Changes in the Physical Quality of Culled Layer Chicken Meat at Different Ultrasonic Time Levels
Revy Arina Roudhotul Khoiriyah, Khotibul Umam Al Awwaly, Agus Susilo
Asian Food Science Journal · pp. 117–121 · Published 12 Aug 2023
10.9734/afsj/2023/v22i9663Abstract
Aims: This study aims to determine changes in the quality of culled layer chicken meat at different ultrasonic time levels based on Cooking loss, pH, Electrical Conductivity (EC), Tenderness and Color L*a*b*. the material used is culled layer chicken meat which has been ultrasonic. Study Design: The method used in this research is experimental laboratory using Completely Randomized Design (CRD) with 5 treatments and 4 replications. Place and Duration of Study: Animal Product Technology Departement, Faculty of Animal Science, University of Brawijaya, Malang, Indonesia, between September-November 2022. Methodology: Ultrasonic treatment for 10 minutes (P1), 15 minutes (P2), 20 minutes (P3), 25 minutes (P4), and 30 minutes (P5). Parameters observed were Cooking loss, pH, Electrical Conductivity (EC), Tenderness and Color. Data were analyzed using Analysis of Variance (ANOVA). If the data showed a significant difference, continued with Duncan's Multiple Range Test (DMRT). Results: The average cooking loss value is 2.24-4.07; pH 6.21-6.40; EC 0.61-0.76; tenderness 6.9-10.8; color L* 45.79-51.62; a*6.30-6.54; b* 12.56-13.19. Conclusion: The results showed that ultrasonic treatment with a different time in culled layer chicken meat had no significant effect (P>0.05) on the pH, EC, color but could have significant.
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