Pustaka Ilmiah Universitas Padjadjaran

Abstrak

The Effect Of Length Of Soaking In Papainon Meat Water Content, Ph And Tendernessof Culled Layer Hens

The increased number of population growth needs enough food stock to fulfill the food necessity. Protein-sources food stuffs resulted by the farmers, such as meat, egg, or milk, are between the food stock which must be increased. Furthermore, it is known that meat is the primary source of animal protein. Demand rate of chicken meat is four per cent more than its produc¬tion rate. Chicken meat can be supplied from the poul¬try farm, either from the broiler hens or from the layer hens. Layer hens have double benefits, beside produc¬ing eggs, they can also produce meat after their pro¬duction period over. Unproductive layer hens also can be used to produce meat, and then to be sold as culled layer meat, since they have tough meat (Lengkey, 1991). The broiler industry is gaining rapid momentum and consumer usually do not prefer old culled birds for table use because of the poor quality due to lack of ten¬derness. The quality of meat for commercial purpose and acceptability depend on the amount and nature of biochemical constituent (Sinku, et al., 2002). Papa¬in is in the dried latex obtained from the papaya fruit (Carica papaya L). It is the protease which is most commonly used for the food processing. Tenderness is considered to be the most important organoleptic char¬acteristic of meat.