The effect of concentrations of lime juice (Citrus aurantifolia) toward acceptability and storage life of culled layer hens meat.

Acids, essential oils, saponins and flavonoids compounds in lime juice is expected to improve the storage life of culled layer hens meat. The research’s aim is to obtain a correct concentration of lime juice as marinade of culled layer hens meat that can extend storage life with an acceptable acidity. Research carried out experiments in the laboratory using a completely randomized design with 5 treatments. It were 4 treatments of concentration of lime juice as a marinade of the meat (10, 20, 30, and 40%), and 1 treatment without marinade of lime juice. Each treatment had 5 times replication, so there were 20 treatments. The measured variables are early decay, total bacteria, pH, and acceptability of culled layer hens meat which had various treatments of lime juice concentration and without the treatment of lime juice. The results showed that concentrations of lime juice significantly affect extended early decay and total bacteria, but not significantly affect on pH of culled layer hens meat. Increasing concentrations of lime juice is followed by an increasing in pH, increasing in the storage life and decreasing the amount of bacteria.The meat accidity up to 30% lime juice (Citrus aurantifolia) marinade can still be accepted by the panelists.