Physical quality improvement of culled chicken meat with marinated technology using Gelugur acid (Garcinia atroviridis) biomass

Abstract

Abstract Culled chicken meat have a tough texture, so they are less liked by consumers. The quality improvement of meat is needed to overcome the problem, one of which uses inexpensive spices, namely Gelugur acid (Garcinia atroviridis). This study aimed to determine the gelugur acid marination, which was effective to improve the physical quality of culled chicken meat. This study used a completely randomized design with 4 treatments and 3 replications. The treatments consisted of P0: without marination using gelugur acid, marinating in 50 g of gelugur acid + 1000 mL distilled water (P1); 750 mL distilled water (P2) and 500 mL distilled water (P3). It was concluded that the level of marinating using gelugur acid to the physical quality of culled chicken meat had a very significant effect (P < 0.01) on the physical quality of chicken meat, namely the pH value, cooking loss and tenderness. However, there was no significant effect (P > 0.05) on drip loss and colour of meat. Acid compounds contained in Gelugur acid are thought to cause protein denaturation so that they affect the physical quality of meat. Marination at concentration (P1) was an effective level to improve the physical quality of culled chicken meat.