H. Hafid, A. Napirah, Sm Sarifu, Rahman, Inderawati, Nuraini, Hasnudi
{"title":"Effect of Electrical Stimulation on Physical and Organoleptic Properties of Muscovy Duck Meat","authors":"H. Hafid, A. Napirah, Sm Sarifu, Rahman, Inderawati, Nuraini, Hasnudi","doi":"10.14334/JITV.V23I4.1914","DOIUrl":null,"url":null,"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.","PeriodicalId":17806,"journal":{"name":"Jurnal Ilmu Ternak dan Veteriner","volume":" ","pages":""},"PeriodicalIF":0.3000,"publicationDate":"2019-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"12","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Jurnal Ilmu Ternak dan Veteriner","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.14334/JITV.V23I4.1914","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"VETERINARY SCIENCES","Score":null,"Total":0}
引用次数: 12
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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