The Influence of Wet Aging on pH, Meat Color, Fat Color and Water Holding Capacity of Bali Beef from Traditional Slaughterhouses in Lombok
DOI:
10.29303/jpm.v20i7.10400Published:
2025-12-05Issue:
Vol. 20 No. 7 (2025): in ProgressKeywords:
Aging; Balinese Beef Quality; Slaughter Houses in LombokArticles
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Abstract
Beef quality plays a vital role in ensuring consumer satisfaction and market competitiveness, particularly in regions where traditional slaughtering practices remain prevalent. This study aimed to evaluate the physical quality of Bali beef obtained from traditional slaughterhouses on Lombok Island and to determine the effect of wet aging on meat quality. The experiment used longissimus dorsi muscle samples from 1 to 3-year-old male Bali cattle. Physical parameters analyzed included pH, meat color, fat color, and water-holding capacity (WHC). Data were analyzed using a Factorial Completely Randomized Design followed by Duncan’s Multiple Range Test. Results showed that wet aging had a significant effect (p<0.05) on most physical parameters. The pH decreased from 5.85 to 5.57, meat color became slightly darker due to myoglobin oxidation, and fat color became lighter under vacuum conditions. WHC increased from 47.13% to 50.34%, indicating improved water retention. Based on these findings, it can be concluded that beef from traditional slaughterhouses in Lombok still meets the quality standards of fresh meat. Furthermore, the 21-day wet aging process significantly enhanced the physical quality of Bali beef without causing adverse effects, demonstrating its potential as a practical post-slaughter treatment to improve the competitiveness of local beef products.
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Author Biographies
Baik Mesy Darita Fitriani, Management of Livestock Resources, University of Mataram
Dahlanuddin Dahlanuddin, Department of Animal Nutrition, University of Mataram
Fahrullah Fahrullah, Department of Animal Products Technology and Processing, University of Mataram
Bulkaini Bulkaini, Department of Animal Products Technology and Processing, University of Mataram
M Ashari, Departemnt of Animal Production, University of Mataram
Ikhwan Firhamsah, Departemnt of Animal Production, University of Mataram
Zaid Al Gifari, Departemnt of Animal Production, University of Mataram
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Copyright (c) 2025 Baik Mesy Darita Fitriani, Dahlanuddin Dahlanuddin, Fahrullah Fahrullah, Bulkaini Bulkaini, M Ashari, Ikhwan Firhamsah, Zaid Al Gifari
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