Study of Un-slaughtered Chicken Carcass: Organoleptic Changes and Bacterial Growth Pattern
Abstract
Un-slaughtered chicken are haram to consume but still exist according to economic motivation of some people. Â Un-slaughtered chicken are still available in the market due to mortality during chicken growth also in transportation before slaughtering. Un-slaughtered chicken have different characteristics to fresh chicken carcass such as green stomach color, meanwhile it is very difficult to differentiate organoleptically as if the un-slaughtered chicken were processed directly. Â The purpose of the study was to define the difference between fresh chicken carcass and un-slaughtered chicken carcass through organoleptic detection including color, smell, and texture of chicken carcass after refrigerating, freezing, boiling, frying and without treatment. Â Also it was aimed to detect early deterioration test by Postma, bacterial growth pattern, and identify the dominant bacteria. Â The result showed that there was no organoleptically difference between fresh and un-slaughtered chicken carcass after 0, 1, and 2 hours refrigeration, freezing, boiling, frying, and without treatment. Â Bacterial growth pattern in the fresh and un-slaughtered chicken carcass were almost similar after 1 hour storage. Â There was different bacterial growth pattern. Â The un-slaughtered chicken carcass deteriorated faster. Â Two, 3, and 4 hours stored un-slaughtered chicken carcass had higher number of bacteria and faster bacterial growth. Â Escherichia coli dan Staphylococcus aureus were the most common bacteria in un-slaughtered chicken carcass.
Keywords: un-slaughtered chicken carcass, organoleptic changes, bacterial growth pattern
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