QUALITY OF LOCAL PORK STORED AT ROOM TEMPERATURE
Abstract
Balinese pig is a local pig derived from the species Sus scrofa vittatus that lives on the island of Bali. Meat has properties that are easily damaged due to physical, chemical and microbiological activities after cutting. These properties will affect the durability and shelf life of the meat before undergoing further processing. The purpose of this study was to determine the quality of local pork stored at room temperature for 24 hours and examined every 6 hours in terms of organoleptic tests and objective tests. The samples used in this study were Balinese pork in collum, cranial extremities, dorsal, and abdomen as much as 125 g each taken from one 4-month-old male Balinese pig obtained from a rolling pig slaughterhouse located in Penatih Village, Denpasar. The results showed that the quality of Balinese pork tested organoleptically (color, smell, consistency, and texture) and objective tests of water content, water binding power and Ph) taken in four parts cut at the babi guling slaughterhouse located in Penatih Village, Denpasar, based on statistical tests on organoleptic tests showed significantly different results (P<0.05). Meanwhile, in the objective test, there was no real difference (P>0.05). In this study, the condition of organoleptic values was normal, considering that meat samples were obtained from newly slaughtered animals. No change from the objective test indicates that there is no change in the quality of pork stored at a sufficiently low room temperature and the proliferation of bacteria has been hampered due to extremely cold temperatures. It is expected to conduct further research related to organoleptic quality and objective tests of Balinese pork based on meat slaughtered using traditional systems and slaughter using machines as the basic data of Balinese pork quality.
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