ISSN 1979-1305
Vol. 9 / No. 3 / Published : 2016-11
Order : 16, and page :105 - 107
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Original Article :
The effect of electrical stunning on the ph values musculus fibularis longus broiler chicken
Author :
- Prima Ayu Wibawati*1
- A. T. Soelih. Estoepangetie*2
- Mufasirin*3
- Mahasiswa Fakultas Kedokteran Hewan
- Dosen Fakultas Kedokteran Hewan
- Dosen Fakultas Kedokteran Hewan
Abstract :
The objective of the present study was to determine the effect of electrical stunningon the pH values Musculus Fibularis Longus broiler. For determination of poultry meatqualities shortly after slaughtering based on physical criteria (pH values) are importance.The pH values were recorded shortly after slaughtering 3 min postmortem and 24 hourspostmortem. Cobb 26 broiler strains aged 37 days, weighing 1.7 to 1.9 kg randomlydevided into two groups, which were without stunning group (P0) and the stunning group(P1). The results of the analysis pH values using factorial univariate analysis showed pHvalues P0 and P1 had significant differences (p0.05) and the pH values decreased withpostmortem ageing time.
Keyword :
Electrical Stunning, pH , broiler, postmortem,
References :
Lambooij, E.,(2004) Electrical Stunning. Encyclopedia of Meat Science In: W. K. Jensen, C. Devine. and M. Dekimen (Eds). 1342- 1348. : Oxfort. UK.
Połtowicz, K. .,(2011) Effect of Free-Range Raising on Performance, Carcass Attributes and Meat Quality of Broiler Chickens. 29 (2): 139-149. : Animal Science
Pearson, A. M.. ,(1986) Physisical and Biochemical Changes Occurring in Muscle During Storage and Preservation. In: P. J. Bechtel (Ed). Muscle as Food: Food science and Technology. 198-201. : Academic Press. Florida.
Archive Article
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Volume : 9 / No. : 3 / Pub. : 2016-11 |
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- Detection Of Bacterial Contamination Amount At Meat Which Is Soaked In Chitosan Solution With Total Plate Count Method
- The Effect Of Electrical Stunning On The Ph Values Musculus Fibularis Longus Broiler Chicken
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