Retention Of Vitamins and Fatty Acid Content S Of Indonesian Beef and Swam Buffalo Meat Cooked In Different Ways

Abstract

The increasing volume of package beef products on the market and their potential use in restaurants and foodservice operations indicates the need for more detailed information regarding their quality and nutrient retention. Producers, meat counter employees, health professionals, and consumers should be provided with information as to the vitamin (and other nutrient) composition of meat and cooked meat that they might use in marketing and diet planning. The aim of this study is to evaluate nutrients status (vitamin B1, B6, E, fatty acid (SFA/PUFA)) of meat produced from grazing cattle and swamp buffalo in Indonesia and nutrient retention of these cooked meat. They will be slaughtered in the best right age in order to meet the best nutritious status of the meat. Improved cooking method (grill and steer fry) will be identified to produce the best nutritious meat particularly compare to what currently practice in Indonesia. The samples will be from the Bali cattle, Ongole cattle, Madura cattle and swamp buffalo. Measurements of the vitamins and fatty acids before and after cooking will be conducted. Organoleptic test will be carried out. Statistical analysis will be done using SAS software.