The Effect of Smoking Durations on pH and Sei Meat Protein

Abstract

The study aims to know the influence of smoking time using bio briquettes leaf kesambi torrefied on pH and meat protein content sei cow. The study used a design complete with a duration of smoking 60 minutes, 90 minutes, and 120 minutes. piece meat weighing 8 kg sliced transverse 2-3 cm thick and soaked in a mixture of 16 grams of salt, 2.4 grams of saltpetre, and 2 cloves of onion white. The meat was then soaked for 2 hours inside a sokal (a basket made of palm leaves) and closed thermocouple meat entered into in meat for measuring internal temperature. Temperature room smoking guarded between 100°C and 150°C, monitored by 4 thermocouple sensors. The internal temperature of meat was monitored between 63°C and 77°C. Analysis variance shows that old curing is influential on the pH and protein content of meat sei cow. The highest protein value was found in the long smoking treatment of 60 minutes (26.13%), different real with the long smoking treatment of 90 minutes. Duration Smoking also affects pH parameters. The pH value of the 60 minutes smoking treatment (7.10) was different real with longer smoking treatments 90 minutes and 120 minutes. Treatment best is the long smoking time of 60 minutes which produces the highest protein content of 26.13% with a pH of 7.10.