Quality Assessment of Beef in Traditional Markets

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Questions and Answers

What is the average water content in beef as stated in the provided information?

77.65% (correct)

80%

78%

75%

Which factor is mentioned as influencing the quality of meat and carcass before slaughter?

Nutrition of the animal (correct)

Age of the animal

Physical properties of the meat

Storage conditions

What is one of the stated goals of the research mentioned?

To compare domestic and imported beef

To increase beef production in Indonesia

To enhance beef import regulations

To provide information on physical quality of beef (correct)

What is indicated as lacking in the study regarding beef quality?

Previous research on physical quality (D) Signup and view all the answers

According to the information provided, what are the major constituents of beef?

Water, protein, and fat (C) Signup and view all the answers

What percentage of protein is present in beef according to the sources referenced?

18.26% (D) Signup and view all the answers

Which of the following places is mentioned as a source of beef in Ambon?

Pasar Mardika (D) Signup and view all the answers

What characteristic is associated with quality beef according to the research?

Fresh red color and firm texture (C) Signup and view all the answers

What was the main focus of the research conducted in Ambon City traditional market?

To determine the water content and physical quality of beef (B) Signup and view all the answers

Which method was used for the research on beef quality?

Completely randomized design (CRD) experiment (A) Signup and view all the answers

What was the range of water content found in the beef samples?

74.83 to 76.04% (A) Signup and view all the answers

What was the range of pH levels found in the beef during the study?

5.47 to 5.87 (B) Signup and view all the answers

What does WHC stand for in the context of this beef quality research?

Water Holding Capacity (D) Signup and view all the answers

What was the range of cooking loss percentages found in the beef samples?

26.84 to 38.51% (C) Signup and view all the answers

What percentage of protein is expected to come from animal sources in Indonesia, according to the data provided?

20% (B) Signup and view all the answers

How much beef was sampled from the sellers in the Ambon City traditional market?

1 kilogram (D) Signup and view all the answers

What is the normal pH range of beef as stated in the content?

5.46 - 6.29 (A) Signup and view all the answers

How does a decrease in pH affect the growth of bacteria in meat?

It inhibits bacterial growth. (B) Signup and view all the answers

What effect does high moisture content in beef have on microbiological growth?

It supports an ideal medium for microbial growth. (B) Signup and view all the answers

Which of the following statements is true regarding the water content in beef?

It can vary between 74.83% and 76.04%. (A) Signup and view all the answers

What happens to the pH of meat during the glycolysis process?

It decreases as glycogen is depleted. (B) Signup and view all the answers

Which of the following contributes to increased water content in meat over time?

Extended storage duration. (C) Signup and view all the answers

What is one effect of water content in meat?

It can facilitate the growth of microbes. (C) Signup and view all the answers

According to the content, what is the average water content of beef reported?

77.65% (D) Signup and view all the answers

What is indicated by a high pH level in meat?

It indicates a lower tenderness level. (C) Signup and view all the answers

What is the purpose of measuring the pH of meat before consumption?

To assess the quality of the meat. (B) Signup and view all the answers

How is Cooking Loss measured in the study?

By weighing the raw and cooked meat. (A) Signup and view all the answers

Which method is used to prepare the meat sample for pH measurement?

Diluting it with aquades. (B) Signup and view all the answers

What equipment is necessary for conducting the pH measurement?

A pH meter. (D) Signup and view all the answers

During the study, how many times were the pH measurements repeated?

Three times (A) Signup and view all the answers

Why is it important to conduct physical quality tests on meat?

To assess its physical quality before consumption. (A) Signup and view all the answers

What indicator is used to detect the decline in meat quality?

The pH level. (D) Signup and view all the answers

What is the highest value of water holding capacity (WHC) reported in the study?

37.15% (A) Signup and view all the answers

How does the age of the cattle affect cooking loss?

Older cattle experience increased cooking loss. (B) Signup and view all the answers

What is the range of cooking loss values for beef reported in the findings?

26.84% - 38.51% (B) Signup and view all the answers

What factor is mentioned as influencing cooking loss in beef?

Length of muscle fibers (D) Signup and view all the answers

According to the study, what is the normal range for water holding capacity (WHC) in beef?

20% - 60% (A) Signup and view all the answers

Study Notes

Physical Quality of Beef in Traditional Markets

Increased meat demand in Indonesia correlates with rising population, leading to higher consumption of animal protein.
Beef is a significant source of protein, aiming to ensure quality for safe consumption.
In 2020, beef consumption was approximately 2.31 kg per capita, around 628,000 tons, with projections suggesting further increases in 2021.

Research Methodology

Study conducted in Ambon City over two months, sampling 1 kg of fresh beef from six different sellers in traditional markets.
Key evaluations included moisture content, pH levels, cooking loss, and water holding capacity (WHC) using a completely randomized design (CRD).

Water Content and pH Levels

Water content ranged from 74.83% to 76.04%, within acceptable norms.
Standard pH levels were between 5.47 and 5.87, indicative of normal conditions that inhibit bacterial growth.

Cooking Loss and Water Holding Capacity (WHC)

Cooking loss figures varied from 26.84% to 38.51%, influenced by muscle fiber structure and age of the cattle.
WHC values were measured between 28.98% and 37.15%, aligning with normal ranges of 20% to 60%.

Implications of the Findings

High water content in beef contributes to microbial growth, posing risks to meat quality over time.
Cooking loss is an indicator of the meat’s ability to retain moisture during cooking, affecting texture and flavor.

Nutritional Context

Beef provides roughly 18.26% protein and is essential in enhancing nutritional value in the population.
With a rising need for animal protein, understanding beef quality aids consumers in making informed purchasing decisions.

Conclusion

The study emphasizes the importance of physical quality testing in ensuring the meat's safety and suitability for consumption in traditional markets.

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Description

This quiz explores the physical quality of beef in traditional markets, focusing on factors such as moisture content, pH levels, and cooking loss. Based on a study conducted in Ambon City, the quiz covers important metrics for ensuring safe consumption of beef. Test your knowledge on beef quality parameters and their implications for consumer safety.