Increasing public awareness of health and food safety issues should place chicken carcass quality as the primary indicator in product supply.

A variety of livestock products are available for the Indonesian public, but chicken meat consistently holds a strategic position. This is supported by its wide availability, relatively affordable price, and meat characteristics that suit the local palate and are easy to process. Furthermore, chicken-based dishes are the most frequently encountered main courses, both in the culinary industry and home kitchens.

This positive consumption trend is naturally accompanied by demands for food safety, especially amidst the dynamics of poultry diseases that still haunt the upstream sector of the industry. The quality and safety assurance of every poultry product on the market must meet strict quality standards before they reach the hands of consumers.

The ASUH concept (Aman, Sehat, Utuh, dan Halal) serves as the main foundation for ensuring chicken meat is fit for consumption. This concept is the primary reference to guarantee that chicken carcasses traded in wholesale and retail markets meet food safety and quality requirements.

Each of the four components carries its own meaning: Safe (Aman) means free from pathogenic microbial contamination, dangerous chemical residues, and foreign objects. Healthy (Sehat) indicates nutritional content beneficial to the body. Whole (Utuh) signifies that there is no mixing with parts or meat from other livestock. Meanwhile, Halal confirms that the entire process—from slaughter to product handling—is carried out in accordance with Islamic Sharia provisions.

Entering 2026, attention toward food safety has intensified alongside the dynamics of poultry diseases in the Southeast Asian region. Avian Influenza and other infectious diseases remain risk factors that must be anticipated, particularly within the distribution channels of live poultry and their derivatives. High mobility of goods between regions also demands a more integrated surveillance system.

The implementation of sanitation, facility hygiene, and biosecurity principles at both the farm and the poultry slaughterhouse (TPA) levels are vital foundations for breaking the chain of transmission. Carcasses handled without adequate standards not only risk lower quality but can also erode consumer trust in national poultry products.

On the other hand, the chicken carcass is the most common form of poultry product marketed. A carcass is the term for a chicken that has undergone slaughter and the removal of blood, feathers, head, neck, feet, abdominal fat, and internal organs. This form is most frequently used in trade practices because it facilitates storage, distribution, and further processing.

Abdominal fat is the fatty tissue located around the abdominal cavity. Its accumulation level is influenced by feed composition, specifically the balance between energy and protein in the ration. Providing feed with a higher energy-to-protein ratio tends to increase body fat formation, whereas a more proportional balance yields a carcass with a lower fat layer.

Structurally, a carcass consists of meat and bone. The meat proportion usually ranges from 50–70% of the carcass weight, or approximately 40% of the chicken’s live weight. The market value of a carcass is generally heavily influenced by its size, weight, meat-to-fat distribution, physical appearance, and the chemical and sensory characteristics of the meat.

This article is an excerpt from the Post-Harvest (Pasca Panen) section of Poultry Indonesia Magazine, February 2026 edition. Read the full story in the February 2026 Edition of Poultry Indonesia Magazine. For subscriptions or further information, contact: https://wa.me/+6287780120754 or sirkulasipoultry@gmail.com.

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