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

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
URI: http://124.81.126.59/handle/123456789/7490

Description:

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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