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

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 wer...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2018-01, Vol.102 (1), p.12051
Main Authors: Hertanto, B S, Nurmalasari, C D A, Nuhriawangsa, A M P, Cahyadi, M, Kartikasari, L R
Format: Article
Language:English
Subjects:
Abattoirs
chicken meat
Chickens
Color
Contamination
E coli
Escherichia coli
Food contamination
Meat
Meat processing
microbiological
Microorganisms
pH effects
physical
Poultry
Salmonella
Sampling methods
slaughterhouses
Small & medium sized enterprises-SME
Small business
Texture
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Summary: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 1x101 CFU/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.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/102/1/012051