages were compensated by incorporating 15% starch concentration, indicating

that the replacement of early postmortem meat with postrigor meat was applicable in industrial

mass production of bakso. The second phase of experiments was to investigate the properties of

bakso with different frozen storage times of raw postrigor meat and after different times of

frozen storage for bakso made from postrigor and early postmortem meat. Postrigor meat

substitution for early postmortem meat in bakso with 15% tapioca starch resulted in minimum

composition and textural differences (p>0.05). Meat stored frozen for 2 and 4 months was still

suitable as raw material for bakso production. The decreased oxidative stability in bakso made

from postrigor meat after frozen storage of 2 and 4 months should be addressed with antioxidant

ingredients or procedures to minimize potential off-flavors of the precooked bakso products

stored frozen.

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