Food safety evaluation of fresh meat in traditional markets: A case study in Semarang city, Indonesia

Abstract

Food safety plays an important role in ensuring the distribution of food products that are safe for consumption, such as beef. Beef is a source of animal protein with a high consumption rate. This study aimed to determine the differences in pH, temperature, physical quality, and hygiene sanitation of beef in three categories of traditional markets in Semarang City. This study uses 87 samples from 29 market. Data analysis was carried out descriptively and quantitatively using GraphPad Prism 9.5.0 software. The pH and temperature values ​​were analyzed using one-way analysis of variance (ANOVA), while the analysis of physical quality and hygiene sanitation used the Kruskal-Wallis test. The results of the study indicated that the pH, temperature, and physical quality of beef did not differ significantly (P>0.05) for each market category. Meanwhile, hygiene sanitation showed significant differences (P<0.05) among the three market categories.