Retail cuts percentage and meat quality of feedlot steers under production system of Kamphaengsaen Beef Cooperative | เนเธเธญเธฃเนเนเธเนเธเธเนเธเธดเนเธเธชเนเธงเธเธเธฑเธเนเธเนเธเนเธฅเธฐเธเธธเธเธ เธฒเธเนเธเธทเนเธญเนเธเธเธธเธเธ เธฒเธขเนเธเนเธฃเธฐเธเธเธเธฒเธฃเธเธฅเธดเธเธเธญเธเธชเธซเธเธฃเธเนเนเธเนเธเธทเนเธญเธเธณเนเธเธเนเธชเธ
2007
Jutarat Sethakul(King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agricultural Technology. Department of Animal Production Technology) E-mail:Ksejutar@Kmitl.ac.th | Yanin Opatpatanakit(King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agricultural Technology. Department of Animal Production Technology) | Kunya Tuntivisootikul(Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Industrial Education. Department of Agricultural Education) | Wichit Prom-in(King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agricultural Technology. Department of Animal Production Technology)
This study was aimed to investigate the effect of carcass weight on retail cuts percentage and effect of ageing period on meat quality of feedlot steers under beef production system of Kamphaengsaen Beef Cooperative. Two hundred and thirty-seven left carcasses were weighted, cut into retail cuts and recorded as percentage according to 3 groups of carcass weight of LT 143, 143-155 and GT 155 kg. For meat quality, 30 samples of longissimus dorsi muscle (between 6th-12th rib) were aged for 1, 5, 7, 14 and 20 days at 2-4 deg C. All data was analysed by using GLM procedure in SAS program. The results showed that carcass weight of GT 155 kg had significant higher percentages of chuck, chuck eye and short rib+plate but had lower percentages of sirloin, bottom round+eye round and top round (P LT 0.05). In addition, steers with lower carcass weight (LT 143 kg) had higher percentage of T-bone than those with 143-155 kg and had higher percentage of flank than those with higher carcass weight (GT 155 kg) (P LT 0.05). As carcass weight increased, percentage of bone significantly increased (PLT 0.05). For ageing periods of 1, 5, 7, 14, and 20 days, it was found that the b* value of meat increased as ageing period was longer while there was no change in the L* and a* values. However, percent chilling loss increased as longer ageing period (P LT 0.01). In contrast, shear force values decreased shown as 7.39, 5.99, 4.99, 4.46 and 3.82 kg for 1, 5, 7, 14 and 20 days of ageing, respectively (P LT 0.001).
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