Effect of carcass aging towards pork organoleptic quality of bali pig

Abstract

The research aims were to observe the effect of carcass aging on a different time to pork organoleptic quality of Bali pig. It used Completely Randomized Design with 4 treatments i.e. P0 = hot carcass without aging, P1 = carcass aging for 1 day, P2 = hot carcass aging for 2 days, P3 = carcass aging for 3 days. Pork samples for the organoleptic quality test were taken from part of longgsimus dorsi (LD). Data obtained were analyzed with none parametric test of Hedonic (Kruskal & Wallis, 1952). Variables observed were colour, aromatic, texture, taste, tenderness and overall acceptance. The research results showed that the best panel preference level to the pork colour was on the pork aging for 1 day (P1), then its decreased on day 2 and 3. Preference level of the panel to aromatic, taste, and tenderness of the pork aging for 1 to 3 days were increased significantly. The panel preference level to the pork texture aging for 1 to 3 days was not significant. Overall, the acceptance level of the pork aging for 1 day have the highest score. From data mentioned above could be concluded that the best organoleptic quality was the pork aging for 1 day.

Organolptic Quality of Bali Beef Aging With Different Length Time

“…Hasil penelitian Sriyani et al (2018) menyatakan bahwa semakin lama daging dilayukan maka warna daging akan semakin pucat. Hal ini sejalan dengan penelitian ini dimana semakin lama pelayuan maka warna daging akan semakin pucat.…”

Giving of concentrate based on fermented chicken livestock waste and its effect on carcase characteristics and microbial profile of landrace pork meat (LD muscle)

“…Carcass characteristics and good meat quality are the main requirements for consumer acceptance of postharvest products. In addition to the carcass as a post-harvest product, an assessment of the profile or microbial contamination of meat should also be considered, because the microbial profile of meat is a measure of the food safety of the meat (Oliveira et al, 2017;Sriyani et al, 2018). Pigs are very prospective as meat producers and continue to experience an increase in terms of population, meat production, and the number of slaughters (Pramudita et al, 2021).…”

Immersion effect with extracts of papaya leaf, pineapple, ginger on quality of organoleptic and Bali beef nutrition

“…An important factor before cutting is resting behavior that can determine stress levels in livestock. According to Aberle et al, (2001) & Sriyani et al, (2018), non-rested livestock will produce meat that is dark, hard-textured, dry, has a high pH value and high water binding power. An important factor after the decision that influences the quality of meat is a sailor.…”