Physical Charachteristic And Acceptability Of Rabbit Meatball From Various Pieces Of Carcass.
Physical Charachteristic And Acceptability Of Rabbit Meatball From
Various Pieces Of Carcass
Kusmajadi Suradi and Husmy Yurmiati
Faculty of Animal Husbandry, Padjadjaran University
E-mail : [email protected]
Abstract
Rabbit meat has not accepted by most of Indonesia society. Psychological
factor is supposed to be the main factor. Therefore through the processing of
making meatballs, rabbit meat able to be accepted by the society. It is because
meatball is favorite food of Indonesian people.The purpose of this research is to
know how physical charachteristic and acceptability of rabbit meatball if using
various pieces of carcass. Research conducted in experimental and used
completely randomized design with the treatment of three parts carcass, i.e.
foreleg, hind leg and loin, and each treatment repeated six times. The
measurable variable was elasticity,water holding capacity,the panelist’s favorite
level toward the taste and tenderness. The result of the research showed that the
best physical charachteristic and acceptability of rabbit meat ball was on the
hindleg
Keyword: meatball, rabbit, carcass.
Introduction
The advantage of rabbit meat as a component of food has not optimal yet,
because many publics still have not accustomed to consume rabbit meat yet.
Though from health aspect, rabbit meat has more advantage than beef. As
statement of Lawrie (1995) that rabbit meat was clustered into white meat. White
meat has low fat content ( Forrest et al., 1975) and low cholesterol ( Chan et al.,
1995).
Processing is one of many ways to socialize consumption of rabbit meat
to public. Therefore, we need to find meat processing type that is recognizing and
popular by public. One of the alternatives is through meatball making. Meatball is
fleshy processing food product and the form is round. It is from milling process of
meat mixture with extract flour which is milled smoothly with water, salt and
flavor. Generally, its main basic commodity in making of meatball is beef, but it is
possible if we use rabbit meat. The fact showed that the use of tapioca flour until
20% level in rabbit meatball making could increase water holding capacity and
acceptability (Kusmajadi, 2007).
Meat from every part of rabbit carcass had different function and muscle
movement. This would affect muscle glycogen content and pH meat decrease, in
further would affect differences in water holding capacity (Soeparno, 1992). The
muscle activity would affect fatty in meats, and had relationship with the holding
water capacity. Meat with content high intramuscular fat had high water holding
capacity. Meat water holding capacity is an important quality’s factor, because it
affects directly to the meat physical. Such as
tenderness, color, texture,
juiceness and meat wrinkled (Forrest et al., 1975). The result of the research
showed that tenderness, pH, water holding capacity and cooking lost of rabbit
meat of leg and loin was significantly different (Kusmajadi, 2009).
Based on the description above, The use of meat from different carcass
supposed to affect physical characteristic and acceptability of meatball which was
produced. Therefore, the aim of this research is to know how physical
characteristic and acceptability of rabbit meatball if use meat from different part
rabbit carcass.
Methodology
This Research applies completely randomized design (Steel and Torrie,
1993) with treatment 3 part of carcass (fore leg, hind leg, and loin) from
slaughtering of 18 New Zealand White rabbit, with 6 times replication. Data from
measured variable is analyzed statistically with analyze of varian. If the result is
significantly different, it will be continued with Duncan test to know the difference
between treatments.
Other material is tapioca flour, salt (2, 5%), pepper (0, 2%), garlic (0, 2%),
onion fries (0, 2%) and ice cube. Process of meatball step as follows:
1. Meat cutting in small size
2. Meat milling, during milling we added salt and ice, then tapioca flour
and seasoning. Milling is done until the form of dough soft and spread
3. Forming meatball in round shape
4. Cooking of meatball at warm water (50oC) during 15 minutes and
continued with boiling at boiled water (80 oC) during 10 minutes
5. Draining and refrigeration
Variable which is researched and way of its measurement
Variable which is measured to know character physical of rabbit meatball
include: Flexibility, Water holding capacity, and acceptability.
Flexibility (kg/mm)
Flexibility of meatball is measured objectively used instron UTM 1140 with
Warner Bratzler blade with load 50 kgs and pressure 40 mm/minute.
Measurement of water holding capacity ( Honikel and Hamm, 1994)
Water holding capacity (WHC) is measured by using method of FPPM
(the Filter Paper Press Method).
Water Holding Capacity =
% water content - (MgH20) x 100 %
--------------------------------------------300
Acceptability (Soewarno, 1986)
The Examination uses 15 rather panelist trains based on hedonic scale
with 5 level of scale (extremely like, likes, ordinary, doesn't like, extremely doesn't
like), toward taste and meatball flexibility.
Results and Discusion
The measurement result of physical characteristic and acceptability of
rabbit meatball from different part of carcass is on table 1.
Table 1. The average of flexibility, water holding capacity and acceptability of
rabbit meatball
________________________________________________________________
Rabbit Meat
Variable
------------------------------------------------------------For leg
hind leg
loin
Flexibility (kg/mm)
0,36 a
Water Holding Capacity (%) 7,57 a
Acceptability
Taste
3,80 a
0,54
b
0,32 c
10,57 b
5,18 c
3,33 ab
3,13 b
Tenderness
3,67 a
3,33 a
3,27 a
________________________________________________________________
Average values which is followed by different letters toward the line, showed
significant differences.
Data in table 1 showed that rabbit meatball flexibility used
hind leg meat
significantly higher than fore leg and loin. This is because meat of leg, specially
hind leg, has high a physical activity, so it contains more collagen and lower fat
compared with loin which has lower activity. Forrest et al. (1975) said that
physical activity of muscle affect meat tenderness. It is also said by Ginger dan
Weir, 1958; Boyc Jones et al.(1964) which was cited by Soeparno (1998), meat
tenderness was various in a muscle. Meat which had high physical activity will
had more collagen fiber and intersecting bond tissue which decrease meat
tenderness (Lawrie,1996). This will affect meatball flexibility because high
collagen will contribute more protein in formation of meat emulsion during meat
grinding to make meatball.
Loin has better tenderness than thigh meat. Bouton et al. 1972 which was
cited by Soeparno (1998) said that meat with high tenderness tend to have
bigger water holding capacity than meat with low tenderness because loin has
high intermuscular fat. Fat will be released from the meat during meat grinding
process, too much fat will reduce the formation of emulsion because decrease
the ability of meat proteins as emulsifiers. This will make decrease
it water
holding capacity, as shown from the results of this study, that meatball from loin
of the rabbit has significantly lower water holding capacity ability (P
Various Pieces Of Carcass
Kusmajadi Suradi and Husmy Yurmiati
Faculty of Animal Husbandry, Padjadjaran University
E-mail : [email protected]
Abstract
Rabbit meat has not accepted by most of Indonesia society. Psychological
factor is supposed to be the main factor. Therefore through the processing of
making meatballs, rabbit meat able to be accepted by the society. It is because
meatball is favorite food of Indonesian people.The purpose of this research is to
know how physical charachteristic and acceptability of rabbit meatball if using
various pieces of carcass. Research conducted in experimental and used
completely randomized design with the treatment of three parts carcass, i.e.
foreleg, hind leg and loin, and each treatment repeated six times. The
measurable variable was elasticity,water holding capacity,the panelist’s favorite
level toward the taste and tenderness. The result of the research showed that the
best physical charachteristic and acceptability of rabbit meat ball was on the
hindleg
Keyword: meatball, rabbit, carcass.
Introduction
The advantage of rabbit meat as a component of food has not optimal yet,
because many publics still have not accustomed to consume rabbit meat yet.
Though from health aspect, rabbit meat has more advantage than beef. As
statement of Lawrie (1995) that rabbit meat was clustered into white meat. White
meat has low fat content ( Forrest et al., 1975) and low cholesterol ( Chan et al.,
1995).
Processing is one of many ways to socialize consumption of rabbit meat
to public. Therefore, we need to find meat processing type that is recognizing and
popular by public. One of the alternatives is through meatball making. Meatball is
fleshy processing food product and the form is round. It is from milling process of
meat mixture with extract flour which is milled smoothly with water, salt and
flavor. Generally, its main basic commodity in making of meatball is beef, but it is
possible if we use rabbit meat. The fact showed that the use of tapioca flour until
20% level in rabbit meatball making could increase water holding capacity and
acceptability (Kusmajadi, 2007).
Meat from every part of rabbit carcass had different function and muscle
movement. This would affect muscle glycogen content and pH meat decrease, in
further would affect differences in water holding capacity (Soeparno, 1992). The
muscle activity would affect fatty in meats, and had relationship with the holding
water capacity. Meat with content high intramuscular fat had high water holding
capacity. Meat water holding capacity is an important quality’s factor, because it
affects directly to the meat physical. Such as
tenderness, color, texture,
juiceness and meat wrinkled (Forrest et al., 1975). The result of the research
showed that tenderness, pH, water holding capacity and cooking lost of rabbit
meat of leg and loin was significantly different (Kusmajadi, 2009).
Based on the description above, The use of meat from different carcass
supposed to affect physical characteristic and acceptability of meatball which was
produced. Therefore, the aim of this research is to know how physical
characteristic and acceptability of rabbit meatball if use meat from different part
rabbit carcass.
Methodology
This Research applies completely randomized design (Steel and Torrie,
1993) with treatment 3 part of carcass (fore leg, hind leg, and loin) from
slaughtering of 18 New Zealand White rabbit, with 6 times replication. Data from
measured variable is analyzed statistically with analyze of varian. If the result is
significantly different, it will be continued with Duncan test to know the difference
between treatments.
Other material is tapioca flour, salt (2, 5%), pepper (0, 2%), garlic (0, 2%),
onion fries (0, 2%) and ice cube. Process of meatball step as follows:
1. Meat cutting in small size
2. Meat milling, during milling we added salt and ice, then tapioca flour
and seasoning. Milling is done until the form of dough soft and spread
3. Forming meatball in round shape
4. Cooking of meatball at warm water (50oC) during 15 minutes and
continued with boiling at boiled water (80 oC) during 10 minutes
5. Draining and refrigeration
Variable which is researched and way of its measurement
Variable which is measured to know character physical of rabbit meatball
include: Flexibility, Water holding capacity, and acceptability.
Flexibility (kg/mm)
Flexibility of meatball is measured objectively used instron UTM 1140 with
Warner Bratzler blade with load 50 kgs and pressure 40 mm/minute.
Measurement of water holding capacity ( Honikel and Hamm, 1994)
Water holding capacity (WHC) is measured by using method of FPPM
(the Filter Paper Press Method).
Water Holding Capacity =
% water content - (MgH20) x 100 %
--------------------------------------------300
Acceptability (Soewarno, 1986)
The Examination uses 15 rather panelist trains based on hedonic scale
with 5 level of scale (extremely like, likes, ordinary, doesn't like, extremely doesn't
like), toward taste and meatball flexibility.
Results and Discusion
The measurement result of physical characteristic and acceptability of
rabbit meatball from different part of carcass is on table 1.
Table 1. The average of flexibility, water holding capacity and acceptability of
rabbit meatball
________________________________________________________________
Rabbit Meat
Variable
------------------------------------------------------------For leg
hind leg
loin
Flexibility (kg/mm)
0,36 a
Water Holding Capacity (%) 7,57 a
Acceptability
Taste
3,80 a
0,54
b
0,32 c
10,57 b
5,18 c
3,33 ab
3,13 b
Tenderness
3,67 a
3,33 a
3,27 a
________________________________________________________________
Average values which is followed by different letters toward the line, showed
significant differences.
Data in table 1 showed that rabbit meatball flexibility used
hind leg meat
significantly higher than fore leg and loin. This is because meat of leg, specially
hind leg, has high a physical activity, so it contains more collagen and lower fat
compared with loin which has lower activity. Forrest et al. (1975) said that
physical activity of muscle affect meat tenderness. It is also said by Ginger dan
Weir, 1958; Boyc Jones et al.(1964) which was cited by Soeparno (1998), meat
tenderness was various in a muscle. Meat which had high physical activity will
had more collagen fiber and intersecting bond tissue which decrease meat
tenderness (Lawrie,1996). This will affect meatball flexibility because high
collagen will contribute more protein in formation of meat emulsion during meat
grinding to make meatball.
Loin has better tenderness than thigh meat. Bouton et al. 1972 which was
cited by Soeparno (1998) said that meat with high tenderness tend to have
bigger water holding capacity than meat with low tenderness because loin has
high intermuscular fat. Fat will be released from the meat during meat grinding
process, too much fat will reduce the formation of emulsion because decrease
the ability of meat proteins as emulsifiers. This will make decrease
it water
holding capacity, as shown from the results of this study, that meatball from loin
of the rabbit has significantly lower water holding capacity ability (P