The effect of transportation on broiler meat pH and tenderness

H.A.W Lengkey,F.J Nangoy,P Edianingsih,J.A Siwi

doi:10.2298/bah1302331l

Abstract

180 broilers, five weeks old broilers were used to asses the effect of transportation on broiler meat pH and tenderness, has been carried in Bandung, Indonesia. Using Completely Randomized Design (CRD), with five levels (P-0 slaughter at the farm, P-1 one hour transportation before slaughter, P-2 two hours transportation before slaughter, P-3 three hours transportation before slaughter, and P-4 four hours transportation before slaughter) and four times replications. Results indicated the meat pH are between 6.33 - 6.63. Even the result shows that the pH values increase when the transportation time more longer, but this results are between the normal meat pH (between 5.2 - 6.6). The meat tenderness were between 124.75 - 176.50 mm/g/10 sec. The meat tenderness was decreased when the transportation was prolonged.

Highlights

A substantial amount of research about the factors influencing the sensory quality of meat
The objectives of this research are to find the effect of transportation on broiler meat pH and tenderness
180 broilers were used for this study, using Completely Randomized Design (CRD), with five levels (P-0 slaughter at the farm, P-1 one hour transportation before slaughter, P-2 two hours transportation, P-3 three hours, and P-4 four hours transportation) and four times replications

Summary

Introduction

A substantial amount of research about the factors influencing the sensory quality of meat. Pre-slaughter conditions which affect muscle glycogen level at slaughter and subsequent ultimate pH, could affect the sensory quality of meat. This study was designed to evaluate the possibility of controlling the sensory quality of meat by varying the transportation of broiler. Besides improving the animal productivity will improve the meat quality. Losses during handling and transport will cause losses to the meat industry. Because of the rough handling and transportation will cause stress and the meat quality will affected, that induced some problems, such as dark cutters, carcass shrinkage, even the death losses and morbidity in the long distance rough transportation. Losses during handling and transport are due to bruises, dark cutters, death and pale soft exudatives (PSE)

Objectives

Methods

Results