scholarly journals EFEK JENIS DAGING UNGGAS YANG BERBEDA TERHADAP KUALITAS ORGANOLEPTIK ABON

2019 ◽  
Vol 7 (1) ◽  
pp. 14-19
Author(s):  
Navly Comilo Tiven ◽  
Marcus Veerman ◽  
Hartina Pembuain
Keyword(s):  
Chicken Meat ◽  
Coconut Milk ◽  
Poultry Meat ◽  
Breast Meat ◽  
Randomized Design ◽  
Different Types

This study aims was to determine the effect of different types of poultry meat on organoleptics quality of abon. As much as 500 grams of breast meat from three types of poultry (Arabian chicken, Manila duck and pigeon) are made into abon. Boiled meat, torn to lenght, mixed evenly with spices then boiled until cooked. Add the coconut milk, cooked on low fire while stirred until the coconut milk dries, then fries using oil over low fire for 10-15 minutes, then drained to remove the oil. The abon is served in 3 different places, then tested organoleptic (color, aroma, texture, taste and preference) by 15 untrained panelists. The data obtained were analyzed by variance for complete randomized design. The results showed that the use of different poultry meat had a significant on color (P<0.01) and texture (P<0.05) of abon. The abon of pigeon meat tend to be brown, compared to abon of Arabic chicken and Manila ducks. The abon of Arabic chicken meat, the texture tends to be smooth, compared to the abon of Manila duck and pigeons. It can be concluded that for color, abon of pigeon meat is better, while for texture, abon of Arabic chicken meat is better.

scholarly journals Pengaruh Lama Perebusan terhadap Kualitas Kimia dan Organoleptik Abon dari Bagian Dada dan Paha Ayam Petelur Afkir

2017 ◽  
Vol 10 (2) ◽  
pp. 108 ◽  
Author(s):  
Eko Prasetyo ◽  
Adi Magna Patriadi Nuhriawangsa ◽  
Winny Swastike
Keyword(s):  
Soxhlet Extraction ◽  
Poultry Meat ◽  
Chemical Quality ◽  
Breast Meat ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Meat Samples ◽  
Meat Type

<p>The aim of this study was to determine the effect of boiling time and muscle parts and the interaction of those two factors on chemical and organoleptic quality of abon of post laying hen. Poultry meat samples used were breast and thigh of post laying hens. The design used was Completely Randomized Design of Factorial Pattern 2 x 3. The first factor was boiling time (15, 30, 45 minutes) and the second was muscle parts (breast and thigh). Water content was tested by Gravimetric, fat content by Soxhlet extraction, protein content by Buret and quality of organoleptic included juicy,<br />flavour and preference. Water and proteins content were affected (P &lt;0.01) by boiling time and muscle parts. Flavor and preferences were not affected by boiling time and meat type. Juicy was affected (P &lt;0.01) by muscle location. Breast meat with boiling 30 minutes and thigh meat with boiling 45 minutes have the best quality.</p><p>Keywords: abon, breast, leg, boiling time, chemical quality, organoleptic.</p>

scholarly journals Pengaruh Lama Perebusan terhadap Kualitas Kimia dan Organoleptik Abon dari Bagian Dada dan Paha Ayam Petelur Afkir

2017 ◽  
Vol 10 (2) ◽  
pp. 108
Author(s):  
Eko Prasetyo ◽  
Adi Magna Patriadi Nuhriawangsa ◽  
Winny Swastike
Keyword(s):  
Soxhlet Extraction ◽  
Poultry Meat ◽  
Chemical Quality ◽  
Breast Meat ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Meat Samples ◽  
Meat Type

<p>The aim of this study was to determine the effect of boiling time and muscle parts and the interaction of those two factors on chemical and organoleptic quality of abon of post laying hen. Poultry meat samples used were breast and thigh of post laying hens. The design used was Completely Randomized Design of Factorial Pattern 2 x 3. The first factor was boiling time (15, 30, 45 minutes) and the second was muscle parts (breast and thigh). Water content was tested by Gravimetric, fat content by Soxhlet extraction, protein content by Buret and quality of organoleptic included juicy,<br />flavour and preference. Water and proteins content were affected (P &lt;0.01) by boiling time and muscle parts. Flavor and preferences were not affected by boiling time and meat type. Juicy was affected (P &lt;0.01) by muscle location. Breast meat with boiling 30 minutes and thigh meat with boiling 45 minutes have the best quality.</p><p>Keywords: abon, breast, leg, boiling time, chemical quality, organoleptic.</p>

WATER LETTUCE MEAL FLOUR COULD SUBSTITUTE OTHER FEED INGREDIENTS IN KAMPONG CHICKEN

2020 ◽  
Vol 9 (1) ◽  
pp. 1-7
Author(s):  
Rusny Rusny ◽  
Muhammad Nur Hidayat ◽  
Muhammad Basri ◽  
Mashuri Masri
Keyword(s):  
Protein Content ◽  
Chicken Meat ◽  
Pistia Stratiotes ◽  
Water Lettuce ◽  
Breast Meat ◽  
Feed Ingredients ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Main Factor

The quality of feed is the Main factor in supporting the production of kampong chickens, Water lettuce meal (WLM) (Pistia stratiotes) is one of the plants that contain nutrients needed by kampong chickens because WLM  has high crude protein content (23,57%). This study was conducted on the effect of giving WLM flour to the percentage of carcass and protein of kampong chicken meat. The method used in this study was a completely randomized design, consisting of five treatments and three replications. Each test consisted of 3 kampong chickens. The total number of chickens used was 45 with treatment (P).  The use of WLM  flour in each treatment was different, namely P0 0%, P1 5%, P2 10%, P3 15%, and P4 20%. The results of variance showed that the average carcass percentage was P0 (67.51%), P1 (69.33%), P2 (69.47%), P3 (68.76%), and P4 (70.88%) while for protein content in breast meat was P0 (25.21%), P1 (26.03%), P2 (25.43%), P3 (25.86%), and P4 (25.35%).  The provision of  WLM flour did not have a significant effect (P> 0.05) on carcass percentage and protein content of kampong chicken meat. Still, it could be used as feed ingredients that could substitute other feed ingredients.

scholarly journals Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1610
Author(s):  
Wiesław Przybylski ◽  
Danuta Jaworska ◽  
Katarzyna Kajak-Siemaszko ◽  
Piotr Sałek ◽  
Kacper Pakuła
Keyword(s):  
Heat Treatment ◽  
Sensory Quality ◽  
Treatment Method ◽  
Poultry Meat ◽  
Chicken Breast ◽  
Breast Meat ◽  
Sous Vide ◽  
The Impact ◽  
Cooked Meat

An increase in the consumption of poultry meat has been observed due to its availability, nutritional value, and delicate flavor. These characteristics make it possible to prepare, with the use of spices and other additives, many different dishes and products for increasingly demanding consumers. The sous-vide technique is increasingly being used to give new sensory attributes to dishes in gastronomy. The study aimed to assess the impact of the heat treatment method, i.e., the sous-vide method, as compared to traditional cooking, on the sensory quality of poultry meat, as well as the efficiency of the process with regard to technological quality. The cooking yield with the sous-vide method of processing poultry meat was higher than with the traditional method of cooking in water (88.5% vs. 71.0%, respectively). The meat was also found to be redder (a* = 254 vs. 074) and less yellow (b* = 1512 vs. 1649), as well as more tender. The sensory quality of chicken breast meat obtained by the sous-vide method was higher in terms of attributes such as color tone, tenderness, juiciness, and overall quality. At the same time, it was lower in terms of the odor of cooked meat and the flavor of cooked meat as compared to meat subjected to traditional cooking.

Alternatives for enrichment of eggs and chicken meat with omega-3 fatty acids

2001 ◽  
Vol 81 (3) ◽  
pp. 295-305 ◽  
Author(s):  
R. González-Esquerra ◽  
S. Leeson
Keyword(s):  
Fatty Acids ◽  
Sensory Quality ◽  
Chicken Meat ◽  
Poultry Meat ◽  
Omega 3 Fatty Acids ◽  
Human Metabolism ◽  
Menhaden Oil ◽  
Omega 3 ◽  
Time Of Feeding

Interest on the enrichment of eggs and poultry meat with omega-3 fatty acids (n-3 FA) has increased given their important role in human metabolism. The inclusion of n-3 FA into eggs and poultry meat is achieved by feeding ingredients such as flaxseed, fish oil, fish meal, marine algae and canola to birds. However, problems in various production parameters and sensory quality of eggs and meat may arise. The former possibly caused by antinutritional and physiological effects and the latter influenced by the interaction of volatile substances. Possible increases in formulation costs also deserve attention. Strategies to ameliorate these undesirable effects include limiting the inclusion levels of n-3 FA sources, time of feeding, mixing different n-3 FA sources in commercial rations, and including high levels of vitamin E along with high-quality ingredients. A mild heat treatment may eliminate some of the drawbacks of feeding flaxseed to birds. Key words: Omega-3, flaxseed, flax, menhaden oil, eggs, chicken meat

Influence of the complex of amino acids and silicon dioxide on the productivity and quality of meat of broiler chickens

2021 ◽  
pp. 42-56
Author(s):  
V. N. Nikulin ◽  
A. S. Mustafina
Keyword(s):  
Amino Acids ◽  
Silicon Dioxide ◽  
Broiler Chickens ◽  
Live Weight ◽  
Chicken Meat ◽  
Poultry Meat ◽  
Feed Consumption ◽  
Meat Productivity ◽  
Experimental Group

In order to increase the meat productivity of poultry scientists around the all world are working to improve the breeding traits and technologies of housing and feeding. However, the efficiency of poultry meat production on an industrial basis depends not only on the strengthening and inheritance of breed qualities, but also on a complete and balanced feeding, including the use of new feed additives. All this generally affects the duration of rearing, the average daily and absolute live weight gains, the biological value and nutritional value of poultry meat produced in industrial conditions. The purpose of the work was to study the effect of the amino acid complex and silicon dioxide on the productivity and quality of broiler chicken meat. The paper scientifi cally substantiates and experimentally proves the effectiveness of using a rational dose of ultrafine silicon dioxide (300 mg/kg of feed) and the complex of amino acids (arginine – 7 g/kg, lysine – 6 g/kg, methionine – 2 g/kg) in the rearing of broiler chickens. Data on the positive influence of the studied factor on the consumption, digestibility and use of feed nutrients, as well as meat productivity and quality of broiler chicken meat have been obtained. The dependence of meat productivity and quality of chicken meat on physiological and biochemical parameters has been proved. Analysis of the results of the production experiment has been shown that the livability of poultry in the experimental group was higher than the control group by 1,4 %. This made it possible to reduce feed consumption to 100 g/head, and feed consumption per 1 kg of chicken growth in the experimental group by 9,2 %. Activation of metabolic processes of the body of broiler chickens of the experimental group contributed to the increase in their live weight, which increased the weight of the gutted carcass, the yield of meat by 13,8 %, and meat with off al for sale by 18,0 %. The efficiency of the complex application of amino acids and silicon dioxide in the production of poultry meat is economically justified.

Effect of freezing on the quality of meat from broilers raised in different rearing systems

2018 ◽  
Vol 58 (12) ◽  
pp. 2358
Author(s):  
A. Giampietro-Ganeco ◽  
J. L. M. Mello ◽  
R. A. Souza ◽  
F. B. Ferrari ◽  
B. M. Machado ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Ph Value ◽  
Experimental Period ◽  
Chicken Meat ◽  
Organic N ◽  
Chicken Breast ◽  
Breast Meat ◽  
Fresh Meat ◽  
Meat Samples

We evaluated the effect of freezing (−18°C) for 12 months on the qualitative characteristics of breast, thigh and drumstick meat. Samples from male Cobb 500 broilers raised in antibiotic-free (n = 125), conventional (n = 125) and organic (n = 125) rearing systems and samples from male Hubbard ISA broilers raised in a free-range (n = 125) rearing system were used. Among the studied systems, up to the ninth month of freezing, the organic chicken breast meat showed lower (P < 0.001) water activity (aw) (0.966, on average). After 12 months of freezing, samples of antibiotic-free and organic poultry showed a pH value similar to that of fresh meat (5.94 and 5.86, respectively). Freezing for 12 months preserved the redness of drumstick meat from conventional broilers (a* = 4.86, on average) and the rearing system did not influence the aw of drumstick meat during the entire experimental period. Freezing preserved the aw of conventional and organic chicken meat samples until the ninth month of evaluation (0.978 and 0.974, respectively). Lipid oxidation in the breast, thigh and drumstick samples from the four rearing systems increased (P < 0.001) from the third month of freezing onwards. There were variations in colour, pH, aw and lipid oxidation of chicken meat among birds raised in different rearing systems. Freezing chicken meat did not prevent colour and pH changes or occurrence of lipid oxidation and did not promote a reduction of aw to levels unfavourable to microbiological development.

scholarly journals Dietary Supplementation of Some Antioxidants as Attenuators of Heat Stress on Chicken Meat Characteristics

Agriculture ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 638
Author(s):  
Mihaela Saracila ◽  
Tatiana Dumitra Panaite ◽  
Silvia Mironeasa ◽  
Arabela Elena Untea
Keyword(s):  
Heat Stress ◽  
Vitamin C ◽  
Crude Protein ◽  
Protein Concentration ◽  
Control Diet ◽  
Chicken Meat ◽  
Chromium Picolinate ◽  
Wood Powder ◽  
Breast Meat

The study evaluated the effect of dietary chromium and vitamin C, Zinc, and sorrel wood powder supplements on chicken health and the nutritional, textural, and sensorial quality of chicken meat. A total of 120 Cobb 500 chickens (heat stress, 32 °C) were assigned into four treatments: control diet (C) and three test diets including 200 µg/kg diet chromium picolinate and supplemented with: 0.25 g vitamin C(VC)/kg diet (E1), 0.025 g Zn/kg diet (E2), and 10 g creeping wood sorrel powder (CWS)/kg diet (E3). Crude protein concentration increased in the breast meat from the E3 group; crude fat decreased in E1 and E3 compared to those fed the C diet. Dietary combinations of CrPic with VC, Zn, and CWS increased redness and decreased the luminosity parameter of breast meat compared with the C group. Dietary combinations of CrPic with VC and CWS lowered the hardness of breast meat. Significant positive correlation was found between hardness–gumminess (r = 0.891), gumminess–cohesiveness (r = 0.771), cohesiveness–resilience-EE (r = 0.861; r = 0.585), ash-L* (r = 0.426), and a negative one between ash–a* (r = 0.446). In conclusion, a dietary combination of CrPic with VC, Zn, and CWS as antioxidant sources could have a beneficial effect on quality without affecting sensory attributes.

scholarly journals THE UTILIZATION OF BAY LEAF (SyzygiumpolyanthumWalp) FLOUR IN FEED ON CARCASS QUALITY, MICROFLORA INSTESTINE OF BROILER

2020 ◽  
Vol 6 (11) ◽  
pp. 1-9
Author(s):  
Sjofjan O. ◽  
Adli D.N. ◽  
Hanani P.K. ◽  
Sulistiyaningrum D.
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Abdominal Fat ◽  
Carcass Quality ◽  
Breast Meat ◽  
Leaf Meal ◽  
Randomized Design ◽  
Significant Difference

The research purpose was to determine the utilization of bay meal (SyzygiumpolyanthumWalp) microflora, and carcass quality of broiler. The research method was used completely randomized design with 5 treatments and 4 replicates. The materials used for this research were 80 unsex 15 days old with average body weight 307.725±22.17 g/head. The treatments used for research were dietary with T0 (basal feed), T1 (basal feed + 1% bay leaf meal), T2 (basal feed + 2% bay leaf meal), T3 (basal feed + 3% bay leaf meal), T4 (basal feed + 4% bay leaf meal). The parameters observed were intestinal characteristic bacteria (lactic acid bacteria, Escherichia coli, and Salmonella sp.) and (carcass percentage, abdominal fat, organ visceral weight, breast meat cholesterol). The data analysis was the analysis of variance (anova) and continued by Duncan Multiple Range Test. The results showed that using bay leaf effect as in feed has significant difference (P<0.05) on lactic acid bacteria and Escherichia coli and significantly different (P<0.01) (breast meat cholesterol) but didn’t significant difference (P>0.05) on carcass percentage, abdominal fat and organ visceral weight. The addition of 4% bay leaf gave the best effect on microflora, and breast cholesterol quality of broiler.

scholarly journals Effects of leavening agents in batter system on quality of deep-fried chicken breast meat

Food Research ◽  
2019 ◽  
Vol 4 (2) ◽  
pp. 327-334
Author(s):  
Rozzamri Ashari ◽  
Atiqah-Izyannie A.M. ◽  
Mat Yusoff M. ◽  
Ismail Fitry Mohamed Rashedi
Keyword(s):  
Moisture Content ◽  
Meat Products ◽  
Fat Content ◽  
Chicken Meat ◽  
Chicken Breast ◽  
Breast Meat ◽  
High Moisture ◽  
Overall Acceptability ◽  
Chicken Breast Meat

The crispiness is an important parameter of battered chicken meat products and could be improved by adding leavening agents such as baking powder and dried yeast. This work was aimed to study the effect of different leavening agents added on the quality characteristics of battered chicken meat. Chicken breast meat strips were dipped into batters using different type of leavening agent; control (without a leavening agent); 4% baking powder (1), 4% dried yeast (2) and 2% baking powder + 2% dried yeast (3). The batter was kept in room temperature (RT) and cold temperature (CT) for one hour after coating. Moisture content, fat content, the viscosity of batter formulation, color, texture and sensory of fried battered chicken meat strips were evaluated. Moisture contents of RT3 and CT3 were significantly higher compared to other treatments while the fat content and viscosity of RT3 and CT3 were among the lowest. The RT2 and CT2 resulted in the lightest color. Compared to control samples, the addition of baking powder and yeast increased crispiness (fracturability and hardness) which was higher when used in combination than alone. Sensory evaluation of quality attributes showed crispiness and overall acceptability for RT3 and CT3 were among the highest. From the experiment, formulation 3 displayed the best effect of the leavening agents (a combination of baking powder and dried yeast) in batter system which produced lower fat, high moisture content, and crispier deep-fried chicken breast meat.

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