Determination of Factors Affecting the Nutritional Value and Color of Se'i Processed from Cull Bali Cow

The effect of different smoking methods on the nutritional value and color of se'i (smoked meat) made from cull Bali cows with different body condition score (BCS) was discussed. The water and protein content of se'i that was smoked in different ways depending on the BCS, as BCS increased the water content decreased while the protein content increased (P<0.01). Changes in all values of se’i color depend on BCS. As the BCS increase, the value of the a (rednesss) and b (brightness) decrease while the L (lightness) increases. In conclusion the the changing of nutritional value (water and protein) of se’i and the color value (b, a and L) were influenced by BCS rather than smoking method.