Meat is the main source of animal protein. One type of meat that is most consumed by people is beef. The increasing price of beef due to the scarcity of beef in Indonesia, encourages the government to issue a policy of buffalo meat importation, in order to cope with the void of Indonesian meat stock. The problem is that this policy has many pros and cons from various parties. There are parties who support and there are also those who strongly oppose. Those who oppose this policy are governments in several regions and organizations that feel disadvantaged by the buffalo meat importation policy. Based on the phenomenon that occurs with the import of buffalo, in this study the authors are interested in analyzing Policy Implication of Buffalo Meat Importation to Beef Marketing: Case of Bogor, Indonesia. The method used is a Structural Equation Models (SEM) with 150 respondents. The result of this research is respondents were willing to buy and consume buffalo meat as long as the quality, health and halal were guaranteed.

A one way anova experiment was conducted to evaluate the meat production and physicochemical properties (pH, Color, Drip loss, Cook loss, TC, TG, Cholesterol, LDL, HDL and Iron content) of cattle and buffalo meat and blood. Five buffaloes and five cattle of similar age were considered as two groups and kept under a single plane of nutrition. No significant difference was observed between the groups in case of BCS, pH, drip loss and cooking loss of fresh or chilled meat. Buffalo meat reflected (L *) low lights (P LT 0.05) and showed significant (P LT 0.01) deep red - greenness (a *) contrast than cattle meat. Iron content of meat was found (P LT 0.05) higher in buffalo meat. In chemical composition, only ash and OM content differed significantly (P LT 0.05) between the species. IM fat and TC of buffalo meat was found significantly low (P LT 0.001) than cattle. Significant difference of TG and HDL (P GT 0.05) indicated the better quality of buffalo meat. But, LDL of meat and lipid profile of blood found non - significant. Finally we observed that, buffalo meat is better than cattle meat in context of nutritive value or physiochemical properties.