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

Determination of Factors Affecting the Nutritional Value and Color of Se’i Processed from Cull Bali Cow | Chapter 6 | Newest Updates in Agriculture and Veterinary Science Vol. 1

 

The effect of different smoking methods on the nutritional value and color of se'i (smoked meat) made from cull Bali cows with different body condition score (BCS) was discussed. The water and protein content of se'i that was smoked in different ways depending on the BCS, as BCS increased the water content decreased while the protein content increased (P <0.01). Changes in all values of se’i color depend on BCS. As the BCS increase, the value of the a (rednesss) and b (brightness) decrease while the L (lightness) increases. In conclusion the the changing of nutritional value (water and protein) of se’i and the color value (b, a and L) were influenced by BCS rather than smoking method.

Author(s) Details:

Gemini E. M. Malelak,
Faculty of Animal Science, The University of Nusa Cendana, Jln. Adisucipto, Penfui, Kupang, Nusa Tenggara Timur, Indonesia.

Imanuel Benu,
Faculty of Animal Science, The University of Nusa Cendana, Jln. Adisucipto, Penfui, Kupang, Nusa Tenggara Timur, Indonesia.

Arnol E. Manu,
Faculty of Animal Science, The University of Nusa Cendana, Jln. Adisucipto, Penfui, Kupang, Nusa Tenggara Timur, Indonesia.

I. Gusti Ngurah Jelantik,
Faculty of Animal Science, The University of Nusa Cendana, Jln. Adisucipto, Penfui, Kupang, Nusa Tenggara Timur, Indonesia.

Please see the link here: https://stm.bookpi.org/NUAVS-V1/article/view/8559

Relationship between Body Condition Score and Milk Production Parameters in Murrah Buffaloes: An Observational Study | Chapter 12 | New Visions in Biological Science Vol. 7

 The impact of BCS on milk production characteristics in breastfeeding Murrah buffaloes was investigated in a study. The best buffalo breeds originate in India, and the Murrah buffalo is the world's top milk producing buffalo breed. The postpartum variations in Body Condition Score (BCS) in 40 Murrah buffaloes were evaluated from calving to four months of lactation. BCS declined from calving to two months of lactation, then steadily increased. Between BCS and milk yield, there was a significant (P 0.05) inverse association (r = -0.96). The influence of BCS at calving (BCSc) on milk production parameters was investigated in 40 Murrah buffaloes divided into four groups of ten each based on BCSc (G1 – 2.5 to 2.99, G2 – 3.0 to 3.49, G3 – 3.5to 3.99, and G4 – 4.0 to 4.49) Total milk production (kg) up to 4 months of lactation, peak milk yield (kg), persistence, milk fat percent, milk protein percent, and SNF percent were 1030.93, 9.50, 1.65, 6.44, 3.39, and 8.99, respectively, for G1 group, 1197.12, 11.60, 1.69, 7.54, 3.74, and 9.34, respectively, for G2 group, 1658.67,16.50,1.77,8.62, 4.24, and 9.84 When compared to the other groups, buffaloes in the G3 group had considerably (p0.01) higher milk yield, peak milk yield, milk protein, and SNF, while buffaloes in the G4 group had significantly (P0.01) more milk fat.

Author(S) Details

A. Anitha
Department of Livestock Production Management, N.T.R College of Veterinary Science, Gannavaram-521 102, Andhra Pradesh, India.

View Book:- https://stm.bookpi.org/NVBS-V7/article/view/5131