Open AccessQuality of Chicken Meat Which is Given Treatment of Electric Stimulation
Author(s) -
Nuraini Nuraini,
Iva Armila,
Harapin Hafid,
Siti Hadrayanti Ananda
Publication year - 2019
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1364/1/012072
Subject(s) - aroma , tenderness , flavor , stimulation , organoleptic , volt , taste , food science , shrinkage , texture (cosmology) , cooked meat , chemistry , medicine , materials science , composite material , computer science , physics , power (physics) , image (mathematics) , quantum mechanics , artificial intelligence
This study aims to investigate the extent to which electrical stimulation affects the quality of native chicken meat. The study was designed using a complete randomized design with four treatments consisting of 20 Volts / 0 minutes (as controls), 20 Volts / 2 minutes, 20 Volts / 3 minutes and 20 Volts / 4 minutes. The parameters observed were shrinkage cooking shrinkage, meat pH, flavor, color, texture and tenderness. The results showed that physically stimulating electricity for two minutes significantly affected the lowest cooking shrinkage compared to the duration of stimulation compared to other stimulations. Electrical stimulation does not affect the pH of meat. The treatment of electrical stimulation significantly affected the organoleptic properties of chicken meat, where the flavor of the meat was favored by the panelists at three minutes of stimulation, as well as the aroma, texture and very apparent tenderness. Color parameters are not affected by electrical stimulation. It was concluded that the two to four minute electrical stimulation treatment with 20 Volt strength had a very significant effect (p <0.01) on cooking losses, tenderness and significantly affected (p <0.05) on taste, aroma and texture of native chicken meat.