Organoleptic and physicochemical of meltique beef steak injected with varying concentrations of coconut oil
Meltique is a processed type of beef created by injecting vegetable fat to create marbling similar to the appearance of Wagyu beef. This technique enhances tenderness, and juiciness, while imparting a distinct flavor through the injected emulsion. However, the research on Meltique beef remains limit...
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| Format: | Article |
| Language: | English |
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EDP Sciences
2025-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/04/bioconf_icnf2024_03006.pdf |
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| author | Permata Sari Dian Apriantini Astari Budiman Cahyo Cipta Dainy Nunung Humayrah Wardina Lesa Aditia Edit |
| author_facet | Permata Sari Dian Apriantini Astari Budiman Cahyo Cipta Dainy Nunung Humayrah Wardina Lesa Aditia Edit |
| author_sort | Permata Sari Dian |
| collection | DOAJ |
| description | Meltique is a processed type of beef created by injecting vegetable fat to create marbling similar to the appearance of Wagyu beef. This technique enhances tenderness, and juiciness, while imparting a distinct flavor through the injected emulsion. However, the research on Meltique beef remains limited. This study aims to analyze the physicochemical and organoleptic properties of Meltique beef injected with coconut oil emulsions at two concentrations (365 g and 730 g) and to compare them with Wagyu beef. The study included malondialdehyde (MDA) analysis, antioxidant properties, Texture Profile Analysis (TPA), and a hedonic sensory test. Data were analyzed using a completely randomized design (CRD), with Tukey and Duncan tests employed for sensory analysis. The results demonstrated that varying coconut oil concentration affected the physicochemical and organoleptic properties of the beef. Notably, the 730 g coconut oil emulsion exhibited the highest antioxidant activity and the lowest MDA content. In the sensory evaluation, the meat injected with the 730 g emulsion was preferred for its aroma and tenderness. The use of coconut in the formulation retains beneficial high lauric acid content, presents a promising alternative for emulsion blends, and exhibits characteristics similar to Wagyu. |
| format | Article |
| id | doaj-art-6afc067a27ad4d24aaf3f3125d5fe6c9 |
| institution | Kabale University |
| issn | 2117-4458 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | BIO Web of Conferences |
| spelling | doaj-art-6afc067a27ad4d24aaf3f3125d5fe6c92025-02-05T10:43:00ZengEDP SciencesBIO Web of Conferences2117-44582025-01-011530300610.1051/bioconf/202515303006bioconf_icnf2024_03006Organoleptic and physicochemical of meltique beef steak injected with varying concentrations of coconut oilPermata Sari Dian0Apriantini Astari1Budiman Cahyo2Cipta Dainy Nunung3Humayrah Wardina4Lesa Aditia Edit5Department of Animal Production and Technology, IPB UniversityDepartment of Animal Production and Technology, IPB UniversityDepartment of Animal Production and Technology, IPB UniversityDepartment of Nutrition, University Muhammadiyah JakartaDepartment of Nutrition, University Sahid JakartaDepartment of Animal Production and Technology, IPB UniversityMeltique is a processed type of beef created by injecting vegetable fat to create marbling similar to the appearance of Wagyu beef. This technique enhances tenderness, and juiciness, while imparting a distinct flavor through the injected emulsion. However, the research on Meltique beef remains limited. This study aims to analyze the physicochemical and organoleptic properties of Meltique beef injected with coconut oil emulsions at two concentrations (365 g and 730 g) and to compare them with Wagyu beef. The study included malondialdehyde (MDA) analysis, antioxidant properties, Texture Profile Analysis (TPA), and a hedonic sensory test. Data were analyzed using a completely randomized design (CRD), with Tukey and Duncan tests employed for sensory analysis. The results demonstrated that varying coconut oil concentration affected the physicochemical and organoleptic properties of the beef. Notably, the 730 g coconut oil emulsion exhibited the highest antioxidant activity and the lowest MDA content. In the sensory evaluation, the meat injected with the 730 g emulsion was preferred for its aroma and tenderness. The use of coconut in the formulation retains beneficial high lauric acid content, presents a promising alternative for emulsion blends, and exhibits characteristics similar to Wagyu.https://www.bio-conferences.org/articles/bioconf/pdf/2025/04/bioconf_icnf2024_03006.pdf |
| spellingShingle | Permata Sari Dian Apriantini Astari Budiman Cahyo Cipta Dainy Nunung Humayrah Wardina Lesa Aditia Edit Organoleptic and physicochemical of meltique beef steak injected with varying concentrations of coconut oil BIO Web of Conferences |
| title | Organoleptic and physicochemical of meltique beef steak injected with varying concentrations of coconut oil |
| title_full | Organoleptic and physicochemical of meltique beef steak injected with varying concentrations of coconut oil |
| title_fullStr | Organoleptic and physicochemical of meltique beef steak injected with varying concentrations of coconut oil |
| title_full_unstemmed | Organoleptic and physicochemical of meltique beef steak injected with varying concentrations of coconut oil |
| title_short | Organoleptic and physicochemical of meltique beef steak injected with varying concentrations of coconut oil |
| title_sort | organoleptic and physicochemical of meltique beef steak injected with varying concentrations of coconut oil |
| url | https://www.bio-conferences.org/articles/bioconf/pdf/2025/04/bioconf_icnf2024_03006.pdf |
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