Abstract
Meat is a source of the essential protein and the other nutrients which are needed by human. This study aimed to determine the effect of physicochemical and organoleptic characteristics of Aceh beef and Brahman Cross beef on 4°C storage temperature in different storage time. This study used a completely randomized design, consisted of two factors namely the beef type (S), including the Aceh beef and the Brahman Cross beef, and the storage time in 4°C temperature (A), which consisted of four levels of time i.e. 0, 1, 2 and 3 weeks. Result showed that Brahman Cross beef had a better physicochemical and organoleptic character quality than the Aceh beef meat.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
