Quality and Shelf Life of Quail Carcasses in Refrigerators with Different Packaging

Ni Ketut  Mardewi; Ni Ketut Sri  Rukmini; I Gusti Ayu Dewi Seri  Rejeki; Matilda Setia  Bangur; Mardiyanto Bora  Koni

doi:10.55927/ijcs.v1i11.11557

Authors

Ni Ketut Mardewi Animal Husbandry Study Program, Faculty of Agriculture, Warmadewa University, Denpasar
Ni Ketut Sri Rukmini Animal Husbandry Study Program, Faculty of Agriculture, Warmadewa University, Denpasar
I Gusti Ayu Dewi Seri Rejeki Animal Husbandry Study Program, Faculty of Agriculture, Warmadewa University, Denpasar
Matilda Setia Bangur Animal Husbandry Study Program, Faculty of Agriculture, Warmadewa University, Denpasar
Mardiyanto Bora Koni Animal Husbandry Study Program, Faculty of Agriculture, Warmadewa University, Denpasar

DOI:

https://doi.org/10.55927/ijcs.v1i11.11557

Keywords:

Meat, Quail, Packaging, Water Holding Capacity, Protein

Abstract

Quail meat is a valuable source of animal protein, but its perishable nature requires proper storage methods to prevent spoilage. This study examined the effects of storage time and packaging type on quail carcass quality. A completely randomized design with a factorial pattern was used, focusing on two factors: storage time and packaging type, including polypropylene (PP), polyethylene (PE), and plastic wrap. Variables observed were color, pH, water holding capacity, protein content, and total microbial count. Data were analyzed using ANOVA, followed by the Duncan test for significant results (P < 0.05). The results showed that quail carcasses packed with PP plastic had the best quality after 9 days of cold storage, with a pH of 6.22, water holding capacity of 51.45%, protein content of 20.59%, and microbial count of 1.2 x 10⁶ cfu/gram. PP plastic, with a thickness of 0.8 mm, proved more effective than PE plastic (0.3 mm) and plastic wrap (0.2 mm) in preventing contamination, as thicker packaging provides a tighter seal, reducing air gaps that could allow bacteria to enter. Thus, PP plastic packaging is more effective in preserving quail carcass quality during storage, offering better protection against spoilage.

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