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Analisis Tekstur dan Kehilangan Daging by Iren Laurensa is a document available to read on EtoBox.

This document contains measurements and calculations of cooking loss, texture, and drip loss for different meat samples. Some key findings include: 1) Drip loss percentages for beef samples ranged from 4.68% to 46.12% depending on whether the sample was fresh, boiled, or cured. 2) Cooking loss percentages for chicken samples ranged from 1.43% to 19.64% across fresh, boiled, and cured samples. 3) Drip loss percentages for fish samples ranged from 0.63% to 48% and cooking loss percentages were 20%, 6.67

Author

Iren Laurensa

Language

EN