Detail Cantuman

The Influence of Pregrinding Duration of the Meat at Low Temperature on Organoleptic Quality of Layer Sausage



Siti Khoirul Barriyyah
Poultry Business Management Program
Department of Animal Husbandry



ABSTRACT


The aim of the research was to determine the effect of pregrinding of the meat at low temperature on organoleptic quality of the layer sausage, which included the observation of colour, taste, flavor, tenderness, and the level of preference to layer sausage. This research used 200 g of rejected layer meat for each sample treatment with 4 treatments and 4 replications. Organoleptic tests were carried out by 30 untrained panelists. Organoleptic test data were analyzed by non-parametric analysis using Kruskal-Wallis Hedonic test while physical tenderness test data were analyzed by Variant Analysis with completely randomized design using SPSS (Statistical Package for the Social Sciences). The results showed that pregrinding of the meat at low temperature had a very significant effect (P<0.01) with a colour score ranging from 2.48 to 3.39 which was pale white to dark white, but no significant effect (P>0.05) on the taste, flavor, tenderness, and the level of preference to layer sausage. Taste score ranging from 3.07 to 3.14, which is somewhat favored by panelists. The flavor scores range from 2.79 to 2.98, which is somewhat favored by panelists. The tenderness score ranging from 2.91 to 3.12 which were rather chewy, while the physical tenderness test score ranged from 16.28 N to 21.96 N which were rather chewy. Preferred level scores ranging from 2.98 to 3.09 which were rather preferred. The conclusion of this research were that conditioning the meat at low temperatures for up to 3 hours does not reduce the quality of organoleptic sausages.


Key words: sausage, layer meat, pregrinding time, organoleptic quality