Off-flavor Production of Cihateup Duck Meat at Different Slaughter Ages

Off-flavor Production of Cihateup Duck Meat at Different Slaughter Ages

This study aims to evaluate the age of off-odor detection to ensure more efficient and economical provision of antioxidants in the production of Cihateup ducks. This study used a Completely Randomized Design (CRD) with 3 different treatments of slaughter age, i.e. 4, 8 and 12 week. Each treatment co...

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Bibliographic Details
Main Authors: Maria Kristina Sinabang, Rukmiasih Rukmiasih, Tuti Suryati, Jonathan Anugrah Lase
Format: Article
Language:English
Published: Universitas Gadjah Mada 2021-02-01
Series:Buletin Peternakan
Subjects:
fat oxidation
local duck
malonaldehyde
off-flavor
slaughter age
Online Access:https://jurnal.ugm.ac.id/buletinpeternakan/article/view/38428

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