09 ITP332 PPT Materi 9 Karakteristik Daging 2

Internationally Recognized Undergraduate Program by IFT & IUFoST
ITP332 KARAKTERISTIK BAHAN PANGAN
Topik 9
KARAKTERISTIK DAGING - Bagian 2

Dr. Nugraha Edhi Suyatma, STP, DEA
Dr. Ir. Joko Hermanianto
Departemen Ilmu dan Teknologi Pangan

Fakultas Teknologi Pertanian
Institut Pertanian Bogor (IPB University)
SUBTOPIK
A. Warna Daging
B. Palatabilitas Daging
C. Daging MDM
D. pH dan Mutu Daging
E. Kerusakan Daging
F. Produk Olahan Daging

WARNA DAGING
 Warna daging merupakan faktor terpenting yang mempengaruhi
keputusan konsumen.
 Warna daging terdiri dari 80% Mioglobin dan 20% Hemoglobin.

• Hemoglobin - mengangkut O2 dari paru-paru ke sel
• Mioglobin - menyimpan O2 dalam sel
 Untuk memahami apa itu mioglobin dan faktor-faktor yang
mempengaruhi perubahan warna mioglobin, silakan tonton videonya
di slide berikutnya.
Source: https://www.youtube.com/watch?v=j6fzsF5OiBw
COLOR IN MEAT
Source: https://www.youtube.com/watch?v=j6fzsF5OiBw

STRUKTUR MYOGLOBIN
Mioglobin terdiri dari protein (globin) dan non-protein (group Heme =
group Haem)
Free
bonding site
Internationally
Source: Ranken, Recognized Undergraduate
M.D. 2000. Handbook of MeatProgram by IFT & IUFoST
Product Technology
STRUKTUR MYOGLOBIN
Gugus heme terdiri dari cincin porfirin datar
dengan atom besi pusat.
 Atom besi pada mioglobin memiliki enam
titik ikatan:
 4 diantaranya berikatan dengan atom
nitrogen;
 1 terikat pada molekul globin
 1 sisi ikatan bebas yang dapat
mengikat zat lain: biasanya air atau
oksigen.
Sisi ikatan bebas
Internationally
Source: Ranken, Recognized Undergraduate
M.D. 2000. Handbook of MeatProgram by IFT & IUFoST
Product Technology
WARNA MYOGLOBIN
The color of myoglobin depends on the Nature of group attached to the
iron and the state of the iron:
 The oxidation state of the iron atom. It may be reduced, Fe2+, or oxidised, Fe3+
 The nature of the group at the sixth bonding point of iron (free bonding site).
 The state of the globin. It may be native as in raw meat, or denaturated as in
cooked meat. See table 4.1.
(Ranken, M.D. 2000. Handbook of Meat Product Technology)

WARNA MYOGLOBIN
Kondisi Kimiawi dari Myoglobin
 Ferrous (Fe++)
• H2O Purple  Deoxymyoglobin
• O2  Red  Oxymyoglobin
• NO  Unstable pink  Nitric oxide myobglobin
• CO  Red  Carboxymyoglobin
 Ferric (Fe+++)
• H2O (globin)  Brown  Metmyoglobin
• H2O (denatured globin)  Brown/gray  Denatured metmyoglobin
• SH  Green  Sulfmyoglobin
• H2O2  Green  Choleglobin

Source: https://meat.tamu.edu/ansc-307-honors/meat-color/
Four Major Chemical Forms of Myoglobin
Internationally
Source: Recognized
R.A. Mancini, Undergraduate
M.C. Hunt Program
/ Meat Science by100–121
71 (2005) IFT & IUFoST
Empat Bentuk Kimia Utama dari Mioglobin
Terjadi jika tidak ada ligan untuk mengikat

situs ke-6
Heme Fe adalah Ferrous (Fe ++)
Uncut Meat
• Only water present to bind
Purplish-red or purplish-pink color
Internationally
Source: Recognized
M.C. Hunt Program
 Heme Fe is Ferrous (Fe++)

 Cut meat exposed to O2
 No change in iron’s valence
 6th binding site linked with oxygen
 Bright Cherry Red color
 which makes us think that older meat
looks more fresh
 As exposure increases-OMb penetrates
deeper
 High O2 maintains OMb, but may
induce Oxidation reactions
Fresh meat Internationally Recognized Undergraduate Program by IFT & IUFoST
Source: R.A. Mancini, M.C. Hunt / Meat Science 71 (2005) 100–121
 Brown Color
Occurred when:
 Oxidation of ferrous (Fe2+) Mb to
ferric (Fe3+)
 Low partial pressures of O2 (5-
10mm/ 2.6-5.3%)
 Low Oxygen transmission rates
• Surface contamination
• Aerobic bacteria use up O2
OMb (Bright MMb (Brown color
red color) on the surface of
meat)
Source: R.A. Mancini, M.C. Hunt / Meat Science 71 (2005) 100–121
CARBOXYMYOGLOBIN  Very bright Red Color

COMb- Fe++
Occurred when:
 carbon monoxide bind to the vacant
6th position of deoxymyoglobin.
 The bright-red color is relatively
stable compared to Oxymyoglobin.
 Concept of MAP meat packaging
with CO2/CO: no risk of oxidation.
CO–MAP vs Control
Internationally
Source: Recognized
M.C. Hunt Program
Faktor-faktor yang mempengaruhi warna daging
1. Amount of myoglobin in the muscle
Age: Veal<Calf<Young beef<Old beef
Looses affinity for oxygen as age increases
Species: Pork < Lamb < Beef
Type: Support < Locomotive
Myoglobin differences: Age within species
Age class Myoglobin content
Veal 2 mg/g
Calf 4 mg/g
Young beef 8 mg/g
Old beef 18 mg/g
Faktor-faktor yang mempengaruhi warna daging
Myoglobin differences: Species effects
Species Color Myoglobin content
Pork Pink 2 mg/g
Lamb Light red 6 mg/g
Beef Cherry red 8 mg/g
Poultry gray–white to dull red 0.10 mg/g
Faktor-factor yang memengaruhi warna daging
Myoglobin differences: Muscle effects

Muscle Name Myoglobin content
Locomotive Extensor carpi radialis 12 mg/g
Support Longissimus dorsi 6 mg/g

2. Vitamin E feeding of cattle
 Prevents oxidation; retards conversion of myoglobin to
metmyoglobin
3. Activity of Bacteria
 Produce metmyoglobin, choleglobin, and sulfmyoglobin
pigments
4. Curing
 Nitrosylhemochromogen is the stable cured meat
pigment
Activity of bacteria
Pigment Catalyst New pigment
Oxymyoglobin Oxidation + bacteria Metmyoglobin (-OH)
Metmyoglobin Bacteria Choleglobin (-H2O2)
Metmyoglobin Bacteria Sulfmyoglobin (-SH)

5. Pre-Harvest Stress
Exposure to long-term or short term stress
 Effects glycogen content of muscle and ultimate pH of muscle
 Long Term Stress:
 DFD (dark cutter)Transport, Hunger, Fear, Aggression
 Ultimate pH above 5.9 (beef), 6.5 (pork)
 Short Term Stress:
 PSE Usually only problematic in pork
 Ultimate pH below 5.4
• Generally problem can be overcome with enhancement of pre-slaughtering

Warna daging sapi sangat dipengaruhi oleh pH
pH akhir (pH

ultimate) daging
dan warna yang
terjadi:

6. Kemasan
Vacuum Packaging
Udara normal, ada oksigen dalam kemasan.
MAP Packaging
SUBTOPIK
A. Warna Daging
C. Daging MDM
E. Kerusakan Daging

Atribut palatabilitas daging
 Palatabilitas daging berkaitan dengan mutu makan (eating quality) dan
penerimaan konsumen, dan didefinisikan dalam atribut juiciness,
kelembutan/keempukan (tenderness) dan cita rasa (Flavor) (R K Miller.
2004. Palatability. In Encyclopedia of Meat Science. Elsevier Publ.)
 3 atribut utama palatabilitas daging:
1) Tenderness
2) Juiciness
3) Flavor
Internationally Recognized Undergraduate Program by IFT & IUFoST 22

1. KELEMBUTAN DAGING
Kelembutan adalah sensasi yang mencakup beberapa komponen!
Istilah untuk menggambarkan kelembutan saat mengunyah
meliputi…
 Ketahanan terhadap Tekanan Gigi
 Kelembutan pada Lidah & Pipi
 Kemudahan terfragmentasi
 Kemudahan untuk dihaluskan (dikunyah)
 Adhesif atau Kelengketan
 Residu setelah mengunyah
Source: R K Miller. Internationally

2004. Palatability.
RecognizedIn Encyclopedia
Undergraduate ofbyMeat
Program Science. Elsevier Publ.
IFT & IUFoST
1. Kelembutan Daging bergantung pada beberapa faktor
 Heritabilitas (spesies, keturunan)
 Praktek manajemen pemeliharaan (nutrisi, pemberian
pakan, penanganan, dll)
 Keadaan kontraktil otot dan jenis / jumlah jaringan ikat.
 Tingkat pendinginan atau pemendekan dingin.
 Daging harus disimpan pada suhu 70 - 75 oF selama 3–5 jam
sebelum pendinginan dan pengkondisian postmortem, karkas harus
disimpan pada suhu 50 - 60 oF selama 12 - 18 jam
 Lemak merupakan faktor yang sangat penting dari kelezatan
daging. Ini berkontribusi pada kelembutan daging,
kesegaran daging, dan rasa.
ATRIBUT MUTU DAGING
Tenderness – sangat dipengaruhi oleh usia hewan..

Juiciness dan flavor – sangat ditentukan oleh tingkat marbling.
Marbling
Flek lemak di
dalam daging

What is
Marbled meat ?
 Marbled meat (Daging dengan
pola seperti marmer) adalah
daging yang mengandung lemak
intramuskular dalam jumlah
bervariasi, sehingga terlihat mirip
dengan pola marmer.
 Marbling adalah bintik putih kecil
dari lemak internal di dalam
jaringan otot daging.
 Mempengaruhi kelembutan
dan rasa
Standar Mutu Daging (SNI 3932:2008)

Kelas Mutu Daging menurut USDA
 Ada delapan tingkatan kualitas daging sapi.
 Nilai didasarkan pada dua kriteria utama:
 Derajat marbling (lemak intramuskular) pada daging sapi, dan
 Kedewasaan (perkiraan umur hewan saat disembelih) ..
 Daging sapi prima memiliki kadar lemak tertinggi di ototnya. Lemak memberi
rasa flavor, kelembutan, dan kelembutan pada daging.

Kelas Mutu Daging menurut USDA
USDA QUALITY CHARACTERISTICS OF THAT GRADE
GRADE
Prime Highest quality & marbling. Approx. 3% of supply.
Choice Slightly less marbling than Prime. Over 50% of

supply.
Select Lowest retail grade. Acceptable, but lean and dry.
Standard Lower quality, yet economical. Lacks marbling.
Commercial Low quality. Lacks tenderness. From older animals.
Utility Only used in processed & canned meat products.
Cutter Only used in processed & canned meat products.
Canner Only used in processed & canned meat products.

Cara/Teknik untuk meningkatkan kelembutan
 Tender stretch : suspending the carcass via the pelvis instead of

achilles tendon.
 Electrical stimulation
 Blade tenderization : small knives disrupt the tissue.
 Proteolytic enzyme activity
 Aging is process that utilizes endogenous enzymes to enhance tenderness of
meat by breaking down some of the myofibrillar and connective tissue structure.
 Tropical plant enzymes are a source of exogenous enzymes that can be used
to enhance the tenderness of meat.The enzymes used are Papain, Bromelin
and Ficin.

2. JUICENESS DAGING
Juiceness daging penting dalam persepsi kelezatan bagi konsumen.
Jus daging tersusun dari air dan lemak, ini merangsang produksi air
liur, mengandung komponen penyedap dan membantu pencernaan
dimulut (pengunyahan) - melumasi, melembutkan dan
memfragmentasi daging!

2. JUICENESS DAGING
 Juiciness terdiri dari efek gabungan:

 pelepasan cairan awal — kesan basah yang dirasakan selama kunyahan
pertama, yang dihasilkan oleh pelepasan cairan daging yang cepat.
 juiciness yang berkelanjutan — sensasi juiciness yang dirasakan selama
pengunyahan terus menerus, yang diciptakan oleh pelepasan serum dan,
sebagian, karena efek stimulasi lemak pada aliran saliva.
 Lemak mempengaruhi juiceness dengan meningkatkan kapasitas daya ikat
air pada daging, dengan melumasi serat otot selama pemasakan, dengan
meningkatkan kelembutan daging dan dengan demikian sensasi rasa juicy,
atau dengan merangsang aliran air liur selama pengunyahan (Smith dan
Carpenter, 1974)

3. FLAVOR DAGING
FLAVOR ≠ TASTE
 Rasa mengacu pada lima reseptor dasar: manis, asin, asam, pahit
dan umami
 Flavor adalah persepsi senyawa kimia yang bereaksi dengan
reseptor di rongga mulut dan hidung (aroma) yang dikombinasikan
dengan rasa.

3. FLAVOR DAGING
 Flavor Daging biasanya dikaitkan dengan dua komponen yaitu prekursor
dan flavor volatile (mudah menguap).
o Prekursor flavor: Protein, peptida kecil, karbohidrat dan beberapa ion
anorganik
o Senyawa flavor yang mudah menguap biasanya dikaitkan dengan
rasa spesifik spesies (profil asam lemak)
 Penguraian asam lemak menghasilkan asam lemak rantai pendek dan
karbonil yang memengaruhi aroma dan rasa.
 Pencoklatan non enzimatis (reaksi Maillard)

SUBTOPIK
A. Warna Daging
C. Daging MDM
E. Kerusakan Daging

DAGING - Mechanically Deboned Meat (MDM)
Daging yang dipisahkan dari tulang secara mekanis (MDM) = Daging
yang dipisahkan secara mekanis (MSM), atau daging yang diperoleh
kembali / direklamasi secara mekanis (MRM) adalah produk daging
seperti pasta yang dihasilkan dengan memisahkan tulang dari daging
yang dapat dimakan dari daging sapi, babi, kambing, kalkun atau ayam.
Chemical Lean (CL) didefinisikan sebagai jumlah daging merah tanpa
lemak dibandingkan dengan jumlah lemak dalam sampel daging.
 CL 85: kandungan lemak sekitar 15%
 CL 95: kandungan lemak sekitar 5%

MDM = MECHANICALLY DEBONED MEAT
• •
•Protein 21% •PROTEIN 17%
•Tendon 1.5 % •TENDON 4 %
•Fat 4 % •FAT 20 %
CL 80-85
•
CL 95 •PROTEIN 17%
•TENDON 5%
• •FAT 30 %
•PROTEIN 20%
•TENDON 1.5 % CL70
•FAT 8 % •
•PROTEIN 15%
•TENDON 5%
•FAT 35 %
CL 90
CL 65
MDM
SUBTOPIK
A. Warna Daging
C. Daging MDM
E. Kerusakan Daging

pH dan Mutu Daging
Daya Ikat Air Warna
pH
Tekstur Umur Simpan

Pengaruh pH pada Daya Ikat Air Daging
Sumber : Price dan Schweigert (1971) in Aberle et al. (2001)
pH=PI
pH < PI pH > PI
(~ 5.3)
Repulsion means a force under the influence of which objects tend to

move away from each other, e.g., through having the same electric
charge. Internationally Recognized Undergraduate Program by IFT & IUFoST
• At pH values above PI, the addition of NaCl increases the WHC. Whereas at pH
values below PI, NaCl is not effective in increasing WHC because positive charge of
protein is neutralized by Cl- ions. The addition NaCl is in range 3 – 5 % (w/v)
• The addition > 5% NaCl may give the opposite effect on the meat due to the
denaturation andInternationally
precipitation of theUndergraduate
Recognized proteins Program by IFT & IUFoST
Pengaruh pH pada warna daging
Dark, firm and dry (DFD) pork/beef / Dark cutting beef or
lamb (DCB)
 Penyebab: glikogen terbatas: Beef Stress, paparan
dingin, sex, min. makan, sakit
 Solusi: Beri makan dan istirahat selama 24-48 jam
sebelum disembelih.
 Alternatif penggunaan: masih bagus untuk sosis
matang, bakso yang membutuhkan WHC tinggi
Pale, soft and exudative pork (PSE)

 Penyebab: Keturunan, stres
 Solusi: penanganan yang baik sebelum disembelih,
istirahat.
 Penggunaan alternatif: Sosis kering atau sosis
fermentasi, sup daging.
42
Nilai pH Daging Normal, PSE, dan DFD
 A normal pH drop should be from pH 7 to
5.6 - 5.7 in 6 - 8 hrs & to an ultimate pH in
range 5.5 - 5.8 in 24 hrs
 In some animals it will remain 6.5- 6.8 
DFD.
 An early accumulation of lactic acid (pH
drops = 5.2 after 1 hour)  denaturation
of proteins  PSE
 Denaturation will cause –
i) Loss of protein solubility
ii) Loss of water holding capacity
iii) Loss in the intensity of muscle`s
pigment coloration.
43
PERUBAHAN pH
Muscle Glycogen Glycogen Lactate Ultimate
color at death at 24 hr production muscle pH
Normal 1.0% 0.1% high 5.6
DFD 0.3% 0.1% low 6.0 to 6.5
PSE 0.6-1.0 % 0.1% very high 5.1

SUBTOPIK
A. Warna Daging
C. Daging MDM
E. Kerusakan Daging

KERUSAKAN DAGING AKIBAT AKTIVITAS ENZIM

KERUSAKAN DAGING AKIBAT AKTIVITAS ENZIM
AUTOLYSIS
* PROTEIN PROTEASE PEPTIDE NH3

AMINO ACID H2S
* FAT LIPASE GLISEROL

FATTY ACID
* GLIKOGEN GLUCOSE
NUTRIEN MIKROBA

KERUSAKAN MIKROBIOLOGIS
Eubacteria contamination OUTSIDE MEAT:
 Slimmy
 Greeny-blue – black
 Abnormal aroma and
taste (NH3, H2S, N2)
•EXUDATIVE How It occurs?

•GREY-GREEN  Contamination while
•ABNORMAL AROMA slaughtering, handling,
•pH deboning, aging, etc

49
Collagenase
Protein •Cl. Perfringrns * peptides
Myofibril •Cl. Histoliticum * Amino acides
Elastinase
MICROBIOLOGICAL
Protein * peptides
DETERIORATION
•Flavobacterium elastolyticum
* Amino acides
Elastin •B. subtilis
Keratinase * peptides
Keratin •*Streptomyces fradiae * Amino acides
Dekarboksilase
L-Lysin * Cadaverin
•B. cadavaris
L-Valin * Isobutanolamin
•Proteus bulgaricus
Tryptophane •E. coli * Pyruvate

* TMA
•Proteus vulgaris
Internationally Recognized Undergraduate Program by*IFTIndol
& IUFoST
EUBAKTERIA CONTAMINATION
(Proteus, Klebsiella, Pseudomonas, Citrobacter, E.coli, dll)
TPC SELF LIFE AT 5oC

CONTAMINATION (DAYS)
102 bak./cm2 (gr) 14
104 5
106 2
107 CRITICAL CHANGES
OF AROMA AND
TASTE
SUBTOPIK
A. Warna Daging
C. Daging MDM
E. Kerusakan Daging

CUTTER
CORNED
53
Example Video Meat Processing (hot dog)
Source: https://www.youtube.com/watch?v=2NzUm7UEEIY

TYPES OF FERMENTED SAUSAGES PRODUCTS
Summer
Sausage
Salami
Mettwurst
Teewurst
Example Video Meat Processing (Mini Pepperoni)
Source: https://www.youtube.com/watch?v=1MxYWwouFPM

S3= SHELF STABLE SAUSAGE
57
DELICATESSEN PRODUCTS
58
Example Video Meat Processing (Cooked Ham)
PLEASE WATCH THE VIDEO IN YOUTUBE !
https://www.youtube.com/watch?v=7Ajct-GCq8Y

REVIEW
Jelaskan hubungan antara kondisi kimiawi mioglobin dengan warna
daging!
Jelaskan peran lemak pada palatabilitas daging!
Apa pengaruh pH terhadap kualitas daging?
Jelaskan maksud daging MDM yang memiliki nilai CL = 85.

ITP332 KARAKTERISTIK BAHAN PANGAN
TERIMAKASIH TELAH MENYIMAK!
Dr. Nugraha Edhi Suyatma, STP, DEA

nugrahaedhis@gmail.com
HP/WA : 0813 86 035 135
Bersambung ke Video Karakteristik Daging Unggas
61

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Internationally Recognized Undergraduate Program by IFT & IUFoST

ITP332 KARAKTERISTIK BAHAN PANGAN

KARAKTERISTIK DAGING - Bagian 2

Departemen Ilmu dan Teknologi Pangan

D. pH dan Mutu Daging

F. Produk Olahan Daging

Internationally Recognized Undergraduate Program by IFT & IUFoST

 Warna daging terdiri dari 80% Mioglobin dan 20% Hemoglobin.

Internationally Recognized Undergraduate Program by IFT & IUFoST

Sisi ikatan bebas

(Ranken, M.D. 2000. Handbook of Meat Product Technology)

Internationally Recognized Undergraduate Program by IFT & IUFoST

Internationally Recognized Undergraduate Program by IFT & IUFoST

Terjadi jika tidak ada ligan untuk mengikat

Purplish-red or purplish-pink color

 Heme Fe is Ferrous (Fe++)

CARBOXYMYOGLOBIN  Very bright Red Color

Myoglobin differences: Muscle effects

Internationally Recognized Undergraduate Program by IFT & IUFoST

Internationally Recognized Undergraduate Program by IFT & IUFoST

Internationally Recognized Undergraduate Program by IFT & IUFoST

pH akhir (pH

Internationally Recognized Undergraduate Program by IFT & IUFoST

Udara normal, ada oksigen dalam kemasan.

D. pH dan Mutu Daging

F. Produk Olahan Daging

Internationally Recognized Undergraduate Program by IFT & IUFoST

Internationally Recognized Undergraduate Program by IFT & IUFoST 22

Source: R K Miller. Internationally

Tenderness – sangat dipengaruhi oleh usia hewan..

Internationally Recognized Undergraduate Program by IFT & IUFoST

Internationally Recognized Undergraduate Program by IFT & IUFoST

Internationally Recognized Undergraduate Program by IFT & IUFoST

Prime Highest quality & marbling. Approx. 3% of supply.

Choice Slightly less marbling than Prime. Over 50% of

Select Lowest retail grade. Acceptable, but lean and dry.

Standard Lower quality, yet economical. Lacks marbling.

Commercial Low quality. Lacks tenderness. From older animals.

Utility Only used in processed & canned meat products.

Cutter Only used in processed & canned meat products.

Canner Only used in processed & canned meat products.

Internationally Recognized Undergraduate Program by IFT & IUFoST

 Tender stretch : suspending the carcass via the pelvis instead of

Internationally Recognized Undergraduate Program by IFT & IUFoST

Internationally Recognized Undergraduate Program by IFT & IUFoST

 Juiciness terdiri dari efek gabungan:

Internationally Recognized Undergraduate Program by IFT & IUFoST

Internationally Recognized Undergraduate Program by IFT & IUFoST

Internationally Recognized Undergraduate Program by IFT & IUFoST

D. pH dan Mutu Daging

F. Produk Olahan Daging

Internationally Recognized Undergraduate Program by IFT & IUFoST

Internationally Recognized Undergraduate Program by IFT & IUFoST

D. pH dan Mutu Daging

F. Produk Olahan Daging

Internationally Recognized Undergraduate Program by IFT & IUFoST

Daya Ikat Air Warna

Tekstur Umur Simpan

Internationally Recognized Undergraduate Program by IFT & IUFoST

Repulsion means a force under the influence of which objects tend to

Pale, soft and exudative pork (PSE)

Normal 1.0% 0.1% high 5.6

DFD 0.3% 0.1% low 6.0 to 6.5

PSE 0.6-1.0 % 0.1% very high 5.1