Factors affecting technical parameters of carrion chicken meat authentication: Pre-validation review

• Main Authors: Purwanto, Endi Hari, Anggundari, Widia Citra, Aristiawan, Yosi, Anggraeni, Putty, Dewantoro, Auraga, Tampubolon, Biatna Dulbert
• Format: Conference Proceeding
• Language: English
• Subjects: Carbon dioxide; Carcasses; Chickens; Cold storage; Liquefaction; Meat; Packaging; Parameters
• ISSN: 0094-243X; 1551-7616
• DOI: 10.1063/5.0173302

Seven potential technical parameters for chicken carcass meat authentication were acquired after utilising the technical parameters. The next step was to validate the technical parameters to ensure that the test method and technical parameters could be synchronized in order to produce the truly expected (strong) value. The purpose of this study was to investigate the factors that influence the seven selected parameters, so that the carcass authentication method can be used to determine the status of chicken meat accurately and precisely. The descriptive exploratory approach was used in this review. The findings revealed 8 factors that could influence 7 technical parameters: formalin, turmeric solution, storage time, cold storage, withering, packaging, liquefaction, and CO/CO2 exposure. 2 of the 8 factors namely formalin and turmeric solution had a significant effect, while the remaining 6 factors had no effect. Among the 8 factors, 2 had a significant effect, namely formalin and turmeric solution, while 6 had no effect, namely 1) storage time, 2) cold storage, 3) withering, 4) packaging, 5) liquefaction process, and 6) CO/CO2 exposure.