Factor Affecting

Carcass

Composition By:

Dr. Endy Triyannanto, S.Pt., M.Eng.

Monday, Oktober 16 th, 2017

PERKENALAN

• Nama: Endy Triyannanto

• Pendidikan: S3 (Gangneung-Wonju National University, South Korea)

• Alamat: Pajimatan, Girirejo, Imogiri, Bantul, Yogyakarta

• Food Packaging Laboratory, Department of Food Processing and Distribution, Gangneung-Wonju National University (Ph.D.)

Publications

• Feb. 29th, 2016 : Evaluation of Honey and Rice Syrup as Replacements for Sorbitol in the Production of Restructured Duck Jerky. Asian-Australasian Journal of Animal Sciences.

• August 31st, 2015 : Effect of Pre-cooking Conditions on the Quality Characteristics of Ready-To-Eat Samgyetang. Korean Journal for Food Science of Animal Resources.

• June 11th, 2015 : Development of Processing Technology for the Quality Improvement of Retorted Samgyetang (Dissertation).

• Sept. 18th, 2014 : Effects of Sucrose Stearate Addition on the Quality Improvement of Ready-To-Eat Samgyetang during Storage at 25°C. Korean Journal for Food Science of Animal Resources.

• Oct. 16th, 2014 : Effects of Emulsifiers, Precooking, and Washing Treatments on the Quality of Retorted Ginseng Chicken Soup. Journal of Food Processing and Preservation (USA).

Patents

• Method for improving cooking quality and storage stability of ready-to-eat Samgyetang (품질개선 및 저장성이 향상된 즉석조리용 삼계탕의 제조방법), November 12nd 2013. (10-2013-0136816).

• A process for the preparation of high quality duck jerky and the duck jerky prepared therefrom (고품질 오리 육포의 제조방법 및 이에 따라 제조된 오리 육포), January 15th, 2015. (10-2015-0007182).

Publications and Patents

Produk Olahan Penelitian

1. Sosis

2. Dendeng bebek

3. Samgyetang

4. Sosis

5. Meatloaf

6. Ayam Goreng korea

7. dsb

Keterampilan dalam Penelitian

1. Analisis Proksimat

2. Warna (Colorimeter)

3. Texture profile

4. Thiobarbituric acid

reactive substances (TBARS)

5. Apparent viscosity

6. Spreadability

7. Fatty acid profiles

8. Sensory evaluation

9. Scanning Electron Microscopy (SEM)

10. Standard Packaging (JIS)

Penelitian Utama pada Disertasi tentang Retort Pouch

Apa itu retort pouch?

Gambar 1. Analisis mikroskopis komposisi lapisan kemasan retort untuk kemasan Samgyetang (PP / PA / AL / PET)

Material dan Metode Pengolahan Samgyetang Samgyetang Soup

1,2 kg ayam, 1 kg kaki ayam, air 10 L, 300 g

(Bawang putih, jahe, bawang merah, cokelat, garam,

milkvetch root, merica, gula)

Resep

450 g ayam muda, beras 100 g, kaldu 200 ml, 100 g

(Ginseng, bawang putih, cokelat, dan jujube)

Retort pouch

PET 12 µm/AL 9 µm/PA 15 um/AL 7µm/CPP 100

µm.

121 °C for 65-70 min (f- value 8)

Retorting

Proses Pembuatan Samgyetang

Proses Retorting

Dokumentasi Selama Kegiatan Penelitian Berlangsung

Introduction

• Growth is a complex phenomenon, starting when ovum is fertilized until animal reaches a mature body size.

• Development is change in function, shape, structure of body to be in the perfect form along with growth

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Growth?

Definition of Growth

• Growth is an increase in body weight of animal until it reaches a mature size. (Goodwin, 1977).

• Growth is an increase in the amount of protein formation which is higher than that of protein loss. (Bogard, 1977).

Definition of Growth

• Anggorodi (1979) : Weight increase due to fat or water accumulation is not real growth.

• Real growth is increase in the amount of protein and minerals accumulated in the body.

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”increase in body weight due to increase in fat, water, and bone does not define growth.”

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Growth Laws

1. Growth rate starts since fetus. Growth rate of fetus is initially slow but it gets faster with the age of gestation period; ¾ weight of animal birth weight is reached at the last month of gestation period.

2. There are several factors affecting animal birth weight, namely: maternal nutrition, number of newborn and breed.

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Growth Laws

3. After birth, the growth of cattle will follow sigmoid curve (letter S). The acceleration phase is reached during puberty.

4. For meat production purpose, it will be more beneficial to slaughter cattle after the curve of acceleration phase.

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Growth Laws

5. Nutrition level affects growth. Low nutrition level may distrub the growth.

6. The growth rate of under-nutrition young cattle, once given nutritious feed, will increase rapidly as compensatory growth occurs.

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Growth Laws

7. Maximum growth rate will be reached only if the environmental condition is really supporting.

8. The factor of cattle inherited (genotype) limits growth level and mature body.

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Measuring Growth

Growth is not a linear function but mass addition (weight) resembling letter S, initially progressing slowly, then rapidly, then slowly again, or contantly.

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The mathematical model:

Weight

Growth = ________

Time

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Growth rate:

dW

Rg = _________

t

Rg = growth rate

dW = dry weight

t = time

• After weaning, the curve resembles straight line because body weight gain is relatively contant.

• Body weight increases with age until puberty.

• After puberty, body weight gain decreases and growth will cease when cows reach mature body size.

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Real growth:

(W2-W1)

RGR = ___________

x 100%

(W2-W1)t

RGR = Real Growth Rate

W2 = final weight

W1 = initial weight

t = week.

Body tissues undergoing changes during growth

• Nervous tissue

• Bone

• Muscle

• Fat

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Sequence of Body Fat Deposition

• Fat around the kidneys, pelvis, and offal.

• Intermuscular fat (fat within muscles)

• Subcutaneous fat (fat under the skin)

• Intramuscular fat (fat within muscle fiber/marbling)

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Postnatal Growth

• Bones grow earlier than muscles and fats.

• Muscle development is limited due to the limited size of muscles.

• After muscles reach the maximal growth, muscle weight gain occurs due to intramuscular fat deposition.

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Postnatal Growth

• The rate of intramuscular fat deposition can be changed by nutritional manipulation regardless of the development of muscle and bones

• During the growth, bone grows continually with a relatively slow growth rate.

• The growth of muscle is relatively rapid so that the ratio of muscle/bone increases.

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Change in the proportion of muscle, fat, and bone during

growth

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Aberle et al., 2001

Relation between carcass component and live animal weight

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Soeparno, 2005

Fattening Period

• The growth of muscle occurs slowly, and fat deposition increases.

• Animal slaughter should be carried out once the fattening reaches the optimum level.

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Carcass Composition

• Muscle. The water component in muscle reaches 74% from the muscle weight, and it is protein, fat, mineral and vitamin.

• Bone. It is where meat attaches and supports body weight.

• Fat: intramuscular, intermuscular, subcutaneous fats and adipose tissue.

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Factors Affecting Carcass/Meat Composition

1. Genetic

2. Sex

3. Castration

4. Physiology

5. Age

5. Body weight

6. Nutrition

7. Hormone

8. Antibiotics

9. Mineral

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• Types of cattle breeds: The carcass of milk producer cattle tends to have higher proportion of kidney and pelvic fats but lower proportion of subcutaneous fats than that of beef cattle.

• Size of cattle breeds: At the same weight, large type cattle breeds contain more meat, more protein, higher bone proportion, lower fat proportion, because it is younger in age

Genetic Factor

Genetic Factor

• Small sized European cattle (Angus, Hereford, Shorthorn) contains more fats compared to large sized cattle (Charolais).

• Differences in the proportion of body and carcass fats are also found in sheep and pigs at the same body weight.

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Genetic Factor

Characteristics Holstein Angus Limosin

Carcass (%) 63.1 66.7 67.0

Muscle / Meat

(%)

63.3 52.0 72.5

Fat (%) 21.4 20.0 14.6

Bone (%) 15.4 11.8 12.9

M/B Ratio 4.11 5.00 5.61

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Robelin and Tulloh, 1992

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Factor of Sex and Castration

Characteristics Bull Steer Heifer

Carcass weight (kg) 316 307 307

Muscle / meat(%) 74.1 70.4 65.0

Fat (%) 14.0 23.4 25.2

M/B ratio 4.38 4.28 4.45

Steen and Kilpatrick, 1995

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Physiological Factor Factor of Age and Body Weight Nutritional Factor Hormonal Factor Antibiotic Factor Mineral Factor

Other Factors

Terima-Kasih