摘要：Objective: This study aimed to investigate the effects of cattle breed on meat quality. Methodology: The beef used in this study came from four breeds of cattle, Bali, Pesisir, Simmental cross and Brahman cross, aged 2.5-3 years with the same body scores. The muscle sample used was the longissimus dorsi muscle. The breed of cattle (Bali, Pesisir, Simmental cross and Brahman cross) is designed as a treatment factor and meat was sampled from each animal as a group. The parameters measured were pH, tenderness (shear force), cooking loss, water holding capacity , water content, protein and fat contents. The data obtained were processed using analysis of variance (ANOVA) as well as Duncans Multiply Range Test (DMRT). Results: The results showed that cattle breed has an effect on the average pH, tenderness (shear force), cooking loss, water holding capacity , water content, protein and fat contents of the longissimus dorsi muscle. Pesisir cattle has the lowest cooking loss and the highest protein content. Conclusion: The breed of cattle effects meat quality of the longissimus dorsi muscle.
