Influence of beef retail cuts on the quality, sensory, and color beef floss: A comparison between silverside and chuck

¹ Faculty of Animal Science, Universitas Sebelas Maret, Surakarta, Indonesia
² Research group of Food Technology of Animal Origin, Department of Animal Science, Faculty of Animal Science, Universitas Sebelas Maret, Surakarta, Indonesia,
³ Research Group of Research and Development Center for Food, Nutrition and Public Health, Research and Community Service (LPPM), Universitas Sebelas Maret, Surakarta

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

This study evaluates the influence of different beef retail cuts on the chemical composition, color attributes, and sensory acceptability of traditional beef floss. The differences in this research treatment were the location of retail cut P1 (silverside) and P2 (Chuck), each treatment replicated in five batches, each batch consisting of 3 replicates. The sensory attributes observed including color, texture, and overall acceptability, were significant, but not significant on aroma and aftertaste. The differences in retail cuts influence the chemical composition, especially in moisture, fat, and protein. There were also contributions on instrumental color measurements were higher lightness (L*), redness (a*), and yellowness (b*) values on P2 compared to P1, suggesting enhanced visual appeal. These findings suggest that chuck cut (P2) is more favorable for producing high-quality, visually appealing, and consumer-accepted beef floss.