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The purpose of this research was to determine the value of pH, cooking loss and organoleptic fresh chicken meat stored in the refrigerator at 4 ºC for 2, 4, and 6 days, to get the meat consumption eligible under good storage time the physical quality of fresh chicken meat stored in the refrigerator. The research was at Basic Laboratory of Agriculture Faculty. The experiment was used a completely randomized design with the four treatments storage in the refrigerator for 2 days, 4 days, 6 days and control. Each treatments was repeated six times. Storage time had a significant effect (P <0,01) on pH reduction and cooking loss of chicken meat. Organoleptic examination showed that chicken without being stored in the refrigerator has a fresh, bright yellow color, with a distinctive aroma and a chewy texture. Treatments storage time showed a color change to white reddish, aroma becoming more rotten and mushy texture. Changed the color and aroma comes after two days of storage time, while the texture changes came after four days storage time. The concluded that the length storage of chicken meat in the refrigerator, it will be affect to quality of chicken meat. Quality of chicken meat decreased gradually until the storage time of six days.
Keywords: fresh chicken meat, refrigerator, pH, cooking loss, organoleptic
