EFFECT OF BROILING, BOILING AND STEAMING ON THE CHOLESTEROL MEAT CONTENT OF SUMATERAN BUFFALO (Buba/us Buba/is)

Abstract

A research was conducted to study the effect of cocking techniques (broiling, boiling and steaming) on the cholesterol content of the Sumateran buffalo (Bubalus bubalis) meat by comparing the cholesterol content of the broiled, boiled, and steamed meat and the fresh meat. Therefore, thCre were 4 treatments in this experiment Each treatment was replicated five times. The Completely Randomized Design (CRD) was used to compare the cholesterol content of the broiled, boiled, and steamed meat and the fresh meat 1he Duncan's Multiple Range Test (DMR.1) was conducted if the CRD suggested so. The experiment was conducted at 1he Post Harvest, Chemical Nutrition, and Pathology-F.ntomology-Microbiology laboratory. The results indicated that the cocking method decreased (P<0.05) the cholesterol content of the Sumatera buffhlo meat The cholesterol content of the fresh, broiled, boiled, and steamed meat were 107, 80, 71, and 56 mg/lOOg respectively.