**2. Meat quality**

cattle and buffalo, and beef is a livestock commodity that became the main source of animal

The population of cattle in 2017 is 16,599,247 head and buffalo only about 1,395,191 head. Bali cattle is the breed cattle with the highest population when compared with other cattle such as ongole cattle, ongole crossbreed (PO) cattle, aceh cattle, pasundan and madura cattle. Farmer's demand on bali cattle are great because they have many benefits, such as having high reproduction efficiency, fast breeding, potential in producing meat with high carcass

Ref. [1] reported that Kebumen district is feasible to be a source of PO cattle breeding because the reproduction of PO cattle in this area is good enough and its population dynamics are expected to increase from 2015 to 2019. Local ciamis cattle have carcass percentage which is not different from Bali cattle, PO and crosses cattle. Local ciamis cattle have a closer genetic distance to PO cattle [2]. Each area has a specific cattle breed, such as Aceh, West Sumatra (pesisir cattle), West Java (pasundan cattle), and the breed's wider spread is a bali cattle and ongole cross breed cattle. In addition, the potential of buffalo in several regions of Indonesia, such as Banten, West Sumatra, Demak, West Nusa Tenggara also make this livestock as a

The diversity of local feeds in Indonesia also creates different feed quality between regions. Agricultural areas produce agricultural waste that can be used as a source of feed [4]. The use of sorghum silage in cattle fattening could increase meat production by 12.7% with the best growth response achieved by ongole crossbreed cattle. Several other studies also suggest that local cattle provide a rapid growth response through the fattening process [5–7]. The research results showed that local cattle (sumba ongole) with high energy rations have a weight of life and value higher marbling, and more efficient use of ration compared to low energy and medium energy ration. Production performance and quality of local beef can be improved through fattening with rations high energy [6]. To meet the needs of meat and improve the quality of local beef, Indonesia also imports several breeds such as brahman cross, simmental, limousine and angus. The imported cattle have adapted well, even crossed with local cattle in

Indonesia with a variety of ethnic, cultural and custom has a variety of cuisine based on meat cooked by the method of wet cooking. Wet cooking methods in Indonesia are grouped into several techniques that used the basic ingredients of water to cook it. Wet cooking techniques are boiling, poaching, braising, stewing, simmering, and steaming. This cooking technique actually adjusts to the quality of meat in the market. Beef or buffalo derived from local livestock is generally less tender so it is suitable with wet cooking

Application of the concept of quality at this time is very important, so that the resulting product can compete in domestic and foreign trade. The term quality means fitness for use [9]. The definition is universal that can be applied to all types of goods and services. The concept is oriented to the assessment or views of consumers as users of goods or services. If the goods

protein and became one of the main foodstuffs in Indonesia.

66 Bovine Science - A Key to Sustainable Development

percentage and also have a good adaptability to the environment.

source of meat in Indonesia [3].

order to improve the quality of meat [8].

techniques.

The quality of meat is a special part of a product quality that is a combination of several important factors when it comes to using the product. When described in an equation, the quality of meat [11] is:

$$\mathbf{Q} = \boldsymbol{\Sigma} \,\mathrm{f} \mathbf{i} \,, \tag{1}$$

where: Q = quality; f = weighting of the assessed factors from 0 to 1; x = the factor itself.

What matters is the assessment and determining factors are different for each person and also depend on the purpose of performing a quality assessment.

The quality of production will affect the quality of the product such as the occurrence of DFD (dark, firm, dry), hygiene of the slaughter process and aging after the post mortem process. Production quality also affects judgments, for example, from ecological aspects, such as religion, ethnicity and ethics, are currently receiving much attention from consumers. Indonesia has the largest Muslim consumer, so the religious aspect of halal meat is very important.

Assessment of nutritional aspects, as part of hygiene indicators and some technological factors such as pH or myofibril protein content can be measured by chemical analysis. Microbiological aspects as part of hygiene indicators can be evaluated by indicators such as ATP and pyruvate detection or cell differentiation and cell counting. Technological characteristics can be measured physically such as water holding capacity and shear force to measure tenderness. Sensory assessment is a very difficult part to measure in meat quality assessment, this is because it involves the factor of subjectivity in the assessment.

Sehat (healthy), Utuh (Wholesomeness) and Halal. To meet the needs of domestic meat, local beef and buffalo showed the same quality as beef crossbreed cattle [14]. The results showed that physical and chemical quality of local beef cattle (ongole grade) was not different from crossbreed cattle. Independent *t* test was no different for the variable: water content, protein content, fat content, pH, WHC and texture. However, other researchers reported that the slaughter weight of the Bali cattle and Madura cattle are generally below average (270.30 ± 63.07 kg) of optimal slaughter weight, so the productivity of cattle with this small frame size is still low, preferably small frame size beef cattle is slaughter if the level of body fatness is fat [15]. Slaughter weight of Madura cattle to meet the traditional market demand is 338.07 kg [13] and Bali cattle

Meat Quality of Indonesian Local Cattle and Buffalo http://dx.doi.org/10.5772/intechopen.79904 69

Islam as religion has a quality criterion for a very important product that is halal. Halal food is food that is free from any components that Muslims are prohibited to consuming. The growing awareness of Muslim consumers about their religious obligations is halal food, creating greater demand for halal food and other consumer goods. Indonesia is currently a potential market for halal food considering that over 80% of the population is Muslim. Halal meat is one of the products that should receive special attention. The critical point of halal to the product of animal origin is the animal species, the slaughtering process, the distribution until

This religious aspect is to help ensure food safety for consumption through adherence to good animal feeding practices at farm level and good manufacturing practices (GMP) during the procurement, handling, storage, processing and distribution of feed and animal feed ingredients in the production process. The main focus is on halal practices and safety in animal and meat production systems. Topics of concern such as animal welfare issues in livestock production, livestock processing, the concept of halal and religious issues. Halal assurance system developed by Indonesian Council of Ulama is already used in many countries around

Eating quality or palatability is determined by a single consumer response or a combination of factors such as flavor, juiceness and the tenderness of cooked meat. Assessment of sensory factor of meat is generally done by panel test by using hedonic scale. At this time some sensory indicators can be assessed quantitatively by using equipment. Indicators commonly

The color of fresh meat is one of the main criteria that consumers pay attention to at the time of purchase. Color of the meat can be determined by a meat pigment called myoglobin. Myoglobin content is influenced by genetic factors of livestock, age, feed, muscle activity, species and slaughtering techniques. Besides, the color of the meat is also determined by the reactions that occur in myoglobin. The color of fresh meat favored by consumers is a bright

which is intensively fattened, able to achieve slaughter weight 343.017 kg [5].

the process of preparing the product for the consumer.

the world. It provides safety and comfort for consumers.

practiced by consumers in this sensory assessment including:

**3.1. Religion aspects**

**3.2. Sensory quality**

1. Meat color

Briefly it can be mentioned that the quality of production and product quality consists of several factors that can be described and measured objectively, where the quality of production affects product quality. While the assessment is a subjective illustration to determine the likes or dislikes by consumers. The description illustrates that the quality of meat is a combination of several assessments and could be divided into:


Factors affecting of meat quality characteristics can be classified on the physical and chemical properties of meat (called internal factors = internal determinants/IDs) and external factors of meat or livestock. Some internal factors have a direct influence on the characteristics of meat quality (e.g. the concentration of myoglobin affects the color of the meat). However, for some of its indirect effects. For example, two important livestock characteristics, namely genotype and sex are internal factors, but their effect on quality through indirect media.

Internal factors that affect the quality of meat can be divided into primary and secondary internal factors, depend on direct or indirect influence. Primary internal factors such as connective tissue, muscle fiber size, mixed muscle fiber types, concentration and muscle glycogen content, degree of fat and adipose tissue composition. Secondary internal factors include solubility and collagen concentration, metabolic characteristics, muscle ultimate pH, myoglobin form, degree of muscle contraction, fat pigment level, fatty acid proportion. But in reality, the relationship between these factors can occur more than two or three aspects. Changes in meat quality patterns can be estimated due to the growth process. Besides, the influence of other factors such as genotype and nutrition will also affect the pattern of change.

Other factors that affect the quality of meat are external factors. External factors are technical factors as how to handle livestock before, during and after the slaughtering process. Handling or treatment before livestock is slaughter, duration of resting and fasting of livestock. Furthermore, the process of slaughter, electrical stimulation and aging/chilling process will have a lot of effect on the quality of meat.
