Physical Quality Assessment of Aceh Cattle Meat and Their Relationship with Meat Types and Hair Color Differences

¹ Laboratory of Biochemistry, Faculty of Veterinary Medicine of Universitas Syiah Kuala, Darussalam Banda Aceh, 23111 Indonesia
² Laboratory of Histology, Faculty of Veterinary Medicine of Universitas Syiah Kuala, Darussalam Banda Aceh, 23111 Indonesia
³ Laboratory of Parasitology, Faculty of Veterinary Medicine of Universitas Syiah Kuala, Darussalam Banda Aceh, 23111 Indonesia
⁴ Laboratory of Anatomy, Faculty of Veterinary Medicine of Universitas Syiah Kuala, Darussalam Banda Aceh, 23111 Indonesia
⁵ Veterinary Public Health Master Program, Faculty of Veterinary Medicine of Universitas Syiah Kuala, Darussalam Banda Aceh, 23111 Indonesia
⁶ Agricultural Faculty of Universitas Syiah Kuala, Darussalam Banda Aceh, 23111 Indonesia
⁷ Department of Reproduction, Faculty of Veterinary Medicine of Bogor Agricultural University, Campus Dramaga Bogor, Indonesia
⁸ Laboratory of Reproduction, Faculty of Veterinary Medicine of Universitas Syiah Kuala, Darussalam Banda Aceh, 23111 Indonesia
⁹ Center for Collaborative Research Animal Biotechnology and Coral Reef Fisheries (CCR ANBIOCORE), USAID-SHERA

^* Corresponding author: alazhar@unsyiah.ac.id

Abstract

This study aimed to investigate the physical quality of silverside and sirloin meats of aceh cattle, Indonesian beef cattle native to Aceh Province. Meat samples, 250-300 gram each, were collected in triplicate from cull female Aceh cattle have different hair colors slaughtered at the Slaughter House of Banda Aceh. Meat and fat colors, marbling, texture, pH, drip loss and cooking loss were determined using the SNI method and analyzed using Chi-Square and Pearson's correlation tests. The results showed that meat color of cull female Aceh cattle have different hair colors ranged from bright to dark red and were insignificant (p>0.05) between hair colors and meat types. The texture of sirloin meat ranged from smooth to medium and that of silverside was medium. Silverside meat fat color (6.06 1.61), marbling (3.50 1.42), pH (6.68 > 0.40), drip loss (9.06 3.14%) and cooking loss (30.13 10.84%) were indifferent from those of sirloin meat (fat color 6.06 1.63, marbling 3.67 1.81, pH 6.72 0.49, drip loss 9.12 5.84%, cooking loss 32.06 7.30%). In conclusion, the physical quality of sirloin and silverside meats of cull female Aceh cattle were categorized into grade I-III and not influenced by hair colors.