Effects of the Antimicrobial Component Rhodotorula glutinis in Whey on the Physicochemical, Microbiological and Organoleptic Properties of Beef

Beef is meat from cattle that is highly perishable if not stored or treated properly.Rhodotorula glutinis has antimicrobial properties, and if used with whey protein could potentially produce a coating material to preserve the beef.This research aims to determine the effect of coating materials using the antimicrobial component Rhodotorula glutinis in whey on the physicochemical, microbiological and organoleptic properties of beef.Four treatments (T0 = 100% whey, T1 = 25% whey: 75% Rhodotorula glutinis, T2 = 50% whey 50% Rhodotorula glutinis, T3 = 75% whey 25% Rhodotorula glutinis) were prepared.The cooking loss, water holding capacity, tenderness, fat, protein, moisture, initial spoilage, total plate count, resistance, and organoleptic properties analyses were carried out.The use of whey and the antimicrobial component Rhodotorula glutinis as an edible coating did not affect physical quality, chemical quality, microbiological quality and organoleptic except for T1 which had a significant effect on the tenderness value after 5 hours (63.28%), protein content (22.02%), fat content (7.99%), and initial spoilage (681min).In conclusion, using 25% whey and 75% Rhodotorula glutinis is the best concentration as a coating for beef preservation.