Effect of aging time on changes in smoke flour compounds on meatballs and fresh meat of Bali beef

Abstract

The use of smoked flour in Balinese beef meatballs and fresh meat was expected to be able to work more effectively in preservation compared to the use of liquid smoke. Loss of liquid smoke compounds in the form of evaporation during the preservation and storage process resulted in a lack of maximum performance of liquid smoke as a preservative and aroma of smoke. This study aimed to see changes in smoke compounds during storage in fresh Bali beef meat and meatballs. Smoke was used in the form of smoke flour resulting from oven drying, freeze drying and spray drying. This research was carried out using 6 head of 3-year-old male Bali cattle, Longissimus dorsi (LD) muscle. The experimental design used a complete random factorial pattern in which factor 1 was a type of meat (meatballs and fresh meat), factor 2 was a type of smoke flour level 2% (oven dry, freeze-dried, and dry spray), and factor 3 was the aging time (0, 7, and 14 days). During observation, fresh meat and meatballs were aging at 2-5° C. Observations were made on water content, phenol, acetic acid, and carbonyl. The results showed that contents of phenol, acetic acid, and water were higher in fresh Balinese beef while carbonyl content was higher in Bali beef meatballs. Frozen dry smoke produced higher carbonyl content up to 0.46%. The maturation time produced approximately the same levels of phenol, acetic acid, and carbonyl. It could be concluded that a 2% freeze-dried flour could be added to fresh meat and processed meat products as natural and environmentally friendly preservatives.