scholarly journals Pemberian Tepung Katuk dan Dampaknya Terhadap Parameter Mutu Karkas Ayam Kampung Betina

2021 ◽  
Vol 2 (2) ◽  
pp. 140-148
Author(s):  
Heri Dwi Putranto ◽  
Nida’ Fauziyyah Aziz ◽  
Urip Santoso ◽  
Kususiyah Kususiyah ◽  
Edi Soetrisno
Keyword(s):  
Cooking Loss ◽  
Drip Loss

Penelitian ini bertujuan untuk mengetahui Pemberian Tepung Katuk dan Dampaknya Terhadap Parameter Mutu karkas Ayam Kampung Betina. Penelitian ini dilakukan selama 3 bulan terhitung dari bulan Agustus hingga Oktober 2020 yang berlokasi di Commercial Zone and Animal Laboratory (CZAL) dan Laboratorium Jurusan Peternakan Fakultas Pertanian Universitas Bengkulu. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL), terdiri atas 4 perlakuan dengan 10 ekor ayam kampung betina sebagai  ulangan perpelakuan, P0 = 0% tepung daun katuk, P1 = 4% tepung daun katuk, P2 = 8% tepung daun katuk, P3 = 12% tepung daun katuk. Parameter mutu karkas yang diamati pada penelitian ini yaitu bobot potong, bobot karkas,persentase karkas, warna Karkas, meat bone ratio, cooking loss dan drip loss. Hasil yang didapat dalam penelitian menunjukan bahwa pemberian tepung daun katuk berpengaruh tidak nyata terhadap (P>0.05) bobot potong,bobot karkas, persentase karkas, warna karkas, meat bone ratio, cooking loss dan drip loss pada ayam kampung betina. Kesimpulan yang dapat diambil yaitu perlakuan tidak mempengaruhi mutu karkas ayam kampung betina.

scholarly journals Effect of Frozen Storage on the Water- Holding Capacity and pH of Broiler Chicken cut-up Parts (Gallus gallus domesticus)

2020 ◽  
pp. 8-15
Author(s):  
Arjun Ghimire ◽  
Pawan Parajuli
Keyword(s):  
Broiler Chicken ◽  
Frozen Storage ◽  
Gallus Gallus ◽  
Gallus Domesticus ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Drip Loss ◽  
Gallus Gallus Domesticus ◽  
Significant Difference ◽  
Water Holding

Broiler chickens (Gallus gallus domesticus) were collected from local chicken suppliers of Dharan (26.8065° N, 87.2846° E), Nepal, and slaughtered to prepare the cut-up parts (breast, drumstick, dorso, wings, and thigh). They were vacuum packed in polythene bags and frozen stored (-21.5 ±3.5ºC) for 45 days to study the effect of frozen storage on the water holding capacity (WHC) of meat. Cooking loss, drip loss, and pH changes were analyzed at 5 days intervals during storage and the data were analyzed using Genstat® v 12.1.The cut-up parts showed a significant change (p<0.05) in pH, cooking loss, and drip loss during 45 days of frozen storage. The pH decreased while the drip loss and the cooking loss increased gradually upon storage. The pH was found to be varied among the cut-up parts with a minimum pH scale of 5.25 for wings, followed by 5.3 for thigh, at the end. The highest drip loss of 6.11% was observed in wings after 5 days of storage which ended up to 8.97% after 45 days of frozen storage while drumstick and thigh samples showed significantly lower drip loss of 6.02%, and 5.43% respectively. The change in cooking loss showed a similar pattern as that of drip loss with a significantly higher value of 37.36% in the breast while it showed no significant difference in drumstick, dorso, and thigh meat. Thus, the study reveals that freezing of broiler chicken meats for a prolonged period adversely affects the WHC of meat

scholarly journals The Effect of Ante-Mortem Epinephrine Injection on Plasma Glucose, Post-Mortem Glycolysis and Meat Quality Factors of West African Dwarf Ewes

2021 ◽  
Vol 3 (2) ◽  
pp. 1-8
Author(s):  
A. O. Okubanjo ◽  
J. Obasuyi
Keyword(s):  
Meat Quality ◽  
Plasma Glucose ◽  
West African ◽  
Cooking Loss ◽  
Control Group ◽  
Drip Loss ◽  
Post Mortem ◽  
Quality Factors ◽  
West African Dwarf ◽  
Overall Acceptability

EIGHT West African dwarf ewes were allocated into two equal groups in an attempt to study the effect of epinephrine on body glucose, post mortem glycolysis and some 4s pects of meat quality factors. One group was injected subcutaneously a one-shot dosage of 0.1% adregaline solution at a level of 1.8 mg/ 10 kg live body weight six hours prior to slaughtering. Blood glucose levels were estimated during the first hour post injection. The other group of ewes which was injected with an equal volume of water served as control. Following death, the pH of the longi bsimum dorsi was followed as an index of glycolysis. Subsequently, brine diffusion distance, salt uptake, drip loss, cooking loss, total moisture and the organoleptic attributes of tenderness, juiciness, flavour and overall acceptability were estimated in selected muscles. An overall elevation of plasma glucose by epinephrine was observed during the one hour period of blood collection. A lower than normal initial pH was observed in both groups since both struggled prior to death. The ultimate 24 hour pH was higher in the epinephrine treated mutton (6.43) than in the control group (5.63). Mean drip loss and cooking loss were 1.86% and 30.88% in the epinephrine treated samples as against 1.639 and 33:38% respectively in the control samples. Higher estimates of diffusion lengths were obtained in the treated samples (P <0.05) although between muscle variations were observed. Slight differences were observed as a result of treatment effect on tenderness. juiciness, flavour and overall acceptability. Between muscle variation in these parameters were highly significant.

scholarly journals Assessment of Meat Quality and Shelf Life from Broilers Fed with Different Sources and Concentrations of Methionine

2019 ◽  
Vol 2019 ◽  
pp. 1-10
Author(s):  
Antonia Albrecht ◽  
Martin Hebel ◽  
Céline Heinemann ◽  
Ulrike Herbert ◽  
Dennis Miskel ◽  
...  
Keyword(s):  
Shelf Life ◽  
Meat Quality ◽  
Broiler Chickens ◽  
Cooking Loss ◽  
Drip Loss ◽  
Water Binding ◽  
Mean Values ◽  
Ph Values ◽  
Basal Group ◽  
Methionine Supplementation

A trial with different concentrations of DL-methionine (DLM) and DL-2-hydroxy-4-methylthiobutanoic acid (DL-HMTBA) in broiler feed was performed to investigate their effect on the meat quality parameters and the shelf life of breast fillet. In total, fillets from 210 male broiler chickens (Ross 308) were tested in seven groups with 30 animals each. Three different concentrations (0.04, 0.12, and 0.32%; on an equimolar basis) of either DLM or DL-HMTBA were added to a basal diet, summing up to seven treatment groups. After slaughter, fillets were packed aerobically and stored at 4°C. The investigated parameters comprised measurements of microbial as well as physicochemical parameters, such as pH, drip loss, cooking loss, and color measurements. Additionally, sensory investigations were conducted and shelf life was calculated. Mean pH values were between 6.1 and 6.4. Drip loss values were low, with mean values below 0.4%. The cooking loss ranged between 22% and 28% on average. The fillets showed a normal initial microbial quality (2.5 log10 cfu/g) and spoilage process with microbial counts of 8.5 log10 cfu/g at the end of storage. The study revealed a significant influence of methionine supplementation on the quality of broiler breast meat in comparison with the basal group. Methionine supplementation led to higher pH values and a higher water binding. Higher concentrations of methionine had a positive influence on the water-holding capacity by lowering the cooking loss. The L∗ value showed a significant negative correlation to the methionine concentration supplemented. No differences in physicochemical as well as sensory parameters could be detected between both methionine sources. The fillets showed a normal sensory spoilage process and a shelf life of 6 d. White striping was positively correlated to fillet weight as well as color values and significantly affected the Purchase Decision, the sensory investigation, and thus the shelf life of the samples.

scholarly journals The Effectiveness of Gelugur acid (Garcinia atroviridis) Marinade on the Physical Quality of Culled Chicken Meat

2021 ◽  
Vol 16 (2) ◽  
pp. 105-116
Author(s):  
Peni Patriani ◽  
Harapin Hafid
Keyword(s):  
Ph Value ◽  
Chicken Meat ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Drip Loss ◽  
Physical Quality ◽  
Fresh Fish ◽  
Randomized Design ◽  
Water Holding

A method to improve the physical quality of culled chicken meat is required due to the tough texture and faint color of culled chicken meat. High protein content in culled chicken meat makes it easy to experience quality degradation. One of the methods to maintain the quality of post-harvest chicken meat is using spices. Gelugur acid (Garnicia atroviridis) is a spice for cooking spice, sweets, herbs, deodorizing fresh fish, and even cleansing fish before it proceeds into the processing stage. This study aimed to determine the concentration of Garcinia atroviridis which is effective to improve the physical quality of culled chicken meat. This study used a randomized design with 4 treatments and 5 replications. The treatments consisted of T0: without marination using Garcinia atroviridis (as control), T1: marination in 50 g of Garcinia atroviridis + 1000 mL aquadest, T2: marination in 50 g of Garcinia atroviridis + 750 mL aquadest, T3: marination in 50 g of Garcinia atroviridis + 500 mL aquadest. The parameters were the physical quality of meat consisting of meat pH, water holding capacity, tenderness, cooking loss, drip loss and meat color. Based on the results of the study, Garcinia atroviridis marinade had significant effect (P <0.05) on the pH value of the meat, cooking loss, drip loss, tenderness, water holding capacity, and meat brightness. It was concluded that the marination of meat at concentration of 50 g of Garcinia atroviridis + 1000 mL aquadest (T1) was effective in maintaining the pH value, reducing meat drip loss, increasing water holding capacity, increasing tenderness, brightening the color of the meat and maintaining the freshness of the refined culled chicken meat. Marination of meat in concentration of 50 g Garcinia atroviridis + 750 mL aquadest (T2) was also effective in reducing cooking loss of culled chicken meat.

scholarly journals The Meat Quality and Sensory Characteristics of Turkish Native Sheep Genotypes

2021 ◽  
Vol 9 (6) ◽  
pp. 961-967
Author(s):  
Engin Yaralı
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Shear Force ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Cooking Loss ◽  
Sensory Characteristics ◽  
Longissimus Dorsi ◽  
Drip Loss ◽  
Muscle Types

Some meat quality and sensory characteristics were determined of Kıvırcık (n=10), Eşme Kıvırcık (n=10), Karya (n=8) and Çine Çaparı (n=9) lambs in this research. Carcass divided into two parts along the spine and the three different type of muscle samples were taken from the between 8th and 9th vertebrae, 12th and 13th vertebrae and leg part of the left side of the carcasses. Drip loss, cooking loss and shear force values of these muscles were identified. Additionally, pH0, pH24, color, fatty acid composition and sensory properties were determined in M. Longissimus dorsi samples. When muscle types are evaluated separately were a statistically significant factor in terms of dripping and cooking loss and shear force. While the highest dripping loss were reported in M. Longissimus dorsi (3.72%), the highest cooking loss were reported in M. Longissimus thoracis (22.67%) and the highest shear force were reported in M. semitendinosus (4.38 kg). Genotype and muscle interaction were found to be highly significant for only cooking loss. The analysis results for fatty acids indicated that there was an important difference between Kıvırcık, Eşme Kıvırcık, Karya and Çine Çaparı on C10:0, C12:0, C14:0, C15:0, C16:0, tC18:1, CLA, tC18:3, C20:1, C22:0 fatty acids in the study. Genotypes showed no effect to SFA (Saturated fatty acids), MUFA (Monounsaturated fatty acids), PUFA (Polyunsaturated fatty acids) and P/S ratio parameters. Karya lambs performed higher for odor and tenderness, and Kıvırcık lambs showed a higher score for juiciness, flavor and total acceptability in sensory evaluation.

scholarly journals Productive Performance, Carcass Traits, and Meat Quality in Finishing Lambs Supplemented with a Polyherbal Mixture

Agriculture ◽  
2021 ◽  
Vol 11 (10) ◽  
pp. 942
Author(s):  
José Felipe Orzuna-Orzuna ◽  
Griselda Dorantes-Iturbide ◽  
Alejandro Lara-Bueno ◽  
Germán David Mendoza-Martínez ◽  
Luis Alberto Miranda-Romero ◽  
...  
Keyword(s):  
Meat Quality ◽  
Carcass Characteristics ◽  
Cooking Loss ◽  
Daily Weight Gain ◽  
Drip Loss ◽  
Meat Tenderness ◽  
Productive Performance ◽  
Feed Conversion ◽  
Randomized Design ◽  
Fattening Period

The objective of this study was to evaluate the effects of dietary supplementation of a polyherbal mixture (HM) containing saponins, flavonoids, and polysaccharides on productive performance, carcass characteristics and meat quality of lambs during the final fattening period. Thirty-six Dorper × Katahdin lambs (23.27 ± 1.23 kg body weight (BW)) were housed in individual pens and were assigned to four treatments (n = 9) with different doses of HM: 0 (CON), 1 (HM1), 2 (HM2) and 3 (HM3) g of HM kg−1 of DM for 56 days. Data were analysed as a completely randomized design using the MIXED and GLM procedures of statistical analysis system (SAS), and linear and quadratic effects were tested to evaluate the effects of the HM level. DM digestibility decreased in lambs fed HM3 (p < 0.05). There was no effect of HM on daily weight gain, dry matter intake, final BW, feed conversion, carcass characteristics, colour (L* and a*) and meat chemical composition. Meat pH, cooking loss and drip loss increased linearly (p < 0.05) when the HM dose was increased. The Warner-Bratzler shear force (WBSF) of meat was lower (p < 0.05) in lambs fed HM3. In conclusion, dietary inclusion of 3 g HM kg1 of DM improves meat tenderness. However, high doses of HM in the diet may decrease the digestibility of DM and increase the cooking loss and drip loss of lamb meat during the final fattening period.

scholarly journals Combined beef thawing using response surface methodology

2016 ◽  
Vol 34 (No. 6) ◽  
pp. 547-553 ◽  
Author(s):  
J. Jin ◽  
X. Wang ◽  
Y. Han ◽  
Y. Cai ◽  
Y. Cai ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Regression Model ◽  
Protein Content ◽  
Response Surface ◽  
Ultrasonic Wave ◽  
Loss Rate ◽  
Cooking Loss ◽  
Drip Loss ◽  
Single Factor ◽  
Theoretical Results

Based on four thawing methods (still air, still water, ultrasonic wave, and microwave) and single-factor tests, we established a four-factor three-level response surface methodology for a regression model (four factors: pH, drip loss rate, cooking loss rate, protein content). The optimal combined thawing method for beef rib-eye is: microwave thawing (35 s work/10 s stop, totally 170 s) until beef surfaces soften, then air thawing at 15°C until the beef centre temperature reaches –8°C, and finally ultrasonic thawing at 220 W until the beef centre temperature rises to 0°C. With this method, the drip loss rate is 1.9003%, cooking loss rate is 33.3997%, and protein content is 229.603 μg, which are not significantly different from the model-predicted theoretical results (P ≥ 0.05).

scholarly journals THE QUALITY AND TOTAL MICROBES OF BROILER CHICKEN IN TRADITIONAL MARKETS OF DENPASAR CITY

2017 ◽  
Vol 4 (2) ◽  
pp. 92
Author(s):  
Luh Yuni Surya Antari ◽  
I N. Tirta Ariana ◽  
G. A. M. Kristina Dewi
Keyword(s):  
Water Content ◽  
Broiler Chicken ◽  
Research Result ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Carcass Weight ◽  
Drip Loss ◽  
Traditional Markets ◽  
Water Holding

The purpose of this study was to determine the quality and total microbes of broiler at different location in the traditional markets of Denpasar City. This study used a completely randomized design (CRD) with four treatments. The treatments used in this study, broiler chicken sold at traditional markets in East (DT), North (DU), West (DB), and South of Denpasar (DS). The data obtained from this study were analyzed by analysis of variance. If there were significant differences (P <0,05) among the treatments, then continued with Duncan's multiple range test. The variables used in this study were carcass weight, cooking loss, drip loss, water holding capacity, water content, protein, fat, ash, and total microbes. The results showed that on the average, the highest carcass weight in DB treatment was 1.482 grams, with other treatments to get results not significantly different (P>0,05). The result of this study for variable drip loss, water content, protein, fat, and ash significantly different (P<0,05), then research result for cooking loss, and water holding capacity, were not significantly different (P>0,05). The research result for total microbies broiler chicken at traditional markets in Denpasar City have a range of 1,84 x 104 to 2,62 x 104 CFU /gram. The results were still normal when compared to SNI 7388: 2009 which states that the maximum amount that the content of TPC 1x106 CFU/gram. From these results, it was concluded that there were similarities quality of broiler chicken (carcass weight, cooking loss, water holding capacity, and total microbes), however, there were differences in the quality of broiler seen from drip loss, water content, protein, fat, and ash of broiler at traditional markets in Denpasar City.

The influence of marinade composition on pork tenderness

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Katarzyna Tkacz ◽  
Monika Modzelewska-Kapituła ◽  
Adam Wie˛k
Keyword(s):  
Beneficial Effect ◽  
Ph Value ◽  
Cooking Loss ◽  
Drip Loss ◽  
Sensory Assessment ◽  
Apple Cider ◽  
Meat Juice ◽  
And Control ◽  
Pork Samples ◽  
Control Samples

AbstractThe aim of the study was to identify the effect of marinating meat on selected quality determinants. Fifty-four pork samples were prepared from longissimus dorsi muscles, each 2.5-cm-thick; they were subsequently marinated for 24 hours (n = 12) and control samples were also prepared (n = 6). The following marinades were used: base marinade (M) whose ingredients included a mixture of herbs and condiments (salt, pepper, juniper berries, rosemary, bay, pimento, garlic) and 3 liquid marinades obtained by adding to the base marinade of apple cider vinegar (MV), light beer (MB) and buttermilk (MM). In the samples pH, marinade absorption, drip loss, cooking loss, WBSF and tenderness by sensory assessment were measured(1,2).The pH value of the material used for the study was 5.8 ± 0.02. The use of the base marinade increased the pH to 6.37 ± 0.03, whereas the liquids used in the marinades decreased the pH to 5.5 ± 0.05. Marination resulted in an increase in the material weight by 2.87 ± 0.05% (MB), 4.45 ± 0.07% (MM), 0.87 ± 0.03% (M). The addition of vinegar resulted in exuding meat juice and a decrease in the material weight by 2.53 ± 0.06% (MV). Using the base marinade reduced drip loss (0.53 ± 0.01%) compared with the control (1.37 ± 0.03%). Sour marinade (MV) increased cooking loss by 18% compared to the control, the MB and MM marinades did not affect this parameter significantly, and the base marinade had a significant effect on reducing cooking loss by 24%. Each of the marinades used had a significant effect on reducing the maximum shear strength by 31% (liquid marinades) and by as much as 46% – base marinade. This relationship was confirmed in a sensory assessment, where higher notes for tenderness were given when base marinade (9.2 ± 0.3pts), marinade with buttermilk (8.1 ± 0.2pts), and marinades with vinegar and beer (7.3 ± 0.3pts) was used compared with control samples (5.7 ± 0.4pts).This study has shown a beneficial effect of the marinades on the tenderness of the products. The most beneficial effect on the quality determinants under study was exerted by the base marinade, which consisted of herbs and condiments only.

scholarly journals Seasonal overview of beef meat quality in a small-scale slaughterhouse

2021 ◽  
Vol 854 (1) ◽  
pp. 012103
Author(s):  
I Vicic ◽  
M Petrovic ◽  
S Stajkovic ◽  
N Cobanović ◽  
N Karabasil
Keyword(s):  
Meat Quality ◽  
Blood Parameters ◽  
Quality Parameters ◽  
Cooking Loss ◽  
Small Scale ◽  
Drip Loss ◽  
Reactive Protein ◽  
Beef Meat ◽  
Potential Biomarker ◽  
Meat Samples

Abstract The objective of this study was to investigate a possible relationship between blood parameters related to animal welfare and defined beef meat quality characteristics during winter and summer seasons in one small-scale slaughterhouse. At exsanguination, blood samples were collected, and serum concentrations for total proteins (TP), albumin and C-reactive protein (CRP) were evaluated. After 24 h of chilling, ultimate pH was measured and meat samples were used for drip loss and cooking loss determination. Dehydration was not observed during seasons, while elevated concentrations of TP accompanied by higher CRP values pointed to summer as a more stressful season. Analysing the meat quality parameters, it was observed that during the two seasons, ultimate pH values were in the range for normal meat acidification, but values for drip and cooking loss were significantly increased during the summer season. In conclusion, CRP could be used as potential biomarker for beef meat quality estimation, in the first instance drip loss and ultimate pH.

Sign in / Sign up

Export Citation Format

Share Document