PHYSICAL CHARACTERISTICS, CHEMICAL COMPOSITION AND ORGANOLEPTICAL PROPERTIES OF BALI CATTLE AND ONGOLE CROSS BREED MEAT AS AFFECTED BY FATTENING AND REARING SYSTEM

Abstract

The experiment was conducted to study the physical characteristics, chemical
composition, and organoleptical properties of Bali cattle and Ongole Cross Breed meat of two groups of cattle, either reared by farmers or by fattening system. Nine heads of cattle of each group were slaughtered at abattoir. After slaughtering, meat samples used were Longissimus dorsi (LD) and Biceps femoris (BF) muscles. The variables measured were physical characteristics (pH, tenderness, water-holding capacity and cooking loss), chemical composition (water content, total protein, soluble protein, fibrous protein, total fat, saturated and unsaturated fatty acid, ash and cholesterol content), and organoleptical properties and also microstnlcture test. The data were analysed by using a 2 x 2 x 2 factorial analysis of variance. The organoleptical properties were analysed non parametrically by Kruskal-Wallis method. The results showed that there were significant differences ( P<0.05) on tenderness as affected by breed, growing system and kinds of muscles. The pH did not differ significantly among treatments. The range of pH was normal and at the standard level of market meat. The water-holding capacity was significantly different (P<0.05) as affected by breed and growing systems. Bali Cattle meat was significantly higher in cooking loss than Ongole Cross Breed Cattle meat. Fattened cattle had a higher cooking loss than the reared cattle by farmer. The cooking loss of BF muscle was significantly higher than that of LD muscle (P<0.05). Water content was not affected by breed, but it was affected by growing system and kind of muscles. The total protein content was affected by breed and growing systems, but it was not different on kinds of muscles. The fibrous protein of Bali Cattle and Onggole cross breed was different (P<0.05). The fibrous protein was different between the growing systems. The soluble protein was different between kinds of muscles. Fat content did not differ between meat of Bali cattle and Onggole cross breed and between LD and BF, but the growing systems had significant differences on the fat content. The fattening had higher fat content than the rearing by farmers. The
percent of fatty acid was different P<0.05) between Bali cattle and Onggole cross breed. Saturated fatty acids of Bali cattle meat were greater than those of Ongole cross breed. The unsaturated fatty acids and special essential fatty acids of Bali Cattle meat were higher than those of Ongole cross breed. The cholesterol content did not differ between Bali Cattle and Onggole cross breed, and between fattening system and rearing system. The ash content did not differ among treatments. There were no interactions on physical characteristics and chemical composition. The meat color and texture of Bali cattle was better than that of Ongole cross breed meat. Flavor and juiciness were not different between the two breeds.