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The purpose of this research was to determine the value of water holding capacity, pH, cooking loss and organoleptic of Bali cattle meat which had treated rigor mortis length for 5,6, 7, 8 and 9 days, to get the meat consumption eligible under refrigerator storage (4 oC). The research was at Basic Laboratory of Agriculture Faculty. The experiment was used a completely randomized design with the five treatments rigor mortis length in the refrigerator for 5, 6, 7 ,8 and 9 days. Each treatments was repeated four times. Data analyzed by Analysis of variance, but organoleptic examination was used Kruskal Wallis and if had significant difference followed by Duncan Multi Range Test (DMRT). Rigor mortis lenght had a significant effect (P <0,05) to physical characteristics : water holding ta refers capacity, and cooking loss, of Bali cattle meat . Rigor mortis length had a significant effect to organoleptic examination : color, flavour, and texture of Bali cattle meat. The concluded that the rigor mortis length of Bali cattle meat it will be affect to physical except pH and organoleptic quality of Bali Cattle meat. Quality of Bali Cattle meat decreased gradually until rigor mortis length of nine days. The treatment eight days of rigor mortis length (P8) refers the best quality of physical quality with water holding capacity 76,5%, and cooking loss 35,9% but different with organoleptic examination (flavour, color and texture) which the best treatment was rigor mortis length of five days.
Keyword : Rigor mortis, pH, Water Holding Capacity, Cooking Loss, Bali Cattle Meat
