**5. Conclusion**

Summarizing the various studies of meat quality in Indonesia, it is illustrated that the quality of local meat for some criteria such as pH, water holding capacity, cooking loss, meat color, fat color, nutrient content, basically does not differ between local beef cattle and imported beef. The difference is seen in the fatty, degree of marbling and tenderness that will affect the juiceness of meat. But if it is connected with how to process the majority of Indonesian cuisine, which is wet cooking, like *rendang* and *semur,* meat quality already meet the requirements of consumer's preference. For cooking menu that uses dry cooking like barbeque it can be treated like aging with long period or using tenderizing like bromelin or papain enzyme.

Some of the circumstances causing the low quality of meat in Indonesia are most of the breeders employing cattle and buffalo, low quality of feeding, older slaughter age and handling before and at the time of slaughtering process that does not pay attention to aspects of animal welfare. The meat industry in Indonesia is only able to form two market segments namely the local market for middle to lower class consumers and special markets for hotel, restaurant, catering and franchise consumers. Efforts to improve livestock management, selection and crosses with *Bos taurus* breeds are expected to improve local livestock performance in Indonesia.
