THE EFFECT OF DIFFERENT MEAT SHOP ON MEAT PHYSICAL CHARACTERISTICS AND BACTERIA POPULATION
Abstract: An experiment was
conducted to study the effect of different meat shops on meat
physicalcharacteristics and bacteria population. Sixteen PO carcasses were used
in the experiment which wasarranged in a completely randomized design with 4
treatments of different meat shops (traditionalmarket, meat shop, supermarket
and slaughter house). Parameters measured were meat pH, waterholding capacity,
cooking loss and bacterial total count. The result showed that the average of
pH was5.25- 6.03; water holding capacity was 17.07-38.87%; cooking loss was
33.15-48.20 and bacterial totalcount was 1.48x106-10.75x106 CFU/g. It was
concluded that bacterial total count in slaughter house andspecial market (meat
shop and supermarket) were less than those in traditional market.
Author: S.H.C. Dewi, A.H.T.
Prihharsanti
Journal Code: jppeternakangg120082
