The physical and microbiological quality of chicken meat in the different type of enterprise poultry slaughterhouse: a case study in Karanganyar District

International Symposium on Food and Agro-biodiversity 2017

农业科学;生物科学

Hertanto, B.S.^1 ; Nurmalasari, C.D.A.^2 ; Nuhriawangsa, A.M.P.^1 ; Cahyadi, M.^1 ; Kartikasari, L.R.^1

Laboratory of Industry and Animal Product Processing, Departement of Animal Science, Universitas Sebelas Maret, Jl. Ir. Sutami 36A, Kentingan, Jebres, Central Java, Surakarta, Indonesia^1

Department of Animal Science, Faculty of Agriculture, Universitas Sebelas Maret, Jl. Ir. Sutami 36A, Kentingan, Jebres, Central Java, Surakarta, Indonesia^2

关键词: Bacterial contamination;    Chicken meat;    Descriptive quantitative analysis;    microbiological;    Microbiological quality;    physical;    slaughterhouses;    Small and medium enterprise;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/102/1/012051/pdf
DOI  :  10.1088/1755-1315/102/1/012051

来源: IOP

【 摘 要 】

The aim of this study was to determine the physical and microbiological quality of chicken meat produced by the different type of enterprise slaughterhouse in Karanganyar District. The number of 20 poultry slaughterhouses was determined by convenience sampling method. The samples of chicken meat were randomly collected from medium enterprise poultry slaughterhouses (n=12) and small enterprise poultry slaughterhouses (n=8). A survey was carried out among poultry slaughterhouses in Karanganyar District. All the samples were subjected to physical quality consisted of pH test, texture, and color, while microbiological quality consisted of total plate count, microbial detection of Escherichia coli and Salmonella. The data were analyzed using descriptive quantitative analysis. The study showed that chicken meat in 6 small enterprise slaughterhouses and 11 medium enterprise slaughterhouses had normal pH of 5.81 - 6.3. Color and texture of chicken meats had relatively normal in both small and medium enterprise slaughterhouses. The total plate count of chicken meat showed in both small and medium enterprise slaughterhouses was 6CFU/gr. The test of bacterial contamination showed that 3 of small and medium enterprise slaughterhouses were positively contaminated by Escherichia coli of >1x101CFU/gr, and Salmonella was detected in 1 medium enterprise slaughterhouse. The overall results of the study suggest that the potential risk of chicken meat contamination depends on the processing of chicken meat in poultry slaughterhouses.