Effect of Electrical Stimulation on Physical and Organoleptic Properties of Muscovy Duck Meat
Open Access
- 17 January 2019
- journal article
- research article
- Published by Indonesian Center for Animal Research and Development (ICARD) in Jurnal Ilmu Ternak dan Veteriner
- Vol. 23 (4), 202-209
- https://doi.org/10.14334/jitv.v23i4.1914
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.Keywords
This publication has 1 reference indexed in Scilit:
- Influence of electrical stimulation on carcass and meat quality of Kosher and conventionally slaughtered cattleSouth African Journal of Animal Science, 2015