Quality of Chicken Meat Which is Given Treatment of Electric Stimulation

Abstract

This study aims to investigate the extent to which electrical stimulation affects the quality of native chicken meat. The study was designed using a complete randomized design with four treatments consisting of 20 Volts / 0 minutes (as controls), 20 Volts / 2 minutes, 20 Volts / 3 minutes and 20 Volts / 4 minutes. The parameters observed were shrinkage cooking shrinkage, meat pH, flavor, color, texture and tenderness. The results showed that physically stimulating electricity for two minutes significantly affected the lowest cooking shrinkage compared to the duration of stimulation compared to other stimulations. Electrical stimulation does not affect the pH of meat. The treatment of electrical stimulation significantly affected the organoleptic properties of chicken meat, where the flavor of the meat was favored by the panelists at three minutes of stimulation, as well as the aroma, texture and very apparent tenderness. Color parameters are not affected by electrical stimulation. It was concluded that the two to four minute electrical stimulation treatment with 20 Volt strength had a very significant effect (p <0.01) on cooking losses, tenderness and significantly affected (p <0.05) on taste, aroma and texture of native chicken meat.

Acidity Degree (pH), Cooking Loss and Tenderness: Study of Marinated Chicken Afkir with Pineapple (Ananas Comosus L. Merr) Peel Extract

“…If the water holding capacity decreases, more water will come out of the meat so that the cooking loss of the meat will be high. Windyasmara & Sahiri [13]; Soeparno [14] explains that the size of the cooking loss of meat is strongly influenced by the binding capacity of the water produced; if the water holding capacity of meat increases, the cooking loss of meat will increase. Based on Figure 2, the addition of concentrate affects the cooking loss of meat.…”

“…The older the livestock, the more connective tissue, thus increasing the toughness of the meat. Meat tenderness is influenced by connective tissue protein; the older the animal, the more connective tissue, thereby increasing the toughness of the meat [12][13] [14].…”

Pertambahan Bobot Badan dan Bobot Akhir Itik Afkir Substitusi Keong Mas dalam Ransum.

“…Pakan adalah campuran berbagai macam bahan organik dan anorganik yang diberikan kepada ternak untuk memenuhi kebutuhan zat-zat makanan yang diperlukan bagi pertumbuhan, perkembangan dan produksi. Agar pertumbuhan dan produksi maksimal, jumlah dan kandungan zatzat makanan yang diperlukan harus memadai [7], [8], [9]. Pakan komplit (complete feed) adalah makanan yang cukup gizi untuk hewan tertentu didalam tingkat fisiologi tertentu, dibentuk atau dicampur untuk diberikan sebagai satu-satunya makanan dan mampu dalam merawat hidup pokok atau produksi (atau keduanya) tanpa tambahan bahan/substansi lain kecuali air [10].…”

Bobot Potong dan Persentase Karkas Ayam Kampung Super Pada Umur dan Jenis Kelamin Berbeda

“…Karkas sering digunakan untuk menilai produksi ternak pengahasil daging. Karkas yang baik akan menghasilkan daging ayam yang berkualitas [11]. Faktor yang berpengaruh pada persentase karkas seperti bangsa, umur, jenis kelamin, bobot badan dan besar konsumsi ransum.…”

“…Sedangkan rataan tertinggi bobot potong untuk faktor B (jenis kelamin) diperoleh pada ayam jantan (848.69) dan rataan yang terendah di peroleh pada ayam betina (701.75). Penelitian ini lebih rendah dari penelitiian [8] yang menyatakan bahwa persentase bobot potong yang di dapat sebesar 16,93,88%-1116,75% ini di sebabkan karena adanya tingkat pertumbuhan perkembangan jaringan jantan dan betina di pengaruhi oleh hormone [11].…”