Report

COMPARISON OF PHYSICAL AND SENSORIAL PROPERTIES OF CHICKEN PRODUCED BY STUNNING AND TRADITIONAL SLAUGHTERING METHOD

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The public has a high demand for chicken meat as the main consumption product. Product
quality is a crucial consideration in the selection by the consumer. In 2019, 337 million tonnes of
chicken meat were produced, an approximately 44% increase from 2000 (Uzundumlu & Dilli, 2023).
Indonesians like chicken meat because it is simple to prepare and costs less than beef. Since the high
demand of chicken meat consumption is increasing, PT. Green Pangan Sejahtera continually works to
satisfy Indonesians' need for chicken meat. PT. Green Pangan Sejahtera was built in 2019 with a focus
to supply the highest-quality, healthiest chicken and beef meat at the most competitive pricing. The
objectives of the internship include creating quality standards, applying to test product quality, and
identifying production process problems. The author completed the internship at PT. Green Pangan
Sejahtera for six months. The company supports authors' successful progress by providing them with
the chance, space, and time for improvisation and creativity.
There are a number of interrelated aspects that have an impact on chicken quality, such as
pH in chickens, which can have a relation on texture, WHC, and color. This goes hand in hand with
how crucial the post-mortem stage is for chicken meat. This study aims to compare the differences
between two different chicken meat products from two different slaughtering processes in terms of
pH, color, texture, sensory, and WHC. In this experiment, the best chicken meat quality from each
slaughtering method is also sought after. The studies' outcomes showed that traditional methods
descriptively produced a lower pH than the stunning technique due muscle contractions speed up
glycolysis and cause lactic acid to accumulate in the muscle tissue.
The chicken meat processed using traditional procedures has a lighter color than chicken
processed using stunning methods because traditional meat has a lower pH and also denatures more
protein. Additionally, the sample's lower pH results in stunning meat that is higher texture and has
better WHC than traditional slaughter. The traditional approach has better color, and the stunning
method is significantly superior in terms of flavor, fragrance, and appearance, according to the
sensory study, which assesses appearance, color, texture, taste, and smell. According to statistical
data from anova tests, appearance, taste, and color all have a significant influence. Overall, the
results show that BLD chicken meat produced using the stunning slaughtering method has greater
sensory outcomes as well as a higher quality than BLD chicken meat produced using the traditional
slaughtering technique.

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Availability

Detail Information

Series Title

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Call Number

EP FT022

Publisher

i3L, Jakarta : i3L, Jakarta., 2023

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Water holding capacity
sensory analysis
Traditional
Stunning
Lactic Acid

Specific Detail Info

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Statement of Responsibility

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Other version/related

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