Carcass Quality and Tetracycline Residues in Broiler Chicken Meat in Banyuwangi Traditional Market

Abstract

This study aimed to examine the quality of broiler carcasses in the Banyuwangi traditional market with carcass quality examination based on SNI number 3924-2009 and tetracycline antibiotic residues test based on SNI number 7424:2008. A total of ten broiler chicken sellers as representative of almost all broiler chicken sellers in the Banyuwangi market, with each seller was taken for one carcass in this research. Carcass quality examination used a standart carcasses weight 1,0-1,3 kg. Carcass quality examination was carried out with descriptive analysis with reference to the physical characteristics of SNI (Standarisasi Nasional Indonesia). The bioassay method is used to test for tetracycline antibiotic residue. The result of the carcass quality examination showed that from the whole sample consisting of conformation, disjointed or broken bones and missing parts, discolorations, and cleanliness of broiler carcasses are good enough. The percentage quality of broiler carcasses quality I is 60%, quality II is 30% and quality III is 10%. The examination of antibiotic tetracycline residues in broiler meat showed negative results indicating that no feeds containing additional antibiotics made carcasses in the traditional Banyuwangi market safe for consumption.

Carcass Quality, Production of Local Duck Meat and Edible Offals in Traditional Markets on Lombok and Sumbawa Islands

“…Changes in the pH of the meat in the carcass from an acidic environment (pH 5.1-5.8) to an alkaline environment (pH more than 6) caused the meat color to turn pale or dark red with low water holding capacity and high cooking loss [12]. The traditional slaughter of ducks in poultry slaughterhouses is one of the factors causing the low quality of the carcass produced [18] while slaughtering chickens or ducks by inserting the head of the poultry into the funnel can maintain carcass quality [19]. Carcass damage due to traditional slaughter can be in the form of bruises on the chest and thighs, reducing the profit of chicken slaughter by 10-20% [6].…”

“…The results of this study illustrated that the carcass quality of local male ducks circulating in traditional markets on the islands of Lombok and Sumbawa with category I quality was 51.16±10.68%, quality II was 37.71±15.28% and quality III was 17.13±6.85%. The difference in carcass quality was caused by the completeness of the feather removal facility [18], the process of slaughtering ducks was not carried out professionally, and the occurrence of stress in the transportation process [45] ; [16]. The main cause of the decline in the carcass quality of local male ducks was the handling of unprofessional slaughter, such as manual hair removal, causing bruises on the carcass surface [13], and the presence of shoot hairs that spread over the entire surface of the carcass skin [14].…”

Carcass Characteristics and Pure Meat Production of Broiler Chickens in Traditional Markets on Lombok and Sumbawa Islands

“…Carcasses circulating in the traditional market of Mataram City with quality category I (74.34%) were greater than those of West Lombok Regency (50.00%) and Sumbawa Besar Regency (65.85%). The difference in carcass quality was caused by the completeness of the feather removal facility (Subagyo et al, 2021) and errors during the slaughter of chickens or in the transportation process (Kartikasari et al, 2019); and stress levels before cutting (Tamzil et al, 2022). The main cause of the decline in the quality of broiler carcasses was unprofessional handling of slaughter, such as manual feather removal, which causes bruises on the carcass surface (Amin and Nurhalizah, 2021) and the presence of shoot hairs and spreads over the entire skin surface (Supriyanto et al al., 2019).…”

“…The low quality of carcasses is largely due to the traditional way of slaughtering chickens in chicken slaughterhouses (Subagyo et al, 2021). Handling or slaughtering that was still traditional will cause damage to the carcass in the form of bruises on the chest and thighs.…”

“…The quality of broiler carcass circulating in the Banyuwangi traditional market with the traditional slaughter method was found that the percentage of quality I broiler carcass quality was 60%, quality II was 30%, and quality III was 10% (Subagyo et al, 2021). The quality of meat circulating in the traditional market in Magelang, Yogyakarta district contains tetracycline residues ranging from 0.272-0.416 mg/kg, is not contaminated with bacteria, does not contain formaldehyde and the water content is classified as normal (Supriyanto et al, 2019).…”