COMPARISON OF THE QUALITY OF PORK SLAUGHTERED IN SLAUGHTERHOUSES AND ABATTOIRS

Abstract

Pigs have an important role in the socio-cultural status of the people in Bali and providing nutrition needed for the body. This study aims to determine the differences of quality of pork produced at Pesanggaran Slaughterhouses, Abatoars in Badung and Tabanan. Evaluation of meat quality was carried out subjectively including organoleptic tests assessed by 10 panelists and objective tests which included tests for color, odor/aroma, consistency, texture, pH, water holding capacity, and water content. The sample used in this study was pork on the latissimus dorsi as much as 125 g of each pigs slaughtered. The data obtained in this study were analyzed descriptively qualitatively. The Pesanggaran Slaughterhouse showed good pork quality results, it's just that in the water holding capacity test the results were above normal. The abatoars in Badung Regency also have good pork quality, but the panelists judged the meat to have a rough texture and water holding capacity above normal. The abatoars in Tabanan Regency showed good pork quality results, only the smell/aroma of the meat was assessed by the panelists not smelling of fresh meat and similar to other places the water holding capacity was higher than normal. So it can be concluded that the quality of the meat from the three places has no significant difference and have good quality meat and suitable for human consumption. It is recommended to carry out further research on what causes the quality of the meat to differ, especially from stunning and cutting.