Quality of Se'i Made from Cull Bali Cow Beef

The objectives of this study were to evaluate the sensory property and benzo(a)pyrene (BaP) level on se’i (Rotenesse smoked beef). Se'i (smoked meat) quality influenced by fresh meat quality and smoking method. Meat from culled cow at different body condition scores (BCS) and which are smoked using different method produce different quality of se'i. The beef took from culled Bali cows in differing body condition score (BCS). The beef smoked in opening method, closing method or giving liquid smoke. A completely randomized design 9x3 was used in this experiment. Parameter measured were sensory property and benzo(a)pyrene (bap) content of se’i. Results showed that in all BCS group, both open and closed smoking methods caused the strongest aroma of se’i compared to liquid smoke. Sensory evaluation data, i.e. aroma, taste and tenderness, were analyzed using Kruskall-Wallis test followed by Mann- Whitney test. The best taste n tenderness found in BCS4LS. The highest of benzo(a)pyrene content (0.0052 – 0.0055 ppm) was found in se’i processed by close smoking method, followed by se’i was added liquid smoke and the lowest was in se’i processed by open smoking method. It is suggested that se’i which produce from all BCS (2,3,4) it is better to use open smoking method or liquid smoke to obtain low benzo(a)pyrene content In order to acquire low benzo(a)pyrene content, it is advised that se'i, which is produced from all BCS (2,3,4), utilize the open smoking method or liquid smoke. In the present study, the lower content of BaP in open smoking technique was probably due to less possibility of the smoke to attach to the meat surface. This also occurred with liquid smoke as meat was indirectly smoked.