The physical change of broiler meat given shrimp peptide extract (SPE) in drinking water during room temperature storage (post mortem)

Penulis

  • SK Syahpura Department of Animal Husbandry of Politeknik Negeri Lampung, Indonesia
  • Y Sukaryana Department of Animal Husbandry of Politeknik Negeri Lampung, Indonesia
  • Susanti Susanti Department of Animal Husbandry of Politeknik Negeri Lampung, Indonesia

DOI:

https://doi.org/10.2581/icoaas.v1i1.2067

Abstrak

This study aims to determine the physical change of properties of broiler meat during storage at room temperature, This study used Schrimp Peptide Extract (SPE) in drinking water given to broiler who were 1 week old for 7 days in the morning. The research design used a completely randomized design with 4 SPE level treatments, T0 (0%), T1 (1%), T2 (2%), T3 (3%) in drinking water (v/v). Each treatment was repeated 5 times and each replication consisted of 12 animals randomly. The results showed that the treatment dose of Schrimp Peptide Extract (SPE) was significantly different (P <0.05) on the water binding capacity, cooking loss, and tenderness, and not significantly different from the pH of the broiler breast meat.

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Diterbitkan

2021-04-15