Optimization of Cassava Starch, Glycerol, and Lactic Acid Concentrations as Active Edible Coating for Pork Meat

Optimization of active edible coating formulations for pork meat application was conducted using response surface methodology. Effects (i.e. cassava starch, glycerol, and lactic acid) on the color change, pH, % drip loss, interaction (thickness), sensory acceptability (general acceptability, color, odor, texture) coated samples stored at ambient temperature were investigated a three- block rotatable central composite design. Mathematical models generated that predicted effects individual combined influences variables. Statistical tests reliability adequacy done to evaluate goodness fit models. formulation revealed optimum applied in 1.81–1.88% 1.90–3.55% 0.51–0.57% acid. A verification test performed showed actual values within confidence and/or prediction intervals. Overall, results this study developed can be used temperature.