The effect of transportation on broiler meat pH and tenderness

• Main Authors: Lengkey, H. A. W. (Universitas Padjadjaran, Bandung (Indonesia)), Siwi, J. A. (Universitas Padjadjaran, Bandung (Indonesia)), Edianingsih, P. (Universitas Padjadjaran, Bandung (Indonesia)), Nangoy, F. J. (Universitas Sam Ratulangi, Manado (Indonesia))
• Format: Publication
• Language: English
• Published: Institute for Animal Husbandry, Belgrade-Zemun (Serbia) 2013
• Subjects: broiler chickens; meat; tenderness; transport

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.