Proportion of Meat, Bone and Fleshing Index of Bali Cattles at Age 2 to 5 Years

Abstract

Bali cattle (Bossondaicus,Bosjavanicus,Bos/Bibos Banteng) are one of Indonesia's native livestock genetic resources that greatly contribute to the development of the livestock industry in Indonesia The purpose of this study was to compare the proportions of meat, bone and fleshing index of Bali cattles at different ages. This research was conducted in Kendari City Slaughterhouse by observing the slaughter of 89 cattles. The results showed that Bali cattles at different ages showed a significant effect (P <0.05) on the proportion of meat, bones, and fleshing index. It can be concluded that the age of cattles is directly proportional to meat production. Cattles with 5 years of age have a maximum meat content of 27.22% and bones of at least 18.61%, while in terms of fleshing index Bali cattles aged 4 years have the highest fleshing

The Effect of Fenugreek Paste on Physical Quality and Organoleptic Quality Meatballs Made From Chicken Meat

“…This addition of fenugreek can maintain the average pH value [11]. The pH value of the meatballs is within the normal range; differences in the composition and type of ingredients used also influence pH [1].…”

“…Meatballs is a processed meat product. The meat is mashed first, mixed with spices and flour, formed into small balls like small spheres, then boiled in boiling hot water and waited until cooked [1]. Almost all meatballs use beef, so it is necessary to consider using meat, not only beef but also meat from other livestock, such as chicken.…”