Acceptability and Characterization of Beef Tapa Infused with Different Herbs and Spices

Abstract

Abstract

This study evaluated the effects of herbal and spice juice infusions—lemongrass, ginger, chili, and turmeric—on the sensory qualities and overall acceptability of Beef Tapa. The preparation involved incorporating the selected juice infusions, followed by drying, packaging, and labeling. Thirty evaluators, including meat processors, animal science practitioners, and food experts, assessed the aroma, appearance, juiciness, taste, texture, and overall acceptability of the samples. One-way ANOVA revealed no significant differences among the five treatments, indicating all variants were moderately accepted, with a general “Like Slightly” (LS) rating. Microbial analysis showed that Tapa with Lemongrass Juice had the highest Staphylococcus aureus count (9.9 × 10⁷ CFU), far exceeding the safety threshold (10⁴ CFU). Tapa with Chili Juice had the lowest count (3.8 × 10⁵ CFU), suggesting better antibacterial action. Turmeric Juice-treated Tapa (4.6 × 10⁴ CFU) came closest to the safety limit. No Salmonella was detected in any treatment, confirming the absence of this pathogen across all samples. The high microbial counts observed in certain treatments can be attributed to the raw nature of the samples. This is expected, as raw samples typically harbor higher microbial loads; however, these microorganisms can be effectively eliminated through proper cooking. The Physicochemical analyses revealed that Tapa with Turmeric Juice had the highest nitrate level (1481 mg/kg), well above the 500 ppm reference. Chili-, Lemongrass-, and Ordinary Tapa also exceeded the standard, while Ginger-infused Tapa was slightly over the limit. Nitrite levels across all samples remained low (2–3 mg/kg). Ash content ranged from 4.16% to 5.29%, moisture content varied from 32.83% to 42.47%, and total fat ranged from 2.34% to 3.11%. These differences indicate that the juice infusions influenced the chemical properties of Beef Tapa, particularly in microbial load, nitrate content, moisture, and fat composition. Future studies should explore optimized concentrations and combinations of turmeric and chili juice to further reduce microbial load while maintaining low nitrate levels in Beef Tapa.