The study was conducted to investigate the effect of preservation methods and storage length on the quality of broiler crow feet skin.

Ambar Pertiwiningrum, 1991

Abstract: Seventy five (75) crow-feet skins of broiler 01 Hubbard strain were used in this study. The broiler, were killed at 6 weeks old, and the skin samples were randomly devided into 3 groups of preservation, namel) sun drying (SD), salted drying (SaD) and wet-saltinl (WS). Each group was devided into 4 storage lengtl treatments, namely 1, 2, 3 and 4 weeks. The dau collected were analysed by using a 3 x 3 factorial o variance, analysis for chemical composition, and 3 x z for physical property, while the significant means wen tested by Duncan's New Multiple Range Test (D)
The results indicated that there were significant differences (P < 0,01) due to preservation on water content, protein, fat content, tensile strength and shrinkage temperature. The values were : 16.45%, 21.26% aand 30.50% (samples weight) for water content; 45.43%, 45.00% and 44.30% (DM) for protein content and 21.45%, 20.73% and 19.87% (DM) for fat content, 11,65, 9,22 and 5.54 kg/cm2 for tensile strength; and 62.88°C, 60.35°C and 59.60°C for shrinkage temnperature, respectively for SD, SaD, and WS of preservation methods. The storage length significantly affected (P < 0,01) water content, protein, fat, tensile strength and shrinkage temperature, and elongated. The values were 19.76%, 23.05% and 25.40% for water content, 45.94%, 45.43% and 43.70% for protein 21.85%, 21.20% and 19.05% for fat content, 11.96, 8.75, 7.41 and 7.09 kg/cm2 for tensile strength; 62.86°C, 61.59°C, 60.06°C and 59.260C for shrinkage temperature; and 33.82%, 35.45%, 39.18% and 50.10% for elongated, respectively.
The study was concluded that sun-drying resulted better quality than salted drying or wet salted of crowfeet skin. The longer preservaton of skin tended to decrease chemical composition, and due to decrease, physical property.