THE EFFECT OF THE LENGTH OF SOAKING WITH PINEAPPLE JUICE TOWARD THE TENDERNESS OF ONGOLE CROSS MEAT
Kusmajadi Suradi, Davy K. Rusli, Hendronoto A.W. Lengkey, Husmy Yurmiati
Abstract
The purpose of this research was to know the effect of the long soaking with pineapple juice toward tenderness of meat of Ongole Cross meat. The research used experiment method based on Completely Randomomized Design, with 7 long soaking (without soaking, 10 minutes, 20 minutes, 30 minutes, 40 minutes, 50 minutes, and 60 minutes), each treatment was 4 replicated. Variable values that measured were tenderness (objective test and subjective test), pH, water contents, and soluble protein content. Result indicated that meat tenderness increase with the long of soaking with pineapple juice. The best tenderness of Ongole Cross meat was from 40 minutes soaking with pineapple juice.
