Physical and sensory properties of meltique beef steak injected with virgin coconut oil emulsion
The consumption of animal-based protein in Indonesia remains low, necessitating efforts to increase its intake, particularly through beef. Beef contains complete nutrition content such as essential amino acids, vitamins and minerals (Fe, Zn). However, its thick muscle fibers, make it less tender and...
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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_03005.pdf |
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| author | Apriantini Astari Cipta Dainy Nunung Humayrah Wardina Nurzahra Kania Lesa Aditia Edit |
| author_facet | Apriantini Astari Cipta Dainy Nunung Humayrah Wardina Nurzahra Kania Lesa Aditia Edit |
| author_sort | Apriantini Astari |
| collection | DOAJ |
| description | The consumption of animal-based protein in Indonesia remains low, necessitating efforts to increase its intake, particularly through beef. Beef contains complete nutrition content such as essential amino acids, vitamins and minerals (Fe, Zn). However, its thick muscle fibers, make it less tender and more difficult to consume. One potential innovation to improve beef tenderness is the injection of plant-based oil, which results in meltique beef. This study aims to investigate the physical and sensory characteristics of meltique beef injected with Virgin Coconut Oil (VCO) emulsion as a source of animal protein. This study employed a completely random design. Sensory evaluation was conducted using the hedonic test and sensory attribute profiling technique with 25 initiated panellists. Meltique beef injected with VCO emulsion demonstrated the same quality of physical and sensory characteristics comparable to those of wagyu beef and canola oil emulsion in terms of texture, tenderness, and oil content. Therefore, VCO emulsion-injected meltique beef can serve as a preferred and easily consumable protein source due to its soft texture and affordable prices. |
| format | Article |
| id | doaj-art-967d8a6d715149588a765f9c6436e40a |
| 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-967d8a6d715149588a765f9c6436e40a2025-02-05T10:43:00ZengEDP SciencesBIO Web of Conferences2117-44582025-01-011530300510.1051/bioconf/202515303005bioconf_icnf2024_03005Physical and sensory properties of meltique beef steak injected with virgin coconut oil emulsionApriantini Astari0Cipta Dainy Nunung1Humayrah Wardina2Nurzahra Kania3Lesa Aditia Edit4Department of Animal Production and Technology, Faculty of Animal Science, IPB UniversityStudy Program of Nutrition, Faculty of Medicine and Health, Universitas Muhammadiyah JakartaStudy Program of Nutrition, Faculty of Food Technology and Health, Universitas Sahid JakartaStudy Program of Nutrition, Faculty of Medicine and Health, Universitas Muhammadiyah JakartaDepartment of Animal Production and Technology, Faculty of Animal Science, IPB UniversityThe consumption of animal-based protein in Indonesia remains low, necessitating efforts to increase its intake, particularly through beef. Beef contains complete nutrition content such as essential amino acids, vitamins and minerals (Fe, Zn). However, its thick muscle fibers, make it less tender and more difficult to consume. One potential innovation to improve beef tenderness is the injection of plant-based oil, which results in meltique beef. This study aims to investigate the physical and sensory characteristics of meltique beef injected with Virgin Coconut Oil (VCO) emulsion as a source of animal protein. This study employed a completely random design. Sensory evaluation was conducted using the hedonic test and sensory attribute profiling technique with 25 initiated panellists. Meltique beef injected with VCO emulsion demonstrated the same quality of physical and sensory characteristics comparable to those of wagyu beef and canola oil emulsion in terms of texture, tenderness, and oil content. Therefore, VCO emulsion-injected meltique beef can serve as a preferred and easily consumable protein source due to its soft texture and affordable prices.https://www.bio-conferences.org/articles/bioconf/pdf/2025/04/bioconf_icnf2024_03005.pdf |
| spellingShingle | Apriantini Astari Cipta Dainy Nunung Humayrah Wardina Nurzahra Kania Lesa Aditia Edit Physical and sensory properties of meltique beef steak injected with virgin coconut oil emulsion BIO Web of Conferences |
| title | Physical and sensory properties of meltique beef steak injected with virgin coconut oil emulsion |
| title_full | Physical and sensory properties of meltique beef steak injected with virgin coconut oil emulsion |
| title_fullStr | Physical and sensory properties of meltique beef steak injected with virgin coconut oil emulsion |
| title_full_unstemmed | Physical and sensory properties of meltique beef steak injected with virgin coconut oil emulsion |
| title_short | Physical and sensory properties of meltique beef steak injected with virgin coconut oil emulsion |
| title_sort | physical and sensory properties of meltique beef steak injected with virgin coconut oil emulsion |
| url | https://www.bio-conferences.org/articles/bioconf/pdf/2025/04/bioconf_icnf2024_03005.pdf |
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