1Kuliah Magister Ilmu Ternak(Master Course in Animal Science)TM ke 3Perubahan Sifat Olahan Daging(Characteristic Changes of Meat Proucts)2Penanganan dan Pengolahan/ Pengawetan Daging(Handling, Processing and Preserving)!anlingTemperature ControlRefrigerationStorage above the freezing pointFresh and chilled meatStorage below the Freezing PointFrozen Carcase meat3Penanganan dan Pengolahan/ Pengawetan Daging(Handling, Processing and Preserving)Processingoisture Control!eh"drationFreeze !eh"drationCuringSmo#ing$ntermediate oisturee eatThermal ProcessingPasteurizationSterilization%&Deh"ration' Creation of commodit" (preservation of edibilit")' $ncreasing the e*tracellular osmotic pressure' +istor",Firstl"- $n .g"pt ( / 3000 "ears a go)Found as,Pemmican1 e*posure of strips of lean meat to the sun (2orth 3merica- $ndian)Char4ui1 light salting 5 sun (South 3merica)6iltong (South 3frica)!endeng1 7ar#" beef- etc8Deh"rationSu#eriorit" $more durable (8 months 9 1 "ear)more compactsComparison,1 ton corned beef and deh"drated beef need a same space i:e:- 18 m21 with the dense of essential nutrition, !6 / 2* of C61 C6 &3 pct and !6 ;:& pct water content;Deh"rationComparative !ensit" of !ifferent Forms of 6eef ( 2&>Deh"ration6iochemistr" 3spects?+C (Structure1 chemical state of protein)Fresh!eh"dratedRefresh$ncorporated again ?+CPotassium1 obstructing reentr" of water on reh"dration (p+ , acide side- isoelectric point)+eat denaturation1 +ot air dr"ing