Physical quality characteristics of lamb meat using Pangium edule extract at different storage times

Abstract

Pangium edule or by other names, kluwak, kluwek, picung, or kepayang are traditional spices used for cooking. Pangium edule (kluwak) contains antimicrobial compounds, flavonoids, antioxidants, and tannins that function as anti-bacteria so that it inhibits bacterial pathogens that cause a decrease in the quality of meat. This study aims to determine the effect of Pangium edule extract at different storage times on the quality of lamb meat. The method used in this study was a Factorial Complete Randomized Design with three replications. The material used was Pangium edule (kluwak) and lamb meat soaked at the level of Pangium edule extract 0%, 3%, 6% 9%, then stored for 12, 24, and 36 hours at room temperature 27˚C to 30˚C. Parameters in this study are pH, cooking loss, and water holding capacity. The results of this study showed that the level of Pangium edule extract and storage time had a significant effect on pH, Cooking loss and water holding capacity (P<0.05. In conclusion, the extraction of Pangium edule level 3% to 9% effectively maintains the quality of meat during storage for up to 36 hours.

Effects of Çemen pastes prepared in different formulations on physicochemical, microbiological, and textural properties of beef hamburger patties during refrigerated storage

“…Patriani et al. (2023) noted that FSF addition to buffalo meat patty caused a decrease in pH. The authors also stated that the rate of pH decrease caused by FSF addition was more evident with the increasing FSF dose incorporated.…”

“…Results are expressed as means±SD; a-e Means with different superscripts within a column are significantly different (p < .05). A,B Considering the different cooking states for each of the proximate compositions; means with different superscripts within a row are significantly different (p < .05).CP8, and CP9 (p < .05) Patriani et al (2023). noted that FSF addition to buffalo meat patty caused a decrease in pH.…”

Partial substitution of alfalfa hay byBerberis vulgarisleaf modulated the growth performance, meat quality and antioxidant status of fattening lambs

“…In this experiment, the glycogen content of LD muscle was not measured, but it is possible that lower blood glucose in BVL‐fed lambs could reduce the storage of glycogen in the tissue and thus prevent the degradation of glycogen, glucose and glucose 6‐phosphate to lactate and increase pH, compared to the control group. Also, previous studies show that the use of a mixture of medicinal plant extracts (A. Jang et al., 2008 ) and gallic acid (K. H. Lee et al., 2012 ) in broiler chickens and Pangium edule extract (containing tannin) in lamb (Patriani et al., 2020 ) has increased the pH of the meat, compared to the control group. Probably, the increase in phenolic content in the meat of lambs fed with BVL has caused an increase in the pH of the meat (K. H. Lee et al., 2012 ).…”

“…Also, previous studies show that the use of a mixture of medicinal plant extracts (A. Jang et al, 2008) and gallic acid (K. H. Lee et al, 2012) in broiler chickens and Pangium edule extract (containing tannin) in lamb (Patriani et al, 2020) has increased the pH of the meat, compared to the control group. Probably, the increase in phenolic content in the meat of lambs fed with BVL has caused an increase in the pH of the meat (K. H. Lee et al, 2012).…”

Potensi Ekstrak Biji Pangi (Pangium edule Reinw) sebagai Pengawet Alami Pada Ikan Mujair (Oreochromis mossambicus)

“…Faktor yang menyebabkan ikan cepat membusuk adalah kadar glikogennya yang rendah sehingga proses rigor mortis berlangsung lebih cepat dan pH akhir daging ikan cukup tinggi yaitu 6,4 -6,6, serta tingginya jumlah bakteri yang terkandung di dalam perut ikan. Bakteri proteolitik mudah tumbuh pada ikan segar dan menyebabkan bau busuk hasil metabolisme protein [7,10,17,18]. kesegaran dari hasil perikanan.…”