Effect of kluwak biomass fermentation and storage time on meat quality

Abstract

Lamb meat is one of the animal protein sources that contains high protein so it is easily damaged. One easy and cheap method to extend the storage time is by using spices, known as kluwak seeds (Pangium edule). This study aimed to determine the effect of fermented kluwak biomass in the storage time of water holding capacity, cooking loss, drip loss, and texture of lamb meat. This study used a factorial complete design with 3 replications. The results showed that the immersion level of fermented kluwak and storage time had a significant effect on water holding capacity, meat texture and drip loss (P<0.05) but had no effect on cooking meat loss (P>0.05). It is concluded that the use of fermented kluwak from 3% to 9% of meat weight can maintain the physical quality of lamb meat for 36 hours.