Sensory Property and Benzo(a)Pyrene (Bap) Level in Se’i Processed from Cull Bali Cow Beef

Gemini Ermiani Mercurina Malelak, Maria R. Deno Ratu, Gusti Ayu yudiwati Lestari, Imanuel Benu, I Gusti Ngurah Jelantik


The objectives of this experiment were to evaluate the effect of using meat obtained from cull Bali cows differing in body condition score (BCS) on sensory property and benzo(a)pyrene (BaP) level on se’i (Rotenesse smoked beef). A completely randomized design 9x3 was used in this experiment. The nine treatments were BCS 2 with open smoking method (BCS2O), BCS 2 with close smoking method (BCS2C), BCS 2 given liquid smoke (BCS2LS), BCS 3 with open smoking method (BCS3O), BCS 3 with close smoking method (BCS3C), BCS 3 given liquid smoke (BCS3LS), BCS 4 with open smoking method (BCS4O), BCS 4 with close smoking method (BCS4C), and BCS 4 given liquid smoke (BCS4LS). Parameter measured were sensory property and benzo(a)pyrene (bap) content of se’i. The data of sensory property were analyzed using Kruskal-Wallis test followed by Mann-Whitney test. The data of benzo(a)pyrene (BaP) content was analysed using analysis of variance followed by Duncant test. Results showed that se’i produced from group BCS4LS possessed higher score on taste and tenderness, whereas the strongest aroma of se’i was found in se’i processed by both open and close smoking method in all BCS group. The highest benzo(a)pyrene content (0.0052 – 0.0055 ppm) was found in se’i processed by close smoking method in all BCS group, followed by se’i was added liquid smoke in all BCS group. It is suggested that meat of cull Bali cows with BCS4LS could be used to produce se’i with preferable taste,n tenderness and could lower the accumulation of BaP in se’i.


Benzo(a)pyrene; body condition score; sensory quality; smoking method

Full Text:



Anandh, M. A., & Lakshmanan, V. (2014). Storage stability of smoked buffalo rumen meat product treated with ginger extract. Journal of Food Science and Technology, 51(6), 1191–1196.

Badan Pengawas Obat dan Makanan Republik Indonesia. (2009a). Peraturan Kepala Badan Pengawas Obat Dan Makanan Republik Indonesia. Nomor HK.

Badan Pengawas Obat dan Makanan Republik Indonesia. (2009b). Peraturan Kepala Badan Pengawas Obat Dan Makanan Republik Indonesia Nomor HK.

Bensink, J. C., Ford, A. L., & Yates, J. R. (1973). Properties and performance of a range of commercial, vacuum packaging films used for packing chilled beef. Meat Research Report, 4(1).

Calkins, C. R., & Hodgen, J. M. (2007). A fresh look at meat flavor. Meat Science, 77(1), 63–80. 10.1016/j.meatsci.2007.04.016

Cho, H.-K., & Shin, H.-S. (2012). Analysis of benzo[a]pyrene content from smoked food products in Korea. Food Science and Biotechnology, 21(4), 1095–1100.

Daun, H. (1979). Interaction of wood smoke components and food. Technol, 33(5), 66–83.

Doerr, R. C., & Fiddler, W. (1970). Partition ratios of some wood smoke phenols in two oil: water systems. Journal of Agricultural and Food Chemistry, 18(5), 937–939.

Food and Drug Supervisory, R. of I. (2009). Regulation of Head of The Republic of Indonesia Food and Drug Supervisory Agency Nomor HK.

Gandemer, G. (1997). Phospholipides, lipolyse, oxydation et flaveur des produits carne´s. OCL, 4, 1–7.

Ghazali, R., Swastawati, F., & Romadhon, R. (2014). Analisa tingkat keamanan ikan manyung (Arius thalassinus) asap yang diolah dengan metode pengasapan berbeda. Jurnal Pengolahan Dan Bioteknologi Hasil Perikanan, 3(4), 31–38.

Gomaa, E. A., Gray, J. I., Rabie, S., Lopez‐Bote, C., & Booren, A. M. (1993). Polycyclic aromatic hydrocarbons in smoked food products and commerical liquid smoke flavourings. Food Additives and Contaminants, 10(5), 503–521.

Guzek, D., Głąbska, D., Pogorzelska, E., Pogorzelski, G., & Wierzbicka, A. (2013). Instrumental texture measurement of meat in a laboratory research and on a production line. Advances in Science and Technology – Research Journal, 7(19), 5–11.

Ichimura, S., Nakamura, Y., Yoshida, Y., & Hattori, A. (2017). Hypoxanthine enhances the cured meat taste. Animal Science Journal, 88(2), 379–385.

Issenberg, P., Kornreich, M. R., & Lustre, A. O. (1971). Recovery of phenolic wood smoke components from smoked foods and model systems. Journal of Food Science, 36(1), 107–109. 02048.x

Jelantik, I. G., Malelak, G. E., Denoratu, M., & Leo-Penu, C. (2014). Factors affecting the fattening efficiency of cull Bali cow offered local complete feed. The Asian-Australasian Association of Animal Production Societies.

Jukna, Č., Jukna, V., Pečiulaitiene, N., & Klementavičiute, J. (2008). Postmortem changes in bovine muscle electrical conductivity & its relationship to meat quality attributes. Veterinarija Ir Zootechnika, 41(63), 60–63.

Jukna, V., Jukna, Ç., Peçiulaitiene, N., Riškeviçiene, V., & Korsukovas, A. (2010). Effect of genotype on growth intensity and meat quality of bulls. Veterinarija Ir Zootechnika, 50(72), 23–27.

Kinsella, J. E., Broughton, K. S., & Whelan, J. W. (1990). Dietary unsaturated fatty acids: interactions and possible needs in relation to eicosanoid synthesis. The Journal of Nutritional Biochemistry, 1(3), 123–141.

Lepetit, J. (2008). Collagen contribution to meat toughness: Theoretical aspects. Meat Science, 80(4), 960–967.

Lian, T., Wang, L., & Liu, Y. (2013). A new insight into the role of calpains in post-mortem meat tenderization in domestic animals: a review. Asian-Australasian Journal of Animal Sciences, 26(3), 443–454. 2012.12365

Lukitaningsih, E., Sulistyo, B., & Neogrohati, S. (2001). Analysis of polycyclic aromatic hydrocarbons in some meat products. Majalah Farmasi Indonesia, 12(3), 103–108.

Mottram, D. S. (1998). Flavour formation in meat and meat products: a review. Food Chemistry, 62(4), 415–424.

Muchenje, V., Hugo, A., Dzama, K., Chimonyo, M., Strydom, P. E., & Raats, J. G. (2009). Cholesterol levels and fatty acid profiles of beef from three cattle breeds raised on natural pasture. Journal of Food Composition and Analysis, 22(4), 354–358.

Nishimura, T, Liu, A., Hattori, A., & Takahashi, K. (1998). Changes in mechanical strength of intramuscular connective tissue during postmortem aging of beef. Journal of Animal Science, 76(2), 528–532.

Nishimura, Takanori. (2015). Role of extracellular matrix in development of skeletal muscle and postmortem aging of meat. Meat Science, 109, 48–55.

Otto, K. L., Ferguson, J. D., Fox, D. G., & Sniffen, C. J. (1991). Relationship between body condition score and composition of ninth to eleventh rib tissue in holstein dairy cows. Journal of Dairy Science, 74(3), 852–859. 2(91)78234-9

Rabe, S., Krings, U., & Berger, R. G. (2003). Influence of oil-in-water emulsion characteristics on initial dynamic flavour release. Journal of the Science of Food and Agriculture, 83(11), 1124–1133. fa.1513

Ramalhosa, M., Paula, P., Simone, M., Cristina, D., & Beatriz, P. O. (2009). Analysis Of Polycyclic Aromatic Hydrocarbons In Fish: Evaluation Of A Quick, Easy, Cheap, Effective, Rugged & Safe Extraction Method.

Rey-Salgueiro, L., Martínez-Carballo, E., García-Falcón, M. S., González-Barreiro, C., & Simal-Gándara, J. (2009). Occurrence of polycyclic aromatic hydrocarbons and their hydroxylated metabolites in infant foods. Food Chemistry, 115(3), 814–819.

Ustuner, H., Yalcintan, H., Orman, A., Ardicli, S., Ekiz, B., Gencoglu, H., & Kandazoglu, O. (2016). Effects of initial fattening age on carcass characteristics and meat quality in Simmental bulls imported from Austria to Turkey. South African Journal of Animal Science, 47(2), 194–201.

Whittier, J., Steevens, B., & Weaver, D. (1993). Body condition scoring of beef and dairy animals. University of Missouri Extention.

Wood, J. D., & Enser, M. (1997). Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality. British Journal of Nutrition, 78(1), S49–S60.



  • There are currently no refbacks.

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.