THE CONTENT OF LIPIDS IN INTRAMUSCULAR ADIPOSE AS A QUALITY DETERMINANT OF CATTLE MEAT PRODUCT

Laurentius J.M. Rumokoy & Wisje L. Toa

Abstract


Generally consumer taste for meat livestock products related to various aspects of the meat itself that is
commonly known such as, color, tenderness, flavor, hygiene and product information about the animal
ration that is free of antibiotics, hormones and other substances which interfere the health of consumers.
This article aims to describe another aspect which supports the consumer’s taste that is lipids molecules
content in intramuscular adipose tissue. The higher content of intramuscular lipids will further enhance
the consumer taste of this meat product. The methods to detect intramuscular fat content in meat cattle
are enzymatic method. This evaluation of the development of intramuscular adipose tissue and the quantification
of the lipid content can be used as a parameter for determining the quality of meat products of
cattle in improving the organoleptic value of livestock meat products in the market.
Keywords: lipids, adipose, intramuscular, cattle meat.