Comparison of Physical and Sensorial Properties of Chicken Produced by Stunning and Traditional Slaughtering Method

Abstract

The public has a high demand for chicken meat as the main consumption product. Product quality is a crucial consideration in the selection by the consumer. In 2019, 337 million tonnes of chicken meat were produced, an approximately 44% increase from 2000 (Uzundumlu & Dilli, 2023). Indonesians like chicken meat because it is simple to prepare and costs less than beef. Since the high demand of chicken meat consumption is increasing, PT. Green Pangan Sejahtera continually works to satisfy Indonesians' need for chicken meat. PT. Green Pangan Sejahtera was built in 2019 with a focus to supply the highest-quality, healthiest chicken and beef meat at the most competitive pricing. The objectives of the internship include creating quality standards, applying to test product quality, and identifying production process problems. The author completed the internship at PT. Green Pangan Sejahtera for six months. The company supports authors' successful progress by providing them with the chance, space, and time for improvisation and creativity. There are a number of interrelated aspects that have an impact on chicken quality, such as pH in chickens, which can have a relation on texture, WHC, and color. This goes hand in hand with how crucial the post-mortem stage is for chicken meat. This study aims to compare the differences between two different chicken meat products from two different slaughtering processes in terms of pH, color, texture, sensory, and WHC. In this experiment, the best chicken meat quality from each slaughtering method is also sought after. The studies' outcomes showed that traditional methods descriptively produced a lower pH than the stunning technique due muscle contractions speed up glycolysis and cause lactic acid to accumulate in the muscle tissue. The chicken meat processed using traditional procedures has a lighter color than chicken processed using stunning methods because traditional meat has a lower pH and also denatures more protein. Additionally, the sample's lower pH results in stunning meat that is higher texture and has better WHC than traditional slaughter. The traditional approach has better color, and the stunning method is significantly superior in terms of flavor, fragrance, and appearance, according to the sensory study, which assesses appearance, color, texture, taste, and smell. According to statistical data from anova tests, appearance, taste, and color all have a significant influence. Overall, the results show that BLD chicken meat produced using the stunning slaughtering method has greater sensory outcomes as well as a higher quality than BLD chicken meat produced using the traditional slaughtering technique.