scholarly journals A Comparative Assessment of the Microbial Load of Beef and Chicken Meat Collected at Different Hours of the Day in Ekpoma Town Market

2019 ◽  
pp. 365-371
Author(s):  
P. I. Okoh ◽  
M. I. Okoruwa ◽  
S. E. Okosun
Keyword(s):  
Dilution Rate ◽  
Microbial Contamination ◽  
Comparative Assessment ◽  
Chicken Meat ◽  
Microbial Load ◽  
Microbial Count ◽  
High Count ◽  
Beef Meat ◽  
Randomized Design ◽  
Completely Randomized Design

A study on comparative assessment of the microbial load of beef and chicken meat collected at different hours of the day in Ekpoma town market was carried out. Samples were purchased at 8am, 1pm and 5pm and taken to the laboratory for microbial load counts. The design of the experiment was a completely randomized design (CRD). Result from the study revealed that microbial load of beef for Diluent 1 (Dil.-1) was less at 8am, having 30.0 log10 CFU/g as compared with 43.5 and 47.0 observed at 1pm and 5pm respectively. Diluent 2 (Dil.-2) showed similar results of less counts at 8am (22.0 log10 CFU/g) compared with 31.5 and 45.0 recorded at 1pm and 5pm respectively, as well as Diluent 3 (Dil.-3), which recorded similar results of less microbial load at the early hours of the day. The result from the microbial load count of chicken was not affected by the time (hours) of collection, as values were not significantly (P>0.05) different. Diluent 1 (Dil.-1) had the least count of 22.0 log10 CFU/g at 8am compared with a high count of 32.5 at 1pm and a less count of 24.5 at 5pm. Similarly, Diluent 2 (Dil.-2) recorded a microbial count of 20.5 log10 CFU/g at 8am compared with 24.5 and 22.5 recorded at 1pm and 5pm respectively. While Diluent 3 (Dil.-3) had 14.5 log 10 CFU/g at 8am compared with 18.5 and 17.5 recorded at 1pm and 5pm respectively. Microbial load of chicken meat was lowest in the morning (8am), high in the afternoon (1pm) and lower in the evening (5pm). Here, the rate of exposure of chickens in the refrigerator to the atmosphere affected its microbial load.  The result did not follow the trend of higher microbial load as time of the day progressed, observed in beef. Results on a comparative assessment of the microbial load of beef and chicken meat further revealed that microbial load in beef was higher than chicken, as beef was completely exposed on a table platform in the market, while chicken was stored in the refrigerator when sold in the market. It also revealed that microbial load concentration of beef and chicken decreased as dilution rate of concentration increased, as observed in Dil.1 – 3. Hence, home consumers should buy beef meat in the early hours of the day, and chicken meat in the morning and evening from the market, in order to check the risk of microbial contamination.

PENGARUH LAMA PEREBUSAN SIMPLISIA DAUN APAH (Albertisia papuana Becc.) YANG DIGUNAKAN SEBAGAI PENYEDAP MAKANAN OLEH MASYARAKAT KAB. TANA TIDUNG TERHADAP ANGKA CEMARAN MIKROBA

2017 ◽  
Vol 2 (1) ◽  
pp. 22
Author(s):  
Rosnah Rosnah ◽  
Medi Hendra ◽  
Eko Kusumawati
Keyword(s):  
Microbial Contamination ◽  
Colony Growth ◽  
Dilution Series ◽  
Randomized Design ◽  
Significant Difference ◽  
Boiling Process ◽  
Completely Randomized Design

The purpose of this study is to determine the effect of long simplicia Apah’s leaves (Albertisia papuana Becc.) that’s used as a food’s flavoring by people of Kab. Tana Tidung against microbial contamination numbers. The design of research used a pattern completely randomized design (RAL), with a dilution series of samples 10-8, 10-9 and 10-10 and different boiling’s level (5, 10, 15, 20 and 25 minutes). The results obtained that the longer of boiling process is used, then the less the number of microbial contamination of colony growth. Average number of microbial contamination in samples in the boiling of 5 minutes is 92 x 1010 microbial colonies, in boiling 10 minutes is 87 x 1010 microbial colonies, in boiling 15 minutes is 56 x 1010 microbial colonies, in boiling 20 min is 44 x 1010 colonies of microbes and the boiling simplicia infuse for 25 minutes is 33 x 1010 colonies of microbes. Based of Analysis variance variety in each treatment showed that in boiling 20 minutes and 25 minutes showed real significant difference (p <0.05), but the boiling 5, 10 and 15 minutes there was no significant difference (P> 0.05). The results of the Anova, showed that in boiling treatment of simplicia Apah’s leaves (Albertisia papuana Becc.) significantly affects the growth of microbial colonies. Analysis of Least Significant Difference (LSD) at the level of 95%, the result that the effects of long boiling the simplicia Apah’s leaves (Albertisia papuana Becc.) which is used as a food flavoring by people of Kab. Tana Tidung, significant effect on the numbers of microbial contamination

scholarly journals PENGARUH SUBSTITUSI DAGING KEONG MAS (Pomacea canaliculata L) DAN DAGING AYAM TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN NILAI GIZI NUGGET

2022 ◽  
Vol 6 (6) ◽  
Author(s):  
Siti Nurhadia ◽  
Hermanto Hermanto ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Wheat Flour ◽  
Chicken Meat ◽  
Pomacea Canaliculata ◽  
Apple Snail ◽  
Chicken Nuggets ◽  
Nutritional Values ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Golden Apple Snail ◽  
Completely Randomized Design

ABSTRACTThis study aimed to determine the effect of golden apple snail and chicken meat substitution on the organoleptic characteristics and nutritional values of chicken nuggets. This study used a single factor completely randomized design (CRD), with five levels of treatment, namely P0 (0% golden apple snail meat: 50% chicken meat: 50% wheat flour), P1 (45% golden apple snail meat: 5% chicken meat: 50% flour), P2 (40% golden apple snail meat: 10% chicken meat: 50% flour), P3 (35% golden apple snail meat: 15% chicken meat: 50% flour), and P4 (30% golden apple snail meat: 52% chicken meat: 50% flour). Data were analyzed using Analysis of Variance (ANOVA). The results show that the substitution treatment of golden apple snail (Pomacea canaliculata l.) and chicken meat had a very significant effect on increasing color, taste, aroma, and texture. The P1 treatment (45% golden apple snail meat; 5% chicken meat and 50% wheat flour) was the most preferred treatment by panelists with preference scores of color, aroma, texture, and taste reached 3.74 (like), 3.93 (like), 3.68 (like), and 3.68 (like), respectively. Meanwhile, the analysis of the nutritional values shows that the selected treatment contained 30.68% water, 2.44% ash, 10.24% fat, 9.04% protein, and 47.6% carbohydrates. Based on the standard of SNI 01-6638-2002, the golden apple snail and chicken meat nuggets met the quality standards on water, ash, and protein contents.Keywords: golden apple snail meat, chicken meat, nuggets.ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh subtitusi keong mas dan daging ayam terhadap karakteristik organoleptik dan nilai gizi pada pembuatan nugget. Penelitian ini menggunakan Rancangan Acak lengkap (RAL) faktor tunggal, dengan lima Perlakuan P0 (daging keong mas 0% : daging ayam 50% : tepung terigu 50%), P1 (daging keong mas 45% : daging ayam 5% : tepung terigu 50%), P2 (daging keong mas 40% : daging ayam 10% : tepung terigu 50%), P3 (daging keong mas 35% : daging ayam 15% : tepung terigu 50%) dan P4 (daging keong mas 30% : daging ayam 52% : tepung terigu 50%). Data dianalisis menggunakan Analysis of Varian (ANOVA). Hasil penelitian menunjukkan bahwa perlakuan Substitusi daging keong mas (pomacea canaliculata l.) dan daging ayam berpengaruh sangat nyata terhadap peningkatan warna, rasa, aroma dan tekstur.. Perlakuan P1 (daging keong mas 45%; daging ayam 5% dan tepung terigu 50%) merupakan perlakuan yang paling disukai panelis dengan skor penilaian kesukaan terhadap warna, aroma, tekstur dan rasa berturut-turut sebesar 3,74 (suka), 3,93 (suka), 3,68 (suka), 3,68 (suka), sedangkan berdasarkan analisis nilai gizi meliputi kadar air, abu, lemak, protein dan karbohidrat berturut-turut sebesar 30,68%, 2,44%, 10,24%, 9,04% dan 47,6%. Berdasarkan standar mutu SNI 01-6638-2002 produk nugget daging keong mas dan daging ayam telah memenuhi standar mutu pada kadar air, kadar abu, dan kadar protein. Sedangkan kadar lemak dan kadar karbohidrat belum memenuhi standar mutu SNI 01-6638-2002Kata kunci: daging keong mas, daging ayam, nugget.

scholarly journals KADAR AIR, pH DAN TOTAL MIKROBA DAGING AYAM YANG DITAMBAHKAN KUNYIT PUTIH (Curcuma mangga Val.)

ZOOTEC ◽  
2016 ◽  
Vol 36 (2) ◽  
pp. 405
Author(s):  
John Wala ◽  
Tiltje Ransaleleh ◽  
Indyah Wahyuni ◽  
Merri Rotinsulu
Keyword(s):  
Water Content ◽  
Cold Storage ◽  
Storage Time ◽  
Chicken Meat ◽  
Randomized Design ◽  
Split Plot ◽  
Main Plot ◽  
Completely Randomized Design ◽  
Plot Design

THE EFFECT OF WHITE TURMERIC (Curcuma mangga Val.) ADDITION ON CHICKEN MEAT AGAINST WATER CONTENT, pH AND MICROORGANISM NUMBERS. The purpose of this research was to determine the effect of the addition of white turmeric (Curcuma manggaVal.) on chicken meat at cold storage (4oC). This research used Split Plot Design with 2 treatment factors based on completely randomized design. The Main Plot contains of 4 treatments (A0 = without storage, A1 = 3 days storage, A2 = 6 days storage, A3 = 9 days storage) and the Sub Plot contains of 4 treatments (B0 = without white turmeric, B1 = 4% grating of white turmeric, B2 = 8% grating of white turmeric, B3 = 12% grating of white turmeric). The variable that observed are water content, pH and microorganism number. The result showed that the addition of white turmeric was not significant affected (P > 0.05) against water contentof chicken meat, however it was highly significant affected (P < 0.01) against pH and microorganism numbers of chicken meat. Storage time was highly significant affected (P <0.01) against water content, pH and microorganism numbers of chicken meat. The interaction between both of treatment factors was given highly significant affected (P < 0.01) against water content, pH and microorganism numbers of chicken meat. As a conclusion, the addition of white turmeric on chicken meat was not affected against water content, however it can decrease pH and obstruct microorganism activity. Keywords : chicken meat, white turmeric, pH, water content, microorganism numbers

scholarly journals Kandungan Protein dan Kadar Air Bakso Daging Ayam Broiler pada Penambahan Bahan Pengenyal yang Berbeda

bionature ◽  
2019 ◽  
Vol 19 (2) ◽  
Author(s):  
Rusli Rusli ◽  
Intan Dwi Novieta ◽  
Rasbawati Rasbawati
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Broiler Chicken ◽  
Animal Husbandry ◽  
Egg White ◽  
Chicken Meat ◽  
Randomized Design ◽  
Average Water ◽  
Completely Randomized Design ◽  
The University

Abtract. The study aimed to determine the effect of different meatball enhancers on meatbel protein and to determine the effect of different meatball enhancers against meatball water content. This research was conducted in june 2018 at the Laboratory of the Faculty of Agriculture, Animal Husbandry and Fisheries of the University of Muhammadiyah Parepare. Research using broiler chicken meat, water, flavorings, garlic, pepper, salt, egg white, carrageenan, gelatin, tissue, and ice cubes. The study used a completely randomized design (CRD) with four treatment levels and three replications, namely T0 = without ingreadients, T1 = crisp egg white, T2 = crustacean, T = gelatin. The results of the study showed that with the addition of pulses that the protein content of meatballs had a very real effect and water content in meatball with the addition of different ingredients that are influential real to meatball water content. The highest average protein value to the lowest is T0 is 6.52, T2 is 6.46, T1 is 6.33, T3 is 4,15. The highest average water volues to the lowest were T1 at 63.35, T0 at 63.05, T3 at 62.58, and T2 at 62.44. From the results of the study, it is known that the best treatment and can be recommended is T2 treatment with karagenan crusher.Keywords: Proteins, water content, broiler chicken meat, egg white, carrageenan, and gelatin.

scholarly journals Quality evaluation of differently processed whole egg powder yield, nutritional value and microbial load

2021 ◽  
Vol 48 (5) ◽  
pp. 268-274
Author(s):  
E. I. Daramola-Oluwatuyi ◽  
T. S. Olugbemi ◽  
E. Z. Jiya
Keyword(s):  
Microbial Load ◽  
Salmonella Spp ◽  
Processing Methods ◽  
Randomized Design ◽  
Freeze Dried ◽  
Percentage Yield ◽  
Completely Randomized Design ◽  
Egg Powder ◽  
Whole Egg ◽  
Spray Dried

Egg is a nutrient dense food, however the cylical egg glut characterized by egg spoilage, quality deterioration and wastage imparts negatively on poultry farmers. Powdered dried egg provides a convenient alternative to this problem. The focus of this study was to compare and evaluate differently processed whole eggs into powder egg. An experiment was conducted to evaluate the potential of whole egg powders made from different processing methods. The yield, proximate composition, microbiological load from differently processed (Spray dried- commercial, Freeze dried and Dehydrated) whole egg powders were compared. The treatments in this experiment were the Spray Dried, Freeze Dried and Dehydrator Dried Whole Egg Powders represented as SDWEP, FDWEP and DDWEP, respectively. Thirty-five eggs each were used to produce the FDWEP and DDWEP while the SDWEP was obtained from United State of America. The Experimental design was a completely randomized design. Powder percentage yield of 1000g raw eggs (26.7%) and crude protein (52.78%) was highest (P<0.05) from SDWEP. Salmonella spp observed in raw eggs was destroyed by heat from the processing methods in the whole egg powders. The microbial load was within the 2cfu/g acceptable limits. This study concludes that whole egg powders produced by spray, freeze or dehydrator methods are generally accepted and serve as good alternatives to fresh eggs in addition to their use in the confectionary industry not compromising the final product quality.     L'œuf est un aliment riche en nutriments, mais la surabondance d'œufs cyclique caractérisée par la détérioration des œufs, la détérioration de la qualité et le gaspillage affecte négativement les éleveurs de volaille. L'œuf séché en poudre offre une alternative pratique à ce problème. L'objectif de cette étude était de comparer et d'évaluer des œufs entiers transformés différemment en œufs en poudre. Une expérience a été menée pour évaluer le potentiel des poudres d'œufs entiers fabriquées à partir de différentes méthodes de traitement. Le rendement, la composition approximative, la charge microbiologique de poudres d'œufs entiers traitées différemment (séchées par pulvérisation-commerciales, lyophilisées et déshydratées) ont été comparées. Les traitements dans cette expérience étaient les poudres d'œufs entiers séchés par pulvérisation, lyophilisés et séchés au dés hydrateur représentés respectivement par SDWEP, FDWEP et DDWEP. Trente-cinq œufs chacun ont été utilisés pour produire le FDWEP et le DDWEP tandis que le SDWEP a été obtenu des États-Unis d'Amérique. Le plan expérimental était un plan complètement randomisé. Le pourcentage de rendement en poudre de 1000 g d'œufs crus (26,7 %) et de protéines brutes (52,78%) était le plus élevé (P< 0,05) du SDWEP. Salmonella spp observée dans les œufs crus a été détruite par la chaleur des méthodes de traitement dans les poudres d'œufs entiers. La charge microbienne était dans les limites acceptables de 2 cfu/g. Cette étude conclut que les poudres d'œufs entiers produites par pulvérisation, congélation ou déshydratation sont généralement acceptées et constituent de bonnes alternatives aux œufs frais en plus de leur utilisation dans l'industrie de la confiserie sans compromettre la qualité du produit final.

scholarly journals Blood profile and gut microbial load of broilers fed siam weed (Chromolaena odorata) leaf meal in their diets

Agricultura ◽  
2017 ◽  
Vol 14 (1-2) ◽  
pp. 17-24 ◽  
Author(s):  
Peter-Damian Chukwunomso Jiwuba ◽  
Ifeanyi Princewill Ogbuewu ◽  
Elisha Dauda ◽  
Caritas Chibuike Azubuike
Keyword(s):  
Immune Status ◽  
Microbial Load ◽  
Control Group ◽  
Pathogenic Microorganisms ◽  
Chromolaena Odorata ◽  
Blood Profile ◽  
Treatment Groups ◽  
Leaf Meal ◽  
Randomized Design ◽  
Completely Randomized Design

AbstractThe responses of 96 day old broilers fed Chromolaena odorata leaf meal (COLM) on blood profile and gut microbial load were studied for 49 days. The birds were randomly assigned to four treatment groups and replicated three times in a completely randomized design. The birds were fed four experimental diets formulated at 0%, 2%, 4% and 6% for the starter phase and 0%, 4%, 8% and 12% of COLM at the finisher phase for T1, T2, T3 and T4 respectively. All the haematological parameters were similar (P>0.05) across the treatment groups except MCH and WBC which were significantly (P< 0.05) higher and better in the treatment groups than the control group. The results on serum chemistry showed significant (P<0.05) difference for total protein, albumin, creatinine and cholesterol across the treatment groups. Cholesterol was significantly (P<0.05) reduced with increasing levels of COLM. Results showed that coliforms and E.coli were consistently higher (P<0.05) among the T1 birds than those fed T2, T3 and T4. It was concluded that, COLM enhanced adequate haematocrit and immune status, hypoglycaemic ability, suppresses the growth of gut pathogenic microorganisms and enhanced the growth of beneficial microorganism in broilers.

scholarly journals Microbial assessment of beef in selected areas of Mymensingh district in Bangladesh

2018 ◽  
Vol 46 (4) ◽  
pp. 244-248 ◽  
Author(s):  
S Afrin ◽  
MM Hossain ◽  
M Khan ◽  
MD Hossain
Keyword(s):  
Microbial Contamination ◽  
Total Coliform ◽  
Viable Count ◽  
Initial Time ◽  
Time Interval ◽  
Microbial Count ◽  
Standard Protocol ◽  
Microbial Counts ◽  
Beef Meat ◽  
Total Yeast

This study was conducted to evaluate microbial load of beef meat during handling and selling in market. Total 12 samples were collected from K.R market, Sheshmore market, Kewatkhali bazaar and Mymensingh Sadar market. These samples were subjected to determine Total Viable Count (TVC), Total Coliform Count (TCC) and Total Yeast and Mould Count (TYMC) by using standard protocol at 0 hr, 2hrs and 5hrs time intarvel. The microbial counts of beef at different markets were high but there were no significant differences (p>0.05) among the markets. In every cases with the increased of time interval all types of microbial count increased significantly (p<o.o1) than the initial time. Microbial contamination of beef occurs as plant workers and machinery repeatedly touch contaminated surfaces and the carcass. Thoughtful design of operating procedures, especially for flaying and evisceration, can greatly reduce this problem. Frequent washing and sanitizing of hands, tools, and machinery is required in order to remove bacteria before they reach the exposed surface of the carcass.Bang. J. Anim. Sci. 2017. 46 (4): 244-248

scholarly journals Pengaruh Pemberian Kulit Nanas (Ananas comosus L. Merr) Fermentasi terhadap Persentase Karkas dan Kolesterol Ayam Potong

2018 ◽  
Vol 18 (2) ◽  
pp. 123-128
Author(s):  
Idham Noviandi ◽  
M. Aman Yaman ◽  
Rinidar Rinidar ◽  
Nurliana Nurliana ◽  
Razali Razali
Keyword(s):  
Chicken Meat ◽  
Ananas Comosus ◽  
Chicken Breast ◽  
Breast Meat ◽  
Cholesterol Levels ◽  
Randomized Design ◽  
Commercial Feed ◽  
Fermented Feed ◽  
Completely Randomized Design ◽  
Range Test

ABSTRAK. Penelitian dilakukan untuk mengetahui pengaruh pemanfaatan kulit nanas dalam pakan fermentasi terhadap persentase karkas dan kolesterol daging ayam potong. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan ternak percobaan sebanyak 80 ekor anak ayam umur 2 hari selama tiga puluh lima hari yang diacak dan dibagi menjadi empat perlakuan dan empat ulangan. Adapun perlakuan ransum disusun berdasarkan tingkat penggunaan kulit nanas yang difermentasi, yaitu: P1 (0,0%), P2 (10%), P3 (20%), dan P4 (30%). Parameter yang diamati adalah persentase karkas dan kolesterol daging ayam potong. Data yang diperoleh dianalisis dengan sidik ragam menggunakan rancangan acak lengkap dan bila terdapat perbedaan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa pakan yang mengandung kulit nanas difermentasi dalam pakan komersil berpengaruh nyata menurunkan (P0,05) persentase karkas dan menurunkan kadar kolesterol pada ayam potong. Dari hasil penelitian disimpulkan bahwa kulit nanas yang difermentasi dalam pakan komersil pada ayam potong mampu menurunkan persentase karkas dan kolesterol pada daging dada ayam potong.  (Effect of green leather generation (Ananas comosus L. Merr) fermentation on the percentage of carcass and cholesterol chicken pieces) ABSTRACT. The study was conducted to determine the effect of pineapple skin utilization in fermented feed on carcass and cholesterol percentage of chicken meat. The design used is Completely Randomized Design (RAL) with experimental as many as 80 day old chicken (DOC) aged 2 days, randomly selected, divided into four treatments and four replications and treated for thirty five days. The ration treatment was prepared based on the level of fermented pineapple skin use, namely: P1 (0,0%), P2 (10%), P3 (20%), and P4 (30%). The parameters observed were the percentage of carcass and cholesterol of chicken meat. The data obtained were analyzed by using analysis of variance (ANOVA) and if the were differences followed by Duncan's Multiple Range Test (DMRT) test. The results showed that feed containing fermented pineapple skin significantly decreased (P 0,05) percentage of carcass and lower cholesterol levels in chicken meat. It can be concluded that the utilization of fermented pineapple skin in commercial feed have a significant effect on reducing the percentage of carcass and cholesterol in chicken breast meat.

scholarly journals Effect of breed, chilling duration and processed product on the quality characteristics of mutton

2020 ◽  
Vol 47 (1) ◽  
pp. 100-113
Author(s):  
D. Y. Salihu ◽  
S. Duru ◽  
S. B. Abdu ◽  
B. M. Munza ◽  
M. B. Abdu ◽  
...  
Keyword(s):  
Proximate Composition ◽  
Meat Products ◽  
Quality Characteristics ◽  
Processed Meat ◽  
Microbial Count ◽  
Fresh Meat ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Processed Products ◽  
Duration Effect

An experiment was conducted to evaluate the effect of breed, chilling duration and processed product on the quality characteristics of mutton. A total of nine (9) mature rams of 12 months of age (25 Kg) managed on the same system were used. The animals were kept for 24 hours where only water was provided to clear the gut content before slaughter. The experiment was carried out in a factorial arrangement (3 x 3 x 3) of a completely randomized design consisting of three breeds of sheep (Balami, Uda and Yankasa), three chilling durations (0, 24 and 48 hours) and three processed products (Balangu, Tsire and Tukunya). The result revealed that there was no significant (P>0.05) effect of breed on proximate composition of fresh mutton. There was significant (P<0.05) effect of processed product on the proximate composition of mutton. Moisture content was higher in Balangu (54.93 %), followed by Tukunya (51.74 %) and lower in Tsire (41.00 %). Crude protein content was higher in Balangu (33.83 %), followed by Tukunya (29.63 %) which was at par wih Tsire (29.51 %). Ash content was higher in Tsire (6.61 %), followed by Balangu (5.71 %) and lower in Tukunya (3.69 %). Significant (P<0.05) chilling duration effect was obtained for bacteria count which was higher at 0 hours (2.25 x 103 cfu/g) chilling, followed by 24 hours (1.86 x 103 cfu/g) chilling. The same trend was observed for coliform count in which higher value was obtained at 0 hours (4.49 x 102 cfu/g) chilling, followed by 24 hours (3.04 x 102 cfu/g) chilling and 48 hours (2.93 x 102 cfu/g) chilling. Sensory properties of mutton from different breed differed significantly (P<0.05) among processed products. The overall accepatability indicates that Tsire (7.60) product was more acceptable, followed by Tukunya (7.20) product while Balangu (6.86) product was less acceptable. The microbial count obtained from the study was within the acceptable range (< 3.5 log HACCP 2002). It can be concluded that processed meat products (Tsire, Balangu and Tukunya) obtained from different breeds of Nigerian sheep (Balami, Uda and Yankasa) were not homogenous in their proximate composition. It is therefore recommended that fresh mutton should be chilled for 24 to 48 hours with little or no bacteria while fresh meat from the three breed of sheep (Balami, Uda and Yankasa) can be chilled for 24 to 48 hours with little or no bacteria and can be processed into different products (Tsire, Balangu and Tukunya).

scholarly journals Lama Penyimpanan Daging Ayam Broiler Terhadap Kualitasnya Ditinjau Dari Kadar Protein Dan Angka Lempeng Total Bakteri

2019 ◽  
Vol 8 (1) ◽  
pp. 47
Author(s):  
Insun Sangadji ◽  
Jurianto Jurianto ◽  
Muhammad Rijal
Keyword(s):  
Protein Content ◽  
Broiler Chicken ◽  
Chicken Meat ◽  
Chemistry Laboratory ◽  
Protein Levels ◽  
Plate Number ◽  
Randomized Design ◽  
Duration Of Storage ◽  
Completely Randomized Design ◽  
Number Of Bacteria

This study aims to determine the effect of storage time of broiler chicken on its quality in terms of protein content and total bacterial plate number. This research was conducted on 11-19 December 2017. The design used in this study was a Completely Randomized Design (CRD) with 3 treatments consisting of 2 days of storage (A1), 4 days (A2) and 6 days (A3) and the number of replications is 3 replications. Data were analyzed using ANOVA. Sample analysis was carried out in the MIPA laboratory at the Faculty of Tarbiyah and Teacher Training, Ambon IAIN and Pattimura University Basic Chemistry Laboratory. The results showed that there was an effect of the length of storage of broiler chicken on protein levels and total bacterial plate numbers. The effect of broiler chicken meat storage on protein content was 14.2% while the effect of broiler chicken storage on the total plate number of bacteria was 12.7%. Key Words: Duration of Storage, Broiler Chicken Meat, Protein Levels, ALT

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