2022
DOI: 10.21744/ijle.v5n1.1939
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Bali beef organoleptic quality cut at Slaugtherhouse with different management at Mambal Slaugtherhouse, Pesanggaran Slaugtherhouse and Darmasaba Slaugtherhouse

Abstract: The purpose of the study was to determine the differences in management and organoleptic quality of male bali beef from slaughterhouses in Denpasar and Badung districts. The material used was male bali beef in the Longissimus Dorsi (LD) muscle which was cut at different abattoirs. The abattoirs are Mambal Slaugtherhouse, Pesanggaran Slaugtherhouse, and Darmasaba Slaugtherhouse. This study used a completely randomized design (CRD) with 3 treatments where three abattoirs were treated and 4 replications (4 times … Show more

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