The Effect of Various Moist Heat Cooking on Physicochemical Quality of Cross Chicken, Broiler and Layer Chicken Meat

This study aims to determine the effect of the moist heat cooking method on the quality of cross, broiler and layer chicken meat. This study used three types of chickens consist of 25 birds cross chicken of 10 weeks old with an average live weight of 1.2 kg, 10 birds of broiler chickens of 35 day old with 2.1 kg live weight from Giwangan market Yogyakarta and 10 birds of layer chickens of 96 weeks old with 1.9 kg live weight obtained from layer farms in Karanganyar Solo. All chickens were slaughtered using the halal method and then deboned. Samples of 300 g breast meat of 3 type chicken were cooked with three different methods consisting of boiling, steaming and pressure cooking for 30 min. The meats were then analyzed for their chemical and physical qualities. The results showed that the type of chicken had a significant effect (P<0.05) on the protein and fat contents of cross, broiler and layer chicken as well as physical quality include (tenderness, cooking loss and water holding capacity). The cooking method had a significant effect (P<0.05) on all chemical and physical quality of cross, broiler and layer chicken. There was also an interaction between the type of chicken and the cooking method, especially on the chemical quality, tenderness, cooking loss and water holding capacity of breast meat. It could be concluded that each type of chicken and the moist heat cooking method have different effects on the chemical and physical quality of meat. © 2024 American Institute of Physics Inc.. All rights reserved.