Pakistan Journal of Nutrition1680-51941994-7984Asian Network for Scientific Information10.3923/pjn.2009.100.102AritonangSalam N. MartineliElsa EltianaRisanti 1200981The research of the length submersion effect of chicken
meat in Virgin Coconut Oil (VCO) on the shelf life of chicken meat under
room temperature storage was done by using 4 kg breast meat of 6 weeks
old broiler. The design of experiment was a completely randomized design
where the treatment were 4 different submersion period of chicken meat
in virgin coconut oil for 0 h (A), 1 h (B), 2 h (C) and 3 h (D) with five
replication. The variables observed were content of moisture and protein,
bacteria colony count and the shelf life of chicken meat. The result of
this research indicated that submersion lengths of the chicken meat
in VCO has significantly decreased moisture content and bacteria colony
count and increased the protein content and the shelf life of chicken
meat. It showed that submersion of the chicken for 2 h in VCO has significantly
improved the shelf life of the chicken meat (15 h) under room temperature.]]>Aberle, E.D., J.C. Forrest, D.E. Gerrard, E.W. Mills, E.B. Hendrick, M.D. Judge and R.A. Merkel,2001pp: 78-81pp: 78-81Edward, R.A., G.H. Fleet and M.A. Wotton, 1978pp: 105-107pp: 105-107Frazier, W.C. and D.C. Westhoff, 20024th Edn.,pp: 538pp: 538Kabara, J., 20052005Mountney, G.J. and C.R. Parkhurst, 19953rd Edn.,pp: 97-101pp: 97-101Murphy, R.Y., K.H. Driscoll, M.E. Arnold, K.A. Marcy and R.E. Wolfe, 2005681520Sibuea, P., 20052005Silhavy, B., 20052005