Bakso is a finely comminuted boiled Indonesian meat product that is traditionally made of
starch, salt and emulsified prerigor or early postmortem meat and often sold from street vendors. Recently processors have begun to commercially manufacture bakso. This research was
conducted to investigate the substitution of early postmortem meat with postrigor meat to allow
more efficient manufacturing and raw material procurement. The first experiment was to
determine the properties of bakso with three tapioca starch concentrations added to early or late postmortem beef. No differences (p<0.05) were observed in bakso properties of composition and texture, though bakso made of post-rigor meat had slightly less elasticity, strength and shear.
These disadvantages were compensated by incorporating 15% starch concentration, indicating
that the replacement of early postmortem meat with postrigor meat was applicable in industrial
mass production of bakso. The second phase of experiments was to investigate the properties of
bakso with different frozen storage times of raw postrigor meat and after different times of
frozen storage for bakso made from postrigor and early postmortem meat. Postrigor meat
substitution for early postmortem meat in bakso with 15% tapioca starch resulted in minimum
composition and textural differences (p>0.05). Meat stored frozen for 2 and 4 months was still
suitable as raw material for bakso production. The decreased oxidative stability in bakso made
from postrigor meat after frozen storage of 2 and 4 months should be addressed with antioxidant
ingredients or procedures to minimize potential off-flavors of the precooked bakso products
stored frozen.
| Identifer | oai:union.ndltd.org:LSU/oai:etd.lsu.edu:etd-03292004-173247 |
| Date | 30 March 2004 |
| Creators | Rahardiyan, Dino |
| Contributors | Thomas D. Bidner, Jack N. Losso, Kenneth W. McMillin |
| Publisher | LSU |
| Source Sets | Louisiana State University |
| Language | English |
| Detected Language | English |
| Type | text |
| Format | application/pdf |
| Source | http://etd.lsu.edu/docs/available/etd-03292004-173247/ |
| Rights | unrestricted, I hereby certify that, if appropriate, I have obtained and attached hereto a written permission statement from the owner(s) of each third party copyrighted matter to be included in my thesis, dissertation, or project report, allowing distribution as specified below. I certify that the version I submitted is the same as that approved by my advisory committee. I hereby grant to LSU or its agents the non-exclusive license to archive and make accessible, under the conditions specified below, my thesis, dissertation, or project report in whole or in part in all forms of media, now or hereafter known. I retain all other ownership rights to the copyright of the thesis, dissertation or project report. I also retain the right to use in future works (such as articles or books) all or part of this thesis, dissertation, or project report. |
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