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The Comparison between Salting and Smoking Method towards Beef Meat
Quality
Arman Syafiq Bin Aripuddin
Supervisor: Dr. Khadijah Binti Saad
Bachelor of Science Agrotechnology (Postharvest Technology)
School of Food Science and Technology
This study were carried out to compare two treatment which is salting and smoking
to determine which treatment is the best to maintain the beef meat’s quality during
storage. The beef meat was smoked by referring the traditional hot smoking method
while the salted meat were prepared by pouring table salt on the surface of the beef.
Then, the beef meat was placed in a 5ºC chiller room for 16 days. Each four days of
interval, the parameter of weight loss, tenderness, microbial analysis and sensory
evaluation were conducted. From the result obtained, the smoking method shows a
significant different with salting treatment by the value of P˂0.05 after ran the 1 way
anova T-test. It can be conclude smoking treatment is the best to be applied for
controlling the post-harvest quality.
1023 | UMT UNDERGRADUATE RESEARCH DAY 2018