Quality of Se'i Made from Cull Bali Cow Beef | Chapter 11 | Current Perspectives in Agriculture and Food Science Vol. 5

 The goals of this study search out evaluate the sensory feature and benzo(a)pyrene (BaP) level on se’i (Rotenesse smoked complaint).  Se'i (smoked meat) value influenced by new meat quality and hot method. Meat from gleaned cow at different corpse condition scores (BCS) and which are preserved using various method produce different feature of se'i. The beef accepted from culled Bali cows in differing party condition score (BCS). The beef preserved in opening method, closing order or giving liquid cigarette.  A completely randomized       design 9x3 was used in this place experiment. Parameter measured were aural property and benzo(a)pyrene (bap) content of se’i. Results revealed that in all BCS group, both open and finished smoking procedures caused the strongest spice of se’i compared to liquid fume.  Sensory evaluation data, that is aroma, taste and gentleness, were analyzed using Kruskall-Wallis test understood by Mann- Whitney test. The best taste n tenderness about BCS4LS.  The highest of benzo(a)pyrene content (0.0052 – 0.0055 ppm) was about se’i processed by close smoking order, followed by se’i was additional liquid smoke and the lowest was in se’i treated by open smoking order. It is suggested that se’i which produce from all BCS (2,3,4) it is better to use open hot method or liquid cigarette to obtain low benzo(a)pyrene content In order to get low benzo(a)pyrene content, it is considered that se'i, which is caused from all BCS (2,3,4), utilize the open smoking means or liquid smoke. In the study, the lower content of BaP in open smoking technique was presumably due to less chance of the smoke to attach to the core surface. This also happen with liquid smoke as gist was indirectly dried.

Author(s) Details:

Gemini E. M. Malelak,
Faculty of Animal Science, Nusa Cendana University, Jl. Adi Sucipto Penfui No.85001, Lasiana, Klp. Lima, Kota Kupang, Nusa Tenggara Timur, 85001, Indonesia.

Maria R. Deno Ratu,
Faculty of Animal Science, Nusa Cendana University, Jl. Adi Sucipto Penfui No.85001, Lasiana, Klp. Lima, Kota Kupang, Nusa Tenggara Timur, 85001, Indonesia.

Gusti A. Y. Lestari,
Faculty of Animal Science, Nusa Cendana University, Jl. Adi Sucipto Penfui No.85001, Lasiana, Klp. Lima, Kota Kupang, Nusa Tenggara Timur, 85001, Indonesia.

Imanuel Benu,
Faculty of Animal Science, Nusa Cendana University, Jl. Adi Sucipto Penfui No.85001, Lasiana, Klp. Lima, Kota Kupang, Nusa Tenggara Timur, 85001, Indonesia.

I. Gusti N. Jelantik,
Faculty of Animal Science, Nusa Cendana University, Jl. Adi Sucipto Penfui No.85001, Lasiana, Klp. Lima, Kota Kupang, Nusa Tenggara Timur, 85001, Indonesia.

Please see the link here: https://stm.bookpi.org/CPAFS-V5/article/view/11755