Sensory Property and Benzo(a)Pyrene (Bap) Level in Seâ€™i Processed from Cull Bali Cow Beef
Keywords:Benzo(a)pyrene, body condition score, sensory quality, smoking method
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 seâ€™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 seâ€™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 seâ€™i produced from group BCS4LS possessed higher score on taste and tenderness, whereas the strongest aroma of seâ€™i was found in seâ€™i processed by both open and close smoking method in all BCS group. The highest benzo(a)pyrene content (0.0052 â€“ 0.0055 ppm) was found in seâ€™i processed by close smoking method in all BCS group, followed by seâ€™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 seâ€™i with preferable taste,n tenderness and could lower the accumulation of BaP in seâ€™i.
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