NUTRITION LEVEL AND PHYSICAL QUALITY OF BALI BEEF ACCORDING TO THE SEX AND AGE OF CATTLE
Abstract
This research aims were to measure nutrition level and the physical quality of bali beef according to the age and sex of cattle. A total of 60 bali beef samples have been examined, consisting of 30 male and 30 female, in which they were divided into six age groups. The parameters of quality and nutritions of bali beef included: meat color, pH, water holding capacity, water content, crude protein, fat and ash content. The result showed that according to the sex and age of cattle, the beef quality and nutrition were not significantly different. This indicates that the bali beef have the similar qualities based on the different of sex and age.
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References
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Codex Alimentarius. 2005. Code of hygienic practice for meat. 2005: 1-52.
Guerrero A, Valero MA, Campo MM, Sañudo C. 2013. Some factors that affect ruminant meat quality: from the farm to the fork. Acta and Anim Sci 35(4): 335-347.
Hafid H, Rugayah H. 2009. Persentase karkas sapi bali pada berbagai berat badan dan lama pemuasaan sebelum pemotongan. In: Proiding Seminar Nasional Teknologi Peternakan dan Veteriner 2009: 77-85.
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Lonergan EH. 2010. Water-Holding Capacity of fresh meat. Am Meat Sci Assoc 2010: 1-7.
Mach N, Bach A, Velarde A, Devant M. 2008. Association between animal, transportation, slaughterhouse practices, and meat pH in beef. Meat Sci 78: 232–238.
Maribo H, EV Olsen, P Barton-Gade, A Moller, A Karlsson. 1998. Effect of early post-mortem cooling on temperature, pH fall and meat quality in pigs. Meat Sci 59: 115-129.
Onyango CA, Izumimoto M, Kutima PM. 1998. Comparison of some physical and chemical properties of selected game beefs. Beef Sci 49: 117-125.
Panea B, Ripoll G, Olleta JL, Sanudo C. 2011. Effect of sex and crossbreeding on the instrumental and sensorial quality and on the acceptance of the meat of young bulls of the Iberian black-Iberian breed. ITEA Informacion Tecnica Economica Agraria 107(3): 239-250.
Pedersen DK, Morel S, Andersen HJ, Engelsen SB. 2003. Early prediction of water-holding capacity in meat by multivariate vibrational spectroscopy. Meat Sci 65: 581-592.
Pradana W, Rudyanti MD, Suada IK. 2014. Hubungan umur, bobot dan karkas sapi bali betina yang dipotong di rumah potong hewan Temesi. Indonesia Medicus Veterinus 3(1): 37-42.
Prado IN, Campo MM, Muela E, Valero MV, Catalan O, Olleta JL, Sañudo C. 2014. Effect of castration age, protein level and lysine/methionine ratio in the feed on animal performance, carcass and meat quality of Frisian steers intensively reared. Animal 8(9): 1561-1568.
Purnamasari E, Mardiana, Fazilah Y, Nurwidada WHZ, Febrina D. 2013. Sifat fisik dan kimia daging sapi yang dimarinasi jus buah pinang (Areca catechu L.). In: Prosding Seminar Nasional Teknologi Peternakan dan Veteriner.
Ripoll G, Albertí P, Casasús I, Blanco M. 2013. Instrumental meat quality of veal calves reared under three management systems and color evolution of meat stored in three packaging systems. Meat Sci 93: 336-343.
Rosenvold K, Andersen HJ. 2003. Factors of significance for pork quality: A review. Meat Sci 64: 219-237.
Sarasati T, Agustina KK. 2015. Kualitas daging sapi wagyu dan daging sapi bali yang disimpan pada Suhu -190C. Indonesia Medicus Veterinus 4(3): 178-185.
Soeparno. 2005. Ilmu dan teknologi daging. 4thEd . Gadjah Mada University Press, Yogyakarta.
Torell R, Bruce B, Kvasnicka B, Conley K. 2003. Methods of determining age of cattle. Cattle Producer's Library 712: 1-3.
Wang WJ, Wang SP, Gong YS, Wang JQ, Tan ZL. 2007. Effects of vitamin a supplementation on growth performance, carcass characteristics and beef quality in limosin x luxi crossbreed steers fed a wheat straw based diet. Meet Sci 77(4): 450-458.
Zulkharnaim, Jakaria, Noor RR. 2010. Identification of genetic diversity of growth hormone receptor (GHR|Alu I) gene in bali cattle. Media Peternakan 33: 81-8.
Altarriba J, Varona L, Moreno CB, Yagüe G, Sañudo C. 2005. Consequences of selection for growth on carcass and meat quality in pirenaica cattle. Livestock Prod Sci 95(1): 103-114.
Andini M, Swacita IBN. 2014. Kualitas daging sapi wagyu dan daging sapi bali yang disimpan pada suhu 4oC. Indonesia Medicus Veterinus 3(5): 430-435.
Bertram HC, Petersen JS, Andersen HJ. 2000. Relationship between RN−genotype and drip loss in meat from Danish pigs. Meat Sci 56: 49-55.
Bertram HC, Andersen HJ, Karlsson AH, Horn P, Hedegaard J, Nørgaard L, Engelsen SB. 2003. Prediction of echnological quality (cooking loss and Napole Yield) of pork based on fresh meat characteristics. Meat Sci 65: 707-712.
Boles JA, Shand PJ. 2008. Effect of muscle location, fiber direction, and slice thickness on the processing characteristics and tenderness of beef stir-fry strips from the round and chuck. Beef Sci 78: 369-374.
Bond JJ, Can LA, Warner RD. 2004. The effect of exercise stress, adrenaline injection and electrical stimulation on changes in quality attributes and proteins in Semimembranosus muscle of lamb. Meat Sci 68: 469-477.
Buckle KA, Edwards RA, Fleet GH, Wooton W. 2007. Ilmu pangan. Penerjemah: Hari Purnomo dan Adono. International Development Program of Australian Universities and Colleges, UI Press, Jakarta.
Bugiwati SRA. 2007. Body dimension growth of calf bull in Bone and Baru district, South Sulawesi. J Sains and Tekno 7: 103-108.
Cheng Q, Sun DW. 2008. Factors affecting the water holding capacity of red meat products: A review of recent research advances. Crit Rev in Food Sci and Nutrition 48:137–159.
Codex Alimentarius. 2005. Code of hygienic practice for meat. 2005: 1-52.
Guerrero A, Valero MA, Campo MM, Sañudo C. 2013. Some factors that affect ruminant meat quality: from the farm to the fork. Acta and Anim Sci 35(4): 335-347.
Hafid H, Rugayah H. 2009. Persentase karkas sapi bali pada berbagai berat badan dan lama pemuasaan sebelum pemotongan. In: Proiding Seminar Nasional Teknologi Peternakan dan Veteriner 2009: 77-85.
Herich K. 1990. Official methods of analysis (15th Ed). Association of Official Analytical Chemists. Inc.
Lawrie RA. 2003. Ilmu Daging. 5thEd. Penerjemah Aminuddin Parakksin. Universitas Indonesia Press, Jakarta.
Lonergan EH. 2010. Water-Holding Capacity of fresh meat. Am Meat Sci Assoc 2010: 1-7.
Mach N, Bach A, Velarde A, Devant M. 2008. Association between animal, transportation, slaughterhouse practices, and meat pH in beef. Meat Sci 78: 232–238.
Maribo H, EV Olsen, P Barton-Gade, A Moller, A Karlsson. 1998. Effect of early post-mortem cooling on temperature, pH fall and meat quality in pigs. Meat Sci 59: 115-129.
Onyango CA, Izumimoto M, Kutima PM. 1998. Comparison of some physical and chemical properties of selected game beefs. Beef Sci 49: 117-125.
Panea B, Ripoll G, Olleta JL, Sanudo C. 2011. Effect of sex and crossbreeding on the instrumental and sensorial quality and on the acceptance of the meat of young bulls of the Iberian black-Iberian breed. ITEA Informacion Tecnica Economica Agraria 107(3): 239-250.
Pedersen DK, Morel S, Andersen HJ, Engelsen SB. 2003. Early prediction of water-holding capacity in meat by multivariate vibrational spectroscopy. Meat Sci 65: 581-592.
Pradana W, Rudyanti MD, Suada IK. 2014. Hubungan umur, bobot dan karkas sapi bali betina yang dipotong di rumah potong hewan Temesi. Indonesia Medicus Veterinus 3(1): 37-42.
Prado IN, Campo MM, Muela E, Valero MV, Catalan O, Olleta JL, Sañudo C. 2014. Effect of castration age, protein level and lysine/methionine ratio in the feed on animal performance, carcass and meat quality of Frisian steers intensively reared. Animal 8(9): 1561-1568.
Purnamasari E, Mardiana, Fazilah Y, Nurwidada WHZ, Febrina D. 2013. Sifat fisik dan kimia daging sapi yang dimarinasi jus buah pinang (Areca catechu L.). In: Prosding Seminar Nasional Teknologi Peternakan dan Veteriner.
Ripoll G, Albertí P, Casasús I, Blanco M. 2013. Instrumental meat quality of veal calves reared under three management systems and color evolution of meat stored in three packaging systems. Meat Sci 93: 336-343.
Rosenvold K, Andersen HJ. 2003. Factors of significance for pork quality: A review. Meat Sci 64: 219-237.
Sarasati T, Agustina KK. 2015. Kualitas daging sapi wagyu dan daging sapi bali yang disimpan pada Suhu -190C. Indonesia Medicus Veterinus 4(3): 178-185.
Soeparno. 2005. Ilmu dan teknologi daging. 4thEd . Gadjah Mada University Press, Yogyakarta.
Torell R, Bruce B, Kvasnicka B, Conley K. 2003. Methods of determining age of cattle. Cattle Producer's Library 712: 1-3.
Wang WJ, Wang SP, Gong YS, Wang JQ, Tan ZL. 2007. Effects of vitamin a supplementation on growth performance, carcass characteristics and beef quality in limosin x luxi crossbreed steers fed a wheat straw based diet. Meet Sci 77(4): 450-458.
Zulkharnaim, Jakaria, Noor RR. 2010. Identification of genetic diversity of growth hormone receptor (GHR|Alu I) gene in bali cattle. Media Peternakan 33: 81-8.
Published
2017-08-29
How to Cite
AGUSTINA, Kadek Karang et al.
NUTRITION LEVEL AND PHYSICAL QUALITY OF BALI BEEF ACCORDING TO THE SEX AND AGE OF CATTLE.
Buletin Veteriner Udayana, [S.l.], p. 156-163, aug. 2017.
ISSN 2477-2712.
Available at: <https://ojs.unud.ac.id/index.php/buletinvet/article/view/31412>. Date accessed: 21 nov. 2024.
Section
Articles
