Nutritional value and color of se'i processed from cull cow meat from different body condition score and smoked at different smoke method

Abstract

Se'i (smoked meat) quality influenced by fresh meat quality and smoking method. Meat from culled cow at different body condition scores (BCS) and which are smoked using different method produce different quality of se'i. This research was aimed to study the effect of different smoking methods on nutritional value and color of se'i made from meat of Bali cattle cows with different BCS. The experimental design used was completely randomized design 3 4 with factorial patterns. The first factor was smoking method namely open, close and liquid smoke method. The second factor was BCS namely BCS 2, BCS 3 and BCS 4. The parameters measured were se'i nutritional value (water, protein and fat content) and color (L (lightness), a (redness) and b (yellowness). Data were analysed using ANOVA, followed by Least square means (LSM). Results showed that water and protein content was depend on BCS, as BCS increased, water content decreased and protein content increased (p<0.01). Se'i color also depend on BCS, as BCS increase, the value of a and b decrease while the L increases. In conclusion, BCS factor was influencing se'i quality rather than smoking method.