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Journal : Jurnal Ilmu Ternak dan Veteriner

Effect of Electrical Stimulation on Physical and Organoleptic Properties of Muscovy Duck Meat Hafid, Harapin; Napirah, A; Sarifu, SM; Rahman, .; Inderawati, .; Nuraini, .; Hasnudi, .
Jurnal Ilmu Ternak dan Veteriner Vol 23, No 4 (2018): DECEMBER 2018
Publisher : Indonesian Center for Animal Research and Development (ICARD)

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Abstract

This research was aimed to study the effect of electrical stimulation period on physical and organoleptic properties of Muscovy duck meat. This research used 20 female Muscovy ducks, 1.5-2 years of age. The ducks were divided into 5 groups treatments for 4 replications. The treatments were period of electrical stimulation: 0, 5, 10, 15, and 20 minutes. The result showed that period of electrical stimulation did not affect (P>0.05) cooking loss but significantly affected (P<0.05) the tenderness, color, flavour, aroma, pH, and juiciness of duck meat. The best treatment was 20 minutes stimulation.