Differences in Meat Concentration Levels on the Physical Quality of Retired Laying Hen Meatballs
Keywords:
Meatballs, discarded laying hens, pH, cooking loss, hardnessAbstract
This study aims to determine the effect of the concentration level of meat on the physical quality of rejected layer chicken meatballs. This study used a completely randomized design with 6 replications in 3 each treatment. The samples used in this study were meat concentration levels of 60%, 70%, and 80%. The results obtained based on statistical analysis are that different levels of meat concentration affect the physical quality of the pH value but do not affect cooking losses and hardness. In the physical quality test, the pH concentration of 80% meat gave the best value of 6.32. The conclusion of this study is that the level of meat concentration can improve the physical quality of meatballs made from discarded laying hen meat. The best quality is obtained at a meat concentration of 70%.
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