The Quality of Bali Beef from East Nusa Tenggara during Distribution Process from Slaughterhouse to Consumers

Abstract

The aims of this study were to analyze the physicochemical quality and microbiological condition of Bali beef during distribution process from slaughterhouse to consumers. The study used six heads of Bali cattle from East Nusa Tenggara which were transported by Camara Nusantara cattle ship from East Nusa Tenggara (Kupang) to Tanjung Priok then they were slaughtered at Jatimulya slaughterhouse. Samples were taken from three points distribution: 1) at slaughterhouse, 2) at market, 3) at consumers’ freezer (beef after 3 days at consumers’ freezer). Observation on pH, water holding capacity, cooking loss and tenderness was done to measure the physicochemical quality of Bali beef. In terms of microbiology quantitative analysis of total plate count Escherichia coli, Staphylococcus aureus, and Salmonella sp were done on Bali beef. All data were analyzed statistically using two-way analysis of variance (ANOVA). The results showed that Bali beef during distribution had normal pH value ranges between 5.43 - 5.57, water holding capacity ranges between 37.1%-38.9%, tenderness ranges between 6.02-8.35 and cooking loss range between 40.26% - 49.72%. Total plate count showed that the number of Escherichia coli, Staphylococcus aureus, and Salmonella sp. contaminated the Bali beef exceeds Indonesia national standard (3932:2008). However, the physicochemical quality of the beef was in the normal range. The characteristics of Bali beef at three points above mentioned are normal pH, stable water holding capacity, high level of tenderness, and low level of cooking loss.

The effect of complete feed to carcass characteristics and meat quality of male Bali cattle fattened in West Timor, Indonesia

“…[ 4 ], who obtained meat pH at the range of 5.65±0.21-5.74±0.14 on male Bali cattle fattened in Indonesian smallholder farms; the research reported by Martiana et al . [ 37 ] who obtained meat pH of Bali cattle at the range of 5.43±0.13-5.57±0.07; and the result of the research reported by Pogorzelska-Przybyłek et al . [ 38 ] who obtained meat pH at the range of 5.52-5.57 on several beef cattle family with various age.…”