Indonesian Journal of Animal and Veterinary Sciences
Vol 23, No 4 (2018): DECEMBER 2018

Effect of Electrical Stimulation on Physical and Organoleptic Properties of Muscovy Duck Meat

Hafid, Harapin ( Department of Animal Science, Universitas Halu Oleo-Jl. HEA. Mokodompit Kampus Anduonohu 93232 Kendari )
Napirah, A ( Department of Animal Science, Universitas Halu Oleo-Jl. HEA. Mokodompit Kampus Anduonohu 93232 Kendari )
Sarifu, SM ( Department of Animal Science, Universitas Halu Oleo-Jl. HEA. Mokodompit Kampus Anduonohu 93232 Kendari )
Rahman, . ( Department of Animal Science, Universitas Halu Oleo-Jl. HEA. Mokodompit Kampus Anduonohu 93232 Kendari )
Inderawati, . ( Department of Animal Science, Universitas Halu Oleo-Jl. HEA. Mokodompit Kampus Anduonohu 93232 Kendari )
Nuraini, . ( Department of Animal Science, Universitas Halu Oleo-Jl. HEA. Mokodompit Kampus Anduonohu 93232 Kendari )
Hasnudi, . ( Departement of Animal Husbandry, Faculty of Animal Husbandry- Universitas Sumatera Utara, Kampus Padang Bulan 20155 Medan )



Article Info

Publish Date
17 Jan 2019

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.

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Journal Info

Abbrev

JITV

Publisher

Subject

Veterinary

Description

JITV (Indonesian Journal of Animal and Veterinary Science),  ISSN: 0853-7380 E-ISSN: 2252-696X is a peer-reviewed, scientific journal published by Indonesian Center for Animal Research and Development (ICARD). The aim of this journal is to publish high-quality articles dedicated to all aspects ...