Effect of Electrical Stimulation on Physical and Organoleptic Properties of Muscovy Duck Meat

Hafid, Harapin; Napirah, Astriana; Sarifu, SM; Ms, Rahman; Inderawati,; Nuraini, Nuraini; Hasnudi,

doi:10.14334/jitv.v23i4.1914

Cited by 11 publications

(6 citation statements)

References 7 publications

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“…Susut masak merupakan salah satu nilai indikator dari nilai nutrisi suatu produk olahan. Adonan nugget yang belum dikukus ditimbang sebanyak 10 gram, setelah ditimbang adonan nugget dimasukan kedalam panci dandang, nugget yang sudah dikukus kemudian ditimbang [10].…”

Section: Susut Masakunclassified

Pengaruh Penambahan kacang Merah Terhadap Kualitas Fisik Naget Ayam Petelur Afkir

Naani

Fitrianingsih

Hafid

2023

JIPHO

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Abstrak. Penelitian ini bertujuan untuk mengetahui kualitas fisik dan organoleptik nugget daging ayam petelur afkir dengan penambahan kacang merah (Phaseolus vulgaris L) 0%, 5%, 10% dan 15%. Penelitian ini menggunakan rancangan acak lengkap yang terdiri dari 4 perlakuan P0 (kontrol), P1 (5%) kacang merah, P2 (10%) kacang merah, P3 (15%) kacang merah dan 5 ulangan. Parameter yang diamati dalam penelitian ini adalah pH, susut masak, rendemen, bentuk, warna, cita rasa, aroma, tekstur, kekenyalan dan penerimaan umum. Hasil penelitian ini menunjukkan bahwa nugget daging ayam petelur afkir sangat berpengaruh nyata (P<0,01) terhadap cita rasa, aroma, warna dan berpengaruh nyata (P<0,05) terhadap bentuk, tekstur dan penerimaan umum. Namun tidak berpengaruh nyata (P>0,05) terhadap pH, susut masak, rendemen dan kekenyalan. Kata kunci: Nugget ayam petelur afkir, kacang merah, kualitas fisik dan organoleptik

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Section: Susut Masakunclassified

Pengaruh Penambahan kacang Merah Terhadap Kualitas Fisik Naget Ayam Petelur Afkir

Naani

Fitrianingsih

Hafid

2023

JIPHO

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“…Organoleptic is the testing of a material or product based on preferences [9][10][11]. Panellist testing used the like or dislike response to the experimental product which was the influence of pineapple peel juice on beef quality by 25 trained senior students from the Faculty of Animal Husbandry and had graduated from beef science and beef processing technology as panellists.…”

Section: Variablementioning

confidence: 99%

Organoleptic properties of pineapple peel juice marinated beef (Ananas comosus L. Merr)

et al. 2021

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Beef has a high level of toughness that is not liked by consumers. The solution to increasing beef tenderness is to soften the beef. One method for tendering the beef is by marinating using local ingredients that are easily available, abundant, and inexpensive, namely pineapple. Pineapple peel is waste from pineapple that has not been utilized and is usually discarded. In pineapple peel, there is a bromelain enzyme thought to be able to hydrolyse protein so that it can tender beef. The purpose of this study was to find out the organoleptic properties of beef using the marination with various pineapple peel juice concentrations (Ananas comosus L. Merr) namely 0%, 10%, 20%, and 30%. This study used an experimental method with a Completely Randomized Design consisting of 4 treatments and 4 replications. The parameters in this study were organoleptic properties namely colour, aroma, texture, tenderness, and taste. Results of the study showed that beef marination with various pineapple peel juice concentrations had a significant difference (P<0.05) on taste, texture, and tenderness of beef but had no significant difference in colour and aroma (P>0.05)

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“…In addition, it is inconclusive about the effects of electrical stimulation on incidence rate of pale, soft and exudative (PSE) in both red meat and poultry breast meat, even though it enhances the rate of glycolysis in muscle (Adeyeni & Sazili, 2014;Castenoda et al, 2005;Polidori & Vincenzetti, 2017). Hafid et al (2018) declared that the electrical stimulation period had a significant effect on the colour of Muscovy duck meat and the period of 20 min. was better than the other periods .…”

Section: Effect Of Electrical Stimulation On the Colourmentioning

confidence: 99%

Effect of Electrical Stimulation on Qualitative Characteristics of Aged Chicken Carcasses: A Comprehensive Review

Al‐Hilphy

Al-Asadi

Zhuang

2020

Basrah J. Agric. Sci.

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The aim of this review was to summarize the histological, physical, chemical and microbial aspects and ways to stop the fluctuation in meat quality in addition to enhance its sensory quality using electrical stimulation. The low-voltage electrical stimulation and high-voltage electrical stimulation were employed. Electrical stimulation improves quality of poultry meat by reducing shear, increasing Sarcomere length, and reducing the diameter of muscle fibers. Low-voltage electrical stimulation affects voltages (120 volts directly in the nervous system, while high voltages were more than enough) to remove the polarization of the cover and produce a dense physio-chemical response in the muscles that had a direct effect. Electrical stimulation and injection with salts of sodium chloride and calcium chloride in the carcasses of female goats improved the tenderness of the meat. It was found that electrical stimulation accelerated the development of rigor mortis. Although electrical stimulation reduces breast meat shear, there was limited information about the effects of electrical stimulation on the other quality attributes of poultry meat and the results vary with quality attribute and differ from experimental conditions High voltage (higher than 120 volts) electrical stimulation improved meat quality and decreased the pH. Low voltages (below 120 volts) are used to ensure the safety of workers and give the desired results when used in commercial applications.

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Effect of Electrical Stimulation on Physical and Organoleptic Properties of Muscovy Duck Meat

Cited by 11 publications

References 7 publications

Pengaruh Penambahan kacang Merah Terhadap Kualitas Fisik Naget Ayam Petelur Afkir

Pengaruh Penambahan kacang Merah Terhadap Kualitas Fisik Naget Ayam Petelur Afkir

Organoleptic properties of pineapple peel juice marinated beef (Ananas comosus L. Merr)

Effect of Electrical Stimulation on Qualitative Characteristics of Aged Chicken Carcasses: A Comprehensive Review

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