The Quality Characteristics of Ready-to-Eat Empal Gentong Affected by Meat Pre-Cooking.

The purpose of this research was to examine the effectiveness of pre-cooking treatments on the quality characteristics of ready-to-eat (RTE) empal gentong. Raw beef meat was pre-cooked in water bath at 90°C for 0 min (C), 10 min (T1), 20 min (T2), and 30 min (T3) prior to retorting process at 121°C and pressure at 70,000 Pa. Results showed that pre-cooking treatments in all treated samples could reduce fat contents in empal gentong's meat by 0.