Effect of Herbal Marination on The Quality Characteristics of Broiler Meat
Effect of Herbal Marination on The Quality Characteristics of Broiler Meat
Nur Prabewi , Supriyanto, Budi Purwo Widiarso*
ABSTRACT
Broiler meat has some disadvantages such as antibiotic residues, low antioxidant and tenderness value, and protein instability upon heating, thus it needs special treatment. Marination is a flavored liquid that serves as the ingredients of the meat marinated, and is usually used to improve the yield and shelf-life of meat. The research aims to study the effect of herbal marination on the quality characteristics of broiler meat. The variables measured including antioxidants, protein, cholesterol, and chemical residues in meat, as well as meat tenderness and color. The study conducted with Completely Randomized Design (CRD) consisting of 3 treatments and 10 replications. Treatments includes: T0= meat marinated for 0 hour (unmarinated), T1= meat marinated for 3 hours, and T2= meat marinated for 6 hours. Our results indicated that herbal marination significantly improved the quality of broiler meat in terms of the antioxidant and protein content (P<0.05). It also demonstrated a significant increase in meat tenderness (P<0.05), however there was no significant effect on the cholesterol content. Six hours of marinated meat were pale pink and softer when compared to the 0 hour and 3 hours of herbal marination. Based on results obtained it could be concluded that 3 hours herbal marination of broiler meat has optimal effects to improve meat quality (including tenderness and protein contents), and antioxidant level.
Keywords | Marination, Herb, Broiler, Meat quality
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