PERUBAHAN KARAKTERISRIK FISIK PADA DAGING KELINCI KARENA PERBEDAAN UMUR, WAKTU DAN TEMPERATUR PEMASAKAN

Abstract

The study was conducted to know physical characteristic changes due to differences of
age, cooking time and temperature combination in native rabbit meat. Six male native rabbits
were used 3 rabbit of 2 months and 3 rabbit of 4 months, they were processed into carcasses.
All carcasses were split into two sides, and each side was cut into 5 combination of
treatments; fresh 80oC, 30 minutes cooking, 80oC, 60 minutes cooking, 90oC, 30 minutes
cooking, 90oC, 60 minutes cooking. The physical characteristic changes of meat were focused
on pH, WHC, cooking loss and tenderness. The treatment effects of different ages, cooking time
and temperature combination were analyzed by 2x5 factorial of variance analysis. First factor
is hare, consist of 2 level that is 2 months and 4 months. [both/ second] Factor is ripening
temperature and time, consist of 5 level that is raw, cooked [at] temperature 80oC during 30
minute, 80oC during 60 minute, 90oC during 30 minute, and 90oC during 60 minute so that
there are 10 set of attempt.
The result indicated that rabbit age, cooking time, and temperature combination affected
significantly on physical property of native rabbit meat. There were interaction between three
factor of treatment on pH, WHC, cooking loss and meat tenderness.
Increasing age of rabbit enhanced the pH, WHC of meat significantly, but it decreased
cooking loss and meat tenderness. The increasing time of cooking decreased pH and cooking
loss, but enhanced increased WHC and meat tenderness.