Effect of effectiveness on soybean / vegetable pulp oil As a preservative for kobe beef (wagyu)
Abstract
The purpose of this study was to determine the effect of pulp extract from soybean sprouts as a chemical aspect of kobe beef (Wagyu). This research was demonstrated in the chemical laboratory and nutritionist nutritionist at the Faculty of Natural Sciences and the Faculty of Animal Husbandry, Bogor Agricultural Institute. This treatment used a completely randomized design (CRD) with four treatments and five replications. The treatments consisted of soybean sprouts compounds consisting of 1.5%, 3%, 6%, and 9%. In laboratory tests, the results showed (P <0.06) on vegetable content and no significant effect (P> 0.06) on levels of meat and meat fat oil.
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References
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