Impact of environmental temperature to the content of protein on fresh, cold and frozen meat

Abstract

This study aims to determine the amount of protein content in Aceh cattle beef in the quadriceps muscle (chuck) and to find out the best storage between cold and frozen to protein levels of beef. This study used 10 samples of Aceh cattle beef parts of the quadriceps (chuck) which were divided into 3 treatment groups, group I meat was treated in fresh condition, Group II meat was treated in cold at 8 °C and Group III meat will be treated in frozen at -19 °C. Protein content in meat was analysed by the Independent Samples Test. The results showed that the amount of Aceh beef protein in the quadriceps (chuck) in fresh; 15, 47%, cold 10, 20% and frozen; 9, 97. It was concluded that storing meat in cold and frozen ways is affect the protein content. Frozen meat storage is better to keep protein content than Cold meat storage.