Karakteristik Fisik dan Komposisi Kimia Daging Sapi Brahman Cross Yang Dipotong Dan Umur Berbeda

The objectives of this research were to determine the effect of age and slaughter weight, which are suitabel in marketing, on physical characteristics and chemical composition of Brahman cross beef. Samples were taken from Brahman cross cattle ranged 2.0 to 2.5 and 3.0 to 3.5 years of age, and 375 to 400 and 425 to 450 kg of slaughter weight with 5 replications. The cattle were fattened at feedlot system. The animals were slaughtered and processed into carcasses. Longissimus dorsi muscles of loin were used in this research. Parameters were tested on physical characteristics, namely color score, pH, water-holding capacity, cooking loss, and tenderness, and chemical composition, namely water, protein, fat and ash contents. The data were analyzed by analysis of variance of 2 x 2 factorials (2 ages and 2 slaughter weights). The result indicated that physical characteristics, namely water-holding capacity, cooking loss and tenderness changed with increasing of the age and slaughter weight (P<0.05), and color score and pH did not change significantly with increasing of the age and slaughter weight. Increasing in the age and slaughter weight decreased water content and increased fat content (P<0.05). Protein and ash contents did not change significantly with increasing the age and slaughter weight. In general, the effect of combination of the age and slaughter weight on physical characteristics and chemical composition of the beef was not significant.