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

Harapin Hafid; A Napirah; SM Sarifu; . Rahman; . Inderawati; . Nuraini; . Hasnudi

doi:10.14334/jitv.v23i4.1914

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

Harapin Hafid, A Napirah, SM Sarifu, . Rahman, . Inderawati, . Nuraini, . Hasnudi

DOI

https://doi.org/10.14334/jitv.v23i4.1914

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.

Keywords

Muscovy duck neat, electrical stimulation, physical propertis, organoleptic properties

Full Text:

PDF

References

Aalhus JL, Jones SDM, Best DR, Robertson WM, Lutz S. 1994. The efficacy of high and low voltage electrical stimulation under different chilling regimes. Can J Anim Sci. 74:433-442.

Aberle ED, Forest JC, Hendrick HB, Judge MD, Merkel RA. 2001. Principles of meat science. San Fransisco (USA): W.H. Freeman and Company.

Abustam E. 2012. Ilmu daging: Aspek produksi, kimia, biokimia dan kualitas. Cetakan Pertama. Makassar (Indones): Masaguna Press.

Agbeniga B, Webb EC. 2014. Influence of electrical stimulation on carcass and meat quality of Kosher and conventionally slaughtered cattle. S Afr J Anim Sci. 44:58-63.

Bouton PE, Ford AL, Harris PV, Shaw FD. 1978. Effect of low voltage stimulation of beef carcasses on muscle tenderness and pH. J Fd Sci. 43:1392-1396.

Buckle KA, Edwards R, Fleet G, Wooton M. 1987. Ilmu pangan. Hari P, Adiono, translater. Yogyakarta (Indones): Universitas Indonesia Press.

Davel M, Bosman M, Webb E. 2003. Effect of electrical stimulation of carcasses from Dorper sheep with two permanent incisors on the consumer acceptance of mutton: review article. S Afr J Anim Sci. 33:206-212.

Freeman C, Freeman C. 2015. Texture analysis for assessing meat tenderness: Tenderness, juiciness, flavours. England: AMETEK Brookfield. Stadium Way, Harlow, Essex CM19 5GX.

Froning GW, Uijttenboogaart TG. 1988. Effect of post-mortem electrical stimulation on color, texture, pH, and cooking losses of hot and cold deboned chicken broiler breast meat. Poult Sci. 67:1536-1544.

Garcia L. 2009. Functional properties and utilization of high pH beef (Dissertation). [Texas (USA)]: Texas A&M University.

Gasperz V. 2010. Metode rancangan percobaan. Bandung (Indones): Penerbit CV. Armico.

Hafid H. 1998. Kinerja produksi sapi australian commercial cross yang dipelihara secara fedlot dengan kondisi bakalan dan lama penggemukan yang berbeda (Thesis). [Bogor (Indones)]: Bogor Agricultural University.

Hafid H. 2011. Pengantar evaluasi karkas. Cetakan Pertama. Kendari (Indones): Unhalu Press.

Hafid H. 2017. Pengantar pengolahan daging. Cetakan Pertama. Bandung (Indones): Alfabeta Bandung.

Hafid H, Mujianto D, Agustina, Inderawati, Nuraini. 2017. The effect of storage time in the refrigerator to the quality of organoleptic beef. ADRI Int J Biol Educ. 1:29-36.

Hafid H, Nuraini, Inderawati. 2014. Sifat organoleptik daging itik afkir yang diberi perlakuan stimulasi listrik. Prosiding Seminar Nasional Optimalisasi Sumber Daya Lokal pada Peternak Rakyat Berbasis Teknologi. Makassar (Indones): Universitas Hasanuddin. p. 182-193.

Hafid H, Nuraini, Inderawati. 2015. Potensi produksi karkas itik lokal afkir yang berasal dari peternakan rakyat di sulawesi tenggara. Prosiding Seminar Nasional Teknologi Peternakan dan Veteriner. Bogor (Indones): Indonesian Center for Animal Research and Development. p. 443-447.

Hafid H, Syam A. 2012. Pengaruh aging dan lokasi otot terhadap kualitas organoleptik daging sapi. Bul Peternak. 31:209.

Hafri Y, Hidayati, Elfawati. 2008. Kualitas daging sapi dengan kemasan plastik PE (polyethylen) dan plastik PP (polypropylen) Di pasar arengka kota pekanbaru. J Peternak. 5:22-27.

Khasrad, Sarbaini, Arfai, Rusdimansyah. 2018. Effect of post-mortem electrical stimulation on meat quality of Pesisir cattle (indigenous cattle of West Sumatera). Pak J Nutr. 17:441-445.

Komariah, Rahayu S, Sarjito. 2009. Physical characteristics of beef, buffalo and lamb meat on different postmortem periods. Bul Peternak. 33:183-189.

Lee S, Norman J, Gunasekaran S, van Laack RLJ, Kim B, Kauffman R. 2000. Use of electrical conductivity to predict water-holding capacity in post-rigor pork. Meat Sci. 55:385-389.

Lukman DW. 2010. Nilai pH daging. Bogor (Indones): Bagian Kesehatan Masyarakat Veteriner, Fakultas Kedokteran Hewan, Institut Pertanian Bogor.

Prasetyo H, Padaga MC, Sawitri ME. 2013. Kajian kualitas fisiko kimia daging sapi di pasar Kota Malang. J Ilmu Teknol Hasil Ternak. 8:1-8.

Randa S, Wahyuni I, Joseph G, Uhi HT, Rukmiasih, Hafid H, Parakkasi A. 2002. Efek pemberian serat tinggi dan vitamin-E terhadap produksi karkas dan non karkas itik Mandalung. Prosiding Seminar Nasional Teknologi Peternakan dan Veteriner. Bogor (Indones): Indonesian Center for Animal Research and Development. p. 261-264.

Salm CP, Mills EW, Reeves ES, Judge MD, Aberle ED. 1981. Effect of electrical stimulation on muscle characteristics of beef cattle fed a high energy diet for varying lengths of time. J Food Sci. 46:1284-1285.

Soekarto S, Hubeis M. 1992. Petunjuk laboratorium metode penelitian indrawi. Bogor (Indones): Pusat Antar Universitas Pangan dan Gizi, Institut Pertanian Bogor.

Soeparno. 2009. Ilmu dan teknologi daging. Yogyakarta (Indones): Gadjah Mada University Press.

Syam A, Soeparno, Rusman. 2013. Efek lama stimulasi dan tegangan listrik terhadap komposisi kimia, kualitas fisik, dan sensori daging ayam petelur afkir. Bul Peternak. 37:26.

Tkacz K, WiÄ™k A, Å»ywica R, Banach JK. 2018. The effects of beef carcasses high voltage electrical stimulation and roasting methods on tenderness and water retention of beef. Tech Sci. 21:103-116.

Yong SK, Lee CN, DuPonte M., Fukumoto G. 2007. Improving tenderness of forage-finished beef using a low-voltage electrical stimulator. Food Saf Technol. 22:1-6.