Physical Properties and Palatability of Meatball Made from Differences Slaughtered Ages of Duck Meat.

Abstract

Indonesian farmer were kept duck fur meat and egg production. Most of duck meat were produce from old layer duck. Male duck also can be used as meat product. Duck meat were had specific odour that make this meat were unacceptable. Producing meatball with duck meat content were one of the solution to raising demand on duck meat. The research was conduct on May to August 2002 at Posat Pengkajian dan Penerapan Teknologi, Badan Pengkajian dan Penerapan Teknologi Budidaya Pertanian, Badan Pengkajian dan Penerapan Teknologi (BPPT), Rancamaya, Bogor, Laboratory of Large Ruminant, Faculty of Animal Science and Food Techoology Development Center (FIDC), Faculty of Agricultural Technology, Bogor Agricultural University. Duck meat from 7, 8, 9 and 10 weeks of slaughter age of Tegal male duck were used for meatball. Physical properties and palatability of meatball data were collected. Physical properties data were analyzed by ANOV A and Duncan test. Palatability data were analyzed by Kruskal-Wallis Nonparametric method and Gibbon test. Meatball pH and toughoess were influence by slaughter age. The pH value of meat from 10 week of Slaughter age were better than 7, 8 and 9 weeks of slaughter age (5.93 versus 7.17, 6.25 and 6.07 respectively) for producing meatball. The toughness of 8 weeks of slaughter age were the highest than other (0.52 versus 0.32 for 7, 9 and 10 weeks of slaughter age, respectively). Palatability of meatball from 10 weeks of slaughter age were had taste and toughness higher than 7, 8, and 9 weeks of slaughter age. Duck meat from 10 weeks of slaughter age were had good physical properties and palatabilities for producing meatbalL Key words: duck, meatball, slaughter age, pH, toughness, palatability.