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

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dc.contributor Department of Animal Science en-US
dc.creator Hafid, Harapin; Department of Animal Science, Universitas Halu Oleo-Jl. HEA. Mokodompit Kampus Anduonohu 93232 Kendari
dc.creator Napirah, A; Department of Animal Science, Universitas Halu Oleo-Jl. HEA. Mokodompit Kampus Anduonohu 93232 Kendari
dc.creator Sarifu, SM; Department of Animal Science, Universitas Halu Oleo-Jl. HEA. Mokodompit Kampus Anduonohu 93232 Kendari
dc.creator Rahman, .; Department of Animal Science, Universitas Halu Oleo-Jl. HEA. Mokodompit Kampus Anduonohu 93232 Kendari
dc.creator Inderawati, .; Department of Animal Science, Universitas Halu Oleo-Jl. HEA. Mokodompit Kampus Anduonohu 93232 Kendari
dc.creator Nuraini, .; Department of Animal Science, Universitas Halu Oleo-Jl. HEA. Mokodompit Kampus Anduonohu 93232 Kendari
dc.creator Hasnudi, .; Departement of Animal Husbandry, Faculty of Animal Husbandry- Universitas Sumatera Utara, Kampus Padang Bulan 20155 Medan
dc.date 2019-01-17
dc.date.accessioned 2019-10-09T09:39:12Z
dc.date.available 2019-10-09T09:39:12Z
dc.identifier http://medpub.litbang.pertanian.go.id/index.php/jitv/article/view/1914
dc.identifier 10.14334/jitv.v23i4.1914
dc.identifier.uri http://124.81.126.59/handle/123456789/7490
dc.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. en-US
dc.format application/pdf
dc.language eng
dc.publisher Indonesian Center for Animal Research and Development (ICARD) en-US
dc.relation http://medpub.litbang.pertanian.go.id/index.php/jitv/article/view/1914/1614
dc.rights Copyright (c) 2019 Jurnal Ilmu Ternak dan Veteriner en-US
dc.source Jurnal Ilmu Ternak dan Veteriner; Vol 23, No 4 (2018): DECEMBER 2018; 202-209 en-US
dc.source 2252-696X
dc.source 0853-7380
dc.subject Muscovy duck neat, electrical stimulation, physical propertis, organoleptic properties en-US
dc.title Effect of Electrical Stimulation on Physical and Organoleptic Properties of Muscovy Duck Meat en-US
dc.type info:eu-repo/semantics/article
dc.type info:eu-repo/semantics/publishedVersion
dc.type Peer-reviewed Article en-US


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