Abstract:Sliced kebab meat is produced by roasting raw kebab meat to make it easier to distribute at cold temperature. However, its quality could be damaged if it is distributed for long period, so preservative is needed. The study consisted of two phases. The first phase determined the type and concentration of preservatives consisting of potassium sorbate at concentrations of 750, 1000, 1250 ppm, and sodium nitrite at concentrations of 30, 50, and 100 ppm used a completely randomized design. The second phase was carr… Show more
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