Sifat Fisik Daging Dada Ayam Broiler Pada Berbagai Lama Postmortem di Suhu Ruang

Abstract

Chickens meat is inclusive of food substance that easy to destroy or rotten. Breast meat will be the focus in this research. Long time of postmortem affected decrease of meat quality especially on physical properties. The acceptability of poultry muscle as food depends largerly upon chemical, physical and structural changes that occur in muscle as it converted to meat. This experiment was carried out to investigate decrease of meat quality (physical properties) in various time of postmortem.The aim of this research is to learn meat of chickens physical properties at various long time postmortem (0, 2, 4, 6 and 8 hours) and to know meat quality until 8 hours postmortem. Completely Block Randomized Design was used in this experiment. Treatment of this experiment is time of postmortem (0, 2, 4, 6 and 8 hours) and different day at slaughtering as block design consist of three block. If any significant different (p<0,05) betwen treatments were than compared by using contrast polinomial orthogonal test. The observed variable are pH, water content, water holding capacity (WHC) and water activity. The results shows that long time postmortem affected to water content value, and very affected to pH value, and water activity, but not affected to water holding capacity. This research shows that long time postmortem 0 – 8 hours results that pH mean ranged from 5,76 – 5,4, water content ranged from 74,50 – 73,90, WHC mean ranged from 95,27 - 93,75 and water activity ranged from 0,985 – 0,960. Average value on pH, water content and water activity changes following linier pattern with correlation coefficient are negatively. This mean that long time postmortem will be decreasing pH value, water content value and water activity value.