The meat of rat (Rattus argentiventer) is obtained fromfarmer's land
in Yogyakarta, Indonesia, while beef was purchased from several local
markets in Yogyakarta Indonesia. In order to anticipate the variation
among meat composition, the rat and beef used are the mixture from
four different farmer's land and local markets. The commercial brands
of four different meatball products are purchased from supermarkets
in Yogyakarta. All the collected samples were transported under icechilled
condition (4 °C) and were stored at−20 °C for further processing
and for the preparation of meatball formulation