Effect of carcass aging towards pork organoleptic quality of bali pig

The research aims were to observe the effect of carcass aging on a different time to pork organoleptic quality of Bali pig. It used Completely Randomized Design with 4 treatments i.e. P0 = hot carcass without aging, P1 = carcass aging for 1 day, P2 = hot carcass aging for 2 days, P3 = carcass aging for 3 days. Pork samples for the organoleptic quality test were taken from part of longgsimus dorsi (LD). Data obtained were analyzed with none parametric test of Hedonic (Kruskal & Wallis, 1952). Variables observed were colour, aromatic, texture, taste, tenderness and overall acceptance. The research results showed that the best panel preference level to the pork colour was on the pork aging for 1 day (P1), then its decreased on day 2 and 3. Preference level of the panel to aromatic, taste, and tenderness of the pork aging for 1 to 3 days were increased significantly. The panel preference level to the pork texture aging for 1 to 3 days was not significant. Overall, the acceptance level of the pork aging for 1 day have the highest score. From data mentioned above could be concluded that the best organoleptic quality was the pork aging for 1 day