Abstract
<p class="BODY-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&gt;0.05) cooking loss but significantly affected (P&lt;0.05) the tenderness, color, flavour, aroma, pH, and juiciness of duck meat. The best treatment was 20 minutes stimulation.</p>
Highlights
Muscovy duck is one of poultry family that has been developed for both meat and eggs producers
This research was aimed to study the effect of electrical stimulation period on physical and organoleptic properties of Muscovy duck meat
In term of human nutritional, the quality of Muscovy duck meat is almost similar to beef, chicken, sheep, and goats
Summary
Muscovy duck is one of poultry family that has been developed for both meat and eggs producers. Physical quality of muscovy duck was affected by ante mortem and post-mortem factors, such as species, sex, age, muscle location, preserving methods, period and temperature of storage, packaging, and others treatments (Soeparno 2009; Hafid 2011). The depletion of ATP will cause the overtopping between actin miofilamin and myosin miofilamen. They will locked together to form a permanent bond, actomyosin, that cause muslces became rigid and cannot be moved. This is the cause of meat became hard (Hafid et al 2017; Soeparno 2009)
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