Issue |
BIO Web Conf.
Volume 153, 2025
The 3rd IPB International Conference on Nutrition and Food (ICNF 2024)
|
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Article Number | 03005 | |
Number of page(s) | 10 | |
Section | Food Innovation | |
DOI | https://doi.org/10.1051/bioconf/202515303005 | |
Published online | 28 January 2025 |
Physical and sensory properties of meltique beef steak injected with virgin coconut oil emulsion
1 Department of Animal Production and Technology, Faculty of Animal Science, IPB University, 16680 Bogor, Indonesia
2 Study Program of Nutrition, Faculty of Medicine and Health, Universitas Muhammadiyah Jakarta, 15419 Jakarta, Indonesia
3 Study Program of Nutrition, Faculty of Food Technology and Health, Universitas Sahid Jakarta, 12860 Jakarta, Indonesia
* Corresponding author: nciptadainy@umj.ac.id
The consumption of animal-based protein in Indonesia remains low, necessitating efforts to increase its intake, particularly through beef. Beef contains complete nutrition content such as essential amino acids, vitamins and minerals (Fe, Zn). However, its thick muscle fibers, make it less tender and more difficult to consume. One potential innovation to improve beef tenderness is the injection of plant-based oil, which results in meltique beef. This study aims to investigate the physical and sensory characteristics of meltique beef injected with Virgin Coconut Oil (VCO) emulsion as a source of animal protein. This study employed a completely random design. Sensory evaluation was conducted using the hedonic test and sensory attribute profiling technique with 25 initiated panellists. Meltique beef injected with VCO emulsion demonstrated the same quality of physical and sensory characteristics comparable to those of wagyu beef and canola oil emulsion in terms of texture, tenderness, and oil content. Therefore, VCO emulsion-injected meltique beef can serve as a preferred and easily consumable protein source due to its soft texture and affordable prices.
© The Authors, published by EDP Sciences, 2025
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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