Meat and Animal Product Quality
Open access
Peer reviewed
Abstract
Abstract
Muscovy duck (Cairina moschata) meat has high nutritional value. However, it also has certain shortcomings such as a relatively tougher texture, a distinct, pungent odor and susceptible to microbial contamination.This study aimed to analyze the effects of celery (Apium graveolens L.) fermentation solution as a natural biopreservative and storage duration on the physical quality and Total Plate Count (TPC) of muscovy duck (Cairina moschata) meat. The physical quality parameters observed included pH, cooking loss, water-holding capacity and TPC. The study used a completely randomized design (CRD) with a factorial pattern involving two factors: the dose of celery fermentation solution (P0 = 0 mL, P1 = 60 mL, P2 = 80 mL, and P3 = 100 mL) and storage duration (L0 = 0 hours, L1 = 12 hours, L2 = 24 hours, and L3 = 36 hours). Each treatment combination was replicated twice. The results showed that the application of the celery fermentation solution and storage duration affected the physical quality and microbial count of duck meat. Increasing the dose of the celery fermentation solution reduced the pH value and cooking loss, increased water-holding capacity, and reduced the Total Plate Count. The treatment combination of 100 mL of celery fermentation solution and 12 hours of storage produced better physical quality characteristics and microbial counts compared to the other treatments. Thus, celery fermentation solution has the potential to be used as a natural biopreservative to maintain quality and extend the shelf life of duck meat during room-temperature storage
Direct answer
What can I do from this paper page?
Use this page to scan "The The Effect of Celery (Apium graveolens L.) Fermentation Solution as a Natural Biopreservative and Storage Duration on the Physical Quality and Total Plate Count of Muscovy Duck (Cairina moschata) Meat" quickly: start with the summary and abstract, then check the authors, source, topics, and related papers. From here, open Scollr to follow Meat and Animal Product Quality research, save the paper, or map adjacent work.
Research areas
Follow related topics
Citation
BibTeX
@article{Amanda2026Effect,
title = {The The Effect of Celery (Apium graveolens L.) Fermentation Solution as a Natural Biopreservative and Storage Duration on the Physical Quality and Total Plate Count of Muscovy Duck (Cairina moschata) Meat},
author = {Farah Dias Amanda and N Br Ketaren},
journal = {Jurnal Peternakan Integratif},
year = {2026},
doi = {10.32734/jpi.v14i02.26383},
url = {https://doi.org/10.32734/jpi.v14i02.26383}
}FAQ
Using this paper in a discovery workflow
How do I find related work for this paper?
Use the related papers and topic links on this page as starting points. In Scollr, you can also open the paper and build a literature map around its references, citing papers, and related work.
How can I keep up with new Meat and Animal Product Quality research papers?
Follow Meat and Animal Product Quality research in Scollr. New papers from the topic flow into a personalized feed, and you can save useful studies to revisit later.
Can I cite this paper from this page?
This page includes a static BibTeX block for The The Effect of Celery (Apium graveolens L.) Fermentation Solution as a Natural Biopreservative and Storage Duration on the Physical Quality and Total Plate Count of Muscovy Duck (Cairina moschata) Meat. Always verify the DOI, source, and publication details against the publisher record before submitting a manuscript.
Follow this research in Scollr
Follow the topics and authors behind this paper, save useful studies, and build a literature map when you are ready to go deeper.
Get the app