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Application Analysis of The Halal Slaughter Standard and Color Profile of Chicken Meat in Traditional Markets
Musawa L.R.
Aip Conference Proceedings
Abstract
All carcass products from livestock, especially poultry, must be slaughtered halal. In general, chicken handling before slaughter and handling during slaughter can have an impact on the quality of chicken carcasses. One of them is the carcass color profile which includes L*, a*, and b* values. The study was conducted in poultry slaughterhouses that have implemented halal and nonstandard slaughtering standards. The parameters observed were the slaughter’s handling process and the chicken meat’s color profile. The slaughtering process showed differences in handling in the form of pre-slaughtering and slaughtering while post-slaughtering processes were not different in the two types of chicken slaughterhouses. The test results showed that the L* (lightness) value of chicken meat from standard slaughter was 9.97% higher than that from non-standard slaughter, the redness color value was 3.17% lower and the yellowness color value was 0.96% higher. The color profile of slaughtered chicken that has followed halal slaughter standards differs in brightness and greater yellowness compared to those that do not apply halal slaughter standards.