Carcass percentage and organoleptic quality of Unila-1 superior chicken meat

Abstract

Carcass and organoleptic quality of chicken meat are important factors that consumers consider when purchasing chicken. The aim of this study was to determine the percentage of carcass and organoleptic quality (color, aroma, tenderness, and taste) of Unila-1 superior chickens compared to broilers and native chickens. The research material used was Unila-1 superior chickens aged 2 months, broiler chickens aged 1 month, and native chickens aged 7 months with ten chickens each. The quality of physical properties of the meat was analyzed by the Kruskal Wallis test with twenty panelists who performed organoleptic tests on the color, aroma, texture, and taste of each chicken, while the carcass percentage was analyzed for variance using a completely randomized design with 3 treatments of chicken species and 6 replicates for each treatment. Thigh and breast meat samples from each treatment were used for the organoleptic test. Samples of thigh meat and breast meat were cut into pieces with a size of 4 x 4 cm. The thigh meat and breast meat were wrapped in aluminum foil, steamed for 35 minutes, and drained for 5 minutes. A total of 20 people aged 20-55 years served as panelists for the organoleptic test. Each panelist received a serving of meat samples for all treatments, one glass of water, and a list of questions (questionnaire). The questionnaire contains the observed variables, namely the physical properties of the meat which included the color, aroma, tenderness, and taste of the meat. The results showed that the carcass percentage and organoleptic quality (color, aroma, tenderness, and taste) of superior chicken of Unila-1 were relatively the same as broiler and native chickens. This study suggested that Unila-1 superior chicken could be an alternative to fulfill the demand of native chicken.